Storing Shellfish
          
               Once purchased, shellfish is highly perishable.  Like 
          finfish they must be handled carefully and refrigerated 
          properly.  Live shellfish with the exception of clams and 
          oysters should be used immediately.  Clams and oysters, 
          which should be refrigerated at 40 F. and packed on ice, 
          will remain active for several days.  Since most cooked 
          shellfish lasts only two or three days it is wise to use 
          the meat soon after cooking.  Shucked clams and oysters can 
          be stored by packing in a metal or wax container and 
          refrigerating.
          
               Should longer storage time be necessary, it is best to 
          freeze fresh and live shellfish at their peak of freshness.  
          Before freezing, oysters, clams, and scallops should be 
          shucked, washed to remove sand, and frozen in their own 
          liquid in a moisture-vapor- proof container, without air 
          space.  They should be used within three months.  Pawl, 
          headless shrimp in the shell maintain quality during 
          freezing better than cooked shrimp and should be frozen 
          while fresh.  Lobsters should be frozen live.  No glazing 
          is necessary unless the lobster is frozen for longer than 
          four months, as the shell prevents the meat from drying 
          out.  In general, frozen shellfish should be treated as 
          frozen fish.  Most will keep about three months.