Harvesting shellfish

Only harvest in open areas

Before harvesting shellfish, here is how to check that an area is open:

• Check out real-time maps of shellfish openings and closures in your area
  • This is a recent update and is not listed in the poster for print
• Signs are posted at closed locations
• Public notices may be placed in newspapers and on radio
• Information is posted on our website
• Call your local Fisheries and Oceans Canada office
• Scan the QR Code on your phone
  • The printable poster shows this QR code

It is dangerous and illegal to harvest shellfish in closed areas. Closed areas are:

• at least 125 metres (400 feet) away from a wharf, aquaculture operation, or floating accommodation
• at least 300 metres (1,000 feet) away from sources of pollution, sewage or wastewater treatment plants
• contaminated with bacteria, viruses, toxins or harmful chemicals

Always harvest at the water's edge when the tide is going out.

When in doubt, don't harvest!

Keep your shellfish cold

• Keep your shellfish cooled between 0°C and 4°C (32 to 40°F) at all times
• Use a clean and open container with ice packs
• Keep the container in the shade or under wet burlap
• Never keep shellfish in a sealed container or in freshwater as they will suffocate and die
• Do not mix different species of shellfish