Taylor Shellfish Farms - at the Farmers Market

Handling Fresh Shellfish

Handling Fresh Shellfish
Oysters	Live Oysters Live Oysters are best eaten within a week of harvest. They are best kept alive by placing them in an open container in a refrigerator (34° - 45° F) and covering them with a clean wet towel to prevent them from drying out. Do not keep them in a bucket of sea water, in plastic bags or other air tight containers. Shucked Oysters Live Oysters are best eaten within a week of harvest. They are best kept alive by placing them in an open container in a refrigerator (34° - 45° F) and covering them with a clean wet towel to prevent them from drying out. Do not keep them in a bucket of sea water, in plastic bags or other air tight containers.

Clams	Clams are best kept alive by placing them in an open container in a refrigerator (34° - 45° F) and covering them with a clean wet towel to prevent them from drying out. Do not keep them in a bucket of sea water. Do not store them in plastic bags or other air tight containers. Clams can also be frozen either shucked, or in the shell.

Mussels	Keep mussels under refrigeration and cover them with a clean wet towel to prevent them from drying out. Mussels are best shipped with their beards attached, as removing the beards drastically shortens shelf life. Beards should be removed just before cooking.

Geoduck	Geoduck are best kept alive by placing them in an open container in a refrigerator (34° - 45° F) and covering them with a clean wet towel to prevent them from drying out. Do not keep them in a bucket of sea water. Do not store them in plastic bags or other air tight containers. Geoduck can also be frozen either shucked, or in the shell.