Fshe 110 Module 12: Shellfish
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FSHE 110Module 12: ShellfishLecture NotesShellfishSHELLFISH Any of many species of aquatic invertebrates with shells or carapaces found in saltwater and freshwater regions worldwide, most of which are edible. Categories: Crustaceans: hard outer shell and jointed appendages; crabs, lobsters, shrimp Mollusks: soft, unsegmented body with no internal skeleton, many have hard outer shells which include: univalves single shell and single muscle (abalone, snails) bivalves soft body contained within bilateral shells attached at a single hinge by a muscle (clams, mussels, oysters, scallops) cephalopods characterized by elongated muscular arms, often with suction cup like attachments, a distinct head with well developed eyes and a beak shaped jaw, an ink sac and an internal shell called a pen or cuttle bone (octopus, squid and cuttlefish) CLAMS Littlenecks (1-1 1/2") Topnecks (1 1/2 - 2") Cherrystones next largest and commonly eaten raw Quahogs hardshell variety that grow to be more than 3" in diameter; most often used for chowders and fritters Pacific Littleneck found in Pacific coast region & generally steamed or Manila Soft-shell "steamers" generally steamed or used in fritters SCALLOPS Bay cold water scallop with meat averaging 0.5" in diameter; tender white meat is more succulent than that of sea scallop Sea found off the east coasts of U.S. and Canada; 1.5 - 3" in diameter, average size about 1.5", with light brown shell; meat is pale beige to creamy pink; also known as Atlantic deep sea scallop, giant scallop and smooth scallop Calico found in warm U.S. east & Gulf Waters; red and white speckled shell and sweet white meat OYSTERS top shell is flat and bottom shell somewhat convex Atlantic oysters European flat oysters Olympia oysters Pacific oysters Cioppino An Italian stew made with tomatoes and a variety of fish and shellfish. 2-3 oz Olive Oil, extra virgin 2-3 oz Salad Oil, canola 4-6 oz Mushrooms, quartered 8 oz Onion, large dice 1 oz Garlic, whole cloves 2 ea Clams, fresh 2 ea Oysters, fresh 3 oz Salmon, fresh 3 ea Shrimp, fresh, p&d 3 ea Scallops, fresh
4-6 oz Tomato juice 2-3 oz Tomato puree or
1-2 oz Seafood juices TT Basil and Oregano, fresh Download 14.69 Kb. Share with your friends:
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