Shellfish Handling Tips

Oysters, clams, mussels and scallops are an excellent source of protein and are high in essential minerals, and low in calories, carbohydrates, fat and cholesterol. However, consumers should be aware that, like other meats, fish or poultry there are food safety precautions that can be taken with shellfish to reduce the risk of food borne illness:

Only purchase shellfish from a reputable supplier

Ask for Fanny Bay® brand oysters, clams and mussels by name to ensure that your purchase is supported by our history of providing quality assured products with our federally approved and internationally recognized HACCP food-safety program. Our labeled tags ALWAYS have our logo on it, it isn't truly a Fanny Bay without our trademarked tag!

Shellfish are perishable and require proper refrigeration

  • Keep shellfish cool at all times with clean ice or refrigeration at 4 C (40 F)
  • Store frozen shellfish at -18 C (0 F), defrost in the refrigerator prior to use.
  • Do not store live shellfish in fresh water, as they are salt water animals. 
  • The best storage method is on a baking sheet in the fridge covered in a cool wet cloth. 
  • Live oysters, clams and mussels should close their shells when handled.
  • Discard broken or gaping shells that do not close when tapped firmly a few times.
  • Check the best before date on containers of fresh or frozen oysters.
  • Following cooking recommendations provided on oyster packaging.
  • Use "Food Safe" methods when storing, handling and preparing all food.

Do you love raw oysters?

We do, they are sweet and refreshing. Our Fanny Bay® small and extra-small oysters have been a standard at oyster bars around the world for years - accept no substitutes! Try our SunSeeker oysters as well for our premium brand.

All Fanny Bay® products are regularly tested by Canadian Food Inspection Agency to verify compliance with food safety standards. However, as with all foods of animal origin (including beef, eggs, fish, lamb, poultry, and shellfish) thorough cooking reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

To reduce the risk of food-borne illness, shellfish are recommended to be cooked for a minimum of 6 minutes to a temperature of 60ºC (140ºF). For further information, contact your local public health office or e-mail us at