DecodedGuides

Seafood: Shellfish

Live shellfish, like clams, mussels and oysters, need to stay alive until cooking, so a closed or tightly closing shell is essential. Cooked shellfish and shrimp are more perishable than most people expect and spoil quickly once out of the shell.

Seafood: Shellfish
FoodPantryFridgeFreezer
Cooked shellfish3 to 4 days1 to 3 months
Crab legs2 to 4 days9 to 12 months
Crab meat(2 kinds)1 to 3 days2 to 4 months
Fresh clams, mussels, oysters5 to 10 daysNot recommended
Fresh lobster tails2 to 3 days2 to 4 weeks
Fresh whole lobster(2 kinds)1 dayNot recommended
Live clams, mussels, crab, and oysters1 to 2 days2 to 3 months
Scallops1 to 3 days6 to 18 months
Shrimp, crayfish1 to 3 days6 to 18 months
Shucked clams, mussels, and oysters3 to 10 days3 to 4 months
Squid1 to 3 days6 to 18 months

Signs seafood: shellfish have gone bad

  • Shells that stay open and will not close when tapped
  • Cracked or broken shells on live shellfish
  • Strong ammonia or sour smell instead of a fresh sea smell
  • Shrimp with a slimy texture or spreading black spots
  • Live shellfish that float in water instead of sinking

Storage habits

Store live shellfish in a breathable container, like a bowl covered with a damp cloth, never sealed in plastic or submerged in water. Keep them cold, near 32 to 40 F (0 to 4 C), and cook the same day if possible. Refrigerate cooked shellfish and shrimp promptly and use within a couple of days.

Questions people ask