While oysters can be frozen in the shell, shucking helps conserve freezer space and makes for less work later on when you cook the oysters.Shuck the oysters. Drain the liquid through a sieve and reserve it for freezing, and set the shucked oyster aside.
If you’re freezing oysters in the shell, wash them thoroughly and place them into freezer bags.
Freeze shucked or shell-on oysters as quickly as possible to minimize textural changes. Shucked oysters need to be frozen submerged in their liquid (or water if there isn’t enough liquid left from shucking). Store them in airtight, sealed freezer containers, with no more than a half-inch of headspace, to protect from freezer burns. Stored correctly, frozen, raw oysters can last 4 to 6 months in the freezer.