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BBQ Oysters

BBQ Oysters by Mike Searle
Image | Mike Searle © Copyright | Mike Searle

Recipe by

Amity Seafood

Amity Seafood Products & Experiences


Katy Davidson



The oysters used are wild ‘Pacific oysters’ or ‘Rock oysters’ from the Fal estuary, a non-native species that needs to be controlled and tastes amazing! Only use oysters that have been purified properly by a licenced oyster merchant. The oysters used in this recipe came from Cornish Shellfish Limited. This recipe is brought to you by Katy Davidson the ‘Oyster lady’ and owner of Amity seafood, Newquay.

Serves 1


Cooking time : 10 minutes
  1. Carefully shuck the oysters keeping as much of the liquor in the shell as possible. Unsure how to shuck an oyster? Watch our how to guide here: how-to-shuck-an-oyster
  2. Also remember to ensure you’ve cut the adductor muscle and flipped the oyster, this helps release a vacuum which can otherwise have the oyster propelling out of its shell and in to the fire. It also allows for checking that all grit and shell is removed.
  3. Grind fresh black pepper on to your oysters and use the pipette to drop 4-5 drops of smoked seaweed oil on your oysters.
  4. if you don’t have the oil, you can use butter for a less smoky flavour.
  5. Place the oysters on a grill on your BBQ or in the oven on a medium heat.
  6. Cook for 5-10 minutes depending on size of oysters, thickness of their shells and heat of the BBQ. You want to see the oyster liquor steaming hot and the meat firming up slightly. Do not dry out and over cook.
  7. Transfer to a dish that holds them level and allow to cool to the touch, serve freshly cooked and hot.

Native Oyster

Sail and Oar

Truro river and Fal Estuary

Sustainably harvested using lightweight dredges that are towed by traditional sail boats and rowing boats. The unique management of this fishery has resulted in a sustainable harvesting regime that has kept stocks healthy for 150 years.

Pacific oyster

Hand Collection


Hand collection of feral oysters is one method to keep wild populations of this non native species under control. The MCS methodology does not currently allow rating Non native species, however it is recommended by Cornwall Good Seafood Guide



Farmed on the shore in semi rigid plastic mesh cages. Rating is provided using the MCS aquaculture ratings methodology.

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