I have it on good authority (Tony James) that Porlock Bay has oysters.

Question is - Anyone know how I can get the odd oyster off the sea bed and into my boat cockpit? - I've Googled 'Oyster fishing' 'Oyster rake' etc with no luck.

I don't want to re-start the industry - just get one to to eat occasionally.

I've mastered shrimping - if anyone want's to know that black art!

Oysters are normally caught (commercially) using a small dredge like device. Hard work as they re usually towed for short periods and the oysters have to be sorted from the rest of the rubbish collected, sorted, sized and bagged before dredge is hauled again - very labour intensive as most of the boats work 2 dredges at a time.

Not sure how you could do it on a small scale unless you hand pick them? Be very aware though that oysters can carry lots of toxins and when I was working in fisheries protection the local enviromental health dept used to take samples from the fishery just before the season opened to check they were suitable for sale.

Also be careful of any local byelaws regarding closed seasons and the minimum landing sizes - you can be prosecuted just the same as a commercial fisherman - albeit fairly unlikely.

W.

Talking about 'seasons' - that stuff about if there's an 'R' in the month - that's real I take it, not fantasy?

I believe that Porlock would come under the Devon Sea Fisheries Comittee's byelaws - I don't know if they have a fixed closed season or if its at their discretion. If you re worried give them a call -  01803 854648 ( I think thats the number), think their sea going enforcement in that area is mostly done by Cornwall SFDC thou.

W.

What is important about Oysters is that they must be flushed through for several days in Fresh Water, they are harvested then put into tanks thant ae being continually flushed with clean new fresh water.

IF THEY ARE NOT FLUSHED IN THIS MANNER YOU ARE REALLY ASKING FOR SERIOUS POISINING

In the Walton Backwaters we have Colchester Natives (the only place left where they exist and grow to maturity. The seed is harvested/ (grown) on the Colne and then shipped to Walton to grow. They cannot grow them to maturity anywhere else because of the "bug" (forghet the name).

Owen Bloom who runs the oysterage will happily ship his magnificent oysters to you wherever you are. They supply many famous restaurants in Paris.