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Shellfish
Chapter 18
Univalves
• Single shell
– Marine snails• Abalone: harvested in
California (cannot can or ship out of state.) Frozen from Mexico or Canned from Japan.
• Conch: found in warm waters of the Florida Keys/Carribean
• Snails: French escargot avaialble from small ranches.
Bivalves
• Two bilateral shells
– Clams– Oysters– Scallops – Mussels– Cockles
Clams
• Cockles: 1”• Littlenecks: 2”• Cherry stones: 3”• Topnecks: stuffed• Chowders: largest
quahogs, minced for soup.• Pacific clams: too tough to
eat raw• Soft Shell Clam: “Steamer”
meat is tender & sweet.
Oysters
• Rough gray shell. • Soft, gray briny flesh.• Cooked in shell, fried,
steamed baked, stewed or eaten raw.
• Available in the US sold in shell or shucked.
• 4 main types: Atlantic, European, Olympias, and Pacific.
Cephalopods
• No exterior shell• One single internal shell
called a pen
– Squid– Octopus• Calamari
Crustaceans
• Have a hard outer shell and jointed appendages
• Found in both fresh and salt water• They breathe through gills – Crayfish– Crab– Lobster – Shrimp
Crab
• King: 10 lbs cold N. Pacific (always frozen)
• Dungeness: West coast. 11/4 -4lbs
• Soft-shell: Molted crabs
• Blue: 50% in US
• Stone: claws 2.5-5.5 oz
• Snow: Alaska = most expensive.
King Crab
Stone Crab
Dungeness Crab
Interior Structure of a Maine Lobster
Inspection and Grading of Fish and Shellfish
• Grades assigned to fish are A, B, C• Inspections on fish and shellfish are voluntary – Type 1: plant, product and processing methods
from raw to final product– Type 2: warehouses, processing plants and cold
storage facilities– Type 3: fishing vessels and plants• Inspection services for sanitation only
Storing Fresh Fish and Shellfish
• Temperature between 30°F and 34°F• If shipped in ice, store in ice• Do not allow seafood to become dry• Scallops and fish fillets should not be in direct
contact with ice• Live animals should be stored in saltwater
tanks or in boxes with seaweed• Bivalves should be stored in net bags or boxes
at high humidity
Purchasing Terms• Fresh
– Never frozen• Chilled
– Fresh, held at 30°F to 34°F• Flash-frozen
– Quickly frozen onboard ship, within hours of being caught• Fresh-frozen
– Frozen while fresh, but not quickly• Frozen
– Subject to temperature below 0°F • Glazed
– Dipped in water to form a protective shell of ice• Fancy
– Code word for previously frozen
Cooking Seafood
• All cooking methods can be used• Seafood is inherently tender• Should be cooked until just done• Overcooking is the most common mistake
made in preparing seafood
Determining Doneness
• Translucent flesh becomes opaque.– Shellfish appear somewhat
translucent. As the proteins coagulate, the flesh b/c opaque.
• Flesh becomes firm.– Determine by resistance
when pressed by your fingers. Raw will be mushy or soft. Cooked should spring back but not be rubbery.