Tempura Oysters in a Marsalla Wine and Fish Stock reduction

First time ever for me preparing oysters. I had them once when I was young and still remember the fishy salty yucky taste and their slimy texture. So I was a little nervous tasting this but my word, absolutely brilliant. Not slimy, not fishy or salty but smooth, soft and brilliant. Garnished with a little dill from the garden.  Gave me a good opportunity to use some of the gallons of home-made fish stock sitting in my freezer after getting more fish bones from Eddies.