How long can you keep shellfish in the fridge

A. Shellfish should be kept at home for the shortest time possible. For maximum freshness, buy and use shellfish on the same day, and never store for more than a day.

Q. What should you look for with live shellfish

A. Make sure your fishmonger buys live shellfish from a reliable source or go to a fish market or port as the catch is landed. If you are buying crab or lobster, ensure the main claws are present; if buying lobster, make sure the tail springs back into place if uncurled. Shellfish should be packed and sold in cool, moist conditions and should appear fairly lively. The best sign of freshness is if the shells remain closed or shut tightly when touched.

Q. What about cooked shellfish

A. Buy fish where the shells are undamaged and tightly closed without any sign of cracking - if they are cracked, water might have impaired the texture and flavour. Cooked shellfish should feel quite heavy; shellfish that feels light or soft will probably be in poor condition. If you are purchasing freshly cooked prawns or shrimps, they should be firm to the touch and chilled.

Q. What shellfish is available at what times of the year

A. Lots of shellfish is available all-year round now, but buy in season to enjoy them at their best. Clams, for instance, are available 12 months of the year, but cockles are best enjoyed May to December; crab between April and December and crawfish between April and October. The best time to buy octopus is between May and December and native oysters are superb between September and April, although pacific oysters can be enjoyed all year round. Scallops peak between September and March; shrimps between February and October and squid are best between May and October. The winkle season is between September and April.

Q. What about mussels

A. Farmed mussels are available all year now although officially they are in season between September and March. They should be bought tightly closed or close when tapped. Get rid of any open ones before cooking. Cut award the beards with scissors and wash thoroughly under cold water. Shape the colander continuuously under the water to stop the mussles opening. Scrub with a stiff brush and just to be careful, wash again.

To make moules mariniere, the most popular mussles-based dish, you need:

1oz butter

6 shallots or small onions, chopped

1 clove of garlic

1/4 pt of dry white wine

A small bay leaf

4lb mussels, scrubbed and washed

Melt the butter in a large pan. Add shallots and garlic and fry until golden. Add wine and bay leaf and simmer for 7 minutes. Add mussels and cook, shaking the plan until the shells fall open, usually after six or seven minutes. Make sure you remove any mussels which haven't opened. Divide into warm dishes and add parsley if there's some to hand.

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By Katharine MacColl