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.
You may have heard the saying that you should only eat oysters in months that contain the letter "r," meaning oysters harvested in the warmer summer months of May through August were not safe for consumption. However, oysters are now sold and consumed year-round with little to no worries.
Ostreidae (Oysters). Available year round, with peaks from September to March when they are considered to be in peak condition, although some people like the flintier, less salty flavour they have during winter.
Consumers are advised not to eat raw Pacific oysters from Coffin Bay, including fresh and frozen products. Any consumers concerned about their health should seek medical advice. Consumers should dispose of the oysters or return the oysters to the place of purchase for a full refund.
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.
Bacteria and red tide algae levels in the water rise in summer as well. Eating shellfish that absorbed these toxins could be poisonous to humans. 2 So, back in the day, the dire warnings to skip wild oysters during the heat of summer were warranted.
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. You can keep live oysters in the fridge.
Most Vibrio infections from oysters result in mild illness, including diarrhea and vomiting. However, people with a Vibrio vulnificus infection can get very sick. As many as 1 in 5 people with a Vibrio vulnificus infection die.
Potentially life-threatening to most people, symptoms of Vibrio vulnificus infection occurs within 24 to 48 hours of ingestion and may include symptoms such as sudden chills, fever, nausea, vomiting, diarrhea, shock and skin lesions.
What Good Oysters Look Like. Before eating an oyster, you should pick it up and take a sniff: The smell should be "like the ocean breeze," Proto says, and they should feel ice cold to the touch. If they feel warm or if they give off an odor that makes you recoil, that's a major red flag.
Though they're available here year-round, oysters are in fact seasonal. You'll find different varieties are best at different times of the year. Sydney rock oysters tend to peak between August and March, and Pacifics between April and September.
They prefer cooler temperatures between 5C and 10C so they can be stored in the fridge or in a very cool place, such as a wine fridge or a chilly cellar, for about a week. Once opened, oysters should be eaten within two hours or covered and stored in the fridge and consumed within a few days.
Coffin Bay, South Australia
If you had to name an Australian oyster, Coffin Bay in South Australia is probably the one that jumps to mind. Oysters grown here are becoming world-renowned. Not a bad effort, considering the Coffin Bay industry nearly collapsed in the late 19th century.
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.
How Long Do Oysters Last? Consume live oysters within two days of buying them for the freshest result. Live, in-shell oysters have a shelf life of up to seven days under proper storage conditions in your fridge. Shucked oysters will keep for a maximum of five days.
Seek medical treatment immediately if the person is unable to tolerate oral fluids, if fever is present, if there is blood in the stool, or if other concerning symptoms develop. For all other cases of shellfish poisoning, seek medical treatment as soon as possible.
You can get very sick from eating raw oysters. Most Vibrio infections from oysters result in only diarrhea and vomiting. However, some infections, such as those caused by Vibrio vulnificus, can cause more severe illness, including bloodstream infections and severe blistering skin lesions.
Unfortunately, one bad oyster can get you so sick you'll be out of commission for days. Food poisoning from oysters is somewhat rare, but if it gets you, it's important to monitor your health closely for at least three days, especially if you have other health complications.
Food Poisoning Due to Vibrio Bacteria
Oysters may become contaminated by Vibrio bacteria before harvesting. 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.
Shellfish allergy symptoms generally start within minutes to an hour after eating or having contact with shellfish. They may include: Hives. Itchy, irritated skin.
Vibrio parahaemolyticus is a bacterium found in marine and coastal waters. The bacteria are more common in warm tidal areas, where oysters normally grow. The consumption of raw or undercooked seafood can cause outbreaks of Vibrio parahaemolyticus gastroenteritis in people.
Raw oysters contaminated with Vibrio vulnificus can be life threatening, even fatal when eaten by someone with liver disease, diabetes or a weakened immune system. However, there are myths that encourage people to eat raw oysters in spite of these dangers.
How many raw oysters can you eat in a day? You should only consume 3-6 raw oysters in a day. Oysters are nutrient-dense and low in calories; however, they are also high in cholesterol, which can concern some people. Overeating raw oysters has a high risk of food poisoning from Vibrio bacteria.
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.
Shelf Life: A live oyster is good to eat. 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.