Insist on Absolute Freshness

Fish are always gutted as soon as possible after being killed, as their internal organs are more perishable than their flesh. However, bivalves such as clams and oysters are eaten in entirety, including their internal organs. For this reason, they must be kept alive until shortly before consumption. Clams, oysters, and mussels are best and safest when opened within minutes before eating. At most, opened bivalves can be held refrigerated on ice for an hour or two. If they must be held for more than a few minutes, they should be loosely covered with plastic film to prevent moisture loss. In raw service, opened bivalves should be set out in small quantity and replenished as necessary.