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The local oyster industry reached its peak in the early nineteenth century and Gorey became what it is today because of it. So plentiful were the oysters then that English fishermen joined the locals and during the 1830’s at least 2,000 men were involved in the trade. So Gorey, then a tiny village, grew to accommodate all the fishermen, graders and packers needed to export the thousands of bushels each year to England. Gorey's present pier was constructed to shelter the oyster fleet; its church built for the English fishermen who could not follow the French services in the Parish Church of St Martin. This once-thriving industry was, unfortunately, killed by over-dredging.

Image of Oysters<br>D

Fresh La Rocclue oysters
Crushed ice
Lemon wedges and parsley, to serve


The oyster shells must be tightly sealed to indicate their freshness. Open carefully with a special oyster knife, which is inserted at the shell hinge. The oyster is left in the deep shell. Present the oysters on a bed of crushed ice with lemon wedges and parsley sprigs as a garnish. Brown bread and butter and Tabasco sauce should be offered as an accompaniment. Alternatively, remove the oysters from their shells and grill on skewers or coat in breadcrumbs and deep fry them.

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