Embed Size (px)
Transcript of Shellfish Basics
Inspection of Fish & ShellfishType 1 Inspection: Covers processing plants and their methods: PUFI mark given
Type 2 Inspection: Covers labeling, weight, and packaging.Type 3 Inspection: Covers sanitary conditions only.
Grading of Fish & ShellfishFish are graded on standards f or flavor and appearance.Grade A: Highest quality; no defectsGrade B: Good qualityGrade C: Fairly good quality
Structure of ShellfishNo bone: Hard shells cover their bodiesTwo types: mollusks and crustaceansComposed of water, vitamins, minerals, protein, and fat.
MollusksUnivalves: Have a single shell
BivalvesHave two shells hinged together.
Examples: oysters, clams, mussels, scallops
CephalopodsHave a thin internal shell and tentacles, or false legs, attached to the head
CrustaceansHard outer shell and jointed skeleton Examples: lobster, shrimp, crabs, crayfish (crawdads)
Expensive due to the amount of work needed to produce a small amount of meat.
Types of CrabBlue crab: small 4-6 oz. crab from East Coast. Most frozen crabmeat comes from this type
Soft ShellA blue crab that has just molten or shed its shell.
Its shell is soft so it is eaten as well as the meat.
Alaskan King CrabThe largest crab: 6-20 lbs.Expensive, popular in restaurants because of the large chunks of meat.
Alaskan Snow CrabAKA spider crab.
This is sometimes used as a less expensive sub for king crab.
Dungeness CrabFound along West Coast, they range from 11/2 -4 lbs. and have very sweet meat.
Stone CrabThe claws of stone crab are popular in the southeast.To protect this species people fishing can only harvest one claw per stone crab.
They twist off the claw and put the crab back in the water