Storing, handling and cooking shellfish
Shellfish storing times
- Refrigerate shellfish immediately after purchase and during transport
- Never refreeze thawed shellfish
- Freezer -18°C (0°F) or colder
- Shucked (out of shell) 3-4 months
- Don't freeze live mussels, clams and oysters
- Refrigerator 0-4°C (32-40°F)
- Shucked (out of shell) 1-2 days
- Live mussels and clams 2-3 days
- Live oysters 7-10 days
Handling shellfish
- Live shellfish are in an open container covered with a damp towel
- Shucked shellfish (out of shell) are in a tightly closed container
- Raw shellfish and its juices do not touch other foods
- Thaw shellfish in the refrigerator and use within 12 hours
- Thaw shellfish by immersing in cold water for about an hour in a leak-proof plastic bag
- If you cook shellfish immediately, microwave it on 'defrost' setting until the shellfish package is softened, but still icy
- Do not keep oysters at room temperature longer than 60 minutes
- Going on a picnic? Keep shellfish in a cooler
- Cooked shellfish should be eaten within 3 days
- Alcohol and hot sauce do not kill harmful bacteria
Cooking shellfish
- Scrub shells with a stiff brush under drinking water before cooking
- Thoroughly cook shellfish to reduce the chances of foodborne illness
- Throw away any shellfish that do not open once cooked
- Fry – minimum 3 minutes – at 190ºC (375ºF)
- Boil – in boiling water – 3 to 5 minutes – more after shells open
- Steam – in a single layer – 4 to 9 minutes
- Bake – preheated oven – minimum 10 minutes – at 230ºC (450ºF)
Storing, handling and cooking shellfish poster for print
Storing, handling and cooking shellfish poster for print (PDF)
- Date modified: