Today, Americans average only three oysters per year. That is almost a dozen shucked oysters per person per week. Railroads and ships first brought oysters to cities that grew during the industrial revolution.īy one account, in the late 1800s, residents of New York City consumed approximately 600 oysters each year. Improvements in canning methods and the invention of refrigeration allowed for the shipment of oysters for a greater distance with less spoilage. Similar developments happened in Europe at about the same time. These railroad locomotives motivated people away from the coast to try oysters and allowed those who moved from coastal communities to enjoy a delicacy that they had once purchased on the coast.Īs railroad companies extended their lines far from the Atlantic coast, some began to include oysters in their cargo.
The invention of the iron horse fortified the demand for oysters in faraway destinations. Whether harvested from the Gulf Coast, in the Pacific, Atlantic, or elsewhere, oysters sold by high-priced commercial sources command a higher price for the scarce supply.īefore the mid-1800s, most people who enjoyed oysters lived near the coast. In March 2022, oyster processors paid up to $70 a sack for oysters landing at the dock. Oysters that used to cost $2 to $3 a dozen a few decades ago now can cost more than that for a single oyster. Part of this decline involves overharvesting and other environmental factors that have led to smaller harvests.Īlthough fewer people eat oysters today, those who do must pay much more for the privilege of slurping the oysters from their shells. Instead, they have become one of the most expensive items on restaurant menus that include them. Oysters are no longer a common and cheap source of protein for those living on the coast.
The fate of oysters has taken a different path. Unlike many foods that have experienced increases in consumption, oysters are a one-time staple food consumed less frequently today than before.īeef, pork, and chicken were once expensive commodities, but consumption of these proteins has increased dramatically as grocery stores and supermarkets have replaced slaughterhouses. Demand Exceeds Supply From High-Priced Sources The French developed a vibrant, profitable oyster industry more than a century ago.Īs rarity affected the available supply of oysters, the price for this delicacy has continued to increase.Ģ. Valuing their tasty enhancement to many coastal French diets, the French successfully began to breed oysters in the first “oyster farms” before 1900. Year-round harvesting along some European coasts led to shortages on that side of the Atlantic in the 1800s. The Greek and Roman empires considered these mollusks a delicacy, and oyster shells were even used in some early Greek coastal settlements to cast ballots.ĭuring their “Golden Age” in the 1700s and 1800s, oysters became an easy-to-harvest source of high-quality protein. Originally cooked over a fire thousands of years ago, oysters had their earliest fans long before metal-tipped oyster shuckers were invented to open them.įossilized oyster shells from some coastal regions indicate that humans have enjoyed oysters for thousands of years. Why Are Oysters So Expensive? (Top 10 Reasons) Here are 10 reasons oysters are so expensive. Today, declining harvests and escalating prices have put new pressure on those who crave a meal on the half-shell. Once a cheap substitute for meat, oysters became an overharvested and costly delicacy in the 20th century. The Chinese began to cultivate oysters more than 2000 years ago, with Greeks, Romans, and others soon adding them to their ancient diets. A common part of many coastal diets for thousands of years, oysters have their fans all over the world today.
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