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To reduce risk, water temperature should be below 60 degrees when shellfish are harvested and storage should be between 33-40 degrees. A handy rule of thumb is to only eat raw 🦪 in months containing the letter “R”, aligning to when water temps are coldest in areas where they’re commonly grown.

FSHN25-8/FS470: Ensuring Safe Oysters: Essential Handling, Preparing, and Cooking PracticesThis EDIS publication provides insights for both oyster consumers and the restaurants that serve them, offering recommendations on techniques to maximize the safety of oysters through proper cooking.ask.ifas.ufl.edu

With the current administration and what they’ve done to the FDA, any raw foods and unwashed produce are probably a bad idea. When the government becomes functional again, a good rule of thumb is to only eat raw oysters in months that have an R in the name 😉

Since moving here from New England I have been amazed at how different oysters clams lobster taste pulled from colder parts of the Atlantic v. mid-Atlantic. Can rarely eat fresh caught seafood here. Instead we order it delivered from New England. Shipped overnight the day it is caught/harvested.