| Fish & Shellfish | | | Amount to allow per person |
| | Fish | | | Whole, gutted | | | 3/4 pound | | Whole, dressed | | | 1/2 pound | | Fillets, steaks | | | 6 to 8 ounces | | | | Clams | | | Steamers | | | 18 clams | | In shell, hard | | | 1/2 dozen | | In shell, soft | | | 1 dozen | | | | Crab | | | Soft shell (1 to 2 pounds) | | | 2 to 3 crabs | | | | Oysters | | | On half shell | | | 6 to 8, depending on size | | Shucked | | | 1/4 pint | | | | Shrimp | | | | | In shell | | | 6 to 8 ounces | | | | Squid | | | Whole | | | 1/2 pound | | | | Scallops | | | Shucked | | | 1/4 pound | | | | Lobster | | | Whole | | | 1 to 2 pounds | | Tails | | | 1 to 2 each |
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