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Step 1
Buy your shellfish. Fresh produce should be stored on ice at all times and never defrosted and re-frozen. Read the small print at fresh fish displays. Note any disclaimers that the fish were frozen.
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Step 2
Select shellfish that are low in mercury if you are in a high-risk group or regularly eat a lot. Shrimps and canned light versions of fish are a typically lower in mercury than larger fish, such as shark or swordfish. Seek medical advice before serving any type of shellfish to small children, people with ailments or pregnant or nursing women.
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Step 3
Store fresh seafood in your refrigerator as soon as possible and put frozen items in the freezer immediately. Keep these separate from any other foods and never mix raw and cooked foods together. Use separate knives and cutting boards for all your food preparation.
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Step 4
Discard broken shells or those that still haven't opened after cooking. Use a specially designed opener for mollusks, oysters or mussels to and use a large bowl for the empty shells.
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Step 5
Serve your shellfish with bold sauces and experiment with different world cuisines and methods of cooking. The various types of shellfish are a very versatile food and you can make them into anything from a fried chili shrimp skewer to a bowl of garlic steamed mussels.
