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Crustacean Sauces

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Crustaceans are members of the subphylum Crustacea, a Latin word that means “shell.” Crustaceans have jointed bodies, appendages (which may be legs), and antennae. Mollusks, including clams, mussels, scallops, oysters, snails, squid, and octopus, have unsegmented bodies and thus are classified differently from crustaceans, though both groups are considered shellfish.

Crustaceans are treated separately from fish and other shellfish because they have certain characteristics that require special treatment by the sauce maker. A wide variety of techniques are used to extract the natural flavors from crustaceans and to convert them into sauces.

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