1. Shellfish

2. Shellfish Second largest category of seafood Shells instead of bones
Two main groups of shellfish
Crustaceans
Mollusks

3. Crustaceans
Exterior-jointed skeletons that are shed throughout the year
Shrimp, Lobster, Crab, Crawfish

4. Lobsters
Lobsters do not spoil when alive, however, when they die the spoil extremely fast
Live lobsters will curl their tail, arch their back and move when picked up

5. Mollusks Invertebrates with soft bodies covered with a shells 3 types
Bivalves- clams, scallops, oysters
Univalves- conch, snails
Cephalopods- octopus, squid, cuttlefish

6. Bivalves Prone to contamination
Feed by pumping water through their bodies and filtering out plankton
Bacteria and toxins are also filtered out of the water

7. Bivalves Clams and mussels contain sand naturally
To remove sand, purge in salted water for a few minutes
Bivalves need to be closed or close when tapped

8. PSP One common problem is called Paralytic Shellfish Poisoning
Naturally occurring algae bloom called red tide

9. Other problems Hepatitis can also occur from raw sewage in the water
There is strict monitoring of shellfish beds by the FDA which is why tags must be on each bag of shellfish
These tags must be kept by the end buyer for 90 days

10. Crustaceans
Shrimp
Fresh Frozen
Fresh
Cooked
Dried
Canned

11. Shrimp Frozen shrimp are classified by number of shrimp per pound U-12
16-20
21-25
26-30
Puds- peeled and deveined (Small)

12. Shrimp Most frozen shrimp come in 5 lb blocks
Some are packaged in 2 kg which is lighter
Headless- head removed
Green- raw shrimp in the shell
Peeled- no head, no shell
Deveined- shell and intestinal track removed

13. Crabs Most common- Blue Crab Hard and soft shell- same crab
Soft shell- crab that has molted
Cleaned Crabmeat- steamed crab and meat removed

14. Crabmeat Fresh, Frozen, Pasteurized and Canned Jumbo lump
Regular, Lump
Back fin
Special
Claw

15. Mollusks
Scallops
Sea scallop most common, adductor muscle is removed from the shell and sold fresh or frozen
Tough fibrous muscle called the chain is found on the side of scallops
Should be removed before service

16. Scallops Bay scallops Scallops only take 2-3 minutes to cook
Smaller, shorter supply, higher price
Scallops only take 2-3 minutes to cook

17. Hard shell Clams
Live hardshell clams are sold by the bushel weighing 65 lbs
Quahogs 100
Cherrystones 200
Topnecks 300
Littlenecks 400

18. Clams
Clams are sold live, chopped (minced)
Fresh, frozen, canned

19. Oysters Sold by bushel Sold by count 60 lbs 240 oysters
Boxes with approx 100

20. Squid Most commonly known as Calamari Sold fresh and frozen
Sold in frozen 2.5 lb blocks
T & T
Rings