Oysters have been eaten by people for thousands of years due to their high protein and mineral content. They were abundant in Victorian times being commonly eaten pickled by the poor. However, oysters were fished to almost extinction after this time and have only just started to recover in recent times after The Ministry of Agriculture and Fisheries pioneered research into oyster farming in the 1960's.
Oysters are now considered a delicacy and are more often than not eaten raw, traditionally with a Mignonette sauce of red wine vinegar, diced shallots and black pepper. However, with cooking techniques considerate to their gentle texture and flavour oysters can also be poached, grilled and deep fried.