Handling

As Americans become increasingly conscious of health and nutrition, fresh and natural seafood consumption, including shellfish, is on the rise. Contrary to the popular misconception, oysters are extremely low in fat, cholesterol and calories, while being high in essential minerals. Ounce for ounce, oysters offer fewer calories and about the same level of cholesterol as white-fleshed fish, and are much lower in fat, cholesterol and calories when compared to poultry.

Oysters are not only delicious, but they’re also one of the most nutritionally well-balanced of foods, containing protein, carbohydrates and lipids. The National Heart and Lung Institute suggest oysters as an idea food for inclusion in low-cholesterol diets. Oysters are an excellent source of vitamins A, B1 (thiamin) B2(riboflavin), B3 (niacin), C (ascorbic acid), and D (calciferol). Four or five medium size oysters supplies the recommended daily allowance of iron, copper, iodine, magnesium, calcium, zinc, manganese and phosphorus.

Cooking Methods
Broiling, roasting, smoking, sautÈing, frying and steaming.

Methods to aid in the nutrient process
Oysters on the shell stand very well on their own; squeeze of lime or lemon, and ooo…baby, food from heaven right here on earth. If you are cooking or using oysters in a recipe, and don’t want to shuck them open, stem them just until they open and scrape them out of the shell. Oysters don’t take long to cook and a low heat or fast high heat (broiling or frying) is preferable. They will toughen up if cooked to long.

Cooking suggestion
Never cook oysters to long, just cook them long enough to heat then through. Oyster should never be left standing in the sun. Before eating, look the oyster over carefully for signs of tumors, malformations, red or black colored excretions, and bits of shell. Probably no other food is raised under more strict government control than the oyster

Health Tip
Because raw foods including oysters may carry bacteria, persons with chronic liver disease, impaired immune systems or cancer should avoid eating raw oysters, without first discussing this with their physician

Storage and Handling
Shucked oysters and their juices should be wrapped airtight and can be stored under refrigeration for 7-10 days or frozen for up to 2 months. Oysters still in the shell can be stored for up to a week but are best eaten soon after purchased or picked.

Tips
Remember if it did not go into the freezer all that fresh, it will not come out of the freezer all that fresh.
Store oysters and clams in a bowl or container with a few pieces of ice on top; do not cover, store or wrap in plastic- remember clams need to breathe. Change ice daily if storing for more than one day and do not let them sit in water. All shellfish can be held this way for several days. The best way to store in the refrigerator is in the oysters own natural juice or salt water from the bay. Fresh water will kill the oyster in the shell and fresh water will make the shucked oysters very soft and lose their flavor. If you are serving shellfish (oysters or clams) on the shell raw- soak the shellfish in ice water about 15 minutes prior to opening and it will ease in the opening of the shell.

Code of Federal Regulations, Sizing and Grading for Pacific Oysters Shucked,
Appendix B, Subpart B Requirements for Specific Standardized Fish and Shellfish

ß 161.137 Large Pacific Oysters
Large Pacific oysters, are of the species Ostrea gigas and conform to definitions and standards of identify prescribed for oysters by ß 160.130 and are such that one gallon contains not more than 64 oysters.
Large shucked Pacific oyster meat not more than 64 per gallon
Shell size is 6″+ for large ( 50 average per gallon)

ß 161.138 Medium Pacific oysters:
Medium raw Pacific oysters, are of the species Ostrea gigas and conform to definitions and standards of identify prescribed for oysters by ß 160.130 and are such that one gallon contains from 64 oysters to 96 oysters per gallon.
Medium shucked Pacific oyster meat 64-96 per gallon 
Shell size 4-”5″ (80 average per gallon)

ß 161.139 Small Pacific oysters:
Small raw Pacific oysters, are of the species Ostrea gigas and conform to definitions and standards of identify prescribed for oysters by ß 160.130 and are such that one gallon contains from 96 to 144 oysters per gallon.
Small shucked Pacific oyster meat 96-144 per gallon
Shell size 3″4″ (120 average per gallon)

ß 161.140 Extra Small Pacific oysters:
Extra small Pacific oysters, are of the species Ostrea gigas and conform to definitions and standards of identify prescribed for oysters by ß 160.130 and are such that one gallon contains from 144 to 160 oysters per gallon.
Extra Small Pacific oyster meat 144-160 per gallon
Shell size 2″-3″ (150 average per gallon)

ß 161.141 Cocktail Shucked Pacific oysters:
Cocktail Pacific oysters are of the species Ostrea gigas and conform to definitions and standards of identify prescribed for oysters by ß 160.130 and are such that one gallon contains from 160 to 185 oysters per gallon.
Cocktail shucked Pacific oyster meat 160-185 per gallon
Less than 2″ shell size (170 average per gallon)