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Shellfish
Name
Family/Other Names
Description/Comments
Abalone
Mollusk with a tough rubbery muscle that is
usually cut into slices, abalone steaks.
Needs pounding to break down the muscle fibers.
Calamari
Clam
Marketing name for squid.
Bivalve mollusk, both soft-shell and hard-shell.
Sold by size rather than species name.
Purchase live if possible (tightly closed shell indicates it
is alive). Littlenecks—8-14/lb (18-37/kg). Topnecks—5-
7
/lb (11-15/kg). Cherrystones—3-5/lb (7-11/kg).
Chowders—2-3/lb (4-7/kg).
Cockle
Conch
Species of clam. Incorrectly called winkle.
Much more available in Europe and Southeast Asia.
Single-valved mollusk mostly found along south
Florida shores and in Caribbean.
Large muscle of the foot is edible. Tenderize like
abalone.
Crab
Eight varieties common in North America.
Depending on species, claw meat, leg meat or body meat
is used.
Crayfish,
crawfish,
crawdad
Crayfish is small freshwater species that looks
like miniature lobster.
Crawfish is large marine species that looks and
tastes like lobster, but not related. Crawdad is
term used in southeast.
Flavor similar to lobster.
Langostino
Lobster
Small member of lobster family from Chilean
coast.
Tail meat looks like shrimp and tastes like lobster but
more delicate.
Two varieties - European and American (or
Maine), which is much larger.
Every part of the lobster can be used. Considered rich
food but it is what you put it with that is rich, not the
lobster itself. Four grades based on size - chicken,
quarters, large and jumbo.
Mussel
Bivalve. Best bought live like clams.
Color varies from pale tan to deep orange with a tangy or
smoky flavor. Clams or oysters can be substituted in any
recipe.
Octopus
Oyster
Prawn
A tough muscle that often needs tenderizing. Very
delicate, firm, sweet white meat used in Japan as sushi.
Bivalve sold by size.
Highly prized raw. Only good flavor during months that
contain an "r." Available small, medium and large.
Another name for shrimp. In Asia only large
shrimp are called prawns.
Scallop
Shrimp
Squid
Sweet, nutty, firm, delicate ivory-colored meat. Must be
cooked very quickly over high heat.
A dozen different species grow in different parts
of the world.
Firm meat with delicate, distinctive flavor that even non-
fish eaters like.
Also called calamari. Meat is similar to octopus,
but from different families.
Delicate but firm white meat.
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