The Shellfish Red Flag We Just Can't Ignore At Seafood Restaurants - Tasting Table

"According to the U.S. Department of Health & Human Services, illness-causing bacteria grows once the seafood reaches a temperature beyond 40 degrees Fahrenheit, so keeping everything chilled up until you eat it is crucial to keep items out of this "danger zone." Nestling shellfish, and other small dishes that contain raw or chilled seafood, in ice is one of the easiest and most effective ways to keep harmful bacteria at bay."

"Raw bar displays are normally housed on a large bed of ice, as the uncooked seafood needs to be kept as cold as possible, especially if the items are out in the open. Naturally, there's a reason why most establishments serve oysters on the half shell and other raw shellfish on ice."

"I would collect the cleaned and scrubbed oysters from the walk-in, carry them in a bucket filled with ice to my station upstairs, then transfer them to a compartment filled with more ice, which was next to another section filled with pebble ice for plating the oysters as I shucked them. In this whole process, the oyster were kept on ice the entire time to ensure quality and safety."

Dining out offers the luxury of having others prepare meals, but food safety remains important when eating seafood. Raw shellfish displays must be housed on ice beds, as uncooked seafood requires constant cold temperatures to prevent bacterial growth. According to the U.S. Department of Health & Human Services, illness-causing bacteria develops once seafood exceeds 40 degrees Fahrenheit. Professional restaurants maintain rigorous ice protocols throughout the entire process, from storage to plating, ensuring shellfish never leaves the cold chain. Seasonality also matters when ordering seafood, as certain species have specific seasons, and out-of-season offerings may indicate quality or sourcing concerns.

Read at Tasting Table