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Leonardo Project F&B4YOU

Leonardo Project F&B4YOU. SHELLFISH and MOLLUSCS. SHELLFISH. Ichcthyc food provided with shell They can have: Long abdomen and fan-shaped caudal fin Short abdomen and no caudal fin They live in: Rocky, muddy or sandy seabeds. Nutritional characteristics

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Leonardo Project F&B4YOU

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  1. Leonardo ProjectF&B4YOU SHELLFISH and MOLLUSCS

  2. SHELLFISH Ichcthyc food provided with shell They can have: • Long abdomen and fan-shaped caudal fin • Short abdomen and no caudal fin They live in: Rocky, muddy or sandy seabeds

  3. Nutritional characteristics • Proteins, polyunsaturated acids and B-vitamins • Rich in zinc, magnesium, phosphorus, calcium, iron and iodine • Lean meat (82 grams of water and 1-2 grams of fat per 100 grams of meat) EASILY DIGESTIBLE!!!

  4. FRESHNESS PARAMETERS • Hard shell • Bright black eye • Salty smell • To be sold alive!

  5. CRAYFISH Body: red-violet shell with spikes on the surface; four pairs of legs and two claws – up to 8 kilos – high quality meat Ways of cooking: boiled with sauces, griddle, roasted

  6. LOBSTER Body: big shellfish with two big claws on the first two legs extremities. Blue-black hard shell - up to 6 kilos. White, firm meat. Ways of cooking: boiled with sauces, griddle, roasted.

  7. Shrimp Body: divided into head, abdomen, tail and 10 legs. Shorter than 20 cm, graysh-brown shell. Ways of cooking: griddle, in a pan, stew or in sauces.

  8. Prawn Body: like a small lobster. Pink-red-orange shell. High quality meat, a bit expensive. Ways of cooking: griddle, fried, roast or in sauces.

  9. CRAB Body : round greenish-brown shell, five legs and two claws. Firm, delicious meat. Ways of cooking : In soup, sauces or au gratin. Its meat can be sold canned.

  10. MOLLUSCS Invertebrate ichcthyc food with a soft body They can be: • Cephalopods • Bivalve or seafood • Gastropods They live in: rocky or sandy seabeds or next to the rocky coasts.

  11. CEPHALOPODS Main characteristics • Internal shell in some species • A series of suckers tentacles all around a beak called “mouth” • A big, sack-shaped head. Freshness parametres Firm, white-rosy meat, vivid, bright eye, salty smell,

  12. BIVALVE OR SEAFOOD Main characteristics • Calcareous shell with hinged valves • They eat plancton Freshness parametres They must be alive, with sealed valves. They must be accompanied by a stamp assessing place of origin, species and expiring date.

  13. GASTROPODS Main characteristics • Volute, conical shell Freshness parametres Shelltight body and salty smell

  14. OCTOPUS Body: Round body,eight sucker tentacles around its mouth. Grey and greenish yellow stripes Ways of cooking: before cooking, it has to be pound to soften its meat- Boiled, in salads, stew or griddle

  15. SQUID Body: long,rosy-violet rhomboid-shaped.with a fin on each side. Inside the sack there is a transparent cartilage. Lean, tender meat. Ways of cooking : griddle, boiled, in salads, fried (by cutting the sack in rings)

  16. CUTTLEFISH Body: Greenish-yellow oval shape, with a fin all around, ten tentacles. In the sack there is the ink sack with a white cartilage inside, called “bone”. Meat can be hard and it has to be pound before cooking In cucina : griddle,fried, boild, stew. The ink can be used to make a sauce

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