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There are many types of shellfish in North America, but most people stick to the standard favorites: clams, crab, shrimp, or lobster. Broaden your horizons, and you’ll be delighted with the variety and flavor of some unexpected treats from the sea.
Here is a representative sampling of the more popular shellfish species, identified by their most common names.
Blind cave fish - Father Fogden finds a blind cave fish in his spring which he gives to Lawrence Stern (V, chapter 50) Bonita - The purser on board the Porpoise suggests they feed fish to the sick crewman, saying they often encounter substantial schools of bonita as they approach the Caribbean (V, chapter 46) The purser is slightly confused as the fish is actually called bonito, not bonita. So I more than chronicled my failures and successes with Meatball's last birthday ( here, here, and here ). It only seems fair I mention.
Abalone: This mollusk grows wild in waters along the California coast. But because commercial fishing of abalone is prohibited, wild abalone must be pried off underwater rocks by sport divers, who legally can’t sell their catch. Farm-raised red abalone from California are widely available, however, and are often found in Asian markets. Red abalone average about 3 inches in shell length. You get about six abalone meats to the pound. Abalone can be purchased fresh, frozen, or dried. It’s also available by mail order from growers in California.
Clams: For the most part, clams are caught in local waters. Easterners eat Atlantic clams, and Westerners enjoy Pacific varieties. Clams are harvested by digging them from the sand at low tide or are scooped from beds in deeper waters. They are similar on each coast. Clams may be hard-shelled or soft-shelled. In general, clams are sweet and a bit chewy, though flavor and relative tenderness depend on the size and species.
Conch: Harvested from southern waters, conch is particularly popular in Florida and the Caribbean. The white meat of the conch is encased in a beautiful, brightly colored spiral shell. Janey cutler no regrets. As with abalone and whelk, it is the conch’s foot-like muscle that is eaten, either raw or cooked. Conch can be purchased fresh or frozen in specialty seafood stores and is often found in Chinese or Italian markets. It is sometimes mistakenly referred to as whelk, which, though related, is an entirely different species.
Crab: Crabs belong to a broad spectrum of crustaceans (animals with a shell). They have many legs—10!—the front two of which have scissor-like pincers. Although crabs have historically been associated with cranky dispositions, perhaps because they fearlessly brandish their pincers at humans and are all too happy to take a nip out of an innocent swimmer’s toe, they are a prized seafood. There are freshwater crabs and saltwater crabs, the latter being the more plentiful and commercially available.
Crayfish (crawfish): Crayfish, also known as crawfish or crawdads in the South, can be found wild in any variety of fresh water. Because most crayfish are aquafarmed, there is less risk of inadequate supply, despite heavy demand in Creole and Cajun-style Southern cuisine. Like lobsters, these tiny reddish-brown creatures turn bright red when cooked. Crayfish are typically shelled and eaten with the fingers. Sweet and succulent, crayfish meat tastes somewhat like that of lobster, though less dense and rich. Most of the meat is found in the tail, with smaller amounts also found in the body and claws.
Lobster: American lobsters can be found in saltwater along the East Coast, from Newfoundland to the Carolinas. The king of shellfish, the American lobster is a hard-shelled creature with a jointed body and five pairs of legs. Lobsters have the fascinating ability to regenerate lost limbs, The foremost of a lobster’s ten legs is a set of heavy claws. The claws—as well as the tail and body cavity—contain a sweet, firm, succulent meat that is considered a delicacy by many. Although lobsters come in a variety of colors, including light yellow, greenish-brown, blue, grey, and pale orange, when they are cooked they turn a vivid red. Hence the expression “red as a lobster.”
Mussels: These slender blue-black bivalves are found on both the Atlantic and Pacific coasts. In their natural state, they attach themselves to surf-washed rocks and spend half the time submerged and half the time in the air as the tide comes and goes.
Octopus: Possibly the strangest-looking sea creature used as food, the purplish-black octopus is caught primarily on the Pacific coast and is also imported. It is usually sold frozen or thawed and already cleaned. Octopus provides an extraordinary amount of vitamin B12.
Oysters: Long valued as a culinary delicacy, the oyster is a shellfish that is harvested wild from natural beds or, more often, from cultivated grounds. Within its rough, hinged outer shells rests the soft, edible body, which can vary widely in taste and texture. In the United States today, dozens of different types of oysters are available.
Periwinkles: There are more than 300 species of this conical, spiral-shelled univalve, also known as winkles or sea snails. The most common edible varieties are the Edible Periwinkle, Gulf Periwinkle, and Southern Periwinkle, available in specialty seafood stores and Asian markets. Edible Periwinkles grow to only about 1 inch in size, so you’ll need plenty to make a meal. The snails must be simmered briefly before the meat can be picked out, a process best done with a toothpick.
Scallops: The scallop is named for the handsome, fluted fan-shaped shells that surround the nuggets of tender-firm meat inside. Many people who aren’t particularly fond of fish or shellfish enjoy the mild, sweet flavor of this bivalve mollusk.
Sea urchin: These tiny creatures in spiny hard shells are members of a large group of marine animals called Echinodermata, which also includes starfish and sand dollars. Live sea urchins can be purchased at quality seafood purveyors or Asian markets. The spines should move when touched. To get to the edible roe (uni to sushi fans), which clings to the top inside part of the shell, you cut a circle in the bottom of the shell with scissors and scoop it out with a small spoon. Be sure to wear gloves when doing so. Sea urchin roe is also packed and sold in trays for the retail market. Look for firm roe that is bright yellow or orange, not too dark or discolored. Because it is highly perishable, you may want to ask for a taste before buying.
