When Buying Oysters, Never Choose These 3 Types: Even Seafood Sellers Won’t Let Their Families Eat Them

If you want to enjoy fresh, clean oysters, you must avoid these types right away.

Point 1: First, look at the shape. Choose oysters with shells of uniform size, and avoid those with oversized shells, because often the shell looks big but the meat inside is very little. Round shells are better than long ones, since long oysters tend to be thin and lean, while round ones usually have plump, thick meat. You can see that the oysters I’m holding all have oval shells, with the meat inside thick and juicy.

Point 2: Do not buy oysters that have been soaked in water. Many seafood stalls keep oysters in rectangular trays filled with water. These oysters are often stored for a long time and are no longer fresh. Also, when weighed, they become heavier due to the water. Don’t underestimate this—once you steam them, you’ll notice a lot of water running out of the shells, which makes them taste bland. Fresh oysters, when steamed, don’t release water. That’s why you should choose to buy from vendors who display oysters directly on the table, where you can handpick them yourself, ensuring much better quality.

Point 3: Prioritize oysters with smooth, clean shells. Some oysters have shells covered in seaweed or small clams, or the shells are swollen. Avoid these. The bulges are just excess growth that makes the shells heavier, which means you pay more for less meat. Even though they may look cheaper, they’re actually not, because the heavy shells inflate the price. With seafood, you really get what you pay for—truly fresh seafood doesn’t differ much in price; as long as you pay the fair market price, you can be assured of quality.

If you come across these 3 types of oysters, absolutely do not buy them! Even seafood shop owners wouldn’t let their own families eat them. Remember these 3 tips—when you go oyster shopping, sellers will immediately know you’re “experienced,” and they won’t dare to cheat you. In fact, they might even help you pick the best oysters.

Knowing how to choose oysters also means knowing how to eat them. Not every household has the means to grill oysters, so in my home, we usually cook soup or steam them. Whenever I find fresh oysters, I buy a lot, extract the meat, wash it, drain it, and freeze it in zip bags. When cooking soup, just a small amount makes the broth naturally sweeter than using seasoning powder. They’re also delicious stir-fried.

If eaten directly, never boil them in water—that makes the meat mushy and ruins the flavor. Steaming is the best way to keep their natural sweetness. When you bring oysters home, first scrub the shells clean with a brush, then place them in a pot of boiling water and steam on high heat for 5 minutes. Once the shells are fully open, turn off the heat. Overcooking will shrink the meat and make it tough. Don’t boil—steaming is the best way to enjoy oysters!