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Shellfish

Shellfish. Chapter 18. 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. . Univalves.

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Shellfish

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  1. Shellfish Chapter 18

  2. 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. Univalves

  3. Two bilateral shells Clams Oysters Scallops Mussels Cockles Bivalves

  4. 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.

  5. 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.

  6. No exterior shell One single internal shell called a pen Squid Octopus Calamari Cephalopods

  7. Crustaceans • Have a hard outer shell and jointed appendages • Found in both fresh and salt water • They breathe through gills • Crayfish • Crab • Lobster • Shrimp

  8. 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. Crab Dungeness Crab Stone Crab King Crab

  9. Interior Structure of a Maine Lobster

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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.

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