Buy our winning mixing bowls to store your shellfish in:
Watch more Cook’s Illustrated Kitchen Tips:
Check out our What’s Eating Dan? series:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Related posts
12 Comments
Leave a Reply Cancel reply
You must be logged in to post a comment.
Wish I've seen this sooner. What if i already froze the clams. Can i still thaw and be able to purge the sands from them?
How to keep mussels and clams for three days without freezer at room temperature
Awesome💯
The question is, who the HELL store shellfish after buying it?!
I want to know the best ways, to store fresh oysters (in the shell), until time to prep!
if shellfish doesn't come directly from the sea, skip it.
(exception: frozen – defrost in saltwater right bevor cooking oder sushi)
Rong
Haha, I came for the shrimp! Alas, I just learned they are NOT shellfish. ?Huh?
That is nice information to know and I love lobster, and shrimp and eat it as much as I can. Thanks for sharing these tips with us.
Thanks, great info as always but what about shrimp, are they Shellfish?
The restauraunt i used to work for would rinse shellfish (mussels and clams) with salted tap water and then cover with wet paper towel and store in a perforated container to allow oxygen in.
Thx