Shellfish Handling

Nutritional Value Of Oysters

Raw oysters have a protein content of about 9 percent and a fat content of less than 2 percent. One-half pound of raw oysters contains about 150 calories. Oysters are a good source of essential minerals including phosphorus, calcium, potassium and zinc. The quantities of vitamins found in oysters are negligible except for vitamin B-12. Three ounces of oysters provide more that 1 gram of omega-3 fatty acids. Oysters are also very high in iron content.

Handling Oysters

Oysters are an excellent source of proteins and other essential nutrients. Follow these basic safety tips for buying, preparing, and storing your Chesapeake Gold and Holy Grail Oysters.

Separate for Safety

Always keep raw proteins (seafood, chicken, beef and pork) separate from cooked proteins. 

Wash your hands with soap and warm water before and after handling any raw seafood.

Cutting boards and counter tops should be wiped down using a solution of one tablespoon of unscented, liquid chlorine bleach to one gallon of water.

 

Selecting Your Oysters

Check the shellfish tag on the meshed bag or inside of the container of live oysters and labels on containers of shucked oysters.

These tags and labels contain specific information about the oysters, including the processor’s certification number.

This means that the shellfish were harvested and processed in accordance with national shellfish safety controls.

We handle and visually check every oyster that leaves our facility and each batch has passed all of our quality controls in order to be labeled and shipped.

Inspect your batch of oysters by throwing away oysters if their shells are cracked or broken.

Live oysters will close up when the shell is tapped. If they don’t close when tapped, do not consume them.

Store Properly:

Put your oysters on ice or in the refrigerator after buying them. Do not store the oysters in water. Whole live oysters should never be stored in air-tight containers. If you do not plan to eat them right away, arrange them on a tray, flat side up and cover them with a damp towel, and store them in the refrigerator. Keep the oysters out of the temperature danger zone which is 40 degrees to 140 degrees.

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