Chapter 20 Fish and Shellfish Freshwater Fish • Saltwater Fish • Shellfish • Crustaceans • Mollusks • Other Seafood • Market Forms • Inspection and Grading • Purchasing Fish • Purchasing Shellfish • Storage • Preparation Techniques • Cooking Fish and Shellfish

The shape and bone structure of round fish is different from that of flatfish. All fish have fins for swimming, gills for breathing, and an internal bone structure. However, the bodies of fish can be very different from one variety to another, internally and externally. Fish are classified as round fish, flatfish, or boneless fish, based on external shape and internal bone structure. See Figure 20-1.

Lean fish contain lower amounts of fat in their flesh than is found in fat fish. Fish are categorized as lean fish or fat (oily) fish, based on the amount of fat contained in the flesh. See Figure 20-2. Lean fish contain as little as 0.5% fat. Walleye are an example of lean fish. Fat fish contain up to 20% fat and are rich in omega-3 fatty acids and vitamins A and D. Examples of fat fish include orange roughy, salmon, and tuna. The fat content of a particular type of fish can vary slightly by season. Fat content in fish can affect both flavor and the cooking method required. Lean fish are often best prepared using moist-heat methods, while fat fish can be prepared using dry-heat cooking methods.

Common varieties of freshwater fish include trout, perch, pike, and smelt. There are a wide variety of freshwater fish on restaurant menus. Freshwater fish come from freshwater lakes and rivers. Some varieties of freshwater fish have become so popular that they are being farm raised, or aquafarmed. Aquafarming is the raising of fish or other seafood in a controlled environment. Most freshwater fish have a round body shape and are classified as round fish. See Figure 20-3.

Common trout varieties include brook trout, lake trout, and rainbow trout. Trout are a family of round, fat fish with tender flesh that is rich yet delicate tasting. Like salmon, trout spend the majority of their life at sea but come back to freshwater rivers and streams to spawn. A good portion of trout sold commercially have been farmed. Commonly available types of trout include brook trout, lake trout, and rainbow trout. See Figure 20-4. Trout is best when broiled or sautéed.

Yellow perch and walleye pike are two varieties of perch. Another popular perch variety is walleye pike. A walleye pike (jack salmon) is a lean fish that resembles a pike but is a member of the perch family. The color of the walleye pike varies, but it is usually a dark olive green on the back, shading into a light yellow on the sides and belly. Walleye pike have exceptionally large, shiny eyes and vary considerably in size, with an average weight between 2 lb and 5 lb. The flesh is relatively fine-grained and has an excellent flavor, but many small bones are present. Walleye pike is popular fried or sautéed. See Figure 20-5.

Common saltwater fish include red snapper, salmon, and swordfish. There are multitudes of saltwater fish on restaurant menus. However, some are more common than others. Saltwater fish may be round, flat, or boneless. Some varieties of saltwater round fish begin their lives in freshwater but spend most of their lives in saltwater, returning to freshwater to spawn. See Figure 20-6. Saltwater flatfish do not leave their natural habitat.

Flounder and sole are both flatfish. A flounder is a lean saltwater flatfish. There are hundreds of species of flounder. In the United States, some varieties of flounder may be marketed as “sole” or “dab.” See Figure 20-7. Flounder is best when sautéed, broiled, or fried. The largest flounder comes from the waters off the New England coast. Species of Atlantic flounder include summer flounder, winter flounder, yellowtail flounder, gray sole, and sand dab.

Salmon varieties include king, red, and pink salmon. A salmon is an anadromous fish found in both the northern Atlantic Ocean and the Pacific Ocean. See Figure 20-8. An anadromous fish is a saltwater fish that migrates into freshwater to spawn. Salmon instinctively swim many miles, sometimes hundreds of miles, against currents and up rivers to return to the freshwater location where it was originally spawned. Pacific salmon die after the fish lays its eggs. This is not true for Atlantic salmon.

