Abstract: A method of wet-storing and purging fish and shellfish makes them fit for safe raw consumption by people with normal immune and liver conditions. A method of purging, cleansing, and flavoring shellfish (primarily, oysters on half-shell) makes them more attractive for raw consumption year round; the processes ‘winterize’ the oysters, to coin a term. The oyster industry has suffered from bacterial contamination for centuries; however, now more than ever the government and public at large are demanding much more control over bacteria, salinity, and cleanliness of the half-shell stock. The enhancement process addresses all three qualities and seeks to obtain a limited guarantee. The oyster and water qualities are enhanced by significantly increasing the dissolved oxygen content of the artificial salt-water injection process which begins with freshly harvested oysters from certified open areas.