How to Store Oysters: 3 Easy Methods to Try

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.

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.

To check for dead oysters, put aside any oysters with open shells. Tap the shell with a knife or another hard object. If the oyster reacts by snapping its shell closed, it is alive. If it doesn’t snap shut, the oyster is dead, and you should discard it. (The same goes for other types of shellfish like clams or mussels.)

Check the freshness of closed oysters by tapping on their shells. If they sound hollow, they are dead, and you should discard them. A fresh, live, closed oyster will sound solid when you tap on its shell.

Here’s how to store in-shell and shucked oysters:

• Storing live oysters: Store fresh, live oysters in your fridge so that they can breathe. Avoid storing live oysters in an airtight container because they need access to oxygen. (Additionally, avoid storing live oysters in freshwater because it can poison them after long periods.) Lay in-shell oysters on a tray or baking sheet, cupped side up, and evenly spaced. Cover the oysters with a damp paper towel or damp cloth and place them in the fridge. They should keep for up to seven days like this, but it’s best to eat them within a day or two.
• Storing shucked oysters: You can store shucked raw oysters in the fridge for four to five days. Place shucked oysters in an airtight container or a bowl covered with cling film. 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.

Shucking oysters takes a bit of practice, but it’s the best method for ensuring you have the freshest oysters. Follow these steps for shucking oysters:

• Hold the oyster. Hold the hinge end of the oyster shell wrapped in a kitchen towel, with the cup side down. Make sure that the hinge end is pointing towards you.
• Pry open the shell. Push the tip of a small oyster knife into the hinge end of the oyster shell. The knife can slip easily, so point the knife away from you. Once the knife is inside the shell, twist it to pop open the shell.
• Cut from the top shell. Slide the knife along the inside of the top shell to slice the oyster's abductor muscle away. Lift the top shell away and discard.
• Cut from the base shell. Slide the small knife under the oyster to sever the meat from the base shell. If serving oysters on the half shell, leave them in the shell and place them on ice. To prepare the oysters without the shell, slide the meat away and rinse off any shell fragments using freshwater.

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