Shellfish is some of the most perishable product on a restaurant order sheet, and also some of the most regulated from a food-safety standpoint. Getting storage right protects both quality and your health inspection score.
Temperature is everything
Live clams, oysters and mussels should be held between 33–40°F, ideally in a mesh or perforated container that allows drainage, never sealed in plastic or submerged in fresh water, which kills them.
Keep the tags
Every case of shellfish should arrive with a harvest tag listing origin, harvest date and certification number. Health codes typically require these tags be kept on file for 90 days after the product is used — build a simple binder or digital log so you're never caught without one during an inspection.
Shelf life guidelines
Live clams and mussels typically hold 5–7 days under proper refrigeration; oysters can hold slightly longer, up to 7–10 days. Discard any shellfish that doesn't close when tapped, or that has a strong off odor — these are signs the animal has died before cooking.
Picked crab meat
Fresh-picked crab meat is highly perishable and should be used within 2–3 days of receipt, kept at or below 38°F. Pasteurized crab meat holds longer but still requires refrigeration once opened.
Rotation discipline
First-in, first-out rotation matters more with shellfish than almost any other category. Date every case on arrival and train staff to pull older product first, even when a newer case looks fresher on top.