I've never dug for oysters, but I'm fortunate to live in Seattle, where
there are nearby shellfish farms. Since the waters are cold, we get
good oysters year round, and our favorite stores always have several
varieties available in live tanks. Penn Coves are usually reliably good.

I like them raw, wtih a tiny dab of home-made cocktail sauce, and a
glass of ice-cold vodka or white wine on the side. I also like them
baked, as oysters Rockefeller, or fried, in po-boy sandwiches.

The only time I ever got sick from oysters was when I tucked away a
couple of dozen (mix of raw and baked) at a joint in New Orleans. From
what I've read, gulf oysters are more susceptible to microbial nasties,
maybe because of the warmer waters.

--
Julian Vrieslander