D. Identify Shellfish and Other Seafood Aside from fish, Shellfish are the other major type of seafood found in most recipes. In this article, you will learn the varieties of shellfish, the best ways to store and freeze your shellfish before you use it, and a quick guide showing you how much shellfish you need for a recipe. Mollusks and Crustaceans are types or varieties of shellfish with no internal skeletons or backbones. 1. Crustaceans have elongated bodies with jointed, external shells that are periodically shed as they grow. Crab, lobster, and shrimp are examples of crustaceans. 2. Mollusks are invertebrates with soft, tender bodies that are covered by a shell. Three types of Mollusks (Soft sea animals) a) Cephalopods – are mollusks with no shell – such as squid and octopus; b) Univalves have a single shell – such as abalone, sea urchins, and conch are examples of univalves c) Bivalves – mollusks with two shells hind together – such as oysters, clams, mussels, and scallops. Crustaceans are animals with segmented shells and jointed legs. Examples include lobster, shrimp, and crab. There are also other types of seafood that are neither mollusks nor crustaceans, such as snails (“escargot”). a. Lobster is one of the most popular types of shellfish. b. Clams are a shellfish that really come in a seashell. c. Mussels are type of mollusk which has a tiny succulent morsel awaits at the center. d. Scallops are little chunks of meat from the ocean, scallops are gaining in popularity. e. Oysters are mollusks which creates a popular dish. It can be eaten whether cooked or served raw on the shell. SEAFOOD PREPARATION Shrimp Mussels Oysters Shellfish Buying As with all food, fresh is best for shellfish. Shellfish should have a fresh, mild, sea-breeze odor. In addition to noticing the odor, there are several other things to look for that is specific to each type of shellfish. Lobsters and crabs • Should be purchased live and as close to the time of cooking as possible. • Both should actively move their claws; • Lobsters should flap their tails tightly against their chests or, when picked up, curl the tails under the shells. • If the lobsters and crabs have been refrigerated, they will not be very active. Shrimp • Should feel firm to the touch. Hard-shell clams, mussels, and oysters • Should be purchased live in their shells • Should have tightly closed shells or snap tightly closed when tapped. • If they do not close when tapped, they are dead and should be discarded. Soft-shell clams • To determine if they are alive, gently touch the protruding neck of each clam to see if it will retract. If the neck does not retract slightly, discard the clam. • Discard any clams, mussels, or oysters that have cracked or broken shells. • Freshly shucked clams, sold in their liquor, should be plump, moist, and shiny. • The color varies from grayish green to beige to light or dark orange, depending on the variety. Oysters • Freshly shucked oysters should be surrounded by a clear, slightly milky, white or light gray liquid. • Oysters are usually creamy white but the color varies depending on the variety. • Freshly shucked scallops vary in color from creamy white to tan to a light pink color. • Bay scallops are generally about 1/2 inch in diameter. Sea scallops are larger, about 11/2 inches in diameter. Squid • Should have cream-colored skin with pinkish patches. • Frozen shellfish should be packaged in a close-fitting, moisture-proof package that is intact at the time of purchase.
Posted on: Tue, 23 Jul 2013 14:05:08 +0000
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