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USDA-based guidance

Shellfish

Shrimp, crab, lobster, and bivalves (clams, mussels, oysters) each have their own form-specific windows — live, shucked, cooked, or frozen. Open the matching food page for chart numbers. Past a fridge window, discard it. Fridge = safety; freezer = quality. Broader index: seafood hub.
Shrimp fridge 3–5 days · freezer 6–18 months spoils fast — cook or freeze Shellfish — timing depends on form; open the shrimp page. Crab fridge 2–4 days · freezer 2–4 months spoils fast — cook or freeze Live, cooked, or picked meat — timing depends on form; open the crab page. Lobster fridge Cook live same day; cooked 3–4 days · freezer Cooked meat ~3 months spoils very fast Live or cooked — timing depends on form; open the lobster page. Clams fridge Live: while alive · freezer Shucked 3–4 months spoils very fast Live shellfish or shucked — timing depends on form; open the clams page. Mussels fridge Live: while alive · freezer Shucked 3–4 months spoils very fast Live shellfish or shucked — timing depends on form; open the mussels page. Oysters fridge Live: while alive; shucked: 1–2 days · freezer Shucked 3–4 months spoils very fast Live shellfish or shucked — timing depends on form; open the oysters page. Scallops fridge 1–2 days · freezer 3–6 months spoils fast — cook or freeze Shucked scallops — timing depends on form; open the scallops page. Squid fridge 1–2 days · freezer 3–6 months spoils fast — cook or freeze Fresh or thawed squid — timing depends on form; open the squid page.

Fridge vs freezer

Live shellfish and shucked meats often have very short refrigerator windows on FoodSafety.gov / FDA guidance. Fridge = safety (discard past the window). Freezer = quality at 0°F. Cooked leftover shellfish follows leftover rules once it is cooked and chilled on time.

How to tell shellfish is spoiled

Live clams, mussels, and oysters with shells that stay open when tapped should be discarded (FDA). Strong ammonia odor, sticky slime, or mushy texture on shrimp, scallops, or picked crab meat means discard it. Do not taste to check. Raw oysters can carry pathogens without smelling “off” — appearance is not a clearance (CDC safer food choices).

Storage tips

Safety notes

CDC safer food choices flags raw oysters and some other raw shellfish as higher-risk foods for certain groups. This hub does not give medical advice. When in doubt after a warm ride home or a missed fridge window, discard it.

Sources

Related: safe cooking temperatures · seafood hub · seafood category · all foods