How to cook shellfish
Information for shellfish in our free cooking ingredients collection.
Shellfish
The shellfish family is divided into two basic categories: crustaceans and mollusks. Crustaceans have elongated bodies and jointed shells. These include crab, lobster, and shrimp. Mollusks are divided into three groups:
Gastropods (or univalves) - These have a single shell and single muscle. An example is the abalone.
Bivalves - Like the clam and oyster, bivalves have two shells hinged together by a strong muscle.
Cephalopods - Examples include the octopus and the squid, which have tentacles and ink sacs.
Nutrition
Like fish, shellfish are rich in protein yet low in fat and calories. Compared with other types of meat, however, the amount of cholesterol in most shellfish is about equivalent to that of a lean piece of beef or a chicken breast with the skin removed. Shrimp, squid, and crayfish, however, are very high in cholesterol. They have about twice as much as lean beef, making them something to savor on occasion.
How to cook shellfish
When selecting shellfish, remember that fresh is best. The best way to guarantee freshness is to buy live. If your geographic location limits your opportunities for live shellfish, check out the freezer case for quickfrozen items, which can be almost as good.
Just as in picking out fish, use your nose to select shellfish. Shucked oysters and clams should be plump and free of any sour aroma. Fresh scallops should have a slightly sweet aroma and, when packaged, be practically free of liquid. Fresh shrimp are firm and have a mild, faintly sweet smell. Crab or lobster should move and not have any noticeable odor.
Next, view the shellfish’s appearance. The liquid packed with oysters should be clear, not pink or opaque. Scallops, lobster, and shrimp flesh should be free of any black spots. When you buy frozen shrimp, crab, or lobster tail, make sure any exposed meat is white, not yellow, and not dried out.
Storage
Once you leave the market, it is important to keep shellfish cool and refrigerate it as soon as possible. At home, shellfish should be rinsed under cool, running water, placed in a container, and covered with wet paper towels. Use shellfish the day of purchase, if possible, or the next day.
Do not seal live oysters, clams, or mussels in a plastic bag. They need to breathe, so store them covered with wet paper towels. Use them as soon as possible after purchase. Shucked oysters that are refrigerated in the original container should stay fresh for a week. Plan to use commercially packaged frozen seafood stored in your freezer within 2 months for best flavor.
Safety issues
Persons who eat shellfish raw should beware. Raw shellfish may contain the organisms that cause hepatitis and other diseases. Cooking will kill any microorganisms in shellfish. In addition, because shellfish filter large amounts of water each day, they may contain residual amounts of any pollutants in the water near them. Concerns about potentially harmful chemicals are also a concern about shellfish. Women who are pregnant or thinking about having a child should check with their physician about how much shellfish they should eat.
Another important safety note is that shellfish are a common trigger of allergic reactions in some people.
Fish and shellfish allergies
Seafood is a common source of food allergies. About 250,000 Americans experience allergic reactions to fish and shellfish each year.
People with seafood allergies can have symptoms that range from mild to lifethreatening. Even tiny amounts of fish substances can trigger a reaction in some people. What’s more, these allergies are rarely outgrown.
Examples of shellfish that are common causes of allergic reactions include shrimp, crab, lobster, oyster, clam, scallop, mussel, and squid. Fish that can trigger allergic reactions include cod, salmon, trout, herring, sardine, bass, tuna, and orange roughy.
Symptoms of an allergic reaction include nasal congestion, hives, itching, swelling, wheezing or shortness of breath, nausea, upset stomach, cramps, heartburn, gas or diarrhea, light-headedness, or fainting.
If you suspect that you have any food allergies, see an allergist for a careful evaluation. This generally includes a medical history, physical examination, and skin or blood testing. If you are found to have a fish or shellfish allergy, the best advice is to avoid fish or shellfish altogether. That may be harder than it sounds. You may not be aware that seafood is an ingredient in a dish that you are eating. Be sure to check the labels of any product you buy. In addition, make sure that persons close to you are aware of the potential for this kind of allergic reaction. Many people with a food allergy wear medical alert bracelets.
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