You've got two dangers in shellfish, one is bacterial spoilage and another is domoic acid poisoning that comes from plankton metabolites concentrating up the fo

You've got two dangers in shellfish, one is bacterial spoilage and another is domoic acid poisoning that comes from plankton metabolites concentrating up the food pyramid. I always eat uni live so that's not really an issue - actually I can't stand it in a restaurant because I've always had it straight out of the ocean and nothing compares to that. But domoic acid doesn't concentrate in them because they don't eat those plankton - you only really have that issue with mussels, some tissues in scallops, and the tomalley of crab and lobsters - and that's very seasonal and typically not an issue.