Scotland Magazine section Scottish Seafood

Fyne Oysters

TOM BRUCE-GARDYNE INVESTIGATES SCOTLAND’S PIONEERING ROLE IN THE
RESURGENT POPULARITY OF SHELLFISH

Let us roister with the oyster – in the shorter days and moister That are brought by brown September, with its roguish final R For breakfast or for supper, on the under shell or upper, Of dishes he’s the daisy, and of shell-fish he’s the star. This little ditty appeared in the Detroit Free Press in...

By Tom Bruce-Gardyne from Issue 6 published on 6/2/2003