Oysters in the Helford river
The collection of oysters for food was seen from the coastal Celtic
settlements 3rd Century BC. Phoenician traders and Roman settlers were
familiar with oysters from their Mediterranean use and Turkish pirates
were reputed to target Cornish oysters!
Historically the Helford was famous for its renowned Native Oyster, although since the 1950s, other species such as Pacific oysters, clams and mussels were also brought in to be fattened in cages in the River or on the river bed. The oyster beds which are located some way upriver from its mouth are marked by perches or withies to warn boats to keep clear and avoid damaging the succulent and fragile shellfish.
Native oyster
P
hotograph by Tony Sutton
Native oyster cut
P
hotograph by Tony Sutton
Helford River beds came under private ownership through church lands and royalty. From 1917 to 2005 the Hodges family leased the rights from the Duchy of Cornwall when Ben Wright and Wright Brothers’ Oyster Merchants took over the right to all the oysters and other shellfish in the River. Ben and his team are working to restore the oyster and shellfish beds to their former glory. The excellence of the oysters and the close links with the Duchy have led to Royal visits by Edward VII and more recently by His Royal Highness the Prince of Wales, Duke of Cornwall.
Oysters are in season from September through to April (months with an 'R' in them) but are not acceptable when spawning in the warmer summer months.
Before sale, oysters are cleansed for at least 42 hrs in MAFF-approved tanks of water sterilised by UV light. They are eaten raw, so hygiene precautions are stringently controlled. The official 'paper trail' can trace every oyster on sale right back to its source!
Accidental pollution of the water is an ever-present and serious threat to this long-established industry and everyone who uses the river and its shores needs to be extra careful with fuels, sewage and all chemicals.
Pacific oyster p
Photograph by Tony Sutton
Pacific oyster cut
Photograph by Tony Sutton