Why try it: Their briny, fresh flavour comes from the water oysters live in. Often considered a luxury, these tender shellfish can be eaten raw or cooked. A 100-g serving of raw Pacific oysters (about two oysters) contains about 80 calories, 2 g fat, 9 g protein and 5 mg iron.*

Storage: Eat oysters within a day or two of purchase—always check the storage instructions and date code listed on the label or container. Never store them in fresh water; they will die. Place them in a bowl, cover with seaweed or a damp towel and refrigerate. As long as there is adequate drainage, you can also store them on ice for short periods.

Health & safety: Always choose oysters that are shut tightly and feel heavy. A perfect oyster smells like the sea and has moist, plump meat: Don’t eat it if it smells foul or the shell is dry. Discard any oysters that don’t open during cooking. Health Canada recommends cooking them to an internal temperature of 74°C (165°F) and warns pregnant women and anyone with a weak immune system to avoid raw or undercooked shellfish.**

How to dish it out: Enjoy just-shucked oysters straight from the shell, with a squeeze of lemon or a dash of hot sauce. Or top those on the half shell with buttery herbed breadcrumbs and bake. They’re also great in chowder, garnished with oyster crackers.

Recipe pick: Chili Oyster Vodka Shooters

The majority of oysters sold in Canada are farmed from two species—the Atlantic (American) oyster and the Pacific oyster—that produce many varieties. Prince Edward Island is synonymous with Malpeques, and B.C. produces the popular Kusshis.

What you’ll need for shucking raw oysters:

Sturdy brush
Thick dishtowel folded several times or protective chain mail glove
Oyster knife with knuckle guard
Oyster plate, or dinner plate filled with coarse salt or crushed ice

Using a brush, scrub oyster, especially around the hinge, under cold running water. Place oyster curved-side down on a dishtowel with the hinge facing you. Fold the towel overtop and hold securely. Insert the tip of an oyster knife into the hinge; apply downward pressure while twisting the blade until you feel the hinge pop. Remove the knife and clean the tip on the towel. Pick the oyster up in the towel without spilling the liquor inside the shell. Run the knife blade along the inside of the top shell to cut the muscle holding the oyster in place. Discard the top shell. Use a clean finger to wipe debris from the lip of the bottom shell. Wipe the knife clean before cutting the muscle underneath the oyster to free it. Serve in the shell on an oyster plate or nestle into a bed of salt or ice on a dinner plate to keep level and prevent tipping. Enjoy immediately.

** Shellfish food safety. Government of Canada