STORING, PREPARING AND SERVING CORNISH ASSURED OYSTERS.

This page is to provide guidance on how to maintain the quality, shelf life and food safety of Cornish Assured Oysters.

Transport and Storage:

• Pack and store oysters cup shell down.
• Avoid extremes of temperature during storage.
• Maintain a stable cool temperature and avoid drafts during storage.
• Do not ice the oysters.
• Avoid cross contamination from other possible sources of norovirus particularly liquid dripping from other shellfish.

Preparing oysters:

• Check to make sure each one is alive by tapping each oyster, discarding any that sound hollow or are gaping.
• Before opening, scrub each one well under cold running water to remove any residual mud.

When opening and serving oysters:

• Make sure your hands, oyster knife and the cloth you hold the oysters in whilst opening are clean.
• Open them carefully with a knife by breaking the hinge and cutting the adductor muscle.
• Opening oysters can be dangerous.  If you have not opened oysters before, watch the SAGB video on www.youtube.com/watch?v=CPJz4pW0uns.
• Remove any flakes of broken shell from the oyster.
• Take care to preserve the liquor in the cup shell; this is an important part of the enjoyment of eating oysters.
• Once oysters are open, place on a bed of crushed ice and serve immediately.  Do not open oysters in advance.
• Discard any opened oysters not consumed after service.