For Consumers of Molluscan Shellfish (Oysters, Handling Shellfish  Shucked Shellfish: shellfish removed Clams, Mussels, and Scallops) from their shells will keep in a  Keep shellfish cold! If shellfish refrigerator for up to three days. In a Shellfish are a versatile and delicious source of temperatures are allowed to rise above freezer, they will keep for up to three nutritious food. They are high in protein, low in 50 degrees for a few hours, bacteria months. calories, sodium, fat, and cholesterol. Shellfish may multiply and safe shellfish may  Cooked Shellfish: cooked shellfish can are also a good source of vitamins and minerals. become unsafe to eat. This is especially be kept in the refrigerator for up to two Clams, oysters, and mussels can be quick and important in summer months where days and in a freezer up to three easy to prepare, especially when served raw. warm temperatures provide the perfect months. However, there are certain risks associated with conditions for these bacteria to thrive.  Thawed Shellfish: shellfish taken from eating raw shellfish. By knowing what  When purchasing shellfish, bring a the freezer and thawed in a refrigerator precautions to take, consumers can make an cooler and an ice pack and get them will keep for up to two days. Once educated choice about shellfish consumption. refrigerated, at less than 45°F, as soon thawed, do not refreeze. as possible. Key Points:  Never store shellfish in water as they  Know the source: Obtain shellfish from may die and spoil. approved sources. Ask the seafood  If shellfish are gaping and don't clamp market personnel to show you the shut when tapped, they are probably certified shipper’s tag that accompanies dead and should be thrown away. whole products or check the shipper Storing Shellfish number on shucked oyster containers.  DO NOT cross-contaminate: handle raw  Raw, unshucked shellfish: All fresh and cooked seafood separately. shellfish should be stored in an open Thoroughly clean and rinse containers, container in the refrigerator. Place a utensils, and work spaces after use. damp towel on top to maintain Keep raw and cooked seafood from humidity. Storage times for shellfish Cooking with Shellfish coming in contact with each other. vary, for example: o Oysters –> 7 days The only way to determine if shellfish has o Quahogs –> 7 days reached a safe internal temperature of 145°F is o Blue Mussels –> 4 days to measure it with a thin-tip thermometer. This o Soft shell clams –> use will provide the most accurate cooking immediately temperature. o Razor clams –> within a day

Additional recommendations include:

 The Food and Drug Administration FOR (FDA) suggests boiling shucked oysters for 3 minutes, frying them in oil at 375°F for 10 minutes, or baking them at CONSUMERS 450°F for 10 minutes.  Clams, mussels and oysters in the shell will open when cooked. The FDA This information has been compiled by the OF suggests steaming oysters for 4 to 9 Connecticut Sea Grant Extension Program with minutes or boiling them for 3 to 5 permission from the following sources: minutes after they open. MOLLUSCAN  Depending on size, scallops take 3 to 4 Connecticut Department of Agriculture Bureau minutes to cook thoroughly. of Aquaculture, Connecticut Department of Public Health, Connecticut Department of Keep in mind that some people are at greater SHELLFISH Consumer Protection, University of Delaware risk for foodborne illness, and should not eat Sea Grant College Program, Washington State raw or partially cooked fish or shellfish. These Department of Public Health, and FDA. susceptible groups include: SAFE HANDLING, For more information contact the Connecticut  Pregnant women STORAGE, AND COOKING Department of Agriculture Bureau of  Young children Aquaculture at 203-874-0696.  Older adults PRACTICES  Persons whose immune systems are For additional information and great recipes compromised check out the following websites:  Persons who have decreased stomach www.ecsga.org acidity www.seafoodhealthfacts.org If you are unsure of your risk, ask your healthcare provider. If you feel ill after http://www.seagrant.uconn.edu/ consuming raw shellfish, contact your primary care physician for evaluation and assessment.

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