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Handling

Proper handling of fish and shellfish varies depending on the type of product, its form (fresh or frozen), and how it is to be prepared.

• Don't Cross Contaminate - Handle raw and cooked seafood products separately; thoroughly clean and rinse workspace between each operation. Keep raw and cooked seafoods from coming in contact with each other. (This also includes cleaning the knives, containers, and cutting boards used during a preparation).
  
  
• Cook Oysters Thoroughly - The cooking guidelines recommended by both the Center for Disease Control and Prevention and the U.S. Food and Drug Administration are listed below.
  
  
  • CDC Recommendations:
    In the shell, either:
    a) boil until the shells open and continue boiling for 5 more minutes
    b) steam until the shells open and then continue cooking for 9 more minutes.
    Do not eat those oysters that do not open during cooking.
    Shucked oysters: boil shucked oysters at least 3 minutes
    
    
  • FDA Recommendations:
    Fry oysters in oil at least 3 minutes at 375 degrees F.
    Broil 3 inches from heat for 3 minutes.
    Bake (as in Oysters Rockefeller) for 10 minutes at 450 degrees F.  
          
• Frozen Oysters
  Follow package directions when preparing frozen packaged oyster products. Where frozen oysters are to be thawed before cooking, thaw in the refrigerator.
  
  
• Raw Oysters
  Many consumers enjoy raw or lightly marinated seafood. Just as the consumption of raw or rare meat, raw eggs and raw milk carries a degree of risk of food borne gastrointestinal illness, so does consumption of raw oysters, clams and mussels.
  

Here is a Special Tip: Be certain that oysters come from certified growing waters. Make certain they are kept well refrigerated, between 32-38 degrees F. until use.

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