Your shopping cart is empty
We recommend the steps below as the best way to store oysters, mussels, clams, and cockles. This is the same method used by top oyster bars, restaurants and hotels in the UK.
How to store oysters
Upon receipt, open the box of oysters and check that the shells are closed and unbroken. See 'Tap Test' below.
Oysters should be closed and unbroken. However, oysters can open slightly while in transit or stored in the fridge (this is normal). If any oyster has opened, simply tap the oyster firmly on the bench and it should close. If the oyster closes when tapped, it means the oyster is fresh and fine to consume. Discard any oyster that does not close when tapped, or has a broken or cracked shell.
Place the oysters 'cup down' on the simplyshuck Oyster Tray or a flat tray. That way, if the oysters open slightly while stored, the oysters' liquor (clear pool of seawater in the oysters' shells) should remain within the cupped shell.
Cover the oysters with a damp - not wet - tea towel or cloth. Check to make sure the tea towel or cloth remains damp while the oysters are stored in the fridge.
Place the tray in the coldest part of the fridge - on the shelf closest to the freezer. The fridge temperature should not be lower than 4 degrees; ideally between 4 and 8 degrees.
Do not store oysters in sealed, closed or air-tight containers; or on ice; or in water; or in the freezer.
The above steps apply to mussels, clams, and cockles too.
For the freshest and tastiest shellfish:
Pacific and Kumamoto Oysters: Consume within 5 days from delivery.
Native Oysters: Consume within 3 days from delivery.
Mussels, Clams, and Cockles: Consume within 2 days from delivery.
Oysters can be consumed raw or cooked.
Mussels, Clams, and Cockles must be cooked prior to consumption.