There is a growing number of seafood lovers wanting seafood delivery in the U.K. who cannot get enough of the taste of seafood and its versatility in preparation. Even if the taste of seafood is unique and cannot be matched by anything else on the market, the issue of food poisoning cannot be ignored.
Among the different seafood varieties, shellfish is one of the most well-known in the U.K. since it is very easy to catch and absolutely delicious. However, because shellfish can be difficult to clean, there is a high risk of food poisoning when eating them… so act with caution while consuming shellfish.
Where to Buy It?
Nowadays, it is pretty challenging to find fresh shellfish. Even if some shellfish appear to be fresh and just caught, they may contain hazardous microorganisms. Seafood Direct is the place to go if you want to find fresh seafood that is 100% safe to eat.
Tips When Shopping for Shellfish
For seafood lovers in the UK, shellfish is an undeniable favourite, offering a rich, delicate flavour and versatility in the kitchen. However, due to its potential for foodborne illnesses, it’s crucial to choose, store, and prepare shellfish properly. Here are some tips to ensure you're buying, storing, and cooking shellfish safely and responsibly.
Look for the Label
When purchasing shellfish, ensure that it comes from a certified source. Look for the official label on the packaging or ask your fishmonger for confirmation. This ensures that the shellfish has been harvested and processed under safety standards.
Discard Cracked or Broken Ones
Before buying, inspect the shellfish. If you notice any cracked, broken, or damaged shells, avoid them. Cracked shells indicate that the shellfish are likely dead, and consuming them may pose health risks.
Do a "Tap Test"
For live shellfish like mussels, clams, and oysters, do a quick "tap test." Tap the shell gently—if it closes tightly, the shellfish are still alive and fresh. If the shell remains open, discard it, as the shellfish may already be dead.
Check for Leg Movement
When buying live crabs or lobsters, check if their legs or claws are still moving. Movement is a good indicator of freshness. A sluggish or non-moving shellfish could mean it has been out of the water too long and is not fresh.
Storing Shellfish
Proper storage is essential to maintaining the freshness and safety of shellfish. Here are guidelines for different types of shellfish:
Fresh Shellfish in the Shell
Live shellfish, such as oysters, clams, and mussels, should be kept in a well-ventilated container and covered with a damp cloth. Avoid storing them in sealed plastic bags, as they need to breathe. Ideally, cook live shellfish within a day or two of purchase to minimise the risk of bacterial growth.
Shucked Shellfish
If you’ve bought shellfish that’s been removed from its shell, such as scallops or peeled prawns, store it in a sealed container and keep it refrigerated at a temperature between 0°C and 4°C. Make sure to use it within a day or two for the best quality.
Cooked Shellfish
If you’ve already cooked shellfish and have leftovers, refrigerate them as soon as they’ve cooled down. Store cooked shellfish in an airtight container and consume within two days. Be sure to reheat it thoroughly if needed.
Thawed Shellfish
If you’re using frozen shellfish that has been thawed, do not refreeze it. Instead, cook the shellfish immediately after thawing and store any leftovers in the refrigerator.
Cooking Shellfish
To minimise the risk of foodborne illnesses, it’s important to handle and cook shellfish correctly.
Defrosting
If you need to defrost shellfish, the best method is to thaw it slowly in the refrigerator. However, if you're short on time, you can defrost it under cold running water. Avoid using warm water, as this can cause bacteria to multiply rapidly.
Cleaning Shellfish
Before cooking, thoroughly clean the shellfish by scrubbing the shells with a brush to remove dirt, sand, and debris. For bivalves such as mussels or clams, be sure to remove the "beard" (the fibrous strands attached to the shell).
Cooking Shellfish
Cook shellfish until their shells open. Once the shells begin to open, continue cooking for another 2–3 minutes to ensure they are fully cooked and safe to eat. For non-shelled shellfish, such as prawns, cook until they turn opaque.
If steaming, do so for several minutes to ensure the heat kills off any harmful bacteria. When in doubt, use a food thermometer to ensure the internal temperature reaches at least 63°C (145°F).
Serving Shellfish
After cooking, serve your shellfish immediately to maintain its flavour and texture. If you're preparing shellfish for a picnic or outdoor gathering, store cooked shellfish separately from other foods. Use insulated containers to keep hot foods hot and cold foods cold.
For safety reasons, pregnant women, elderly individuals, and those with compromised immune systems should avoid consuming raw or undercooked shellfish due to the risk of bacterial infection.
Seafood Direct boasts a large selection of mouth-watering shellfish, from salad prawns to king scallops. Please stop by our website to stock up on shellfish for your next cookout! Do you have any questions about our seafood delivery service? Call us at 01472 566000 or write to us at sales@seafooddirect.co.uk. One of our representatives will get back to you shortly!