Fresh ShellfishShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedUnsafe
Fresh shellfish must be kept refrigerated or on ice immediately after purchase. Do not store at room temperature.
Refrigerator
1-2 days
Store fresh, raw shellfish (such as shrimp, scallops, squid, or live clams, mussels, and oysters) in the coldest part of the refrigerator (40°F/4°C or below). Place on ice in a container that allows for drainage. Do not store live shellfish in airtight containers; they need to breathe.
Freezer
3-6 months
Freeze fresh shellfish immediately. Shuck bivalves (clams, mussels, oysters) before freezing. Place shellfish in freezer-safe bags or containers, removing as much air as possible to prevent freezer burn.
Signs of Spoilage
- Strong, fishy, or ammonia-like odor
- Slimy or sticky texture
- Dull, discolored appearance
- Shells of live shellfish that are open and do not close when tapped
- Shrinkage or drying out
Room Temperature Safety
40°F–140°F (5°C–60°C)
Perishable foods, including fresh shellfish, should not be left at room temperature for more than 2 hours. If the ambient temperature is above 90°F (32°C), discard fresh shellfish after 1 hour.
Safe Handling
Keep raw shellfish separate from other foods to prevent cross-contamination.
Wash hands thoroughly with soap and water before and after handling raw shellfish.
Cook shrimp, lobster, and crab until the flesh is opaque and firm.
Cook scallops until they are opaque.
Cook clams, mussels, and oysters until their shells open during cooking; discard any that do not open.
Avoid eating raw or undercooked shellfish, especially for vulnerable populations such as pregnant women, young children, older adults, and individuals with weakened immune systems.