Bluefin tuna is often used in sushi and sashimi. Albacore (longfin) tuna is the variety most often used for canned white tuna. Because it contains higher levels of mercury than other types of tuna, pregnant women are warned to refrain from consuming albacore tuna. Bigeye and yellowfin tuna are both marketed as ahi tuna, which is most often seared as a steak and served rare or medium rare. Yellowfin and skipjack varieties are used most often in canned tuna products that are not specified as white or albacore tuna. Bluefin tuna is prized for its use in sushi and sashimi because of its high fat content. See Figure 20-9.

The cod family includes Atlantic cod, haddock, Pacific cod, hake, and whiting. The cod family includes Atlantic cod, haddock, Pacific cod, pollock, hake, and whiting. See Figure 20-10. Although cod can reach over 200 lb, they are commonly available weighing about 10 lb. Scrod is a term for young cod between 1 lb and 2½ lb in size. Scrod is sweeter and moister than mature cod and is delicious when broiled or sautéed.

Sardines are small, young herring that are often packed in oil. A herring is a long, thin fish that is somewhat fatty with shiny, silvery-blue skin. Herring are generally found in the northern Atlantic and in parts of the Pacific. A typical herring weighs only 8 oz. Herring is most commonly smoked or brined because it spoils rapidly. It is also great when broiled or grilled. See Figure 20-11. A sardine is a very small young herring. Sardines are fatty and oily and are typically sold packed in oil and used on salads and sandwiches. However, sardines can be prepared fresh by grilling, broiling, or even smoking.

The most common varieties of bass include black sea bass and striped bass. Bass are a common variety of spiny-finned fish with white-colored lean flesh that produces a sweet-tasting, delicate fillet. There are many species of bass in both saltwater and freshwater. The most common varieties of bass available commercially are black sea bass and striped bass. See Figure 20-12.

Orange roughy is commonly served as fillets. An orange roughy is a saltwater fish with orange to light gray skin that has a rough appearance. See Figure 20-13. The firm, lean flesh is pearly white, possesses a sweet, delicate flavor, and flakes nicely. In North America, most orange roughy is imported from New Zealand. It is available year-round and is most often sold as skinless, boneless fillets. Orange roughy is most commonly baked, or stuffed and baked. It can also be broiled, steamed, sautéed, and fried with excellent results.

Swordfish is commonly sold as steaks. A swordfish is a very large, fatty-fleshed fish that has a long, swordlike bill extending from its head. The flesh is quite dense, not flaky, and has a sweet, mild flavor. It is slightly pinkish and turns white when cooked. Swordfish is most commonly sold as steaks and prepared by grilling or broiling. See Figure 20-14.

Monkfish is often used in soups and stews. A monkfish is a lean saltwater fish with a sweet, firm-textured flesh that when cooked has qualities similar to those of lobster meat. Monkfish is also known as goosefish, bull mouth, devilfish, rape, lotte (in French), “poor man’s lobster,” anglerfish, and belly fish. See Figure 20-15. It is a large fish, weighing up to 50 lb, but only the tail section is edible. It is primarily sold as whole tails and fillets. Monkfish can be cooked using any cooking method and is often used in soups and stews. For best results, monkfish should be served with an appropriate sauce, as the lean flesh dries out if over-cooked.

Sharks are boneless fish that are commonly grilled or broiled. A shark is a boneless fish, with a skeleton composed of cartilage rather than bone. See Figure 20-16. There are approximately 250 species of shark, but only a few provide quality meat. Mako and blue sharks from the Atlantic coast supply most of the quality shark meat to the U.S. market. The flesh of mako and blue sharks is pinkish white when raw, turning white when cooked, and is relatively firm textured. The blacktip shark is the premier species found in the Gulf of Mexico. Blacktip shark has a snowy white meat but is somewhat drier than mako. Thresher sharks are found off the West Coast and have a coarser-textured meat. Sharks used for human consumption usually range in weight between 30 lb and 200 lb. Other shark varieties can weigh well over 1000 lb. Shark is most commonly grilled or broiled but can also be baked, poached, or fried.

