Shellfish VRQ2 Theory Unit 711 UPK 711

Classifications Crustaceans Crustaceans Molluscs Molluscs Gastropods Gastropods

Molluscs Two main groups Bivalves Bivalves Cephalopods Cephalopods

Univalve – Gastropods (Seasnails) Single one piece shell that covers the whole body Single one piece shell that covers the whole body Uses a single foot to attach themselves to rocks / stones or for movement Uses a single foot to attach themselves to rocks / stones or for movement This foot is main part of the animal consumed This foot is main part of the animal consumed Needs light or prolonged cooking Needs light or prolonged cooking

Univalves Whelk Winkle Abalone

Bivalves 2 Shells joined by a hinge 2 Shells joined by a hinge Shells are held closed by hinge and an adductor muscle Shells are held closed by hinge and an adductor muscle This muscle is small in most bivalves (Mussels, Clams) and large in others, Scallops. This muscle is small in most bivalves (Mussels, Clams) and large in others, Scallops. The whole animal is consumed in the case of small bivalves, or the large adductor in others. The whole animal is consumed in the case of small bivalves, or the large adductor in others.

Bivalves Clam Cockle Pacific (Japanese)

Cherrystone Clam Razor Clams Greenlip Mussel Geoduck Clam

Catch Methods of Molluscs and Gastropods Hand Gathered and Dredging Hand Gathered and Dredging

Storage Live shellfish is to be covered with a damp cloth, newspaper or seaweed Live shellfish is to be covered with a damp cloth, newspaper or seaweed Lid on to avoid dehydration – but have air holes Lid on to avoid dehydration – but have air holes Ideal temp 3-4 degrees Celsius Ideal temp 3-4 degrees Celsius Always pick up live crustaceans by the body, not the claw or body Always pick up live crustaceans by the body, not the claw or body Oysters stored cup side down to retain moisture. Oysters stored cup side down to retain moisture.

Food Value Shellfish is a good food for repairing muscle tissue, as it is high in protein Shellfish is a good food for repairing muscle tissue, as it is high in protein As the flesh is coarse and therefore indigestible a little vinegar may be used in cooking to soften the fibres. As the flesh is coarse and therefore indigestible a little vinegar may be used in cooking to soften the fibres.

Cooking of Univalves and Bivalves They must be alive before cooking to minimise food poisoning They must be alive before cooking to minimise food poisoning They should be bought from a reputable supplier They should be bought from a reputable supplier They should be cooked briefly to avoid them going rubbery or shrinking too much They should be cooked briefly to avoid them going rubbery or shrinking too much A touch of acidity aids the digestion of these items A touch of acidity aids the digestion of these items

Suitable Cookery Methods for Molluscs and Gastropods Fast high temperature methods Fast high temperature methods Long slow braising Long slow braising Sous vide with flavoured oils/stocks Sous vide with flavoured oils/stocks For the very freshest; Raw For the very freshest; Raw Only cook till just done Only cook till just done This prevents drying out and toughening up. This prevents drying out and toughening up.

Moules Mariniere, Spaghetti Vongole Moules Mariniere, Spaghetti Vongole

Crustaceans Distinguished by jointed outer shell (Tail & Legs). Distinguished by jointed outer shell (Tail & Legs). Head and body encased in a hard protective shell. Head and body encased in a hard protective shell. Contain 5 pairs of legs (front 2 usually formed as the heavy claws. Contain 5 pairs of legs (front 2 usually formed as the heavy claws.

Crab Anatomy

Crabs Spidercrab Blue Swimmer Dungeness Brown Crab

Anatomy of Lobsters and Crayfish

Lobsters and Crayfish

Prawns Brown Shrimp Kuruma Shrimp Tiger Prawns Gulf Shrimp

Catch Methods of Crustaceans Crabs and Lobsters in Pots Crabs and Lobsters in Pots Prawns; either trawled or farmed Prawns; either trawled or farmed

Humane methods of Killing Crabs and Lobsters Place in Freezer for 1 or 2 hours to desensitize then kill or boil. Place in Freezer for 1 or 2 hours to desensitize then kill or boil. Ice /Salt Slurry to quickly do the same as above. Ice /Salt Slurry to quickly do the same as above. Crustastun Crustastun

