Shellfish consists of lobster, shrimp, oysters, clams, crabs, scallops, and mussels. All shellfish can be a serious health risk. Like pigs, they are scavengers that live at the bottom of the ocean and eat the waste of other animals and the pollutants that man dumps into the ocean.

Although only 0.1 % of all shellfish consumed is eaten raw, that tiny percentage is responsible for a large proportion of reported food-caused illnesses. Poisoning from shellfish can come from bacterial or viral contamination. Generally adequate cooking eliminates this danger, but is it worth the risks in the long run. Poisoning can also arise from heat-stable toxins derived from the food that the shellfish have been eating.
Shellfish are notorious for being high in mercury, heavy metals, and industrial contaminants in the environment because they’re bottom feeders that eat the ocean’s waste.