1 of 11

Slide Notes

DownloadGo Live

Shellfish

Published on Nov 28, 2015

No Description

View Outline

MORE DECKS TO EXPLORE

PRESENTATION OUTLINE

1.

INTRO TO SHELLFISH

  • Crustaceans
  • Mollusks- univalave, bivalave, cephalopods
  • Purchasing and storing
  • Nutrition and cook method
2.

SHELLFISH

  • Mollusks- small unsegmented bodies, no internal skeleton
  • - univalves, bivalves, cephlopods
  • Crustaceans- has exoskeleton which moult to grow
  • - jointed legs
3.

UNIVALVES

  • Abalone, conch or snails
Photo by @DeeInna
4.

BIVALVES

  • 2 bilateral shells on hinge
  • Oysters- harvested
  • - warm h20- opaque and fatty
  • - cold h20- briney and translucent
Photo by Swamibu
5.

BIVALVE- SCALLOP

  • Bay and deep sea
  • Sodium Tripolyphosphate aka 'wet dipped'
  • - preservative. If more than 82% have to disclose
  • -- foamy, shiny liquid
  • 'Dry' means not treated (tacky, sticky, dull look)
Photo by djwtwo
6.

CEPHALOPODS

  • 'Foot grown from head'
  • Has vision, memory & flex body
  • 1 head + propulsion
  • Foot with suction cups
Photo by Mrs. Gemstone
7.

CRUSTACEANS

  • Hard outer shell, jointed appendages
  • Fresh and salt
Photo by Max xx
8.

CRAB

  • Most popular- 4.5-5"
  • Spider crabs- hotels and sushi
  • "Mustard"
  • Soft shell- 2 day window
  • - remove apron, face, gills
Photo by Yogendra174
9.

MAINE LOBSTER

  • Prime size- 1.5- 1 3/4#
  • Pain?
  • True ones? American and European
  • Regenerate claws
  • "V" carve
Photo by John Stracke
10.

PURCHASING SHELLFISH

  • Shell stock tag- keep 90 days by law
  • Whats on it?
  • - What it is? From? Harvest date? Ship date?
  • - purpose of tag?
Photo by zenobia_joy
11.

HOW BUY?

  • Lobster, crab, shrimp sold live or frozen
  • Shrimp, scallops sold by est #
  • - lower count= less pieces per #=higher cost
  • Ex: u/10, 10-20, 30-40 etc
Photo by bradlauster

Goldie Radojevich