The holidays are a traditional time for entertaining with seafood. Americans eat more oysters than any other people in the world, and oysters are especially popular during the holiday season. However, it is important to keep in mind several steps to insure the proper handling and preparation of oysters. Doris Hicks, Delaware Sea Grant Seafood Specialist, says "Most common food-borne illnesses are caused by a combination of bacteria occurring naturally in the environment and food handling errors made in commercial settings or at home."

Hicks suggests these tips for holiday cooks: "Keep cooking area, utensils, and hands clean. Raw and cooked seafood should be kept away from each other to prevent cross-contamination. Keep seafood as close to 32°F as possible, and use it quickly." Hicks states that freshly shucked oysters have a shelf life of five to seven days, while oysters in the shell last from seven to ten days. Some shells may open during storage. If so, tap them. They will close if alive; if not, discard immediately. If you buy frozen oysters, they should show no signs of freezer burn such as discoloration or drying on the surface and no objectionable odor. Shucked oysters become plump and opaque when cooked.

The FDA recommends they be boiled or simmered for at least three minutes, fried in oil for at least ten minutes at 375ºF, or baked at 450ºF for at least ten minutes. They can also be steamed in the shell for four to nine minutes after the water reaches a full boil. Hicks notes that oysters are harvested year-round, but catches increase during the winter months to help meet the demand, especially for the holidays.

For more information contact: Doris Hicks, Delaware Sea Grant Seafood Specialist at 302-645-4297; E-Mail: dhicks@udel.edu