Safe Handling

Alaskan oysters are incredibly resilient, often surviving out of the water for up to two weeks. But with oysters, fresher is always better. Whether you purchased yours directly from the farm dock or at a local market, follow these guidelines to ensure they stay alive and delicious until you’re ready to shuck

For best practices, review our attached documentation on oyster handling.

Oyster Care

• Clean the outside of your oysters with a brush to remove any debris or sea hitchhikers.

• Store oysters cupped side down (flat side on top) and cover with a clean, damp cloth to retain their “liquor” (moisture).

• KEEP THEM COLD! Live oysters should be stored between 40–45°F (4–7°C). The vegetable crisper drawer is usually the best spot.

• Avoid freezing. If using ice or gel packs, ensure they are in a colander or container that allows water to drain away, and keep a cloth between the packs and the shells.

• Never store shellfish in airtight containers (no Tupperware or Ziploc bags). Oysters are live animals and need to breathe.

Know Your Oyster is Safe

• A gaping oyster is a stressed oyster. A live oyster should be tightly closed. If you find one slightly open, give it a firm tap—if it doesn’t snap shut on its own, discard it.

• Give them a quick sniff test. Once shucked, they should have a fresh, appetizing, seaside scent. If it has a strong or unpleasant odor, do not eat it.

• Check for a "pucker." Squeeze a little lemon juice or vinegar on the edge of the oyster’s mantle (the frilly edge). A very fresh oyster will retract or "pucker" its lips in response to the acid.