Each year during oyster season, the Maryland Seafood Marketing Program receives many questions from consumers concerning the purchase, storage, preparation and nutrition of oysters. Listed here are some of the most commonly asked questions:

Q. Can I freeze fresh shucked oysters? How about oysters in the shell?
A. Shucked oysters freeze, make sure all the oysters are immersed in liquor to prevent freezer burn, leave Ç inch head space and freeze. You may have to add water to completely cover the oysters. Label the contents of the package, date and freeze. Even though shucked frozen oysters have a 3 - 6 month storage life, plan to use them as soon as you can. Shell oysters may also be frozen. Place the oysters in a freezer bag, exhaust air and seal. Label and date contents, freeze. The oysters are best used in soups and stews or cooked dishes. Storage life is about 3 months.

Q. What should I look for in purchasing fresh shucked oysters?
A. Fresh shucked oysters should be plump and a creamy white to gray color. The liquor should be clear, not excessively cloudy. Oysters turn many different colors for different reasons: rapid change in temperature, or what the oyster has eaten. The color of fresh oysters may be described as creamy, gray, brownish, pale yellow, red, green or a combination of these colors. They are safe for consumption.

Q. What is the small crab-like animal found in some raw oysters?
A. It's actually a pea-crab which lives in the gills of the oyster and feeds on the same foods that the oyster is filtering for itself. It is a delicacy in its own right and is put in many a stew!

Q. How long can I store shucked oysters in the refrigerator?
A. Fresh shucked oysters have about a 7 - 10 day refrigerated storage life. Make sure to put them in the coldest part of the refrigerator.

Q. How long can I refrigerate oysters in the shell?
A. About 5 - 7 days. When you store fresh oysters in the shell in the refrigerator, leave the grit and dirt on them. This helps insulate and keep the oysters moist. Make sure they have air, do not put them in a sealed plastic bag because they need to breathe. Put them in a burlap bag or cover them with a damp towel. When ready to shuck, run under cold water, and scrub with a stiff brush.

Q. Can I eat oysters in months without an "R"?
A. Oysters can be eaten year round because of present day refrigeration. Formerly, oysters were eaten during months having an "R" in their name. This old "R" rule is no longer followed, and availability alone now governs when and how oysters may be eaten. In June, oysters spawn, which make them less plump; they are still safe for consumption.

Q. If an oyster's shell is not tightly closed, can I still eat it?
A. An oyster will open its shell in order to breathe. If you want to make sure it is still alive and safe to eat, tap it with a knife or run it under cold water. If the oyster fails to close its shell, discard it as it is probably dead. Sometimes refrigerated storage will cause gaping so don't be alarmed if the oyster shells are not tightly closed--give it the "tap" test.

Q. Are oysters fattening?
A. Eastern oysters in the raw form are very low in calories, only 20 per ounce. If you bread them, fry them and add tartar sauce, the calories will increase many fold, so watch how you prepare them. Oysters contain protein, calcium, phosphorus, iron, potassium, vitamin A and thiamin.

Q. How can I be assured that the oysters I purchase in the market are safe and wholesome to consume?
A. The waters covering all charted oyster beds are periodically sampled by the Maryland Department of the Environment, Division of Water Quality Monitoring, to determine the purity of the water. No oysters are allowed to be harvested from waters that do not meet the strict criteria set by the Department of the Environment. This criteria exists in Maryland as well as nationally and are standards set by the National Shellfish Sanitation Program. Oysters harvested from these approved waters are again tested at the processor level. Oysters are finally tested at the market level to assure wholesomeness.

Q. Can I eat oysters on a low cholesterol diet?
A. Previously oysters were thought to contain high amounts of cholesterol but now, since new methods of calculating cholesterol levels are more accurate, oysters have been removed from the restricted list. Oysters are naturally low in fat, sodium, and calories. They are also a very good source of high quality protein, polyunsaturated fatty acids, and iron. A three ounce cooked portion of oysters contains only 93 milligrams of cholesterol.

Q. What is MSX and can it effect humans?
A. MSX is a disease that harms oysters but cannot be transmitted to humans. MSX is dependent on high salinity (due to lack of rainfall) waters. MSX is not caused by unsafe waters.

Q. Can oysters be opened in the microwave?
A. Yes, a very easy method. Scrub oysters under running water. Place oysters in a glass casserole dish. Microwave on defrost for 1 - 2 minutes. Remove from oven and shuck immediately. Oysters are uncooked. To completely open an oyster, microwave for 3 minutes on high. Meat will be thoroughly cooked.

Q. Are raw oysters safe to eat?
A. Maryland shellfish remain safe to eat! There have been no disease outbreaks associated with oysters harvested in Maryland in more than 50 years. However, there always has been some risk associated with eating raw shellfish, or any uncooked meat or eggs. Public health authorities advise that individuals with impaired immune systems or related health problems cook their shellfish, meat and eggs thoroughly to minimize risks.

Q. Where can I find oyster recipes?
A. For a free Oyster recipe brochure, send a self addressed, stamped envelope to:
Oyster Brochure
Aquaculture Development and Seafood Marketing Program
Maryland Department of Agriculture
50 Harry S. Truman Parkway
Annapolis, Maryland 21401

(or) by E-mail goinsam@mda.state.md.us

To find out more, call the Aquaculture and Seafood Marketing Office at 410-841-5724