Different types of shellfish require different methods for storage for maintaining the best quality and longest shelf life. Follow these storage methods to insure that your shellfish will maintain its flavor and shelf life to the greatest extent possible.
Hold your shellfish at 35-40 degrees Fahrenheit. The number one problem in shellfish storage is holding them too warm, so keep your shellfish properly chilled. Using ice is the best way to extend the life on your shellfish. But different shellfish require different methods of icing.
Mussels should be placed in perforated pans, perforated bus tubs or perforated lexans with drain pans under neath, covered with ice, topped with a damp lint-free towel, and then placed in the walk-in. The drain pans need to be able to catch the melted ice so be sure the drain pan is deeper than the perf pan so that the mussels do not drown in the stagnant water.
Clams and Oysters should be placed over ice in perforated pans, perforated bus tubs or perforated lexans with drain pans under neath, and covered with a damp lint-free towel and stored in the cooler. Do not cover clams and oysters with ice like you would do for mussels. Be sure to cover them with a damp cloth to keep the walk-in fan from drying them out.
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