Store live oysters, clams and mussels in the refrigerator. Keep damp by placing in shallow bowl with a wet paper towel draped over them.

Keep fresh shucked oysters, scallops and clams in their own container and store in the refrigerator. For best results, surround the container with ice.

Store live lobster and crab in the refrigerator in moist packaging, but not in airtight containers.

Just before opening and cooking scallops, mussels, clams or oysters in the shell, they should be scrubbed under cold water.

Handle all seafood with care. Seafood with bruises or punctures will spoil more rapidly.

More info on preparing and cooking fresh fish:

Baking	Broiling	Grilling
Microwaving	Pan-Frying/Sauteing	Steaming

Submit your favorite recipes

We are looking for your favorite seafood recipes for our seafood pages. To submit your recipe, just E-MAIL it to us. Click on the links below for recipes already submitted to us by other readers.