1. Scrub shells thoroughly before opening.
2. Oysters to be served raw must be opened in a way that leaves the bottom shell intact
and the tender oyster undamaged.
3. Oysters to be cooked may be opened by spreading them on a sheet pan and placing
them in a hot oven just until the shells open. Remove from shells and cook immediately.
Discard any that do not open.
1. Keep live oysters in a cold, wet place in the cartons or sacks in which they arrived. They
should keep at least 1 week.
2. Store fresh shucked oysters in their original container in the refrigerator at 30° to 34°F
(–1° to 1°C). They will keep up to 1 week.
3. Keep frozen oysters in the freezer at 0°F (–18°C) or colder, until ready for use. Thaw in
refrigerator 24 hours or more, depending on size of container.
1. Cook just enough to heat through to keep oysters juicy and plump. Overcooking makes
them shrunken and dry.
2. Cooking methods: Poaching, deep-frying, baking on the half-shell with toppings, in
soups and stews.