Mersea Island oysters — known as Mersea natives — are among the most prized in England. The cold, tidal waters of the Blackwater Estuary give the oysters a clean, briny flavour. The season for native oysters runs September to April (following the old rule: months with an "r"). Pacific rock oysters are available year-round. Several oyster farmers operate from the West Mersea waterfront; you can buy direct from them or eat at the Company Shed just steps away.
Mersea Island Oysters
A story
Mersea natives have been harvested since at least Roman times. A Roman villa excavated on the island contained oyster shells in abundance, and the tradition of oystering in the Blackwater Estuary has continued almost unbroken for two thousand years.