Shellfish have been a regular part of the human diet in many parts of the world for tens of thousands of years, and I’ve certainly always loved them – especially when it comes to oysters…. yuuuum!
Shellfish as a whole are:
- low in cholesterol and harmful fats
- high in protein
- good providers of vitamins A, B and C
- valuable sources of minerals such as zinc, magnesium, copper and iodine
The important things to note though are that they must be eaten fresh and also at the correct temperature. Eating a rotten shellfish, or one that’s been allowed to get too warm is a recipe for disaster. I once ate a bad mussel when I was on vacation in Europe and can absolutely attest to the truth of this!
Shellfish eaten raw should be stored at 40 degrees Fahrenheit or lower and if cooked then the cooking temperature should reach at least 140 degrees.
Never take chances with shellfish, because the results ban be deadly.
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