Purchase Oysters from sources that know the "Fished Date" and are willing to share and show the tags. Five to twenty days from the "Fished Date" is not bad, depending on related summer and winter conditions.

Choose Oysters which are cold and wet. When lifted they should feel heavier than they look.

Shape and size are important for eating on the half shell, while less expensive poorer shapes (or Standards) are great for cooked Oyster recipes.

Keep cold and store cup-down in fridge with a wet towel over the Oysters. Shelf life is related to the Oyster's own season.

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