October 13, 2015
The season for harvesting oysters is underway
time to pull out the fire grates, steamer pots, and shucking knives
because the season for harvesting oysters in North Carolina begins at
sunrise on Thursday, Oct. 15.
To keep this season healthy and happy, the state Division of Marine
Fisheries offers some a few things consumers and fishermen should keep
FOR THOSE WHO EAT OYSTERS
Consumers need to take some common sense precautions when buying,
storing, and preparing oysters and clams to prevent illnesses caused by
two environmental bacteria.
Vibrio vulnificus and Vibrio parahaemolyticus are common, naturally
occurring bacteria found in coastal waters worldwide and are most
abundant when water temperatures are warm. In rare instances, these
bacteria can cause serious gastrointestinal illnesses or wound
During the past several years, the Centers for Disease Control and
Prevention have reported an increase in Vibrio infections across the
United States. People with compromised immune systems are most at
risk, particularly for the more serious illnesses caused by Vibrio
vulnificus. However, everyone is susceptible to less severe illness
caused by pathogenic strains of Vibrio parahaemolyticus.
Before they indulge, consumers should remember these tips from the N.C.
Division of Marine Fisheries’ Shellfish Sanitation and Recreational
Water Quality Section:
cooking destroys these naturally occurring Vibrio bacteria. Those with
the following conditions are at higher risk for illness from raw or
undercooked oysters and clams and are advised to fully cook all
- Liver disease (from hepatitis, cirrhosis, alcoholism or cancer)
- Iron overload disease (Hemochromatosis)
- Cancer (including lymphoma, leukemia, Hodgkin’s disease)
- Stomach disorders
- Any illness or medical treatment that weakens the body’s immune system. If you are unsure of your risk, ask your doctor.
oysters and clams only from reputable dealers, retailers, grocers,
markets or restaurants. It is illegal for shellfish harvesters to sell
directly to the public without a dealer license and certified facility.
These facilities are regulated to ensure sanitation and temperature
control is maintained on the shellfish.
law, the shellfish tag must be removed by the vendor at the last point
of sale. However, you may ask to see the tag to ensure you are
receiving a fresh product. For the best quality, shellfish should be
consumed within 10 days of being harvested. If properly refrigerated,
they are still safe to eat and will last longer, but the quality will
start to diminish.
oysters and clams refrigerated at 45 degrees or below until you are
ready to prepare them. The Vibrio bacteria commonly found in shellfish
can multiply rapidly if they are left exposed to air temperatures above
wash shellfish prior to cooking. Remove all mud and dirt from the shell
using water and a stiff brush. Many dealers will wash oysters for a
nominal fee when you purchase them. The mud and dirt may contain Vibrio
bacteria so it is important to clean the shellfish prior to serving or
to cooking or raw consumption, discard any dead shellfish. Dead
shellfish will have slightly gaping shells that will not close when
FOR THOSE WHO SHUCK 'EM
The Division of Marine Fisheries provides the public with drop-off
sites for recycling oyster shells. Recycled shells are put back into
the waters, where they serve as habitat for future oysters and a
multitude of other small marine organisms that fish eat.
Shell recycling sites can be found at http://portal.ncdenr.org/web/mf/public-oyster-shell-recycling-locations.
FOR THOSE WHO HARVEST
Harvest of oysters by hand methods from public bottoms begins at sunrise on Thursday, Oct. 15.
Those who hold proper commercial fishing licenses may harvest oysters
from sunrise to sunset Monday through Friday each week. Commercial
harvest limits are different for some waters, and fishermen should see
Proclamation SF-6-2015 at http://www.ncmarinefisheries.net/proclamations for specific regulations.
Recreational hand harvest is allowed sunrise to sunset seven days a
week. The harvest limit is one bushel of oysters per person per day or
two bushels per vessel per day if more than one person is on a boat. No
license is required for recreational harvest, but the oysters may not
The minimum size limit is 3 inches shell length.
Some waters are still temporarily closed to shellfish harvesting due to
high bacteria levels associated with the recent runoff and flooding.
Fishermen should check http://www.ncmarinefisheries.net/proclamations-polluted-areas
for shellfish closures. Fishermen should continue to frequently check
for closures throughout the year, particularly after heavy rainfalls.
They may also call the N.C. Division of Marine Fisheries at
252-726-7021 or 1-800-682-2632 to check for closures.
FOR MORE INFORMATION
About Vibrios, see the N.C. Department of Health and Human Services’ website at http://epi.publichealth.nc.gov/cd/diseases/vibrio.html.
About shellfish safety, contact Patti Fowler, the division’s Shellfish
Sanitation and Recreational Water Quality section chief, at
252-808-8147 or [email protected]. You may also contact Shannon Jenkins, with the Shellfish Sanitation Section, at 252-808-8148 or [email protected].
About this year’s oyster season, contact Trish Murphey, the division’s Southern District manager, at 252-808-8091 or [email protected] or Tina Moore, also with the division, at 252-808-8082 or [email protected].