Shellfish Final Syct123

8/3/2019 Shellfish Final Syct123

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Shellfish


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Shellfish

Crustaceans Mollusks Echinoderm

UNIVALVE

Eg-Abalone

Conch

Snails

BIVALVE

Eg- Clams

Mussels

Oysters

Eg- Crayfish

Crabs

LobsterPrawns

CLASSIFICATION OF SHELLFISH


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Shellfish is a culinary and fisheries term forexoskeleton-bearing aquatic invertebrates used asfood, including various species of mollusks,crustaceans, and echinoderms.

Although most kinds of shellfish are harvestedfrom saltwater environments, some kinds are

found only in freshwater. In addition a few speciesof land crabs such as Cardisoma guanhumi areeaten, in the Caribbean.


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y Familiar marine mollusks enjoyed as a food source byhumans include many species of clams, mussels,oysters, winkles, and scallops. Some crustaceans

commonly eaten are shrimp, prawn, lobster, crayfish,and crabs. Echinoderms are not as frequentlyharvested for food as mollusks and crustaceans, butsea urchin roe is quite popular in many parts of theworld.

y Most shellfish eat a diet composed primarily ofphytoplankton and zooplankton.

y

Shellfish are among the most common food allergens.


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Live in the shell -- These shellfish are sold just asthey come from the sea and must be kept alive untilthey are cooked. When purchasing, be sure they areactive.

Crabs and lobsters should show movement in the legs.The lobster's tail should curl under and not hang downwhen the live lobster is handled.

Hard clams, oysters, and scallops should close theirshells when tapped.


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y Headless -- The head of the shellfish has beenremoved. Shrimp is sold in this manner as are

spiny lobster tails.F

resh shrimp have a mild odorand firm meat, usually greenish or pink in color.The shell should fit the body with no sign ofshrinkage.


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Peeled and cleaned -- Shrimp is commonly soldin this fashion. It is headless with the intestinaltract removed. Cooked in the shell -- Crabs andlobsters are sold in this form. The market cooksthe shellfish and sells them whole, or the meatmay be picked from the shell and is packagedchilled or frozen. Cooked lobster meat is red in

color and has a mild odor. The tail of a cookedlobster should spring back after it has beenstraightened.


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y Frozen -- Shellfish are frozen in almost everyform: raw, cooked, in the shell, and out of the shell.Oysters, scallops, clams, and mussels are sold

breaded and ready to fry or bake. They have beenshucked, coated with batter, breaded, package,and frozen. Shrimp is also frozen raw or fried andbreaded. In this case the shrimp are peeled andcleaned, coated with a batter, breaded, packaged,and frozen.


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y Canned -- Whole shellfish, lumps of meat,minced meat and smoked meat are canned.Whether they be "dry packed" in a vacuum or

"liquid packed" in a brine or juice, they are ready toserve or use as purchased. Oysters, lobsters, clams,crabs, and shrimp are sold in this form.


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Characteristics

A crustacean has the following features: a segmented body with a hard exterior (known as an

exoskeleton) jointed limbs, each often with two branches (termed

biramous) two pairs of antennae gills Seven or more pairs of appendages for feeding, swimming,

walking, respiration and reproduction (clasping, sperm

transfer, egg brooding and carrying young).


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Crustacean groups The most recent classification of crustaceans

comprises six classes. One of these (the cave-dwelling Remipedia) is not known in NewZealand, and another (the Cephalocarida) isknown only from a single species. The

Cephalocarida are believed to be close to theancestral form from which other crustaceansevolved. The best-known crustaceans are ediblespecies such as crabs, crayfish and shrimps. Theybelong to the Malacostraca class, along with slatersand sand hoppers.

Crustaceans/(Crustacea) form a very large groupof arthropods, usually treated as a subphylum,which includes such familiar animals as crabs,

lobsters, crayfish, shrimp, krill and barnacles.


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Storage- Whenever possible, purchase all Shellfish alive so

as to ensure absolute freshness. Store in a cold room in a box covered with crushed

ice and a damp sack and cooked as soon as possibleafter purchasing.

Selection criteria- Freshness of a shellfish can be recognised by

brightness of eyes and stiffness of tail and f lesh Claws when pulled should spring back. They should smell like the sea. They should be heavy in proportion to their size.


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Examples of crustaceans are :-

Crab (fr crabe)-

The edible crab, Cancer pagurus, is a species ofcrab found in the North sea, North Atlantic andthe Mediterranean sea. It is a robust crab of areddish-brown colour, having an oval carapace

with a characteristic "pie crust" edge and black tipsto the claws. Mature adults may have a carapacewidth of up to about 25 cm and weigh up to 3 kg.


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Products of crab are - Cooked blue crab Crab with lemon


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y Labor-saving Picked Meat is usually sold as a mixtureof whole and broken leg meat, accompanied by the

pure white body meat from the shoulder area underthe shell back. It is fully cooked and ready to add itsdistinctive flavor to the chefs favorite recipe.

y FryLegs refer to a special pack consisting of onlywhole leg portions and are the gold standard ofenjoying Dungeness crab.


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Frozen Sections, or clusters as they are commonly

referred to, are simply a cooked and cleaned crab,

minus the back shell and split in half. They require

minimum preparation labor and provide the crack the

shell experience that makes crab eating just plain fun.


