There is a long European history of collecting and enjoying shellfish, in fact far more so in the past than today. Oysters, for example, were an everyday food until the early 20th century, widely enjoyed by people in all walks of society until supply problems and growing pollution saw them
fall rapidly out of favour.
Today though, a huge variety of great quality shellfish is readily available, be they delicious crustacea such as Crab, Lobster and Langoustine; bivalves such as Mussel, Oyster and Scallop; or Gastropods (members of the snail family) with one shell, such as Limpets and Whelk.
Whether farmed or harvested from the wild, shellfish are a worthy addition to any menu and almost universally popular once again.