"Get as close to the shucker as possible. Oysters served at places that don't have a designated shucker are often laughably bad. That goes for very famous ones too. These may be great chefs, but they aren't chatting with the oyster growers every day and they haven't put in thousands of hours at the shucking station. If the restaurant doesn't have a full-time shucker, don't go there for the oysters."
Know your oceans
Know your species
Salty places make salty oysters
Follow the frost line
Don't settle for skinny oysters
Don't diss the South
Don't diss the farm
Don't settle for visually unappealing oysters
Avoid dilettante restaurants
Get as close to the grower as possible
Freshness is all
Eat them naked
Know when to ignore the previous rule
The thrill of the chase(r)
Ice is nice, and will suffice
Nothing beats a firm bottom (sand, gravel, etc.) to enhance flavor
If nature doesn't provide a firm bottom, try tumbling
Shuck them yourself
Get religion
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