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“One shell of an oyster!”

Food Facts

(Compiled From: Florida Department of Agriculture and Consumer Services; www.freshfromflorida.com web site resources) 

Buying, Storing and Handling Oysters and Clams

Live Clams and Oysters:
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Freshly shucked Pelican Reef Oysters at the Wildlife Corridor dinner at the Hideaway Tiki Bar in Cedar Key.

  • They should close tightly when tapped.
  • Discard any that don’t close; this is an indication that the shellfish are dead.
  • They should have a mild odor, similar to the ocean.
  • They should be free of cracks.
  • They will remain alive for up to seven days in the refrigerator when stored at a constant 41 degrees F in a container with the lid slightly open.
  • Drain excess liquid daily.
  • Clams should never be placed directly on ice.
  • Shellfish should never be immersed in water for storage purposes.
  • Shellfish should never be exposed to sudden temperature change.
Shucked Oysters and Clams:
  • They should have a fresh odor when freshly shucked.
  • A clear, slightly milky or gray liquid should surround freshly shucked oysters.
  • Refrigerate shellfish in a sealed container on ice or in the coldest part of the refrigerator.
  • Store shucked shellfish for up to 5 days.  

General Handling of Shellfish:

  • Keep raw and cooked seafood separate to prevent bacterial cross-contamination.
  • After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands
    Pelican Reef Oysters at Steamers Restaurant in Cedar Key.

    Pelican Reef Oysters at Steamers Restaurant in Cedar Key.

    with hot soapy water.
  • Always marinate seafood in the refrigerator.
  • Discard marinade; it contains ray juices which may harbor bacteria.
  • When marinade is needed for basting reserve a portion of marinade before adding raw seafood.
  • Wash live shellfish thoroughly under cold running water prior to cooking.

Cooking Shellfish

Cooking Oysters:
Pelican Reef Oysters Grilling on the Fire. Yum!

Pelican Reef Oysters Grilling on the Fire. Yum!

  • Steamed or grilled oysters: cook until shell opens.
  • Shucked oysters: bread and fry in oil for 3 to 4 minutes at 375 degrees F.
  • Shucked oysters: bake for 10 minutes at 450 degrees F.
Cooking Clams:
  • To grill clams: Place about 4 inches from hot coals.  Grill for approximately 10 minutes or until clams open.
  • To roast clams in oven: Place on a baking sheet on the middle rack. Roast at 350 degrees F for approximately 10 minutes or until clams open.
  • Serve roasted and grilled clams in shells with melted butter or sauce.
  • Clams become plump and opaque when thoroughly cooked.

Nutrition

Nutritional Value of Oysters:

(Values for approx. 4oz. [114 grams] of raw edible portions)

  • Calories: 80
  • Calories from fat: 20
  • Total Fat: 2 g
  • Saturated fat: .5 g
  • Cholesterol: 55 mg
  • Sodium 190 mg
  • Total Carbohydrates: 4 g
  • Protein: 9 g
  • Calcium: 10%DV
  • Iron: 45 %DV
  • Omega-3 Fatty Acid: .61 g
    Cedar Key Seafarms Clams

    Cedar Key Seafarms Clams

Nutritional value of Clams:

(Values for approx. 4oz. [114 grams] of raw edible portions)

  • Calories: 50 cal 
  • Calories From Fat: 10 cal 
  • Total Fat: 1 g 
  • Saturated Fat: 0 g 
  • Cholesterol: 45 mg 
  • Sodium: 65 mg 
  • Total Carbohydrates: 3 g 
  • Protein: 10 g 
  • Calcium: 8 %DV 
  • Iron: 20 %DV 
  • Omega-3 Fatty Acid: 0.15 g