The native Oyster (Ostrea edulis) is available from September to April and considered the best, but takes twice as long to grow as other varieties and is quite expensive. 

Faster-growing Pacific Oyster (Crassostrea Gigas) is available year round.  

The Portuguese Oyster (Crassostrea Angulata) is a species of oyster found in the southwest Iberian Peninsula, closely related to the Pacific oyster.  The Portuguese Oyster was introduced from the Asian Pacific coast more than 500 years ago.

All Oyster should feel heavy for their size and be kept with the round ‘cupped’ part of the shell facing downwards to retain moisture. 

Despite its modern image as a luxury food, Oyster used to be a cheap working-class dish, traditionally used in British Beef and Oyster pie. 

Now commonly served raw with lemon and pepper, though stronger salsa-type toppings are also used. 

Oyster can also be steamed open like mussel, topped, then grilled or baked, or the meat can be removed, coated in tempura batter and deep fried.

Oysters are required to be either harvested from Class A waters or to undergo approved post harvest purification to ensure they are safer to eat raw.