Oysters are among the easiest shellfish to harvest. As they grow along the rocks and become quite large, they are easily spotted. Once you have found the place where they grow, you do not need special tools to detach and take the seafood; however, before proceeding you must inform yourself about the regulations, comply with them and apply for a license if necessary. The instructions in the article are intended to protect your health as well as that of the oyster population.
Steps
Part 1 of 3: Collect the Oysters
Step 1. Take them only during the seasons when it is allowed
Legal oyster harvesting must be done during set times of the year. The State or the Regions establish these seasons. The Hunting and Fishing or Natural Resources Office of the Province announces when it is possible to collect them. The exact dates vary from year to year and are determined based on several factors including:
- The number of tides;
- The conditions of the beaches and water;
- The estimated number of people who will harvest the shellfish;
- The average size of the oysters.
Step 2. Collect them at the best time
Traditionally, it is recommended to take them only during the colder months of winter (those that have an "R" in their name). Nonetheless, oysters are safe to harvest and eat all year round, although they are best in winter and early spring.
Step 3. Wait for favorable weather conditions
It is best not to harvest these seafood in the three days following a heavy downpour (2-3 cm or more), as the soil moved by the rain contains bacteria and other contaminants. In some places it is expressly forbidden to harvest after the rains; you must therefore program it when the sky is clear.
Step 4. Go to the sea at low tide
The best time to harvest oysters is during the day, when the tide is 60cm lower; in this way it is easier to find the molluscs on the rocks and detach them in groups.
Pay attention to the sea conditions, to avoid getting trapped when the tide rises again
Step 5. Inspect the area
When you go to an area where harvesting is allowed and the climatic conditions are ideal, you should carefully check your surroundings before going to work. These mollusks feed by filtering sea water - meaning they can retain all sorts of pollutants and pathogens. If you notice dead fish or oysters, the water gives off a strange odor, or you see other warning signs, go elsewhere.
Step 6. Get in the water
Some foragers prefer to use a flat-bottomed boat built just for this job. However, all you really need is to get in the water and get close to the rocks. Be careful, as there may be mud near the base on which the mollusks grow and it is generally very thick and sticky.
Wear suitable footwear when entering the water to pick up seafood to protect your feet from sharp shells, thick mud, and debris
Step 7. Detach the oysters from the rocks
Whether you are in the water or on a boat, rake the bottom with a manual dredge. The jagged edge of the instrument detaches the molluscs from the seabed which then collect in the shovel. When you feel the dredge is full, transfer the contents to the boat or bucket.
- You can also use a simple hammer or similar tool to detach the clusters of seafood from the rock.
- Remember to wear thick gloves when handling oysters, to protect yourself from the shells and sharp tools you are using.
Step 8. Look for groups that contain large oysters
You may find both adult and large mollusks as well as smaller and younger ones. In many places you cannot collect specimens with dimensions smaller than those allowed (often the limit is 7-8 cm). Minimum criteria are established to avoid excessive harvests and to protect the oyster population; larger molluscs are also more in demand.
Step 9. Break the groups
Use a hammer, screwdriver, or other tool to separate the individual shellfish that make up each group. Remove the small specimens and gently place them back in the water. You should also throw the dead ones back into the sea.
Live oysters, when opened, immediately close their shells when lightly tapped
Step 10. Collect the edible shellfish in a bucket
You can keep those alive and large enough; many collectors prefer to use a floating bucket which they keep tied to the body with a rope. This tool keeps the shellfish wet and allows you to have both hands free.
Step 11. Respect the limits imposed by law
Each Province and State imposes a maximum limit of oysters that each person can collect (in terms of number of specimens, weight or volume). Illegal collection is punished with fines or other penalties.
Part 2 of 3: Storing the Oysters
Step 1. Keep them cold
As you harvest the oysters, you need to make sure they stay moist and out of the sun. Put them on ice if you are transporting them in a camping refrigerator or in a bucket, but keep them from freezing; put them in the refrigerator as soon as possible (within four hours). Once home, cover them with a wet tea towel and place them in the refrigerator until you are ready to cook them. Do not store them in a bag or other airtight container, as they will die prematurely.
Place them on the bottom shelf of the refrigerator, underneath any other cooked food or food that must be eaten raw
Step 2. Don't eat dead shellfish
Opened specimens that don't close right away when you touch them, ones with broken shells or that look dry and shriveled are likely dead and you should throw them away. Cooking or eating dead raw oysters is dangerous to health.
Step 3. Cook them thoroughly
Many people like to eat them raw or just steamed; however, it is not possible to kill potentially dangerous pathogens in this way. No cooking temperatures or times can remove the chemicals or biotoxins these animals have filtered out of the water, so only collect them in approved areas.
- Oysters can be prepared in numerous ways: roasted, steamed, baked, grilled, fried, stewed, and so on.
- Cook them respecting the times and temperatures recommended. For example, you should boil or simmer them for at least 3 minutes, fry them at 190 ° C for 3 minutes, or bake them for 10 minutes at 230 ° C.
- Consume fresh or refrigerated seafood within two days of picking; throw it away and don't eat the old ones.
Step 4. Freeze the oysters you don't want to consume right away
Shell them and freeze them in small portions with their natural juices or in the liquid in which you cooked them. You can keep them in the freezer for up to a year, but it would be best to eat them within three months.
- Thaw frozen ones by refrigerating them for 24 hours before using them.
- Remember to thoroughly reheat any oysters you have cooked or any dishes that contain them.
Step 5. Find a shell recycling center
Young growing oysters need old shells to attach to. Putting unwanted specimens back into the water and leaving empty shells on the beach allows the young oysters to have a surface to grow on. In some areas it is even possible to recycle the shells of the collected molluscs; you can do some research online about it.
In some cases it is mandatory to shell the seafood on the beach and abandon the shells
Part 3 of 3: Prepare to Harvest
Step 1. Get a license
The exact requirements for obtaining it depend on the region or state in which you request it, but a fishing license or special seafood permit is usually required to legally harvest oysters. Inquire at the Hunting and Fishing Office of the Province to know the details about the costs and the necessary requirements.
- The license can often be obtained at the main offices of the relevant offices or at the shops selling articles for these sports; Sometimes, it is possible to submit the request and payment online.
- When harvesting the oysters you must bring a document showing that you are licensed.
- Find out about all regulations regarding this practice (such as shellfish size limits) when you get permission.
Step 2. Obtain a map of the areas where collection is allowed
Provinces and the state generally provide a list of areas where oysters can be legally harvested; in this way, you avoid taking shellfish from potentially contaminated, polluted or dangerous sites. The local Hunting and Fishing Office or the agency that deals with the territory has certainly published maps on its website or provides them directly in paper format.
Step 3. Gather all your equipment
In some places you can only use hand tools (no mechanical tools, such as an electric dredge). The basic equipment includes:
- An oyster dredge, hammer or other object to break up clusters of mollusks;
- Sturdy work gloves;
- A bucket for the harvest (for example, a floating container);
- Ice to keep the shellfish cold;
- A screwdriver or other tool to remove the shells.
Warnings
- Inside the oysters that live in polluted waters, biotoxins, pathogens and various chemical contaminants can accumulate; these are substances that are very dangerous to health when they are ingested. If you feel sick after eating oysters (or other shellfish), go to the emergency room right away.
- Apply sunscreen and insect repellent to protect yourself when harvesting oysters.
