The leading cause of most food-borne illnesses is improper food handling, preparation, and storage. Follow these tips to ensure good seafood quality and safety:
1.) - Only buy seafood from reputable, commercial sources.
2.) - When you are food shopping, purchase seafood last and keep it cold.
3.) - Fresh fish, shucked oysters and scallops have a mild, fresh sea breeze odor. A strong, fish odor generally is
4.) - Clams and oysters (molluscan shellfish) should be purchased alive. Shells of live clams and oysters may
open naturally but will close tightly when tapped, indicating that they are alive. Discard any dead ones.
5.) - Store seafood in leak-proof containers for up to two days in the coldest part of your refrigerator at 32-38 F, or
3 to 10 months frozen. Shelf life will vary depending upon product form and species.
Never store live (in the shell) oysters or clams in air-tight containers. Place them in a container with a lid that
is slightly ajar and refrigerate for no more than five days. Oysters and clams will naturally open during storage. Tap the shell lightly. If it does not close, it is dead and must be discarded. If you have seafood storage questions, ask us.