When dragged by an oyster boat over a reef, oysters are scraped off the bottom by the bar and caught in the basket. The dredge periodically is hauled aboard and the catch dumped on the deck. Small oysters and shells are culled from the market oysters and discarded or thrown overboard. If culling is done properly, small oysters can be separated and returned to the water without damage. Oysters are sold either in the shell or shucked.
Most dealers employ experienced shuckers to open the oysters, using special knives.
After cleaning and processing, the shucked oysters are packed in jars or cans and placed in cold storage until sold. All oysters sold in Texas must be certified, which means they must be harvested, handled, processed, and stored in accordance state and federal standards. During winter northers, low tides expose shallow reefs where individuals may wade or walk along the flats picking up oysters with no special equipment except sturdy gloves for protection against sharp bills. Several laws that govern oyster harvest should be reviewed before heading out to the reef. A digest of saltwater fishing laws and maps of the approved and polluted oystering areas may be obtained from some coastal Parks and Wildlife offices.