Skate produces four fillets, two from each wing. A skate (ray) is a lean, boneless fish with two winglike sides. See Figure 20-17. The edible meat of a skate is divided by a layer of cartilage that runs through the center of the wing. Each wing has two separate fillets, separated by the layer of cartilage. Skate are colored similarly to flatfish in that they are grayish brown on top and white on bottom. Typically only the wings are removed and marketed. The majority of skate sold for human consumption weigh between 2 lb and 4 lb; however, skate of some varieties can weigh up to a ton. Skate wing is commonly sautéed or grilled.

Crustaceans have a hard, external shell. Shellfish is a classification for aquatic invertebrates that may have a hard external skeleton or shell. Shellfish are not fish. They are invertebrates, meaning that they do not have an internal skeleton. Shellfish are commonly categorized as either crustaceans or mollusks. A crustacean is a shellfish that has a segmented, hard external shell. See Figure 20-18. The external shell functions as a skeleton and is called an exoskeleton. Lobsters, shrimp, crabs, and crayfish are examples of crustaceans.

Mollusks have a soft body and no internal skeleton. A mollusk is a shellfish with a soft unsegmented body. Some mollusks, such as clams or oysters, have a hard external shell to protect the soft inner body. Other mollusks have a thin internal shell called a cuttlebone. Mollusks can be divided into three classifications: univalves, bivalves, and cephalopods. See Figure 20-19.

Shrimp are commonly harvested from saltwater while prawns are commonly harvested from freshwater, but the terms are often used interchangeably. Shrimp and prawns are crustaceans with a tender white meat and a distinctive flavor. Both shrimp and prawns are found in saltwater and freshwater, but prawns are more commonly identified with freshwater sources, while shrimp are commonly considered saltwater crustaceans. In culinary terms, the words shrimp and prawns are often used interchangeably. In North America and Asia, larger shrimp are commonly marketed as prawns. In the United Kingdom and Australia, the term prawns is used almost exclusively for both. See Figure 20-20.

Lobsters are harvested for their tails and their claws. Lobsters are one of the most prized varieties of edible crustaceans. The tail of a lobster contains a sweet-tasting white meat. The external shell ranges in color from brown to bluish-black, depending on the variety of lobster, but all lobster shells turn red when cooked. The whole lobster is edible except for a small section of membranes (the stomach) located around the eye area inside the shell. Lobster is most often prepared by broiling, poaching, or steaming. See Figure 20-21.

Common varieties of crab include king crab, snow crab, and Dungeness crab. Crabs are available fresh (live), frozen, and in canned products. When using fresh crabs, only live crabs should be used. Fresh crabs that have died should be rejected or discarded. Hard-shell crab is commonly prepared by simmering in a flavorful poaching liquid until the shell turns bright red and the meat is cooked through. Soft-shell crab is best either fried or sautéed. The five common varieties of crab taken from the North American coastal waters are blue crab, Dungeness crab, king crab, snow (spider) crab, and stone crab. See Figure 20-22.

Crayfish are small freshwater crustaceans that resemble lobsters. A crayfish (crawfish, crawdad) is a freshwater crustacean that resembles a small lobster. Crayfish can range from 3″ to 7″ long, but are typically available between 3″ and 4″. About 98% of the crayfish harvest comes from aquafarming in Louisiana and the Pacific Northwest. They are most commonly used in Creole, Cajun, and French cuisine. Crayfish has a flavor similar to that of shrimp, with a slightly tougher texture. Only the tail portion contains enough meat to eat. See Figure 20-23.

Univalves live inside a one-piece shell. A univalve is a mollusk that has a single solid shell and a single foot. A univalve uses its foot to move along the surface of underwater structures. Univalves include abalone and conch. See Figure 20-24.

Littlenecks are small hard-shell clams. A hard-shell clam (quahog) is an Atlantic clam with a blue-grey shell that contains a chewy flesh. These clams are rarely sold by the name hard-shell clam or quahog, but rather by names given to differentiate between the different sizes. The four common sizes of Atlantic hard-shell clams are littlenecks, cherrystones, topnecks, and chowders. See Figure 20-25.

