Shrimp vs Shucked Oysters, Clams or Mussels
Shrimp and crayfish differ from shucked shellfish such as oysters and mussels. The chart does not give one general shellfish date.
United States · FoodSafety.gov condition comparison
| Food and condition | Refrigerator · 40°F / 4°C or colder | Freezer · 0°F / −18°C or colder (quality only) |
|---|---|---|
| Shrimp or crayfishShrimp or crayfish | 3–5 days | 6–18 months |
| Shucked clams, mussels, oysters & scallopsShucked shellfish | 3–10 days | 3–4 months |
Choose the correct food state
Shellfish removed from their shells also differs from live shellfish still in its shell, for which freezer storage may not be recommended.
Understand the freezer guidance
Check the exact kind of shellfish before applying either reference. Storage history and handling are not established by dates.
Calculate from the right starting point
Open the exact food entry above to find the interactive calendar. Use the day the item was prepared, opened or refrigerated, as appropriate. Confirm timely cooling and continuous cold storage before calculating. A date does not determine whether food is safe.
Food safety: A calculation cannot verify temperatures, handling, spoilage or product recalls. Follow a shorter package use-by instruction and discard food after unsafe time at room temperature. Freezer periods concern quality only.
Evidence: FoodSafety.gov Cold Food Storage Chart ↗, last reviewed 19 September 2023. How these comparisons are prepared.