Why should shellfish for eating not be stored in water or a sealed container?

Shellfish should not be stored in water or a sealed container because it can lead to bacterial growth and spoilage. Here's why:

* Oxygen Deprivation: Shellfish need oxygen to survive. Water or a sealed container prevents them from getting the oxygen they need, creating an anaerobic environment.

* Bacterial Growth: In the absence of oxygen, bacteria thrive and multiply rapidly. These bacteria can produce toxins that make the shellfish unsafe to eat, even if they look and smell normal.

* Spoilage: The lack of oxygen also leads to spoilage of the shellfish flesh, making it soft, mushy, and unappetizing.

Instead of storing shellfish in water or a sealed container, here's what you should do:

* Refrigerate: Store shellfish in the refrigerator at 40°F (4°C) or below.

* Keep them Moist: Wrap shellfish in damp paper towels or seaweed to keep them moist.

* Don't Store for Too Long: Live shellfish should be cooked as soon as possible after purchasing.

* Don't Store with Other Foods: Shellfish can contaminate other foods in the refrigerator, so store them separately.

Remember: Always check for signs of spoilage in shellfish, such as a foul odor, a cracked shell, or a milky appearance of the liquid.