Can anyone tell me what happened to these oysters?
Freshly shucked and kept in a 1-3 degree (Celsius) fridge for 18 hours before taking them out. Massive black skirt on the edges – tried one and whilst no awful smell, tasted super unpleasant. Really confused…
by 123man60
32 Comments
coleredrooster719
Vendor sold you old stock.
friendlyfireworks
Wait.
Freshly shucked.
Kept in the fridge for 18h.
Pick one.
ImprobableAvocado
I can’t believe you ate one.
TheOriginalCasual
They died
ojw23
Wow
struedlesmokes
Prepare for diarrhea
Independent-Summer12
Let the countdown begin.
GooseTheGeek
You need to shuck them the day you eat them (preferably right before), not when you buy them.
Get yourself a 2 dollar shucking knife (and gloves if you can spare them) and learn to shuck them yourself.
woodiinymph
Be very very very careful with oysters. Recently a couple shared them, got sick and husband woke up without wife.
Human_Resources_7891
I agree with posters, combination of not the freshest oysters, 18 hours is ridiculously long to hold shucked oysters, if you can’t imagine Christmas without oysters, you need to imagine opening them yourself. however, that doesn’t fully explain the formation of the black rings around the oysters. on a wild guess , maybe due to storage method? never seen the candy board plus tight non-permeable plastic wrap before, may have been impurities on the wrap or the board. usually, store on bed of ice, in a loosely wrapped, paper first then plastic package, never more than 3 to 4 hours, not plastic on sealed plastic.
AdministrativeRiot
Kept them SHUCKED for 18 hours? Please don’t serve or eat these. Like, it could be fatal. Good on you for checking.
James324285241990
So first of all, go to the pharmacy and get something for diarrhea and rehydration, you’re going to need it.
Second, I have never heard of a fish monger that requires you to buy the oysters shucked. That is the exact opposite of what you should do, and fish mongers know that.
FlexLord710
We shuck all of our oysters to order. I love shucking them. I got extremely good at it with practice. They should always be kept on ice in the fridge. You can salt the ice to make it last longer. Sit the ice in a container that can drain all the old water into the other container.
Why ice is good for oysters 1. Preserves Freshness: Oysters are live shellfish and should be kept alive until consumed. Storing them on ice keeps their environment cool and moist, mimicking their natural habitat. 2. Prevents Bacterial Growth: Keeping oysters cold slows the growth of harmful bacteria, such as Vibrio, which can cause foodborne illnesses. Ice helps maintain a safe temperature below 40°F (4°C). 3. Maintains Flavor and Texture: Cold temperatures preserve the oysters’ briny, fresh taste and firm texture. Warm temperatures can cause them to spoil quickly, affecting their quality. 4. Ease of Handling: Placing oysters on ice keeps them stable and prevents them from opening prematurely, which helps retain their juices until shucking.
ALWAYS KEEP OYSTERS ON ICE. or they will spoil very quickly. It will drastically affect the shelf life of these guys but you gotta be very careful.
To tell if an oyster is bad, check if the shell is tightly closed; if it’s open and doesn’t close when tapped (tap hard), the oyster is dead and unsafe. A good oyster should smell fresh and briny, like the ocean, while a bad one will have a strong, foul odor. The flesh should appear plump and moist, not dry, shriveled, or discolored. The liquid inside should be clear or slightly cloudy, never milky or slimy. Always check the expiration date and, if unsure, trust your senses-when in doubt, throw it out.
The black “skirt” on the edges of these oysters is likely the gills, which are natural parts of the oyster and are typically darker in color. However, the unpleasant taste despite no smell could indicate that the oysters were stressed or beginning to deteriorate before being refrigerated, affecting their flavor. Even though they were stored correctly, the quality may have been compromised due to factors such as how they were harvested or handled.
Oysters should taste fresh and briny, so if they tasted unpleasant, it’s best to err on the side of caution and not consume the rest. The appearance of the gills can vary, but overly prominent or unusually dark gills could suggest the oysters were older or not in peak condition at the time of shucking.
