Yes. Ice provides cold and moist storage: two things that make oysters happy. The Virginia Department of Health suggests that oysters should be covered with ice. However, we have found that prolonged direct icing changes the taste profile of oysters as dilution and osmosis pull salt from the oyster as fresh water ice melts around the oyster. Oysters will also sense this water and crack open to take a breath. This not only spills the liquor, but also contributes to desalination as the salt water leaves the oyster to seek equilibrium with the fresh water outside of the oyster. This is going to sound gross, but I verified this by tasting the melted ice water out of one of our coolers after an extended icing to confirm what I was sensing as a lack of salinity in our own oysters. Furthermore, if oysters at the bottom of the cooler become submerged, they will open to start breathing, but will quickly suffocate as they use up all of the dissolved oxygen in the melted ice. Fix these issues with these two tips: • Tip #1: Keep your cooler in a shaded spot and also use a cooler with a drain. Use a small block of wood or similar and prop under the end of your cooler opposite from the drain. Open the drain. Keep your oysters away from the drain side as much as possible. This will ensure that water drains from your cooler and your oysters will not be sitting in melted water. • Tip #2: If you will be icing for a prolonged period, create a separation so that your oysters stay cold, but they will not have melted ice flowing over top of them. You can put ice in the bottom of the cooler, and top it with cardboard or newspaper. Also, keep your oysters in their bag or box so if you need to refresh your ice, you can lift them out of the way. Any other questions about storage? Drop us a note.(https://lynnhavenoysterclub.com/fresh-harvest-notice-contact-us#contact-us-anchor)

Yes, but there are a few rules: 1. Do not store oysters in airtight containers as they need to "breathe". 2. Place the oysters in a shallow bowl or container and cover them with a damp cloth or paper towel. If you are storing for a number of days, check the cloth for dampness as refrigerators are designed to dehumidify the air. 3. Most refrigerators maintain temperature between 35 and 45 degrees Fahrenheit. You can use the refrigerator's crisper drawer or the coldest part of your fridge to maintain this temperature range. Properly stored, your oysters can remain fresh for up to 14 days from the date of harvest. Believe it or not, oysters can be returned to the water after this prolonged period and go back to their normal lives. The Lynnhaven Oyster Club will store your oysters from the point of harvest to when you need them to minimize your storage requirements.

Follow these guidelines to build your confidence in your senses. The more oysters you experience and consume the more you will recognize what is safe and normal. 1. **Listen**: A useful technique as you start to shuck your oysters is to tap them together. Safe oysters will sound like you are tapping two rocks together. If you hear a hollow sound, identify the suspect and tap again. If it closes, the oyster is still alive and safe to eat (although it has likely spilled some of its liquor and might be dry). If it remains open, discard it. 2. **Smell**: Fresh oysters should have a clean, briny scent, reminiscent of the sea. If an oyster emits an off, sour, or distinctly unpleasant odor, discard it. Note that sometimes "dirty" oysters can start to smell and it has nothing to do with the oyster. This can be from organic material on the exterior of the shell that has started to spoil. Unfortunately in this scenario, it is very difficult to get beyond the smell and suspend your senses as you try to enjoy the oyster. This is why the Lynnhaven Oyster Club performs several quality control checks and takes cleaning its oysters during harvest seriously. 3. **See**: Fresh oyster meat should be plump and moist, with a slightly opaque appearance. If the meat looks dry, shriveled, slimy, or translucent, it is either not safe to eat or the experience is simply not worth it. Move on to the next. 4. **Taste and Texture**: While this final check requires near consumption, always trust your instincts. Fresh oysters have a desirable firmness and a naturally briny flavor. If anything tastes off, spit out the oyster and cleans you palete before trying another. Trust your senses and if in doubt - don't! It is not worth it. The Lynnhaven Oyster Club performs many of the same quality control checks as above during harvest but it is always possible that a rouge gets through our checks. And as most oyster eaters know, as is displayed on many a menu, per VA Code: 12VACS-421-930: *Raw Seafood Warning | Oysters on the half shell are raw. | Slightly steamed and/or roasted oysters are considered undercooked. | Consuming raw or undercooked oysters may increase your risk of food borne illness. | Elderly or immune compromised persons should be especially careful. It is also worth noting that over-consumption, just like many other foods, can sometimes create gastrointestinal distress. If you have any further questions or concerns, reach out! (https://lynnhavenoysterclub.com/fresh-harvest-notice-contact-us#contact-us-anchor)

Bagged oysters are slightly more flexible in that they can more easily fit into tight coolers or refrigerators with other foods. However, the hap-hazard way bagged oyster are oriented inside the bag is not ideal. Sometimes oysters crack their shells to see if it is safe to open and start breathing again in their aquatic environment. As they do this, particularly if the oyster is on its edge, all of the precious oyster liquor spills out of the oyster. Well-packed boxed oysters orient oysters with their cup side down.(https://www.lynnhavenoysterclub.com/post/which-way-is-up) This not only saves space inside the box, but prevents the above bagged scenario from occurring which ensures as many oysters stay viable and moist as possible. Boxes can also trap in moisture which can be useful during storage. Members can request bagged or boxed oysters when you place your oder with the Lynnhaven Oyster Club.

Short answer: No - aquaculture oysters are not GMOs. They are a product much closer to those produced by selective breeding. Farmed oysters aren’t genetically modified. They’re selectively bred, like wine grapes or cattle. Most are sterile, by virtue of the fact they have three chromosomes (instead of two) and are therefore called "triploids". This attribute allows them to stay "in season" year round. However, this "triploid" description is a twist that sometimes causes confusion. Rest assured: Triploid oysters are not GMOs. Here’s a factual breakdown: • GMOs require direct manipulation of DNA in a lab (gene insertion, deletion, or editing). • Commercial oysters are not produced this way. • There are no FDA-approved genetically engineered oysters in U.S. or global food markets. So if someone says “farmed oysters are GMOs,” that’s simply incorrect. Q: So what is actually going on? A: Selective breeding Most oyster aquaculture relies on traditional selective breeding, similar to: • cattle bred for meat yield • corn bred for sweetness • wine grapes bred for flavor or disease resistance What the oyster aquaculture industry does: • They choose broodstock with desirable traits (fast growth, disease tolerance, shell shape) • They cross them over multiple generations • No genes are added or edited — only natural reproduction with human selection This is standard agriculture applied to oysters in a marine environment. What triploid oysters are: • Triploids have three sets of chromosomes instead of two • They are typically functionally sterile • They grow faster and stay plump year-round... ...this is because they don’t loose their proteins and fats during the spawning season like wild oysters do! How triploids are created: • Usually by crossing a tetraploid oyster (4 chromosomes) with a diploid (2 chromosome). Upon fertilization the 6 chromosome total will yield 2 3-chromosome larvae. • Tetraploids are produced through controlled breeding techniques (sometimes involving pressure or chemical shocks at the egg stage, which is not gene editing) The bottom line: Chromosome manipulation does not equal genetic modification • No foreign DNA • No gene editing • The results are comparable to seedless watermelons or bananas What the regulatory and scientific community says: • FDA: Oysters from aquaculture are not GMOs • USDA / NOAA: Treat oyster aquaculture as conventional agriculture • Scientific community: Classifies triploidy as ploidy manipulation, not genetic engineering