Collection: Shellfish

Shellfish are animals that dwell in water and have a shell or shell-like exterior and have been eaten all over the world for centuries. They’re rich in lean protein, healthy fats, and minerals. Regularly eating shellfish may boost your immunity, aid weight loss, and promote brain and heart health.

Most types of shellfish are eaten steamed, baked, or fried. Some — such as oysters and clams — can be eaten raw or partially cooked. Their flavor ranges from sweet to briny, from subtle to delicate — depending on the type and cooking method.

Shop All Shellfish

Looking for the best deal on the highest quality shellfish? Fish Club isn’t a middle man. We are the supplier and our very own boats spend more time at the sea than at the dock.

Shellfish Handling, Storing, and Cooking

Handling Shellfish

Keep shellfish chilled after purchase. If the temperature of shellfish is allowed to rise, bacteria will grow and the shellfish will become unsafe to eat.

Storing Shellfish

Fresh Shellfish in the Shell

All fresh shellfish should be stored in an open container in the refrigerator. Place a damp towel on top to maintain humidity. Never store shellfish in water. They will die and may spoil. Shellfish that are open and don't close when tapped are dead. Throw them out. Storage times for shellfish vary:

• Shellfish that close their shells completely can be stored for up to seven days. This includes oysters, littlenecks, butter clams, and cockles. Exception: Mussels can be stored for three to four days.Shellfish that cannot completely close their shells can be stored for three to four days. This includes horse clams, softshell clams, geoducks, and razor clams.Shucked Shellfish

• Shellfish removed from their shells should keep in a refrigerator for up to three days. In a freezer, they should keep for up to three months.

Cooked Shellfish

Cooked shellfish should keep in the refrigerator for up to two days and in a freezer up to three months.

Thawed Shellfish

Shellfish taken from the freezer and thawed in a refrigerator should keep for up to two days. Once thawed, do not refreeze.

Cooking Shellfish

To ensure proper food safety, shellfish must be cooked to an internal temperature of at least 63°C for 15 seconds. Since it is often impractical to use a food thermometer to check the temperature of cooked shellfish, here are some tips and recommended ways to cook shellfish safely:

• Shucked shellfish (clams, mussels and oysters without shells) become plump and opaque when cooked thoroughly and the edges of the oysters start to curl. The FDA suggests boiling shucked oysters for 3 minutes, frying them in oil at 200°C for 10 minutes, or baking them at 240°C for 10 minutes.

• Clams, mussels and oysters in the shell will open when cooked. The FDA suggests steaming oysters for 4 to 9 minutes or boiling them for 3 to 5 minutes after they open.

• Scallops turn milky white or opaque and firm. Depending on size, scallops take 3 to 4 minutes to cook thoroughly.

• Boiled lobster turns bright red. Allow 5 to 6 minutes – start timing the lobster when the water comes back to a full boil.

• Shrimp turn pink and firm. Depending on the size, it takes from 3 to 5 minutes to boil or steam 1 pound of medium size shrimp in the shell.

Shake things up by serving shellfish

Sauces, Preparation Methods, and Ingredients Make All the Difference

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