1. Know Where the Shellfish Comes From
If you know the source of the shellfish you plan to eat, you can better decide whether or not it's safe. You'll want to find a licensed vendor to purchase shellfish from and avoid buying shellfish from a random seller on the streets. If the shop you purchased the shellfish from appears dirty, then you'll likely find few sanitary measures in place. Employees may not wash their hands and clean the shellfish properly before sale. Unsanitary practices put you at risk for eating tainted shellfish. You'll also want to find out the waters the shellfish came from. Research the waters to make sure they don't have a high incidence of pollution and bacteria.
2. Store It on Ice
Many incidences of tainted shellfish stem from improperly stored seafood. Seafood kept at high temperatures can stimulate bacteria growth and make the consumer sick. At the shop and when you're at home, shellfish should be refrigerated until you're ready to prepare it. You should set the temperature of your fridge at 45 degrees or below. Note the temperature of the shellfish when you purchase it from a shop. It should feel cold to the touch. You'll also want to know how long it has stayed in refrigeration. When left unfrozen, shellfish only stays good for an average of 3 days in the fridge.
3. What's That Smell?
One of the most obvious signs of tainted shellfish involves the smell of the seafood. Before preparing the shellfish or consuming it, you should take a good whiff of the shellfish. You should not smell any strong odors from the seafood. A slight fishy smell is normal, but watch for any odors that indicate the shellfish has gone rancid.
4. Hiding in the Shell
Numerous shellfish, especially raw seafood options, come from seafood with a shell. Many gourmets enjoy eating clams, mussels, oysters and scallops. You'll want to examine the shell closely to determine whether the shellfish is tainted or not. If the shell has opened prior to cooking, it shows that the bivalve has died. If it has died, you're at risk of eating a tainted shellfish and suffering from food poisoning. If you plan to cook the seafood, you should note the shells as well following preparation. A shell that fails to open also indicates a dead bivalve and you should not consume it.
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