Manila clams are found in the Pacific ocean. The manila clam is the most common variety of Pacific clam. See Figure 20-26. The shell of a manila clam is similar in appearance to that of a hard-shell Atlantic clam, with slight ridges from the lip to the hinge. The manila clam can be steamed or served raw and has a sweet and salty flavor. A razor clam is a Pacific clam named for the sharp edge of its narrow, oval-shaped shell. Razor clams are expert diggers that anchor themselves deep in the sand or gravel for protection. They have a sweet, desirable flavor.

Blue mussels are raised on ropes in aquafarms. A blue mussel is the most common variety of edible mussel. See Figure 20-27. Aquafarmed blue mussels have a thinner shell with a blue-black color, while wild-caught blue mussels have a thicker shell with a silver-blue color. Blue mussels have tender, sweet meat with a bright orange color. They vary in size, but are commonly available between 10 and 20 mussels per pound. Blue mussels can be steamed and served either hot or cold, or shucked and sautéed or simmered in a sauce.

Atlantic oysters are plump and tender. Many different varieties of oysters are available. The most common varieties include Atlantic oysters, Pacific oysters, Olympia oysters, and European oysters. See Figure 20-28. The two most significant varieties are the Atlantic oyster and the Pacific oyster. Dozens of additional varieties are derived from these two varieties. The variety of oyster and where it comes from can make significant differences in the flavor profile of an oyster. The different amounts of minerals, ocean salt, and nutrients present in the environment determine the taste of a particular oyster.

Oysters Rockefeller was named after John D Oysters Rockefeller was named after John D. Rockefeller, as the richness of the dish was likened to him being the richest man of the day. Oysters may be eaten raw or poached, breaded and fried, baked, or roasted. One of the most common preparations is to top an oyster with a savory filling, such as a creamed spinach, and either bake or broil it. See Figure 20-29. The secret to proper oyster preparation is to apply just enough heat to heat them through, leaving them plump and tender and avoiding overcooking.

The two primary varieties of scallops are bay scallops and sea scallops. A scallop is a bivalve with a highly regular fan-shaped shell and a well-developed adductor muscle. The cream-colored adductor muscle is lean and juicy and possesses a sweet, delicate flavor, and is the portion of the scallop most commonly eaten. The rest of the scallop body is made up of either white or red roe, referred to as coral. The coral is considered a delicacy and is sometimes served with scallops in upscale restaurants, but is usually removed prior to sale of scallops in the shell. Many chefs use the fan-shaped scallop shells as serving dishes when featuring seafood appetizers and entrées. There are two primary varieties of scallops, bay scallops and sea scallops. See Figure 20-30.

Cephalopods have eight arms extending from a head Cephalopods have eight arms extending from a head. Many have a single internal shell known as a cuttlebone. A cephalopod is a mollusk with arms that extend from the base of a distinct head. Cephalopods do not have an outer shell; however, squid and cuttlefish have an internal flat shell referred to as a cuttlebone. See Figure 20-31. Cephalopod is derived from a Greek word meaning literally head-foot. Cephalopods have a distinct head, well-developed eyes, and a mouth that is surrounded by a sharp, birdlike beak used for cracking the shells of shrimp, crab, lobster, and other prey. The most common varieties of cephalopods are squid, octopus, and cuttlefish.

Frog legs are classified as seafood. Although frogs are not fish or shellfish, frog legs are often listed on menus as seafood. Only the hind legs of the frog are commonly eaten. The best frog legs come from bullfrogs raised on frog farms. Bullfrogs produce hind legs with a large amount of white meat. Frog legs are on the market all year, but are most plentiful from April to October. A large percentage of the frog legs used in the professional kitchen come from India or Japan. Frog legs are sold by the pair, with the most desirable legs averaging 2 or 3 pairs per pound. Frog legs are typically sautéed with garlic, parsley, wine, and butter or can be breaded and deep-fried. See Figure 20-32.

