Always check for a sell date on raw or containers of shucked oysters to ensure they are fresh. Tags and labels contain specific information about the oysters including the processor’s certification number which indicates that they were harvested and processed in accordance with national shellfish safety controls.
Inspect your oysters by throwing away any with cracked or broken shells. Live oysters will close when the shell is tapped. If they don’t close when tapped, do not consume them. We visually check every oyster that leaves our facility and each batch has passed all of our quality controls before it is labeled and shipped.
Store oysters on ice or in the refrigerator. Whole, live oysters should not be stored in water or air-tight containers. If you do not plan to eat them right away, arrange on a tray – flat side up – cover with a damp towel and store in the refrigerator. Keep oysters below 40 degrees at all times.
Raw oysters are high in protein and low in fat. With 9% protein and less than 2% fat, a half pound of oysters has only 150 calories.
They are a good source of essential minerals including phosphorus, calcium, potassium and zinc. Three ounces of oysters provide more that one gram of omega-3 fatty acids and are also high in iron content.