SHELLFISH

SHELLFISH

SHELLFISH

 

 

Shellfish

Ø         Fish and shellfish are very perishable and deteriorate rapidly after removal from water.

Ø  Fifteen percent of the total fish consumption in the Philippines consists of shellfish..

Types of Shellfish

o   Crustaceans - are shellfish with hard shells over the back and along the claws but have softer shells covering the lower part of the body and legs.

Examples of Crustaceans are:

·         Crabs. There are various types of crabs commonly found in the Philippines: the alimango or green crab, the alimasag or blue crab, and the talangka.

·         The talangka or kapi is unique due to its small size, about one-fourth the size of a regular crab.

·         Lobster is popular in New England fisheries. Lobsters are expensive and marketed mainly for export.

·         Shrimps are more commonly eaten than lobster. Like crabs, some shrimps are also small and would normally be eaten whole with their shells. Suahe is a salt water shrimp; ulang and tagunton are fresh water shrimps.

o   Mollusks- have soft unsegmented bodies and are protected by calcareous shells in one or more pieces or enclosed in hard shells which are largely mineral in composition.

Types of Mollusks

·         Univalves- with only one shell

·         Bivalves- with two shells

Examples of Mollusks are:

·         Oysters grown in articial beds usually of better quality than those grown in natural beds.

·         Tahong is a salt water mussel. Its meat is considered more delicious than of oysters.

·         Clams are of two types: the hard shell clams and the soft shell clams.

·         Scallops have two shells and capable of swimming freely through water. Scallops are highly in price because of their buttery texture and delicate flavor.

MARKET FORMS OF SHELLFISH

Shellfish are sold in the shell, shucked or removed from the shell, or cooked. All forms are quickly perishable and care is needed in selecting them.

LIVE SHELLFISH

Ideally crabs, clams, mussels, snails, oysters, and shrimps should be marketed live

WHOLE SHELLFISH

Whole shellfish are served in the form in which they are caught but are no longer alive.

SHUCKED SHELLFISH

Oysters, clams, mollusks, and scallops are removed from the shell and are known as shucked shellfish.

HEADLESS SHELLFISH

Shrimps, lobsters and prawns for export are marketed in headless form; the head and thorax removed

COOKED FORM

            Most cooked shellfish are canned for export. The meat of shrimps, crabs and lobster are usually popular items for canned products

PRINCIPLES OF COOKERY

1. Shellfish requires a little cooking time, overcooking causes the flesh to become tough and       fibrous.
            2. Unwholesome parts of most shellfish such as the beard of mussels, crab gills or lobsters intestinal tubes must be removed before cooking.
            3. Color change in crustaceans is an indication that cooking is done.

4. Crabs are usually boiled in small amount of brine for 10-20 minutes until a color change occurs.

5. Clams, oysters and mussels may be roasted, baked or broiled in their shells to retain their delicate flavor.

6. Shellfish are all very lean. Therefore, dry heat, high heat and long cooking time will make them tough and rubbery. Ideally they would be either steamed or simmered within the temperature range of 190°-210° F. All shellfish cook very quickly.