The market form of fish best suited for a food service establishment depends on several factors including storage facilities, staff skill, and equipment. The quantity of fish required is determined by the number of people being served, the portion size, and the market form. Fresh fish are commonly available in several market forms including whole, drawn, dressed, steaks, and fillets. See Figure 20-33. Frozen, canned, and specialty fish items are also served in food service estab-lishments.

Shrimp is sold according to size or grade. Crustaceans are commonly packed by count (number of items) per pound. For example, shrimp can be packed at 21 to 25 shrimp per pound. This package of shrimp may be labeled as 21/25 ct. This indicates that there are an average of 21 to 25 shrimp per pound in the package. See Figure 20-34.

Surimi is a fish product that looks, cooks, and tastes like crabmeat. A synthetic crabmeat known as surimi is also available. Surimi is a fish product that looks, cooks, and tastes like crabmeat. Surimi is made from a mixture of pollock, snow crab, turbot, wheat starch, egg whites, vegetable protein, and other ingredients. It is low in calories, sodium, fat, and cholesterol and high in protein. Surimi is marketed precooked and frozen to protect its flavor and can be purchased as legs, chunk meat, or flake meat. See Figure 20-35.

The PUFI stamp indicates a fresh product processed at a regulated plant according to approved packaging methods. Type 1 inspection guarantees that the fish or shellfish product is safe and wholesome for human consumption, is accurately labeled, has a good odor, and was processed in a sanitary, inspected facility. After being processed under a Type 1 inspection, the product is marked with a “processed under federal inspection” (PUFI) stamp on a tag or slip affixed to the carton it is packed in. Type 1 inspection involves continual inspection of the fresh product, the processing plant, and the packaging methods, from the time the product arrives to the moment it is packaged for sale. See Figure 20-36.

The USDC inspection stamp ensures that a product meets specifications. Type 2 inspection takes place in a warehouse or cold storage facility where product is randomly inspected to ensure it meets the product specifications listed on a specification sheet. See Figure 20-37. Type 3 inspection involves examination of the fishing boats and processing plants to ensure that they are adhering to strict sanitation guidelines when handling and processing fish and seafood. The purpose of a Type 3 inspection is solely to ensure proper sanitation.

A grading stamp indicates the quality grade of a product. Seafood grading is also optional. Only fish and shellfish that were processed under a Type 1 inspection are eligible for grading. Because there are so many varieties of fish, the USDC sets grade standards for the most common varieties only. Products may be graded A, B, or C. Fish and shellfish graded Grade A are of the best quality, with no visible bruising, damage, or defects. Fresh and frozen seafood used in food service establishments is typically Grade A, while Grades B and C typically are used for canned or processed products only. See Figure 20-38.

Fresh fish should look, feel, and smell fresh. Fresh fish spoils even more rapidly than poultry and meat, so it is essential to ensure that fish is received in the best condition and then stored and handled properly. Doing so helps ensure the best-quality fish and seafood are being presented to customers. When purchasing fresh fish, all parts of the fish should be considered to determine freshness. See Figure 20-39. Because most fish is not inspected, it is important to inspect fresh fish and shellfish deliveries for quality and freshness upon receiving a shipment. Even if the fish being delivered is from an inspected facility, it may not have been held at proper temperatures since it left the plant, and there is no way of knowing how long it has been in process or storage before sale.

Following proper storage procedures helps ensure freshness and reduce contamination and spoilage. Fresh fish should always have the viscera removed before storing as it helps the fish to remain fresh much longer. Fresh fish can be stored a maximum of 1 to 2 days. If the fish is not cooked immediately upon receipt, it should be removed from the original ice it was packaged in and rinsed under cool, clean water. The rinsed fish should then be stored in a perforated insert in a double hotel pan. Plastic wrap should be placed over the fish, and the ice poured on top of the plastic wrap. See Figure 20-40. The pan should be placed in the coldest part of the refrigerator as soon as possible. The ice helps hold the proper temperature and reduces deterioration. The plastic wrap helps prevent the flesh of the fish from freezer burn and from absorbing water as the ice melts. All ice should be changed daily and the water from the melted ice discarded. Fish must be stored away from other foods in the refrigerator to prevent odors from the fish from affecting the taste or smell of other foods.

