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 handswith hot soapy water.
Pelican Reef Oysters at Steamers Restaurant in Cedar Key.
- 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!
- 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
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
Our Mission:
To raise high quality, great tasting oysters and clams in an environmentally responsible manner through continual innovation, hard work, prioritized customer service, and a lot of fun!