Source: NCDEQ, 10/12/21 Nothing says fall on the coast of North Carolina like the
beginning of oyster season, when people pull out the fire grates and steamer
pots and get ready to slurp down a salty treat.
But those pearls of delight need to be properly stored and chilled to ensure a
healthy eating experience. The N.C. Division of Marine Fisheries offers the
following safety tips regarding oysters:
=
Only
purchase oysters from licensed dealers. These dealers are inspected and
required to keep oysters under refrigeration and otherwise handle the product
in a sanitary manner. =
If
you harvest oysters for yourself, keep them shaded from the hot sun and
refrigerate them as soon as possible. =
Once
you have harvested or purchased the oysters, keep them cold. Shell oysters need
to be kept at or below 45 degrees Fahrenheit to prevent bacterial growth. =
Thoroughly
wash oysters prior to cooking. Remove all mud and dirt from the outside of the
oyster, using a stiff brush and pressurized water. =
Store
oysters away from other contaminants. Oysters can become contaminated by
placing them on wet floors, splashing them with dirty water, or by contact with
raw fish (including fish fluids) and other foods. =
Prior
to cooking or raw consumption, discard dead oysters. Dead oysters will
have slightly gaping shells that will not close when tapped. Once cooked or
roasted oyster shells will naturally open. =
Those
with compromised immune systems should fully cook all oysters before
consumption. People with liver disease, alcoholism, diabetes, cancer,
stomach or blood disorders or those on medication that weakens the immune
system are at risk for a potentially serious or even fatal illness from the
naturally occurring bacteria Vibrio vulnificus and Vibrio parahaemolyticus.
Thoroughly cooking the oysters destroys Vibrio bacteria. To
thoroughly cook oysters in the shell, either boil them in water for 3 to 5
minutes after the shells open or steam them in a steamer for 4 to 9 minutes
after the shells open. Discard any oysters that do not open during cooking. For cooking shucked oysters, follow these prevention tips from
the CDC website:
- Boil for at least 3 minutes,
- Fry in oil for at least 3 minutes at 375° Fahrenheit,
- Broil 3 inches from heat for 3 minutes, or
- Bake at 450° Fahrenheit for 10 minutes.
Harvest of oysters by hand
methods from public bottom opens at sunrise Oct. 15.
Recreational hand harvest is
allowed sunrise to sunset seven days a week. The harvest limit is one bushel of
oysters per person per day or two bushels per vessel per day if more than one
person is on a boat. No license is required for recreational harvest, but the
oysters may not be sold.
The minimum size limit is 3-inches shell length.
Those who hold proper commercial fishing licenses may harvest
oysters from sunrise to sunset Monday through Friday each week. Commercial hand
harvest limits are different for some waters and by license type. Commercial
fishermen should see Proclamation SF-9-2021 for specific hand harvest regulations. Some waters are permanently closed to shellfishing, and other
waters may temporarily close to shellfish harvest due to high bacteria levels
associated with rainfall and stormwater runoff. Fishermen should check here for
shellfish closures. Fishermen should continue to frequently check for shellfish
closures throughout the year, particularly after heavy rains. They may also
call the N.C. Division of Marine Fisheries at 252-726-7021 or 1-800-682-2632 to
check for closures.
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