Cold Storage: Stack oysters with the cup side down, cover with a damp towel and refrigerate between 40 to 35 degrees F. Flat oysters (Belons) must be weighted down after stacking to keep them from gaping. Clams and mussels do not benefit from stacking but require refrigeration.

Handling: These are live animals and need to be handled with care and a light touch to maximize the shelf life. Be careful not to jostle them around, drop or throw as well.

Washing: Rinse under cold, clean running water. Scrub with a fiber bristle brush as necessary.

Display: Place in crushed ice with cup side down in a horizontal position to minimize fluid loss.

Shucking: Begin by placing the oysters on a flat surface with the cup side down and the hinge pointing toward you. Insert the knife into the hinge and apply pressure until the hinge begins to fail, twist the oyster knife to pop the hinge. Slide the blade between the top shell and the oyster meat to remove the top shell; loosen the oyster meat by sliding the blade under the oyster meat leaving it free in the shell.