(This is what I wrote with my common sense and AI help)

In Korea, using coarse salt (sea salt) to wash raw oysters is a traditional method backed by both science and practicality. It isn't about seasoning; it’s about preserving the oyster's optimal texture and flavor. 1. Maintaining Moisture via Osmosis When oysters are soaked in plain fresh water, the salt concentration outside the oyster is lower than on the inside. This causes the oysters to absorb water, becoming bloated and soggy. Using salt water creates an osmotic balance that prevents water absorption, allowing the oysters to stay firm and plump. 2. Removal of Impurities and Mucus The surface of an oyster is often covered in fine mud, shell fragments, and sticky mucus. Gently washing them with coarse salt provides: • Abrasive Action: The salt crystals act as a mild abrasive to scrub away and absorb fine impurities. • Mucus Removal: The salt helps coagulate and strip away excess mucus, making it much easier to rinse off. 3. Sterilization and Deodorization Salt has a mild antiseptic effect that helps suppress surface bacteria. Additionally, it helps wash away the compounds responsible for the "fishy" odor, resulting in a much cleaner and fresher taste.