How do I Freeze Raw Oysters?

Freeze raw oysters to use at a later date.

Do not balk at the idea of purchasing more oysters than you will eat in a night out of fear that the oyster meat will go bad. Freeze the oysters and know that you have two to three months to use them.

Prepare Oysters

Before they can be used, all oysters must be scrubbed to remove mud and other contaminates from the shells. If any of the oysters are open, discard them; they are dead. Protect your hands by using gloves when you handle oysters.

Shuck Oysters

To shuck an oyster, grasp the narrow side of the oyster shell in your hand; the hinged edge should be facing outward. Insert an oyster knife blade between the oyster hinges, then slide it around the shell to loosen the muscles and pry the shell open. Never use a sharp knife when shucking oysters.

Freeze Oysters

Put shelled oysters into plastic bags, press out all the air and seal the bags before placing them into the freezer. The shells and oyster juices work as natural containers, which protect the raw oysters.

You can also shuck the oysters and pour both the meat and juice into a plastic bag. If the oyster juice doesn't cover the meat,add water. Press out the excess air and seal the bags closed before freezing.

Defrost Oysters

According to an article posted on the Alabama Cooperative Extension System's website, the only way to defrost oysters is to let them sit in the refrigerator overnight, because rinsing them in cold water removes flavor. Defrosted raw oysters are best used in stews and chowders.

References

• Alabama Cooperative Extension System: Aquacultured Oysters
• Fabian Seafood: Shucked Oysters
• Maryland Seafood and Aquaculture: Seafood Information and Nutrition