Morse offers advice on how to serve Maine oysters, Press Herald reports

Dana Morse, a researcher with the University of Maine’s Darling Marine Center, Maine Sea Grant and UMaine Cooperative Extension, gave a gentle warning to Portland Press Herald readers, looking to serve large, succulent Maine oysters at their New Year’s parties. “By and large, the larger the oyster you get, the stronger they’re going to be and a little more difficult to shuck,” Morse told the Press Herald, in a story a few days before the holiday. When it comes to shellfish, the fresher the better, the article states. Morse also advised that oysters be transported from the market on ice or in a cooler with a gel pack. Once home, he recommends keeping them cold and out of standing water.