Shellfish

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Shellfish

• Aquatic animals protected by some type of shell
• Mollusks have soft bodies and no skeletons
• Crustaceans have jointed exterior shells.

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• Types of mollusks abalones, clams, oysters,
  mussels, scallops, octopus, squid
• Calamari - another name for squid
• Types of crustaceans lobsters, crabs, shrimp,
  crayfish
• Fresh shellfish available live, shucked, tails,
  cocktail claws, legs claws
• Frozen shellfish available shucked, tails,
  cocktail claws, legs claws
• Shucked shellfish - seafood has shell removed and
  comes the meat and its natural juices known as
  its liquor. Scallops usually sold shucked.

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Picking and Storing Shellfish

• Shellfish spoils quickly and should be purchased
  from a reputable supplier.
• Only buy depurated mollusks (impurities removed)
• Store live mollusks between 35 and 40F.
• Fresh water or ice will keep them.
• Should be alive when served raw or at the
  beginning of the cooking process

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• Live crustacean should be packed in seaweed or
  damp paper and there should be signs of movement.
• Store lobsters in a lobster tank or in shipping
  containers.
• Shrimp usually has the head removed and is sold
  by count (number of shrimp per pound) in varying
  sizes from miniature (100 count) to Colossal (10
  count)
• Clams, mussels oysters have a sweet sea-like
  aroma should have tightly-closed shells.
  Purchase store in bag in perforated pan. Open
  shells should close immediately when tapped.

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Cleaning Shrimp

• Remove the shell and the vein that runs along the
  back of the shrimp
• The black vein is the intestinal tract
• Called deveining
• Shrimp can be boiled or steamed in the shell and
  then cleaned.
• Is moister and plumper

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• Mollusks must be cleaned before used.
• Scrub shell with a brush under cold running
  water.
• Remove the beard on a mussel just before cooking
  which kills the mussel.

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Cooking Shellfish

• Shrimp and oysters have a briny and slightly
  salty flavor.
• Scallops, crabs, and lobsters can have a slightly
  sweet flavor.
• Shellfish pairs well with strong flavors.
• Drawn butter - clarified butter used as a sauce
  for shellfish
• Lemon wedges often used as garnish

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• Steaming and boiling
• Typically used for shrimp, lobsters, crab and
  crayfish
• Can be eaten hot or cold
• Can add aromatics or flavorings
• Mussels, clams, and oysters are also steamed
• Can use steamer, suspend over a simmering liquid
  or in a marinara sauce.
• They will become plump and their edges will start
  to curl when done.

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• Frying - clams, oysters, shrimp, squid, and
  scallops work well.
• Coat with a batter or breadcrumbs and fry until
  crisp on the outside.
• Seasoning may be added to the coating
• Grilling and Broiling - scallops, shrimp,
  lobster often used
• Put small shellfish on skewers
• Lobsters are typically halved
• Sauteing or Stir Frying - popular with shrimp or
  scallops
• Cook quickly at a fairly high temperature
• Often marinated first which helps caramelize the
  cooked shrimp or scallop
• Baking and Roasting - used for lobster, squid,
  octopus--some can be stuffed or added to other
  dishes.

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