Precautionary measures for shellfish consumption

Preparation

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 190 °C (375 °F).
• 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 230 °C (450 °F).