Salt-E Oysters & Catering

The history of oyster eating stretches deep into prehistory. Archaeological findings show that coastal hunter-gatherers were eating oysters as early as 164,000 years ago. At sites like Pinnacle Point in South Africa, scientists have found oyster shells in ancient cave dwellings, marking some of the earliest known evidence of humans exploiting the sea for food.

Similar shell middens—essentially prehistoric garbage piles made up of discarded shells—have been discovered on nearly every continent.

While oysters began as a nutritious and abundant food source for survival, it was the Romans who transformed them into a true delicacy.

When it comes to culinary indulgence in the ancient world, the Romans set the standard. Lavish banquets, exotic ingredients, and an insatiable appetite for luxury defined their dining habits. And among the treasures of Roman cuisine, oysters held a particularly revered place.

To the Roman elite, oysters weren’t just food—they were an expression of luxury and refinement. Served at banquets and feasts, often alongside rare spices and imported delicacies, oysters became a highlight of Roman dining. Wealthy hosts flaunted their status with trays of briny bivalves, carefully sourced from the empire’s best waters.

The poet Martial even mocked a miserly host for keeping oysters to himself while serving guests cheap mussels—a telling detail about how oysters had become symbols of exclusivity.

A Culinary Empire: Farming and Shipping Oysters

As demand grew, so did Roman innovation. The engineer Sergius Orata is credited with developing one of the earliest known oyster farming systems in the Bay of Naples. His methods laid the foundation for Roman aquaculture, producing a steady supply of oysters for the tables of Rome.

Roman gourmands also believed oysters tasted different depending on where they were harvested. This early appreciation for “merroir” (like wine’s terroir) led to fierce rivalries between regions—and to the beginnings of a truly globalized food market. Oysters from Britannia and Gaul were especially prized and transported over long distances, packed in seawater or snow to preserve their freshness.

Taste Like a Roman: Oyster Sauce from De Re Coquinaria

One of the oldest cookbooks in history, De Re Coquinaria, offers a glimpse into Roman gastronomy, including a recipe for a cumin-based sauce intended for oysters and other shellfish. Known as cuminatum in ostrea et conchylia, the sauce is bold and aromatic—a perfect pairing for Roman-style oysters.

Modern Adaptation of Roman Cumin Sauce

Serves 4–6

Ingredients:

• 1.5 kg oysters and/or mixed shellfish
• 4–5 parts ground cumin
• 1 part ground black pepper
• 1 part lovage (or substitute with fennel or anise seeds)
• Fresh parsley and mint
• 1 part honey
• 1 part garum (or substitute with fish sauce, salt, or colatura di alici)
• 2 parts white wine vinegar

Instructions:

1. Cook shellfish (if desired) by steaming or boiling, or use raw oysters.
2. Combine spices in a mortar or bowl.
3. Add chopped herbs and liquids, adjusting to taste for balance.
4. Pour over oysters and serve.

Optional: Infuse with cinnamon leaves or Indian bay leaves for added depth.

Sources

Commentary on Roman aquaculture from Pliny the Elder’s Natural History

Adapted recipe and historical context based on material from De Re Coquinaria, as interpreted by historical food scholars at Historical Cooking

Background on prehistoric oyster consumption: archaeological studies from Pinnacle Point, South Africa, and shell midden findings worldwide

Insights from Galen and Anthimus on Roman oyster preparation methods

Literary reference from Martial’s Epigrams on oysters as luxury fare