You've received your delectable tidal treats and now you're wondering how to store them. Oysters like to be kept cool in order to maintain their freshness. Put them in the bottom of your fridge in a bowl with a wet dish or paper towel over them to extend shelf life. They also like a nice bed of ice, but do not let them sit in water—it's not good for their health or flavor. If you have them in a cooler make sure the cooler can drain. Most of the time, oysters will remain fresh in your fridge for 10 days.
Our delivery days are Tuesdays and Fridays. Overnight Shipping rates vary from $0 - $36. We deliver Fed Ex and UPS express overnight delivery.
To ensure Next Day Tuesday delivery, please order before 10:00 AM EST on Monday.
To ensure Next Day Friday delivery, please order before 10:00 AM EST on Thursday.
How do I shuck an oyster?
You are going to love the ritual.
Where do you ship from?
Our Shop, located in the Seaport District of Boston.
Do we accept returns?
We don't accept returns due to the "alive nature" of our oysters, but please let us know how we can make your experience more delightful. Inside your ROC box, we've included a cold chain temperature time strip—a blue color will appear in the small white window if your box has been exposed to temperatures over 50 degrees. If the window is all white then your oysters should be perfectly cool. If unclear, please take a picture and email it to us so we can help you: email the team. If your ice pack is still cold, then your oysters should be cool, too.
Of course, it goes without saying, but we have to say it: be careful of food borne allergies, which can affect all raw fish, poultry and seafood.
The "R" Month Rule.
There used to be cautionary tales about eating oysters in the warmer months, but summer is one of the best times to enjoy these delicate treats— salt, sun, and summer barbecues all call out for oyster indulgence.
Of course, when refrigeration and scientific testing were not as prevalent, the "R" rule cautioned us against eating oysters in warmer months without an "R," May, June, July and August. It's true that warmer water temperatures can foster algae blooms, red tides, and higher counts of vibrio (a naturally occurring bacteria in the ocean), which explain the avoidance rule. However, the commercial shellfishing industry has strict regulations around closing warmer water areas to take precautions against potential food borne risks.
Oysters found in colder year-round waters, such as Maine, Duxbury Bay, and Canada, are less likely to foster bacteria or spawn, which can contribute to a thinner oyster in the summer.
Oysters are like wine.
Yes, this is true. Oysters take on the flavors of the water, sand and mud in which they're grown. This is their "merroir" just like wine has "terroir."