Folklore says fresh oysters should only be eaten in the non-summer months—months with the letter R. One article I found says it’s a big myth, goes back to the days when oysters were shipped without adequate refrigeration and could spoil.

What happens in May, June, July and August? According to the Seattle P.I., this is when oysters spawn, using all their energy doing their “business”. This results in a tired, flaccid, not-so-delicious oyster… that’s ok to eat, just not at its prime.

What do you think?