Oysters have a long history that dates back more than 200 million years, with evidence of their consumption by prehistoric humans who roasted the mollusks over fires to open their shells. Archaeological sites in Australia reveal that oysters held significant cultural and dietary importance as far back as 10,000 years ago.

During medieval times, oysters were widely consumed across all social classes, remaining an affordable and common food source well into the 19th century. In England, for example, oysters were a popular snack among working-class patrons of taverns and pubs, often enjoyed alongside beer.

The late 19th century marked a turning point for oyster populations due to increased pollution and overharvesting. Sewage contamination of waterways, particularly in urban areas, contributed to the rapid decline of oyster beds. A notable example occurred in 1924 when a typhoid outbreak in New York was traced back to oysters harvested from polluted waters, resulting in 150 deaths. This incident led to widespread bans on raw oyster consumption in many cities and the closure of contaminated oyster beds.

The environmental and regulatory pressures sparked what became known as the "Oyster Wars" in the United States, a series of conflicts that lasted until 1959. Traditional fishermen clashed with illegal dredgers who harvested oysters unlawfully and damaged the delicate sea beds. In response, authorities deployed armed oyster police to curb these illicit activities, but confrontations involving gunfights and kidnappings were not uncommon during this period.

The combined effects of overfishing, pollution, and habitat destruction caused a dramatic reduction in oyster availability, shifting the mollusk from a commonplace food to a sought-after delicacy found mainly in upscale restaurants. Today, the global oyster industry relies almost entirely on sustainable aquaculture, with farm-raised oysters dominating the market to meet demand.

Raw oysters continue to be the preferred method of consumption, frequently served with lemon, lime, or Tabasco sauce. Their historical availability contrasts sharply with their current reputation as a luxury food item, reflecting shifts in environmental conditions and resource management over the centuries.