Native oysters are special. Very, very special. They are so special in fact that you don’t need any native oyster recipes to make them sing – they do that all by themselves.
Worth the wait
Native oysters are slow growing, taking some five years to reach edible size. They are worth the wait. Additionally, they are only available in the winter months when the water is colder.
It is said that the famous, widely-misused saying, ‘only eat when there is an ‘R’ in the month’ originates from the seasonality of the native oyster.
The native oyster is rarer, flatter, rounder, and larger than the Pacific oyster. It is also more expensive – but it really, really is worth it.
Native oyster recipes
In terms of a native oyster recipe as such, I wouldn’t bother. Nothing more than a squeeze of lemon is needed for these wonderous creatures.
Opening a native oyster is slightly more difficult than opening a Pacific oyster. Firstly, owing to their size you’ll need a shucker without a handguard.
Secondly, you’ll need a little more determination. A fresh native oyster is a strong fellow.
Thirdly, watch this video guide.
Seasonality
Native oysters are not widely available. The season is said to run from September to early April, but I’ve only ever seen them appear at the fishmongers in Poole from December onward.
Sustainability
Read more on the latest Marine Conservation Society Good Fish Guide ratings.