1. 28 Mollusks - Cephalopods Squid/Calamari Usually referred to on menus by their Italian name, calamari. Ten tentacles - 2 are longer than the others Must be skinned, eviscerated, Head, beak, quills discarded Deep fry or simmer due to toughness

2. Cephalopods Octopus Large size range The name means “eight feet.” The larger the octopus, the tougher Require tenderizing, by pounding

3. 29 Crustaceans Lobster Crab Shrimp

4. Lobsters Characteristics Northern / Atlantic Lobster - flexible tail, four legs, two claws Dark blue-green shell, turns red when cooked Meat from tail, claws, legs is eaten Coral ( roe/eggs) and tomalley (liver) are also eaten, often in sauces other items

5. Lobster - weight classifications Chix/ Chicken - 450 g - 1 lb Quarters - 575 g - 1¼ lb Selects - 675 - 1025 g - 1 ½ lb to 2 ¼ Jumbos - over 1130 g - 2½ lb A 1 lb lobster yeilds about ¼ lb cooked meat

6. It’s a boy! No, it’s a girl! Female lobsters - have coral (eggs/roe) The swimmerets of female lobsters are soft and flexible The males’ are firmer and inflexible

7. Shrimp - Characteristics Small crustaceans only the tail is marketed many varieties, not important to the cook classified by count per pound large shrimp are more expensive yield 50 % edible, 50 % shell ‘Prawn’ large shrimp, British or Aussie term

8. Market Forms Green Shrimp - raw, in shell P/D (IQF)- peeled and deveined PDC (IQF) - peeled, deveined, cooked all frozen shrimp are ‘glazed’

9. Storage and Handling Storage Keep frozen thaw in fridge or under cold running water keep wrapped to preserve nutrients Handling Hot shrimp are peeled before cooking Cold shrimp can be cooked in shell to preserve flavor and shape

10. Deveining Shrimp

11. Cooking Shrimp Do Not Overcook http://rouxbe.com/recipes/828

12. Shrimp farms in Thailand

13. Commercial shrimp farming Brazil, Colombia, Ecuador, Honduras, Guatemala, Mexico, Bangladesh, India, Sri Lanka, The Philippines, Malaysia, Myanmar (Burma), Kenya, Nigeria, Germany and the United States. 25 - 30 % of world’s mangrove (tropic/subtropic vegetation at coastline) destroyed due to shrimp farming (greenpeace. 2003)

14. Ohio Shrimp Farming

15. CRAB

16. Crab - Kinds 1. Alaskan King - 6 - 20 lb, meat removed in large pieces, expensive 2. Alaskan Snow - smaller, less expensive substitute 3. Dungeness - West Coast - 1½ - 4 lb, very sweet meat 4. Blue - small from East Coast, about 5 oz., frozen 5. Soft Shell - molting blue crab, harvested before new shell, usually prepared from live 6. Stone - Southeastern U.S., eat only claws

17. Soft Shell Alaskan King Blue crab Stone Dungeness Alaskan Snow

18. Market Forms 1. Live - difficult to shell, a 5 oz blue crab yields only 1 oz meat, only soft shell sold live, 2. Cooked frozen in shell, i. King crab legs ii. snow and stone crab claws iii. soft shell 3. Cooked, frozen meat

19. Crayfish - Crawfish freshwater relatives of the lobster popular in Southern regional cuisine (Creole and Cajun)

20. Nutrition Comparison