[This essay was put together after Emerson's death from a number of commencement and similar addresses he had made. It appears in The Complete Writings of Ralph Waldo Emerson, edited by Edward Emerson].
Freshly shucked oysters can be immersed in water and placed in shallow, air-tight containers in the freezer. Freezer temperatures should be below zero degrees Fahrenheit. Oysters can be frozen for up to three months.
Scrub shells with a stiff brush just prior to shucking or cooking. Mussels live in the shell should be used within two to three days; clams and oysters in the shell, within seven to ten days. If some shells open during storage, tap them.They will close if alive; if not, discard them. Store shrimp, squid, and shucked shellfish in a leak-proof bag or container.ut it in the coldest part of the freezer, at a temperature as close to â20 degrees F as possible. As with other frozen foods, avoid prolonged storage by planning your purchases, keeping in mind âfirst in, first out.â Commercially frozen seafood can be stored in the freezer for up to six months.