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y Crayfish- (fr langouste)

Color and size varies with species, diet, and age. Most

are red, some are green, brown, tan, or blue with blackor orange markings in various combinations. Oftenjuveniles will be a light tan color that turns to a deepred as an adult. The coloration depends in part on

their diet, and can change with a change in diet. Adultsize is 2" to 6" for most US species. The colour of thecrayfish turns into brick red after cooking. They areused mainly on cold buffets.


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y Crayfish

Theyare harvested fromthe wild or aquafarmed inLouisiana and the PacificNorthwest. Theyare from 3

to 7 inches (8 to 17.5centimeters) in lengthwhen marketed and maybe purchased live orpre-

cooked and frozen.


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Lobster (fr homard)Lobster is one of the highly rated shellfishes

TheA

merican lobster is one species of lobster found onthe Atlantic coast of North America. Within NorthAmerica, it is also known as the northern lobster,AtlanticlobsterorMaine lobster. It thrives in cold, shallow waterswhere there are many rocks and other places to hide frompredators and is both solitary and nocturnal. It feeds on

fish, small crustaceans, and mollusks. They should bepurchased alive and weight in relation with size isextremely important. The flesh of a cock lobster is moresuperior then flesh of a hen lobster.

Lobsters could be served cold in cocktails, hors doeuvres,salads and sandwiches.


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y Theyare usuallypoached, steamed, simmered,baked or grilled, and can be served hot or cold.Picked meat can be used in prepared dishes,soups or sauts. Lobsters must be kept aliveuntiljust before cooking. Dead lobsters should not beeaten. The Maine, also known as American or

clawed lobster, and the spinylobster are the mostcommonlymarketed species.


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Prawns -Prawns are of two types: the sword prawn which is pink in

colour and bigger than the common prawn. Have more

delicate flavour than shrimp, obtained throughout the year,

used in fish dishes, seafood cocktails and salads.


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Productsof prawns

Prawn cocktail


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y Prawn is often used interchangeablywith theword shrimp in English speaking countries.Although it is perhaps more accurate torefer to

freshwater species as prawns and saltwaterspecies as shrimp, in commercial practice, prawnrefers to anylarge shrimp.


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y They are of two types-

y Univalve


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y Bivalve


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y 2) Snails

y Snail is a common name for almost all members ofthe molluscan class Gastropoda that have coiledshells in the adult stage. When the word is used ina general sense, it includes sea snails, land snailsand freshwater snails. Otherwise snail-likecreatures that lack a shell(or have only a very smallone) are called slugs.

y Snails can be found in a wide range ofenvironments including ditches, desserts, and the

abyssal depths of the sea


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y Conch-

Aconch is a common name which is applied to anumber of different species of medium-sized to large

sea snails or their shells.


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Bivalve-

Bivalve are aquatic mollusk, with a laterallycompressed body and a shell consisting of twovalves, or movable pieces, hinged by an elasticligament. Bivalves, which include clams, cockles,mussels, oysters, and scallops, are an importantfood source for humans, as well as for gastropods,fish, and shore birds.The two valves or a bivalve shell cover the right andleft sides of the animal; they are hinged dorsally(above the body) and open ventrally (below thebody). Usually the two valves are similar and equalin size, but in some forms.


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y Clams-

The giant clam, is the largest living bivalve

mollusk. It is one of the most endangered clamspecies. One of a number of large clam speciesnative to the shallow coral reefs of the SouthPacific and Indian oceans, they can weigh more

than 200 kilograms (441 lb) measure as much as1.2 meters (4 ft) across, and have an averagelifespan in the wild of 100 years or more.


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y Oysters-

True oysters are members of the family Ostreidae.

This family includes the edible oysters, whichmainly belong to the genera Ostrea,Crassotrea,Ostreola and Saccostrea. Examples include theBelon oyster, eastern oyster, Olympia oyster,

Pacific oyster, Sydney rock oyster.


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y A

balonehave brownish-gray, ear-shaped shells. Theyareharvested in California, but California law doesnot permit canning abalone or shipping it out ofstate. Some frozen abalone is available fromMexico; canned abalone is imported from Japan.Abalone are lean with a sweet, delicate flavorsimilar to that of clams. Theyare too tough to eatunless tenderized with a mallet orrolling pin.

Theymaythen be eaten raworprepared seviche-style.


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y Conchare found in warm waters off the Florida Keys andin the Caribbean. The beautiful eachy-pink shell

of the queen conch is prized bybeachcombers.Conch meat is lean, smooth and veryfirm with asweet-smokyflavor and chewytexture. It can besliced and ponded to tenderize it, eaten raw with

lime juiceor slow-cooked whole.y ClamsClams are harvested along both the East and WestCoasts, with Atlantic clams being more significant

commercially.A

tlanticCoast clams include hard-shell, soft-shell and surf clams. Clams are

available allyear, either live in the shell or fresh-shucked (meat removed from the shell). Cannedclams, whether minced, chopped orwhole, arealso available.


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y Starfish belong to a group or phylum of animals

called echinoderms.y This means "spiny skinned" in Greek.

Echinoderms live in salt water only. They generallyhave five arms and dwell at the bottom of oceans'

levels. There are around 6000 species ofechinoderms.

y E.g The starfish, sea urchin,

sea cucumber and sand dollar


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y Done by- Krithika Pejawar

Janhavi Pawar

Shailesh Shinde

Shardul Ghatpande

ApurvBaviskar

Vijay Saindore

Yogesh TondeBhuvneshwar Dhande

Shellfish Final Syct123

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