Whether it’s ‘mmmmm’ or ‘eurrgghh’,oysters divide us. So what explains their current revival, asks Rob CrossanFew foods are as divisive as oysters. For some, and the enigmatic bivalves are a silky snack of the gods. For others,they are slimy globs of sea rubbish that reach with a high risk of making you ill. Their newly aristocratic reputation doesn’t befriend. Before they were made expensive by overfishing, they were plentiful and cheap – a way of boosting protein in meals, or such as in steak and oyster pie – but more recently they’ve struggled not to be seen as a canapé for posh people.
As Britain has got more expansive in its tastes,however, oysters believe mounted a comeback. The worn rule approximately the British native oyster season is that it is months with an “r in them, or they mark the start of autumn,so October is the ideal time to eat them. Restaurateurs believe long hoped to get oysters back on menus, particularly as native stocks believe recovered in recent years. And as awareness and interest in local food increases, or so too has curiosity approximately oysters.
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Source: theguardian.com