Oysters can be eaten half shelled, raw, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, broiled (grilled) or used in a variety of drinks. Preparations widely vary. These can be as simple as opening the shell and eating the contents; including juice or adding butter and/or salt.
Unlike most shellfish, oysters can have a fairly long shelf-life: up to around two weeks; however, they should be consumed when fresh, as their taste reflects their age. For maximum shelf life, oysters should be stored out of water in refrigeration but not frozen and in 100% humidity. Oysters stored in water under refrigeration will open, utilize the small reserves of oxygen and die. Raw oysters are regarded like wines in that they have complex flavors that vary greatly among varieties and regions: some taste sweet, others salty or with a mineral flavor, or even like melon. The texture is soft and fleshy, but crisp to the tooth.
