Myth: Raw Oysters are Safe Only in "R" Months

Some folks think that raw oysters are safe to eat only in months that contain an "r" in their name (September through April). Oysters were off-limits May through August. 'Taint so, friends.

Origins of the "R" Months Myth

Oysters taken in a "non-R" month were likely to make you sick, or so it was said. There used to be some truth to this belief. Before the advent of refrigeration, oysters - any seafood for that matter—were more likely to spoil during the hot summer months, which by pure chance do not have an "r" in their names (May, June, July, and August). And a run-in with a spoiled oyster is to be avoided for sure!! But today, oysters are kept icy cold from ocean to plate, so these worries are a thing of the past.

"R" Month Oysters are Safe—and Maybe Tastier!

While summer oysters are safe to eat, assuming they have been properly handled, a lot of folks prefer cold weather oysters. This is because warm weather is spawning time for oysters and as a result the meat is thinner and "milkier" as it has been described. Cold weather oysters tend to be plumper and tastier. So maybe don't forget that "r" rule, but for taste and not for safety!

A Historical Tidbit About Oysters

In 1715, New York’s colonial government enacted a seasonal ban on gathering oysters from May 1 to September 1. The law’s wording prohibited people from “gather[ing], rak[ing], tak[ing] up or bring[ing] to the market any oysters whatever” during that period, with a penalty of twenty shillings for each offense. Native Americans were exempt. This ban had nothing to do with health but rather was intended to protect the oyster beds from over-harvesting. During this period, oysters were taken in huge numbers not for food but for their shells, which were burned for making cement. The ban lasted five years and was successful, but when it ended to over-harvesting resumed and the oyster beds continued to decline.