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By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
Shellfish | What to Look For | Cooking Methods |
Clams/Cockles | Shells should be tightly closed, not chipped or broken Shucked clams should be plump and smell fresh throughout |
Steam - in shell Grill, bake - half shell Stew, pan-fry - shucked |
Crab | Active and heavy Shell undamaged and claws intact |
Boil, steam |
Lobster | Heavy for size Tail curled under Claws intact and undamaged |
Boil, steam - in shell Grill - split |
Mussels | Shells tightly shut and undamaged Not light and loose when shaken |
Boil, steam - in shell Grill, bake - half shell Pan-fry, stew - shucked |
Oysters | Shells tightly closed and undamaged Shucked oysters should be plump and uniform in size with clear liquid |
Serve raw Bake, grill - half shell Pan-fry, stew - shucked |
Prawns | Firm meat that feels full in the shell Moist appearance and fresh smell Avoid any that smell of chlorine or have black spots on the shell |
Pan-fry, deep-fry, stir-fry, grill, barbecue, bake, poach, steam |
Scallops | Free of liquid with a sweet fresh odour whether on half shell or shucked Check the body section is plump and creamy white Coral pink and moist Avoid any with a sulphurous smell |
Bake, grill - half shell Poach, pan-fry - shucked |
Squid/Octopus | Clear eyes, fresh smell White moist flesh |
Deep-fry, pan-fry, poach, bake, stew |
Whelks/Winkles | Should smell sweet Move into shell when prodded Stew - shelled Lid should be moist and firmly in place |
Boil - in shell Stew - shelled |
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