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This article was co-authored by Ed Kuoha. Ed Kuoha is a Chef and the Owner of Kuoha Culinary based in Aiea, Hawaii. He has more than 20 years of experience in various culinary kitchens and settings such as Morimoto Waikiki, where he received hands-on training from Iron Chef Morimoto. Chef Ed specializes in small catering events and private chef requests. This article has been viewed 269,269 times. Like any type of fresh shellfish, raw oysters are best when consumed immediately.
However, if you can’t eat your oysters right away, you can store them for a few days in the fridge or even longer in the freezer. Though the storage process may seem complicated at first, it is fairly simple and straightforward when you break it down. Do not shuck or wash your oysters. Oysters taste best when you shuck them immediately before eating them. In addition, keeping oysters in their shells makes them easier to store and reduces the chance that they’ll go bad. If your oysters came pre-shucked in a plastic container, store them in the freezer until you’re ready to use them.
Leave the grit and dirt on the oysters. This will keep them moist and will help to insulate the meat. Pour ice into a small bowl or other open-top container. Grab a bowl, small cooler, or similar container that you can place inside your fridge. Make sure this container has an open top or removable lid.
Then, pour a layer of ice into the bottom of the container. Do not keep your oysters in a sealed or closed-top container. You may need to change your ice during the refrigeration process, so do not pour any into the container if you won’t be able to check your oysters regularly. Place your oysters on top of the ice bed deep side down. Just like seafood merchants, you’ll be storing your oysters on ice to keep them as chilled and fresh as possible. Make sure to turn each of your oysters so that the deeper side faces down, a technique that will help them better retain their juices. Dampen a towel with cold water and place it on top of the oysters.