What is the best temperature for storing live shellfish?

The optimal temperature for storing live shellfish is between 40 to 45 degrees Fahrenheit. This temperature range is crucial because it helps maintain the freshness and viability of the shellfish, preventing them from dying and potentially becoming unsafe to eat. At these temperatures, metabolic processes in the shellfish slow down, which also helps to limit bacterial growth that could lead to foodborne illnesses.

Storing live shellfish below 32 degrees Fahrenheit can cause freezing, damaging the shellfish and resulting in loss of quality and texture once thawed. Similarly, storing them at temperatures above 45 degrees can accelerate deterioration and lead to spoilage, making them unsafe for consumption. Therefore, the temperature range of 40 to 45 degrees is recognized as the best practice for ensuring the safety and quality of live shellfish during storage.