Buying
Opened oysters: Oysters that look wet and have a fresh sea smell are the freshest. The oyster that is dry, sunken into the shell and smells fishy is too old!
Unopened oysters: Oysters that are closed and have a fresh sea smell are the freshest. The oyster that is gaping (and doesn't close when you tap it) and/or smells fishy, has already died and should not be eaten.
Oysters can be bought in different sizes and condition, often depending on the time of year. For more information see (link to grading charts).
Storing
Correct storage and handling of oysters will reduce food borne bacteria levels.
Opened oysters should be stored in the fridge (0C - 5C) and are best eaten within 24 hours of purchase or up to 3-4 days when freshly opened.
Unopened oysters are live animals but should be kept at:
- 12 - 15C for Sydney Rock Oysters (they will die in the fridge) for x days from date of harvest and
- 5 - 10C for Pacific Oysters for x days from harvest
Cover and refrigerate at < 5°C within 30 minutes after opening your oysters if not eating them straight away.
Opening
The best way to eat an oyster is freshly shucked, unwashed in its natural brine and, if you are a purist, with no dressing. If you would rather leave shucking to the experts, make sure the oysters are fresh and not dried out.
You'll need a cutting board, tea towel or thick cloth, a sharp oyster knife, a bit of muscle and some patience.
Let someone talk you through it
