The Eastern oyster is known for its distinctive, salty flavor and meaty texture. Oyster meats, which are somewhat fatty, should be smooth with adequate liquor (store cup-side down to retain the liquor). Eastern oysters have a moderately deep, elongated, gray-white to gray-brown, rough, spoon-shaped shell with rose-colored streaks. Inside is a light-colored fringe (the gill) and creamy to light-brown meat. Cooked meat turns ivory.To test for live oysters, tap the shell; it should close. A sulfur odor indicates a dead oyster. The liquid in which fresh, shucked oysters are packed should be clear.