Shellfish Basics

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Shellfish Basics

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Shellfish Basics. Inspection of Fish & Shellfish. Type 1 Inspection: Covers processing plants and their methods: PUFI mark given Type 2 Inspection: Covers labeling, weight, and packaging. Type 3 Inspection: Covers sanitary conditions only. Grading of Fish & Shellfish. - PowerPoint PPT Presentation

Transcript of Shellfish Basics

Page 1: Shellfish Basics

Shellfish Basics

Page 2: Shellfish Basics

Inspection of Fish & Shellfish

• Type 1 Inspection: Covers processing plants and their methods: PUFI mark given

• Type 2 Inspection: Covers labeling, weight, and packaging.

• Type 3 Inspection: Covers sanitary conditions only.

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Grading of Fish & Shellfish

• Fish are graded on standards f or flavor and appearance.

• Grade A: Highest quality; no defects

• Grade B: Good quality

• Grade C: Fairly good quality

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Structure of Shellfish

• No bone: Hard shells cover their bodies

• Two types: mollusks and crustaceans

• Composed of water, vitamins, minerals, protein, and fat.

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Mollusks

• Univalves: Have a single shell

• Example: Conch

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Bivalves

• Have two shells hinged together.

• Examples: oysters, clams, mussels, scallops

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Cephalopods

• Have a thin internal shell and tentacles, or false legs, attached to the head

• Example: Octopus

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Crustaceans

• Hard outer shell and jointed skeleton

• Examples: lobster, shrimp, crabs, crayfish (crawdads)

• Expensive due to the amount of work needed to produce a small amount of meat.

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Types of Crab

• Blue crab: small 4-6 oz. crab from East Coast. Most frozen crabmeat comes from this type

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Soft Shell

• A blue crab that has just molten or shed its shell.

• Its shell is soft so it is eaten as well as the meat.

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Alaskan King Crab

• The largest crab: 6-20 lbs.

• Expensive, popular in restaurants because of the large chunks of meat.

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Alaskan Snow Crab

• AKA spider crab.

• This is sometimes used as a less expensive sub for king crab.

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Dungeness Crab

• Found along West Coast, they range from 11/2 -4 lbs. and have very sweet meat.

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Stone Crab

• The claws of stone crab are popular in the southeast.

• To protect this species people fishing can only harvest one claw per stone crab.

• They twist off the claw and put the crab back in the water