🙂 I’ve shucked probably 10,000 oysters. Not much compared to people that work in oyster bars. They could teach a lot more but this is what I know for sure.
ICallsEmAsISeesEm
My first thought… WHERES THE ICE!?!?!?!?!
Bleezy79
Only shuck right before you eat. Not hours or days before.
Yellow_Curry
Oh my god. Shuck them minutes before you eat them. If you ate one you are gonna have a bad time. Toss them!
Dimmadome2701
They’re dead, chef
bendar1347
Where are you located that buying pre shucked oysters from a fishmonger is even a thing? That’s legitimate terrifying to me.
East-Specialist-4847
You opened them 18 hours ago is what happened. Also; you need to vomit that oyster up. You have most likely given yourself food poisoning
Rich_Pangolin_2933
Where are you buying that they only served preshucked? Any real fish house will have fresh oysters to be shucked. We don’t even sell shucked oysters for this reason. Shucking is super easy, too.
Petsnchargelife
I’ve had my fish monger shuck oysters/clams a few hours ahead but he gives them to me in a container with the brine on ice… shells on the side. I only have this done if I’m going to cook them(oysters Rockefeller, clams casino….). Too risky to serve raw at home unless you shuck right before serving to make sure the oysters/clams are still alive.
steakhoagie
This is wild. Please don’t make anyone sick and throw them out.
clineaus
I work at an oyster bar…. If you’ve bought them like that before you are incredibly lucky you haven’t gotten someone seriously sick. This is food safety 101 stuff.
Chicagoan81
Get some medication immediately. You’re about to get sick
MisterAngstrom
They look dried out. Why on earth would you shuck them then wait 18 hours to eat them? Who told you to do this? Eat them the same second you shuck them
BeginningSeparate164
I only eat freshly shucked oysters unless I’m cooking them. When you shuck them they start to die off, which is no bueno. Source- I’ve framed about 20 million osyters and have been a shellfish farmer for nearly a decade.
behemuthm
How the fuck are you in the food industry
pocket4spaghetti
*Shucked if I know*
FortuneHasFaded
Is OP still alive?
buttscratcher3k
I got second-hand food poisoning viewing this post.
IntelligentWonder911
Do not eat. Likely rotten. You killed them when you shucked them 18 hours before eating. Bivalves should be eaten while still alive or cooked.
CobraCornelius
Your definition of “freshly shucked” is inaccurate
32 Comments
Vendor sold you old stock.
Wait.
Freshly shucked.
Kept in the fridge for 18h.
Pick one.
I can’t believe you ate one.
They died
Wow
Prepare for diarrhea
Let the countdown begin.
You need to shuck them the day you eat them (preferably right before), not when you buy them.
Get yourself a 2 dollar shucking knife (and gloves if you can spare them) and learn to shuck them yourself.
Be very very very careful with oysters. Recently a couple shared them, got sick and husband woke up without wife.
I agree with posters, combination of not the freshest oysters, 18 hours is ridiculously long to hold shucked oysters, if you can’t imagine Christmas without oysters, you need to imagine opening them yourself. however, that doesn’t fully explain the formation of the black rings around the oysters. on a wild guess , maybe due to storage method? never seen the candy board plus tight non-permeable plastic wrap before, may have been impurities on the wrap or the board. usually, store on bed of ice, in a loosely wrapped, paper first then plastic package, never more than 3 to 4 hours, not plastic on sealed plastic.
Kept them SHUCKED for 18 hours? Please don’t serve or eat these. Like, it could be fatal. Good on you for checking.
So first of all, go to the pharmacy and get something for diarrhea and rehydration, you’re going to need it.
Second, I have never heard of a fish monger that requires you to buy the oysters shucked. That is the exact opposite of what you should do, and fish mongers know that.
We shuck all of our oysters to order. I love shucking them. I got extremely good at it with practice. They should always be kept on ice in the fridge. You can salt the ice to make it last longer. Sit the ice in a container that can drain all the old water into the other container.
