Whats the rule on times of the year for eating oysters?

There is no time rule anymore. Eat them how you want, when you want. The flavor does change with the time of year, however.

You really need to avoid the spawning season. I think that's May and June. The reason is that the act of spawning depletes the oyster's flesh so that it's less tasty.

You can get tasty oysters during spawning if you can find "triploid oysters". Triploids don't spawn, because they have 3 chromosomes instead of 2, hence the name. They have to be cultured and take about 2 years to mature as apposed to the 3 years for regular, "diploid", oysters.

Maybe someone on here knows more than I do and can chime in.

ETA: It's "triploid", not "triplet".

Refrigeration changed things. BUT, I still find oysters to be of better quality and taste as we get into fall.

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You really need to avoid the spawning season

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This changed me forever...I will never eat oysters during this time...had a batch that were in the midst of spawning...they were off and I could tell.

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Or is this all an old wives tale due to advances in technology?

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The technology of ice machines on boats .

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Even though they are safe, you do have a higher risk of bacteria when it is warmer.

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This is very true. Vibrio is a higher risk, particularly in the Gulf oysters, during warmer months. I usually just eat fried oysters in the warmer months, but mainly for taste issues. I know I'm missing some good ones, too, though.

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The "R" Rule was a guideline before refrigerated trucks existed.

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It's not refrigerated trucks. It's actual refrigeration units (not coolers or ice machiens) on the boats. The oysters needs to be cooled at 45 degrees within an hour of harvest to properly manage vibrio.

I ate 2 dozen last night. Small but good and I'm still kickin

Stadium Rat is on the right page with the Diploid vs Triploid oysters. I'm harvesting Triploid oysters in Mobile Bay right and I can tell you they are just as plump and delicious as a few months ago. They grow faster in warm months and can be harvesting size in as little as 6 months. The saltiness depends on the wind and currents. We try to harvest when it's a strong south wind pushing salt into the bay. They are on floating pontoons in cages so they are a lot cleaner than La gulf oysters. I had some from Pottervilles bay last week that were small but tasty and clean. That is somewhere near Grand Bay. Looked almost like a NE Atlantic oyster.

Wow. That sounds promising.