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.
Shucked oysters prefer colder storage, so set your fridge's temperature between thirty-four and thirty-five degrees Fahrenheit if possible. Storing shucked oysters on ice: Store fresh, shucked oysters on the half shell in your fridge by placing the shells on ice. Use ice cubes or frozen gel packs to keep them cold.
We generally tell customers oysters stay fresh up to 14 days, but our results showed the period of freshness may actually be longer. We like to err on the side of caution, so 14 days from harvest is probably a good rule of thumb to follow.
Oysters will die if submerged in freshwater. If stored in a cooler, make sure the ice melt has a way to run off. Keep oysters between 34-45 degrees. Keep your cooler as shaded as possible.
On the road, transport oysters on ice in a cooler or waterproof bag – do not seal the bag. Oysters love to be cold (34-45 degrees F), damp and able to breathe. Never submerge your oysters in fresh water or sea water. At home, refrigerate.
When you bring raw oysters home, store them in their shell, large shell-side down, in the refrigerator (no lower than 33 F) for up to five days (although the flavor is best when they are consumed within 24 hours of purchase). They should be packed in either a mesh bag or in an open container covered with a damp cloth.
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.
If properly cared for oysters can live out of the water in their shell for around 4 - 5 days.
Handling and Storage
Containers of shucked oysters should be stored at 32 - 38 °F, ideally packed in ice. Temperatures that low may kill a live oyster, so unshucked oysters should be stored at 40 - 45 °F.
The ice keeps the oysters upright so that they don't lose their shell liquor and it keeps them cold. Chilled oysters safer to eat and they taste better. Any cocktail, mignonette, or other sauces should also be chilled.
Once people have polished off the first round of oysters, dump out the semi-melted crushed ice in the serving bowl, and replenish with the extra crushed ice you processed earlier. Transfer the second round of shucked oysters from the sheet tray to the bowl of crushed ice. Rinse and repeat until you're out of oysters.
Once they come out of cold storage, the clock starts on you getting them back into cold storage. You have a max of two hours to accomplish this. After two hours, bacteria present in the oyster will start to multiply and the likelihood of something causing an illness will go up.
The best way to store them is in their bag, inside a bowl with a damp cloth over the top. But please: Do not store the oysters directly on or underneath ice. Oysters will die if they sit in fresh water. You can keep them on a tray of ice for an hour or so but avoid letting them sit in a puddle of fresh water.
Store oysters in a fridge at no lower than 4°C, cupped side down on a tray or plate and covered with a clean damp cloth. Eat within two days of receipt.
Oysters may be eaten safely during any time of the year. However, oysters are highly perishable and can spoil quickly in the hot summer months if they are not properly refrigerated.
In proper storage conditions, oysters can survive 2 to 3 weeks outside of the water, clams up to 5-6 days, and mussels up to 2-3 days, but we strongly recommend eating them as soon as possible.
You can check if an oyster is alive by just lightly tapping on the oyster shell with the finger. If the shell closes or you notice some kind of movement after tapping then it means it is still alive and should not be eaten.
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.
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.
They can be opened one hour in advance, and then right before serving, broil them on the half-shell with any flavored butter or topped with a spicy salsa. You can also cook closed oysters on a charcoal or gas grill just until they pop open, and eat them with a little melted butter on the side.
It's vital to clean your oysters well before shucking. Use a stiff-bristled brush to remove sand, dirt, and debris. You can also put your oysters into a cold icy saltwater bath to soak for an hour in order to purge them of sand and grit.
Don't store oysters in an air-tight container because lack of oxygen can kill them. Remember, they are living creatures until they are shucked! To clean, place oysters in a colander in a sink and rinse under cold running water. If you can, cover them with crushed ice while shaking them under the running water.
To maintain their freshness, wrap the Oysters in a damp tea towel or cloth and place in the fridge, closest to the freezer. Whatever you do, do not store Oysters in a sealed container; or on ice; or in water; or in the freezer.
Never store oysters covered in either fresh or salt water.