Clams, mussels and oysters in the shell are alive and the shells close tightly when tapped and live crabs, lobsters and crayfish will move their legs. Shucked oysters are plump and have a mild odor, a natural creamy color and clear liquid or nectar. Do not cook or eat shellfish that have died during storage.
"Dead raw oysters run a greater risk of being infected with viruses and bacteria that can have a negative impact on your health—although the overall risk is relatively low," she says. Low or not, that's why they are in fact alive or freshly killed to keep you safe.
If there are large cracks or broken or damaged areas, throw the oyster away. There should be no gaps within the shell. If the shell is also open, the oyster is bad. Oyster shells are glossy white in color with pink and gray streaks, if yours looks greenish or brown, you should discard the oyster.
Foodie tradition dictates only eating wild oysters in months with the letter “r” – from September to April – to avoid watery shellfish, or worse, a nasty bout of food poisoning.
You should only prepare and eat oysters that are alive. Discard any dead oysters, colloquially known as “bad oysters,” which may contain harmful bacteria that can cause food poisoning.
While you're chugging water, call your doctor or local medical clinic, or take a stroll to the hospital. You'll probably be fine in two or three days, but since some forms of seafood-borne food poisoning can be extremely serious, it's important to get professionals involved as the illness may require more medical care.
Unless you are going to eat your oysters straight away, it's better to buy them unopened. Given the proper care, oysters will live for 5-7 days after being harvested.
We can eat oysters all year round, with exceptions. Sydney rock oysters are generally at their peak from September to March. But nature can get in the way. High rainfall can wash undesirable nutrients into estuaries.
Think of an oyster like a grape: if you don't chew the grape, you won't get the full flavor.
There are reasons oyster lovers prefer not to eat oysters in warm-weather months. Oysters spawn in warm water and can be thin and watery. If you like your oysters plump and firm, maybe months with an “R” really are best. Warmer water can also cause harmful bacteria to grow.
An oyster that contains Vibrio doesn't look, smell, or taste different from any other oyster. Cooking oysters properly can kill Vibrio and other harmful germs they might contain.
Shelf Life
Shucked oysters will have a good-through date. If they go past this date, you'll want to discard them. Shucked oysters typically have a 10-14 day refrigerated shelf life upon receipt.
When properly cared for live oysters will live in your refrigerator for 10 to 21 days. Are they alive? When oysters are dead in their shells they are no longer suitable to eat. To see if your oysters are alive, the shell should be closed or close when tapped lightly.
It's an urban legend that you are supposed to let it slide down your throat without biting into it. Think of an oyster like a grape: if you don't chew the grape, you won't get the full flavour. Step 4 # You want the meat and all the liquor that comes with it so do your best to swallow it all.
Chew, chew, chew
"An oyster is meant to be savored. Rather than swallowing whole, I recommend biting into the oyster so the full flavor profile can be experienced. Also, when consuming an oyster in the shell, remember the 'oyster liquor' is there to be enjoyed.
Look for the telltale milky sac that indicates an oyster is spawning. If it's just getting going, the sac is little more than a thin, cream-colored line less than half an inch long. If the oyster is in high gear, the sac will be large and cloudy, overtaking much of the oyster's body mass.
Vibrio pathogens have been sparsely implicated in illnesses in Australia; however, rising sea temperatures and varied weather conditions delivered by climate change could be driving the increased prevalence of these pathogens in our oyster growing regions.
Just remember that more isn't always better — we'd encourage you to limit your oyster consumption to a maximum of one dozen oysters, two times per week. This will help you avoid any vitamin and mineral toxification risks.
Eating raw oysters can carry a risk of food poisoning. Shellfish can contain harmful bacteria and viruses because of the way they feed. Oysters filter large volumes of water to get their food. So, bacteria and viruses in the water can build up within the oyster.
Observe whether the oysters are open or closed. Most closed oysters are alive. Lightly tap an open shell – a live oyster will immediately snap shut. If the shell remains open, the oyster is dead and shouldn't be purchased or used.
If you have plenty of freezer space and want to freeze the oysters in the shells, simply wash the shells thoroughly and place in moisture-vapor resistant bags. To save freezer space, wash the oyster shells, discarding any oysters that have died.
One way to store the oysters is on a bed of ice. Lay the oysters with the deep side down on the ice and make sure the ice doesn't melt. Oysters stored this way will last about two days.
Food Poisoning Due to Vibrio Bacteria
Symptoms appear within 3-48 hours of consuming contaminated raw oysters (by Vibrio parahaemolyticus) and include diarrhea and vomiting. Symptoms may last for 3-8 days.
What are the symptoms? Infection with Vibrio causes watery diarrhea, stomach cramps, nausea, vomiting, fever, and chills. Symptoms usually begin within 1 to 3 days of ingesting Vibrio. Vibrio can also cause a skin infection when open wounds are exposed to warm seawater.
The shell is joined at one end by a hinge, and can be closed by the oyster's powerful adductor muscle (the dark spots on the inside of an empty shell are the points to which the ends of this muscle adhered).