Lobster Thermidor, Armoricaine Lobster Thermidor, Armoricaine

Classical shellfish dishes

Cephalopods Thin internal shells and no outer protection Thin internal shells and no outer protection Tentacles that attach at the head near the mouth Tentacles that attach at the head near the mouth Can have 8 (octopus), 10 (Squid) or 12(Cuttlefish) tentacles Can have 8 (octopus), 10 (Squid) or 12(Cuttlefish) tentacles Squid and Cuttlefish have 2 modified arms that act as grabbing “hands” Squid and Cuttlefish have 2 modified arms that act as grabbing “hands”

Cephalopods Cuttlefish Octopus Squid

Roes and Sea vegetables Eggs – Caviar Eggs – Caviar Samphire Samphire Seaweed Seaweed

Caviar Beluga  Largest of the caviars  Obtained from the largest of the Sturgeon family (the Beluga or Huso Huso)  Eggs, soft, pearly, light to dark grey colour  Matures at 18 years or so. Currently £ for 1 oz Currently £ for 1 oz

Oscietra  Smallest of the caviars  Comes from a smaller Sturgeon  (Acipenser Gueldenstaedti)  Smaller eggs than the Beluga  Grey brown to a golden colour with a nutty flavour  Currently £ for 1 oz

Sevruga  From the Starry Sturgeon (Acipenser Stellatus)  Produces eggs at six to eight years old, therefore is much more abundant  Less expensive than the other  Fine grained, small dark grey  Currently £90.00 for 1 oz

Pressed Caviar  Concentrated, intensely flavoured  Made by pressing together the damaged, salted eggs of different Sturgeon  Dark shiny mass with a slightly jammy texture  Approx £ per 1oz

Mandarin Caviar From the Chinese large white Sturgeon (Acipenser Sinensis) From the Chinese large white Sturgeon (Acipenser Sinensis) Greyish green in colour Greyish green in colour Relatively Inexpensive. Relatively Inexpensive. £45.00 per 1 oz £45.00 per 1 oz

American Caviar From the North Western reaches of the U.S (Acipenser Transmontanus & Acipenser Fulvescens, Lake Sturgeon) From the North Western reaches of the U.S (Acipenser Transmontanus & Acipenser Fulvescens, Lake Sturgeon) Appearance the same as the Russian equivalents. Appearance the same as the Russian equivalents. Costs 80% of the Russian equivalent. Costs 80% of the Russian equivalent.

Other Caviar Capelin Roe (Herring or Smelt) Capelin Roe (Herring or Smelt) Keta (Roe of the Pacific Salmon) Keta (Roe of the Pacific Salmon) Lumpfish (From the Lumpfish, inexpensive usually coloured black, red or Orange) Lumpfish (From the Lumpfish, inexpensive usually coloured black, red or Orange) Salmon roe (similar to Keta but slightly smaller, orangey pink) Salmon roe (similar to Keta but slightly smaller, orangey pink) Whitefish roe ( Fine and delicate ‘golden’ caviar from the North American lake fish) Whitefish roe ( Fine and delicate ‘golden’ caviar from the North American lake fish)

Points Sturgeon found in the Caspian Sea Sturgeon found in the Caspian Sea Processed by the Russian and the Iranians Processed by the Russian and the Iranians Eggs are stripped on their membranes then salted, drained and packed Eggs are stripped on their membranes then salted, drained and packed Once opened Caviar should be consumed within a few hours Once opened Caviar should be consumed within a few hours Serve in original container or glass bowl on crushed ice with thin toast and lemon juice Serve in original container or glass bowl on crushed ice with thin toast and lemon juice

Seaweed Dulse (reddish brown, salty and tangy) Dulse (reddish brown, salty and tangy) Kelp (generic name for all brown weed) Kelp (generic name for all brown weed) Laver ( Pureed and mixed with oats and fried = laverbread Laver ( Pureed and mixed with oats and fried = laverbread Agar Agar (Obtained from various types of sea weed, a vegetarian alternative for gelatine) Agar Agar (Obtained from various types of sea weed, a vegetarian alternative for gelatine)

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