SHELLFISH• Shellfish can be divided into two groups: – MOLLUSKS: • Soft bodies that are partially covered by hard shells • EX: Oysters, clams, scallops – CRUSTACEANS: • Covered by firm shells and have segmented bodies • EX: Shrimp, lobster, crabs
What nutrients are in fish and shellfish?• Vitamin A• Vitamin D• Great source of protein• Omega-3 fatty acids – Fat that is good for you, reduces heart diseaseEating fish is a great way to lower the amount of saturated fat in your diet!
PURCHASING FISH• Look for: – Stiff body – Tight scales – Firm flesh – Bright and bulging eyes – No indentation when a finger is pressed into the flesh – Fresh smell!!! Odor indicates spoilage. – Gills are red in color
PURCHASING FISH• Can purchase: – WHOLE – DRAWN: insides removed – DRESSED: insides, head, fins, and scales removed – STEAKS: cross-sectional slices from a dressed fish – FILLETS: sides of the fish cut lengthwise
Purchasing SHELLFISH• Shrimp- – Come in different colors and sizes when raw – Most are sold without head and thorax – May want to remove intestinal tract • DEVEINED shrimp is sold without intestinal tract – Sold by the pound – Comes in sizes- jumbo, large, med., small – Can buy cooked or uncooked
SIGNS of FRESHNESS• Shell covering shrimp should be firmly attached, and ODORLESS• Tails of lobster should snap back quickly after you flatten it• Live oyster and clam shell should be tightly closed or close when touched• BUY ONLY FROM A REPUTABLE DEALER! Stored on beds of ice.
STORING Fish/Shellfish • Fish is very perishable! – Store with care! – Keep in coolest part of the refrigerator Use within 1-2 days
Cooking FISH and SHELLFISH• Finfish contain tender muscle fibers and little connective tissue, so… – Tenderizing is not a goal in cooking fish! – Cook for a SHORT amount of time• Shellfish is also naturally tender. Cook for a short amount of time at moderate temperatures.