Fresh scallops, oysters, and clams can be refrigerated for up to a week. Scallops, oysters, and clams that are purchased live in the shell should be kept under refrigeration at 41°F. They should be kept in the original box or netted bag and placed in a pan to prevent drips from contaminating other foods. They should never be covered with or placed on top of ice, because the intense cold from the ice would cause them to die. Live mollusks also should not be stored in a sealed container or plastic bag, because they would likely die from lack of air. Under ideal conditions, fresh mollusks can live in refrigerated storage for up to a week. See Figure 20-41.

Round fish may be cut into steaks for portioning. To cut a round fish into steaks, apply the following procedure: 1. Remove the viscera, scales, and fins from the fish. See Figure 20-42. 2. Make a crosscut slice of desired thickness all the way through the fish. 3. Continue to cut additional steaks, ensuring consis-tency in the thickness and size of the steaks.

Filleting a round fish removes the meat from the backbone to produce a boneless cut of fish. To fillet a round fish, apply the following procedure: 1. Make a cut about 1/2″ deep along the backbone from just behind the head all the way to the tail. See Figure 20-43. 2. Make a second cut just behind the gills to the backbone. Do not cut through the backbone. 3. When the blade of the knife hits the backbone, turn the blade horizontally and begin to make smooth slices along the backbone toward the tail. Continue to cut away the flesh until the fillet is completely removed. 4. Turn the fish over and repeat the procedure on the other side. 5. Trim any rib bones away from the fillet. 6. Run the fingers gently along the surface of the flesh to raise the ends of any pin bones that may remain. Remove any pin bones with a clean, sanitized pair of tweezers or needle-nose pliers.

The skin from a round-fish fillet may be removed prior to cooking. To skin a fillet, apply the following procedure: 1. Place the fillet on a clean work surface, skin-side down. See Figure 20-44. 2. Using a knife that is at least 50% wider than the fillet itself and starting at the tail, carefully cut down through the flesh just to the skin. 3. Turn the blade toward the head end of the fillet. With the other hand, hold the tail skin with a towel for better grip. 4. With the edge of the blade angled slightly downward, begin to make smooth slices between the skin and the flesh toward the head area. Slice very carefully to ensure that not too much flesh is left on the skin and that the knife does not cut through the skin. 5. Continue all the way to the head end until the flesh is completely freed from the skin. Store fillet properly until needed.

Flatfish yield four fillets, two on each side of the fish. To fillet a flatfish, apply the following procedure: 1. Place the fish on a clean cutting board with the darker side facing upward. With the tip of a flexible boning knife, make a cut along the backbone from the head to the tail. See Figure 20-45. 2. Starting at the gill area, with the blade of the knife in the slice above the backbone, turn the blade toward the tail and use consistent and smooth strokes to slice the flesh away from the bones. Note: The flexible blade of the knife should glide along the surface of the bones without cutting through them. 3. Remove the second fillet on the dark side using the same process as was used on the first fillet. 4. Turn the fish over and repeat the same process on the other side.

The skin of a true Dover sole can be removed prior to filleting the fish. To remove the skin from a Dover sole, apply the following procedure: 1. Make a very shallow slice at the end of the fillets, just in front of the tail. See Figure 20-46. 2. Use the tip of a boning knife or fingers to slightly scrape the edge of the skin where the slice was made to begin to free the skin from the flesh beneath. 3. Using a towel, grab the freed edge of the skin and pull firmly to completely free the skin from the flesh. 4. Turn the fish over and repeat on the other side.

A tranche is a boneless, bias-cut slice from the fillet of a large fish. To portion-cut tranches, apply the following procedure: 1. Place the boneless whole fillet (skin on or skinless) on a clean cutting board, skin-side down. See Figure 20-47. 2. Using a long slicer, slice using a long stroke at a steep angle to cut a tranche to the desired thickness and weight. 3. Continue slicing along the fillet, adjusting the thickness of the tranches as necessary to maintain a consistent portion weight from the wide end to the narrow end.

