Storing Shellfish

Fresh shellfish that are still in the shell should be stored in an open container in the refrigerator.

• Cover them with a damp towel to maintain humidity.  Do not store them in water. 
• If the shell closes completely, they can be stored for up to seven days.
• If the shell does not close completely, they can be stored for three or four days.
• Shellfish that are wide open and do not close when they are tapped are dead.  Throw dead shellfish away!

Fresh shucked shellfish can be kept for up to three days in the refrigerator, or up to three months in the freezer.

Cooked shellfish can be kept for up to two days in the refrigerator or up to three months in the freezer.

Cooking Shellfish
Shellfish should be cooked to an internal temperature of at least 140° Fahrenheit.  If cooked shellfish are cooled and reheated, they should be reheated to at least 165° Fahrenheit.