Why ice is good for oysters
1. Preserves Freshness:
Oysters are live shellfish and should be kept alive until consumed. Storing them on ice keeps their environment cool and moist, mimicking their natural habitat.
2. Prevents Bacterial Growth:
Keeping oysters cold slows the growth of harmful bacteria, such as Vibrio, which can cause foodborne illnesses. Ice helps maintain a safe temperature below 40°F (4°C).
3. Maintains Flavor and Texture:
Cold temperatures preserve the oysters’ briny, fresh taste and firm texture. Warm temperatures can cause them to spoil quickly, affecting their quality.
4. Ease of Handling:
Placing oysters on ice keeps them stable and prevents them from opening prematurely, which helps retain their juices until shucking.
ALWAYS KEEP OYSTERS ON ICE. or they will spoil very quickly. It will drastically affect the shelf life of these guys but you gotta be very careful.
To tell if an oyster is bad, check if the shell is tightly closed; if it’s open and doesn’t close when tapped (tap hard), the oyster is dead and unsafe. A good oyster should smell fresh and briny, like the ocean, while a bad one will have a strong, foul odor. The flesh should appear plump and moist, not dry, shriveled, or discolored. The liquid inside should be clear or slightly cloudy, never milky or slimy. Always check the expiration date and, if unsure, trust your senses-when in doubt, throw it out.
The black “skirt” on the edges of these oysters is likely the gills, which are natural parts of the oyster and are typically darker in color. However, the unpleasant taste despite no smell could indicate that the oysters were stressed or beginning to deteriorate before being refrigerated, affecting their flavor. Even though they were stored correctly, the quality may have been compromised due to factors such as how they were harvested or handled.
Oysters should taste fresh and briny, so if they tasted unpleasant, it’s best to err on the side of caution and not consume the rest. The appearance of the gills can vary, but overly prominent or unusually dark gills could suggest the oysters were older or not in peak condition at the time of shucking.
🙂 I’ve shucked probably 10,000 oysters. Not much compared to people that work in oyster bars. They could teach a lot more but this is what I know for sure.
My first thought… WHERES THE ICE!?!?!?!?!
Only shuck right before you eat. Not hours or days before.
Oh my god. Shuck them minutes before you eat them. If you ate one you are gonna have a bad time. Toss them!
They’re dead, chef
Where are you located that buying pre shucked oysters from a fishmonger is even a thing? That’s legitimate terrifying to me.
You opened them 18 hours ago is what happened. Also; you need to vomit that oyster up. You have most likely given yourself food poisoning
Where are you buying that they only served preshucked? Any real fish house will have fresh oysters to be shucked. We don’t even sell shucked oysters for this reason. Shucking is super easy, too.
I’ve had my fish monger shuck oysters/clams a few hours ahead but he gives them to me in a container with the brine on ice… shells on the side. I only have this done if I’m going to cook them(oysters Rockefeller, clams casino….). Too risky to serve raw at home unless you shuck right before serving to make sure the oysters/clams are still alive.
This is wild. Please don’t make anyone sick and throw them out.
I work at an oyster bar…. If you’ve bought them like that before you are incredibly lucky you haven’t gotten someone seriously sick. This is food safety 101 stuff.
Get some medication immediately. You’re about to get sick
They look dried out. Why on earth would you shuck them then wait 18 hours to eat them? Who told you to do this? Eat them the same second you shuck them
I only eat freshly shucked oysters unless I’m cooking them. When you shuck them they start to die off, which is no bueno. Source- I’ve framed about 20 million osyters and have been a shellfish farmer for nearly a decade.
How the fuck are you in the food industry
*Shucked if I know*
Is OP still alive?
I got second-hand food poisoning viewing this post.
Do not eat. Likely rotten. You killed them when you shucked them 18 hours before eating. Bivalves should be eaten while still alive or cooked.
Your definition of “freshly shucked” is inaccurate