Brightlingsea oysters

DanTribe

DanTribe

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I watched an a piece on Beeb East last night about the problem of rampant oysters taking over Brightlingsea.
Is this a real problem or something made up by the journos? Or was it [more likely] the locals winding up the TV crew? It would have been a good story for 1st April.
Either way, some good shots of locals and a bit of history.
 
Dan..I missed that so I tried to find it on Iplayer , with no success . Can you tell me which BBC Channel and roughly what time

Thanks
 
Maybe. We seem to have a high concentration of Oysters in Bridgemarsh at the moment. We were only commenting on that last weekend ay low water.
 
In the Frisian islands, oysters were everywhere, and the locals said they were pacific oysters which were driving out the native ones. They are not as good to eat, they said. Was it the pacific oyster that was the problem in Brightlingsea?
 
Vamoose said:
Dan..I missed that so I tried to find it on Iplayer , with no success . Can you tell me which BBC Channel and roughly what time

Thanks
Click to expand...

Alan
It was on BBC East region at 6 o/c or 6.30.
There was also a bit about how well the Eastern region Olympic sailing team are doing.
 
Didn't see it...some of us are still at work!!

HOWEVER

There is an issue with Rock Oysters (Pacific/Portugese Oysters) colonising the old oyster layings at the bottom end of the Brightlingsea Sailing Club launching ramp. Apparently it does cause issues for dinghy sailors landing with several cut feet (one assumes through wetsuit boots) being reported.

Portugese Oysters are ok to eat, but are not a patch on the Native Oyster, that said, I would not be too enthusiastic about eating anything caught or gathered from Brightlingsea Creek!!
 
AliM said:
In the Frisian islands, oysters were everywhere, and the locals said they were pacific oysters which were driving out the native ones. They are not as good to eat, they said. Was it the pacific oyster that was the problem in Brightlingsea?
Click to expand...

As an oyster expert (eating that is) the 2 sorts of oyster that we get on the east coast are the Gigas or Rock or Pacific and the Native, broadly the Native lives in deeper water and the Gigas lives on the margins ie where it dries, the native you eat when there is an R in the month and the rock all year round. (it is alledged, although i find they do go out of condition in the summer imo)
It may be a good year for gigas as you see them more, but I havent heard that they effect the natives, bearing in mind that mostly they are farmed.
If you go to west mersea and stand on the beach and look out at low tide, the place is swarming with them, Gigas that is.
I now stand by for real experts to put me right!
 
davidfox said:
As an oyster expert (eating that is) the 2 sorts of oyster that we get on the east coast are the Gigas or Rock or Pacific and the Native, broadly the Native lives in deeper water and the Gigas lives on the margins ie where it dries, the native you eat when there is an R in the month and the rock all year round. (it is alledged, although i find they do go out of condition in the summer imo)
It may be a good year for gigas as you see them more, but I havent heard that they effect the natives, bearing in mind that mostly they are farmed.
If you go to west mersea and stand on the beach and look out at low tide, the place is swarming with them, Gigas that is.
I now stand by for real experts to put me right!
Click to expand...

David, any chance of an Oyster recognition, collection, preparing, reciopes for cooking, eating master class?

Would make a real good day/evening forum do!
 
FullCircle said:
David, any chance of an Oyster recognition, collection, preparing, reciopes for cooking, eating master class?

Would make a real good day/evening forum do!
Click to expand...

Why not. But in brief the only difference in appearance between the Native and the Gigas is that the Native has a rounder flatter shell the Gigas is more oval in shape, has a deeper shell and is roughter in texture (the shell that is) that is why people are cutting there feet in Brightlingsea almost certainly on the large Gigas dwelling at the waterline.
We are not blessed with a large number of Oysters that i am aware of, on either the Stour or the Orwell although i have found both Native and Gigas at Wrabness at low water springs, they are all down your end!
Every November I have an oyster fest at home when we invite a few people around. I order 5/6 doz native number 4s (the number refers to the size, 1's being the largest) I serve them with home made shallot and chilli vinegars and we get stuck into the Tescos Chablis, followed by a bouillabaise then watch the Rugby.
In my opinion the West Mersea or Colchester Native is the finest oyster there is and exceeds the Gigas in both texture and flavour. both are available from Richard Howarth in West Mersea for a very reasonable price and delivered to your door wherever you may live.
As for cooking them, (Gigas only, it would be close to sacrilage with a native) if they are a little out of condition (slightly milky) I put the open ones on to a grill pan tip out most of the juice, add a teaspoon of cream, about the same of grated parmisan and a sprinkle of cayenne and under a hot grill until the parmisan is well coloured. - fantastic!
 
davidfox said:
Why not. But in brief the only difference in appearance between the Native and the Gigas is that the Native has a rounder flatter shell the Gigas is more oval in shape, has a deeper shell and is roughter in texture (the shell that is) that is why people are cutting there feet in Brightlingsea almost certainly on the large Gigas dwelling at the waterline.
We are not blessed with a large number of Oysters that i am aware of, on either the Stour or the Orwell although i have found both Native and Gigas at Wrabness at low water springs, they are all down your end!
Every November I have an oyster fest at home when we invite a few people around. I order 5/6 doz native number 4s (the number refers to the size, 1's being the largest) I serve them with home made shallot and chilli vinegars and we get stuck into the Tescos Chablis, followed by a bouillabaise then watch the Rugby.
In my opinion the West Mersea or Colchester Native is the finest oyster there is and exceeds the Gigas in both texture and flavour. both are available from Richard Howarth in West Mersea for a very reasonable price and delivered to your door wherever you may live.
As for cooking them, (Gigas only, it would be close to sacrilage with a native) if they are a little out of condition (slightly milky) I put the open ones on to a grill pan tip out most of the juice, add a teaspoon of cream, about the same of grated parmisan and a sprinkle of cayenne and under a hot grill until the parmisan is well coloured. - fantastic!
Click to expand...

Does anyone know how to remove drool from a keyboard?

Bernard Hetherington the HM was seen making off with a bucket of oysters at the end of the TV article. I wonder how he cooks his.
 
Bernie is no longer HM, now Chief Executive.

Bernie Hetherington, our Harbour Master for the last 11 years, has been acting as Chief Executive as well as Harbour Master for the last twelve months.
Quote from Website.


"With the appointment of Robin Cole as Harbour Master from 1st March, Bernie is to continue as Chief Executive in the same part time capacity as his predecessor John Partridge. The role is one of leading the development of the strategic plan for the harbour and ensuring its future in conjunction with the Harbour Master and the Chairman of the Harbour Board"
 
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