Oysters: an oyster farmer’s advice on how to store them properly in the fridge

You’ve brought home a barrel of oysters and you’re not sure how best to keep them fresh? Oysters require a few simple steps to keep them alive, safe and delicious.

Temperature, orientation and humidity: the three pillars

Professionals recommend a stable refrigeration temperature. Aim for between 4 and 8°C, ideally in the crisper. In addition, keep the basket closed with a clean, damp cloth. This allows air exchange without drying out the oysters.

Store hollow-shelled oysters upside down to preserve their natural water content. On the other hand, avoid airtight boxes, which suffocate them. Keep them in their original crate, well wedged to limit shocks. Also, keep them away from strong-smelling foods.

How long can I keep them closed? One oyster farmer recalls that they can be kept for 5 to 7 days in a cool place if they are very new, and up to 8 to 10 days in good conditions. However, it’s best to eat them quickly to enjoy their firm texture. So put aside suspicious oysters.

“Keep them nice and cold, hollow shell down, and never drown them.”

Signs of freshness and mistakes to avoid

A well-closed shell is the first signal. If one is half-open, tap it: it should close quickly. The smell should be reminiscent of iodine, but not pungent. In short, fresh oysters keep their juices clear and plentiful.

Never immerse the basket in water, even salted water. Don’t rinse shellfish in advance, and don’t use the freezer for raw service. Avoid repeated temperature variations. Finally, don’t compress the layers: oysters need to breathe.

• Stable temperature: 4-8°C in the refrigerator.
• Hollow shell down, original case.
• Clean, damp linen, never airtight.
• Ideal consumption within 7 days.
• One-minute opening and olfactory control.

Safe transport and opening

The journey from the stall counts for a lot. Use an insulated bag with cold packs on top. This way, you can maintain a cold chain of 4-8°C for less than 2 hours. On arrival, put the oysters back in the fridge immediately.

Open at the last moment, just before serving. Protect your hand with a cloth and slide the blade over the hinge. Then remove the first cloudy drop and keep the rest of the juice. Keep the shells stable on a bed of coarse salt.

No product references (brand + model/commercial name) are cited in the content of the page. This practical guide is based on gestures validated by the seafaring professions, with no commercial recommendations.

What if they’re already open?

Best eaten immediately. If you have to wait, place them on ice and cover with cling film, then serve during the day. In this way, the risk is reduced, while retaining flavor and firmness. However, if you hesitate, throw away any oysters that have remained warm.

For cooking, you can shell and freeze, but only for cooked preparations. Indicate the date and use within 3 months. In this way, the texture will change less in sauces or gratins. In short, raw products cannot be frozen without loss.

Quick answers to frequently asked questions

Should I wash them? Brush the shells under a cold spray before opening, but no more. Also, never water the flesh: you’ll dilute the taste. For oysters, natural juice is sufficient.

Can they be kept at room temperature? No, as heat accelerates proliferation. So keep them below 8°C from market to plate. Oysters do not tolerate prolonged exposure to the elements.

At what temperature to serve? Serving at around 8-10°C retains the crispness. What’s more, lemon or vinegar can be added at just the right moment. In this way, the oysters remain clean, with no acidic cooking.

• huîtres