Recipe: Shelf Life of Oysters, Buying and Storage Tips

BUYING TIPS:
Oysters may be bought live (in the shell); shucked, fresh or frozen; frozen breaded, raw, or fried; and canned.

In-shell oysters should be alive when bought; if shell is not tightly closed or does not close promptly when handled, the oyster is dead and inedible.

Shucked fresh oysters should be plump, with creamy color and clear liquor (liquid); without bits of shell.

Plan on five or six in-shell oysters or more per serving. For oyster cocktails and for frying, figure on one quart shucked oysters for three servings.

WHEN YOU GET THEM HOME:
Refrigerate in-shell and shucked oysters. In-shell oysters will live for several days, but for freshest flavor, use them and shucked oysters AS SOON AS POSSIBLE. Store frozen oysters in the freezer; use within three months.

When cooking oysters, heat only until edges curl--over cooking makes them tough.

If you buy them in the plastic containers from the store, there should be a 'good until' or 'use by' date stamped on the lid.