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Your grandparents probably got you to believe that oysters were either not available or not safe to eat in those months that did not have an “R” in them. That adage developed in the days before the widespread use of refrigeration, according to Susan Wiley, marketing specialist, Virginia Department of Agriculture and Consumer Services. The months without an “R” in them, May, June, July and August, are the warmer months and because oysters are very perishable, they spoil quickly without refrigeration. Thankfully, oysters are continually becoming of harvest age and are brought in year round and quickly refrigerated to maintain freshness.
Virginia is fortunate to have its own private oyster bed in the waters of the Chesapeake Bay, which lies on the eastern border.
Because of increased consumer interest in all seafood, grocery stores are responding with seafood shops or sections that offer a variety of fresh seafood items. Oysters can be purchased in the shell or shucked in pints or quarts.
When purchasing shell oysters, look for tightly closed, unbroken shells indicating they are alive and still fresh. Size of the shell is not an indication of the size of the oyster inside. Shuck oysters should look plump and have
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