Upload
kashien-arianna-reglos
View
233
Download
0
Embed Size (px)
Citation preview
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.
8/3/2019 Chapter 5.2 - Shellfish
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.
8/3/2019 Chapter 5.2 - Shellfish
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.
8/3/2019 Chapter 5.2 - Shellfish
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
8/3/2019 Chapter 5.2 - Shellfish
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
8/3/2019 Chapter 5.2 - Shellfish
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.
8/3/2019 Chapter 5.2 - Shellfish
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
8/3/2019 Chapter 5.2 - Shellfish
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
8/3/2019 Chapter 5.2 - Shellfish
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
8/3/2019 Chapter 5.2 - Shellfish
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
8/3/2019 Chapter 5.2 - Shellfish
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.
8/3/2019 Chapter 5.2 - Shellfish
12/17
Sea urchin/ pana-pana
8/3/2019 Chapter 5.2 - Shellfish
13/17
Lobsters/ulang
8/3/2019 Chapter 5.2 - Shellfish
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
8/3/2019 Chapter 5.2 - Shellfish
15/17
crabs
8/3/2019 Chapter 5.2 - Shellfish
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
8/3/2019 Chapter 5.2 - Shellfish
17/17
squid
Fresh squid should smell briny, without any
off or fishy aroma
Fresh squid should be cleaned immediately
and refrigerated