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Does firming oysters cause the brine from the shell to be released into the water bath?

happywino

We love raw oysters, especially Shigoku's which I think is what I saw in the video

The deep cup on this variety really holds the brine really well when shucking and that delicious fluid really adds to the oysters. I'd like to try firming some but I first want to be sure that the shell doesn't loosen up to the point that any juice is lost to the water bath, does anybody have any experience?

Cheers!

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Chris_Young_80640

Most of the brine stays inside, but if you're worried you can also place the oysters in an unsealed plastic bag and simply submerge it to force the air out. This way any leaking brine is captured and can be added back to the oysters when shucked.