HOW TO COOK SHELLFISH

SHELLFISH

shellfish

 Shellfish is the name given to the animals of the sea because they have their shell or skeleton on the outside. Even though they are called fish, they are not actually a fish, they are an animal. Shellfish mainly live in salt water  however freshwater clams, mussels, crayfish and some types of shrimp, are exceptions to this rule.

Mollusks and crustaceans are the two major categories of shellfish. The most obvious differences between them are the segmented shells and the jointed legs of the crustaceans.  Whereas the mollusks have neither of these.  Clams, mussels, oysters, scallops, conch, abalone, winkles, periwinkles and squid are all part of the mollusk group. Of these Clams, mussels, oysters and scallops have the largest share of the market. The crustaceans include crayfish, lobster, crab and shrimp. With shrimp however having the largest market share. Because Shrimp are very high in demand, many varieties are not only fished but they are farmed extensively.

Shellfish, being high in protein and assorted vitamins and very low in fat and sodium are therefore a very nutritious food.  They all have a mild, sweet flavor and are very tender when they are cooked properly. Some shellfish, on this site might be unfamiliar to you especially if you don’t live on a sea coast. Spend some time looking and you will probably be able to find something new to your taste buds. The most important cooking tip I can give any one is, “If you haven’t tried it yet, try it”. The average person will eat 50 to 60 thousand meals in a life time so You should be able to spare 1 or 2 to see if you like something new.

Just click on the labels below for information on different types of shellfish and easy instructions for cooking.

Abalone

Clams

Conch

Crab

Crawfish

Lobster

Mussels

Octopus

Oysters

Scallops

Shrimp

Squid

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