Chapter 5.2 - Shellfish

8/3/2019 Chapter 5.2 - Shellfish

1/17

Shellfish

Shellfish, biologically defined as a water dwellinganimal with an exterior shell and no backbone,are some of the most well loved seafood in the

ocean. There are a number of different speciesthat fall into this category of fish, each with itsown distinct taste and texture. But not all speciesof this type of fish are edible, and some aredownright poisonous if consumed. On top ofthat, it is quite common for people to be allergicto this genre of seafood.


2/17

Two Basic Types ofShellfish

Mollusk

Most mollusks have a soft, skin-like organ covered witha hard outside shell. Some mollusks live on land, such

as the snail and slug. Other mollusks live in water, such

as the oyster, mussel, clam, squid and octopus.


3/17

Crustaceans

Crustaceans are a type of Arthropod.

Crustaceans live mostly in the ocean or otherwaters. Most commonly known crustaceans

are the crab, lobster and barnacle. Crustaceans have a hard, external shell

which protects their body. Crustaceans havea head and abdomen. The head hasantennae which are part of their sensorysystem. The abdomen includes the heart,digestive system and reproductive system.


4/17

Different Kinds ofShellfish

Shrimp/ hipon

with a shelf life of only a few days, fresh shrimp

must be used immediately and kept as cold as

possible.

Store shell on shrimp buried in drainable crushed

ice or in a covered container in the coldest part of

the refrigerator

Avoid storing shell-off fresh shrimp in ice because

it may burn delicate flesh


5/17

shrimp

Shrimp should be received below 41 degrees

F or 5 degrees C

They should have a fresh, clean aroma andnot be discolored or slimy

Shells must be intact and flesh should be firm

without any yellowing

any of several small, long tailed, chieflymarine crustaceans


6/17

Oysters/ Talaba

Any of various hard shells, usually edible, bi-valve

mollusks, some of which live in the shallows of the

sea, others in fresh water

Store live oysters in the refrigerator covered with adamp cloth or seaweed. Cook or serve as soon after

receiving as possible

They are best purchase live with tightly closed

shells and should be stored in the refrigerator notmore than 48 hours, in a container or pan that

allows for air circulation

To make them easier to open, pack them in ice or

place them in a freezer for an hour.


7/17

Mussels/tahong

Are available live year round and can be kept for a

short period of time in a refrigerator

Avoid putting them in a sealed container or they will

suffocate Mussel shells will periodically open, so tap them first

to determine whether they are still alive

Mussels have a beard that should be removed by

pulling it back toward the hinge end of the shells.These threads are what the mussels uses to anchor

itself to its living space


8/17

Scallops/kabibe

Scallops can not keep their shell tightly shut

and once removed from the water they dry up

and die, necessitating that they be shucked,eviscerated and packaged promptly

Fresh scallops should have a shiny and

glistening appearance and smell sweet and

briny, not fishy and stale

Generally off white to light tan with shades of

orange, displaying a translucent quality


9/17

Clams/paros/taklobo Live clams are available year round and

come in variety of market forms

Live clams are able to live out of water for a

short period of time provided they are in a

cold environment and have access to freshair

Fresh shucked clam meat must be used as

soon as possible


10/17

Abalone have an earshaped shell with

r

ow ofholes alongthe ou

ter

edge Has only a flat top shell and is more like a

snail than a clam, it is sensitive to

environmental changes, making it difficult to

store them alive

Abalone is a premium item that is sold by the

piece or the pound


11/17

Sea Urchin

Resembling a pincushion, the edible roe isconsidered a delicacy in Japanese cuisinewhere it is known as uni.

Each urchin contains five delicate lobes or

sacs that must be carefully removed frominside the round shell

To remove the edible gonads or roe, as itcalled, hold the shell in the palm of your

hand, with the hole on top, cut the top third ofthe shell with scissors and removed theorange colored roe.


12/17

Sea urchin/ pana-pana


13/17

Lobsters/ulang


14/17

lobster

Have a great advantage of being alive for

several days out of water as long as they are

in cold, moist environment

They are best cooked live, their meat quickly

spoils once they are dead

Because the viscera that breaks down the

meat is found in the thorax, removing thelobsters head will slow down the

deterioration process


15/17

crabs


16/17

crabs

Are able to breathe out of water and can

survive in the refrigerator covered with damp

newspaper or seaweeds for up to 48 hours

Purchasing a live crab will ensure a quality

product

Cooked crab should have a clean, moist shell

with the legs intact


17/17

squid

Fresh squid should smell briny, without any

off or fishy aroma

Fresh squid should be cleaned immediately

and refrigerated

Chapter 5.2 - Shellfish

Documents

Transcript of Chapter 5.2 - Shellfish