Oysters that do not respond are dead and should be discarded. When purchasing freshly shucked oyster meats, choose oysters that are plump and have a natural creamy color and clear liquid. Raw molluscan shellfish should only be purchased from reputable dealers. All shellstock oysters are required to have an accompanying tag that allows the buyer to trace the oysters back to their point of harvest. Shucked oyster meats must be in sealed containers displaying the processor's permit number.
Preparation Thoroughly wash and scrub all mud and debris from the shells.
This is best done with a garden hose and scrub brush. To shuck whole oysters, use gloves and an oyster knife. An oyster knife has a heavy wedge-shaped blade and handle, often made in one piece. It is designed to withstand the pressure required to open oysters. Never use a sharp knife.