Shellfish Handling

Shellfish is a broad term that encompasses a variety of marine creatures that have a shell or hard outer covering. Shellfish can be divided into two main categories: crustaceans and molluscs. Crustaceans include well-known delicacies such as lobsters, crabs, and prawns and are categorised by a jointed exoskeleton and multiple pairs of legs. Crustaceans are often prized for their tender meat and sweet flavour. Molluscs, on the other hand, encompass a wide range of shellfish, including oysters, clams, mussels, and scallops. These creatures have a soft body protected by a hard shell. Contrastingly, they are known for their rich, briny flavours and delicate textures.

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

Purchase shellfish carefully.

• Only buy raw oysters, clams and mussels from reputable sources. If in doubt, ask to see the shipper's tag or check the shipper number on the container.
• Shellfish should have a clean, characteristic odour. Do not purchase shellfish that have strong, off odours.
• Shells should be closed, or close tightly when tapped. The siphons of steamer (soft shell) clams should move when touched.
• Shells should be clean and unbroken.

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

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)