Unlike most shellfish, oysters have a long shelf life, approximately two weeks. However, their taste fades slightly as they age.
Oysters should be refridgerated out of water, not frozen, and in an open container since they need to breath. 34 to 45 degrees is ideal. It is also a good idea to place a wet towel on top to keep them from drying out. Oysters must be eaten alive or cooked alive. The shells of live oysters are normally tightly closed or they snap shut if you give them a slight tap. If the shell is open, the oyster is dead and cannot be eaten safely. Cooking oysters in the shell causes them to open by themselves.
Never freeze oysters.
Never eat them if their shell is open.
Never store them in a sealed container.
Never store them in water or where melting ice will submerge them.