The tail may be left on or removed when cleaning and deveining shrimp. To clean and devein shrimp or prawns, apply the following procedure: 1. Hold the tail fins in one hand with the underside of the shrimp facing upward. Pinch the small finlike legs and the edge of the shell and pull to remove. See Figure 20-48. 2. Remove the shell from the shrimp or prawn, leaving the tail fins and first section of shell intact if desired. Note: The tail fins can be removed or can be left on to serve as a handle when eating. 3. With a paring knife, make a shallow slice along the back to expose the sand vein. Note: If the shrimp or prawn is to be butterflied, instead of making a shallow slice, make a deeper one to completely open the meat so that it lays flat. 4. Place the shrimp or prawn under cold running water and rinse while pulling the vein to remove. Discard the vein.

A lobster tail is cut open to reveal the tail meat prior to broiling. To prepare a lobster tail for broiling, apply the following procedure: 1. Place the tail underside down on a clean work surface. See Figure 20-49. 2. With a French knife, stick the tip of the knife into the center of the tail just above the bottom fins. 3. With the opposite hand on the front end of the knife to hold it in place, push the handle of the knife down to slice just through the shell lengthwise. 4. Spread the cut shell all the way open to reveal the tail meat. 5. Pull the tail meat through the cut shell. 6. Make a few shallow slices along the underside of the tail just deep enough to pierce the tough lower membrane. 7. Place the tail on top of the shell, underside down, and brush with clarified butter before broiling.

A similar procedure is used to shuck oysters and clams. Shucking is the process of opening a bivalve such as an oyster or clam. Oysters and clams must be shucked to access the edible meat inside the shell if it is desired raw. Oysters are shucked using the a similar method to that for clams. See Figure 20-50. An oyster is shucked using an oyster knife and a clam is shucked using a clam knife. Clams may be steamed to open and access the meat, while oysters must be shucked.

Mussels are cleaned and debearded before cooking. To clean and debeard a mussel, apply the following procedure: 1. Under clean running water, brush the mussel and rinse to remove excess mud, sand, or debris. See Figure 20-51. 2. With a clean, sanitized pair of needle-nose pliers, grab the beard and gently pull to tear the beard free from the shell. Note: The beard can also be removed by pinching it with the fingers and pulling, but it may be difficult.

Recommended cooking methods for fish vary based on fat content. Fish steaks work well for grilling or broiling as the thickness of the flesh makes them more durable than fillets and allows them to handle the intense heat of the open flame. Fish fillets are best cooked using other cooking methods as the tenderness of a fillet may cause it to break or stick on the grill or broiler and fall apart. When cooking a fish fillet with the skin on, the skin should be scored with a sharp knife first so that the fillet does not curl during cooking. See Figure 20-52.

Live lobsters are poached whole in court bouillon. To poach a whole lobster, apply the following procedure: 1. Place the live lobster on its belly and, using the tip of a French knife, pierce the center of its head. See Figure 20-53. 2. Drop lobster into a stockpot filled with 180°F court bouillon and poach for 5 min per pound. 3. When time is up, turn off heat and allow lobster to rest in the liquid for an additional 10 min to 15 min. 4. Remove the lobster and drain excess liquid. Serve with drawn butter and fresh lemon.

The claws and tail of a lobster are removed and split open to access the meat. To remove cooked lobster meat from the shell, apply the following procedure. 1. Place drained, cooked lobster in an ice bath to end the cooking process. 2. Remove the claws by firmly pulling and twisting them away from the body. Twist the claw off from each arm. See Figure 20-54. 3. With the back of a French knife, carefully crack the claw just beneath the pinchers, cracking all the way around the claw. 4. Carefully remove the claw meat from inside the shell. Note: The claw meat can be removed in one piece and used for a nice presentation. 5. Twist the tail section away from the rest of the body. 6. Remove the thin membrane from the underside of the shell. 7. Split the tail shell and remove the tail meat.