Seafood Safety & Handling

Proper care and handling of fish and shellfish is critical to maintain the safety and quality of the product. Seafood is highly perishable. When purchasing your seafood from us at the farmers market make us your last purchase. Beware of time and temperature. Limit on how long the fish and shellfish are unrefrigerated. Keep foods out of the danger zone (40°F-140°F). When purchasing seafood from us we always provide ice to get your product home safely.


1. Store product at or near 32F, ideally, place product in a sealed container and submerge in ice. Store in refrigerator.
2. Drain excess water from the container.
3. Prior to cooking rinse product in cold running water to remove any liquid that has accumulated on the fish while in the storage container.
4. Fish must be cooked to 140ƒ or above.
5. The shelf life of fish depends on its quality at the time of purchase and handling afterwards. In general, use fish quickly-within one to two days.


1. Oysters and mussels in the shell should be stored in a shallow dish in the refrigerator with a damp cloth or paper towel.
2. Never put shellfish in water or in an airtight container.
3. Discard any open shells prior to cooking.
4. Discard any closed shells after cooking.
5. In general, mussels in the shell should be used within 2-3 days. Clams and oysters in the shell within 7-10 days. If some shells open during storage, tap them. They will close if alive. If not, discard them.