Shrimp: Shrimp is a crustacean that ranks Number 1 as Americans’ favorite seafood. Like chicken, its dense white meat has a fresh, mild flavor that marries well with a variety of ingredients. Unlike its close relatives, lobsters and crayfish, shrimp are primarily swimmers rather than crawlers. They swim forward by paddling the legs on their abdomens, but they can move backward quickly by using their fanlike tails. Shrimp are found in warm coastal water from Virginia on south, but the largest shrimp-fishing area is the Gulf of Mexico. The shrimp that are caught are usually frozen right on the boat, or sometimes packed in ice for shipping “fresh.”
Squid: More streamlined than its relative, the octopus, this 10-armed cephalopod is netted on both coasts and is sometimes marketed as calamari, its Italian name. Squid has a firm, chewy texture and a mild flavor. It is sold both whole and dressed, and is available fresh or frozen. The squid’s hollow body, also called the mantle or tube, is perfect for stuffing or may be cut crosswise into rings. The tentacles can be chopped into pieces and eaten as well. Squid contain a sac of brownish-black ink used as protective camouflage in its ocean habitat. Some recipes call for the ink to be used in cooking the squid. Adobe flash cs4 trial direct.
Whelk: Harvested from cold waters from Maine to the Gulf of Mexico, the common northern whelk (Buccinum undatum), is notable for its thick spiral shell and flavorful meat. As with abalone and conch, it is the foot-like muscle that’s eaten. Whelk meat is blotchy white, streaked with black. Whelk are mainly sold in Asian and Italian markets.
While shellfish sounds as if it is referring to a particular species of fish, it refers to a broad classification called spineless invertebrates. Most are found in saltwater, but some species do exist in fresh water as well. These creatures also have an exoskeleton which means that unlike us, their skeleton is outside their bodies. Interestingly, shellfish are characterized by their delicious taste and soft texture, which explains why they have been fished and consumed throughout the world for centuries.
Contents
- Crustaceans
- Mollusks
Shellfish are broadly classified into two main types, namely crustaceans and mollusks, which break down into specific fish types. Let’s have a look at these types in detail:
Crustaceans
Lobster
Lobsters are the most popular type of shellfish. This shellfish sheds its shell and in a month’s time, the inner shell hardens. Interestingly, an ordinary lobster would shed up to 25 shells at the age of 5, after which the shedding rate slows down dramatically. It would then shed as few as one shell every one or two years.
Lobsters can live for a very long time and as they mature, they can get massive in size. Normally, the breeding time for lobsters is mainly summer but sometimes they are also available in winter. Their claws are usually removed after they are caught since they can injure or even try to eat other caught lobsters. Lobsters that are not in pristine condition can have more meat so they shouldn’t be rejected.
Commercially, lobster is regarded as high-end food and the tastiest item on any seafood platter. You won’t be surprised to see it at the top of the seafood menu as the most expensive item. Most of the meat is located in the legs, claws, and tails and are thus more preferred but it is also consumed as a whole. It may be served warm or chilled and boasts a delicious, melt-in-your-mouth taste especially when it is eaten with butter.
Source: Down the Cove
Crayfish or Crawfish
Crayfish, also known as crawfish are freshwater fish that closely resemble smaller versions of lobster. A typical crayfish ranges from 3 to 6 inches in length and is dark brown, green or sandy in color. It has stalked eyes, a pair of big pincers on its front legs, a sharp snout and a fused head, while the body is made of 19 segments. It feeds on snails, plants, tadpoles, smaller fish and earthworms.
While it is consumed all over the world, crayfish is considered as a popular food source in Australia, France, Unites States and Scandinavia. A Louisiana crawfish boil isn’t complete without it. Residents boil hundreds of these alive in a massive pot that is filled with onions, potatoes, sausage, maize, garlic and seasoning including lemon, bay leaves, cayenne pepper, garlic, salt, etc. Crawfish pie, crawfish bread, crawfish dressing and crawfish etouffee are other admired dishes in the region.
However, only a small portion of crayfish body is edible. At crawfish boils, for instance, only a small portion of the whole body can be consumed safely. Claws have to be pulled out and removed before the meat can be pulled out. Plus, only the tail part is served in most crayfish dishes like etouffee, soups, and bisques. Some people even suck the head because that is where the flavor and seasoning are strongest.
Shrimp
Shrimps, also called prawns, belong to the same classification of shellfish like lobsters, crabs, and crayfish in that they have a hard shell and ten legs. Like lobsters, they shed their shells to grow. But in contrast to
crabs and lobsters which crawl on the sea floor, shrimps can swim around in open water. They move forward by paddling their legs over their abdomens and use their fanlike tails to move backward.
This shellfish is popular all across the US. The shrimp is a versatile shellfish species since it can be cooked and seasoned in various different ways. The mild, fresh flavor of its meat gets pairs well with a variety of ingredients. As a stand-alone serving, shrimp is presented with cocktail sauce, garlic sauce, and other dressings.
Some of the dishes that feature shrimp include cold melon shrimp soup, seafood jambalaya and various pasta dishes like shrimp scampi. The largest fishing ground for shrimp around the US is the Gulf of Mexico; however, the coastal water from Virginia in the south is also rich in shrimp.
Crab
Crabs belong to the crustacean family, that is, those with shells. They have ten legs; the front two have pincers that resemble scissors. They also grow by shedding their shells but they are vulnerable to threats until the soft shell has completely hardened. Compared to freshwater crabs, saltwater crabs are fished in much larger quantities.
As a flexible ingredient, crab is used in crab cakes, sushi, and multiple other seafood dishes. However, it is equally delectable when consumed alone. For instance, a crab cake is prepared by extracting crab meat and adding mayonnaise, egg white and cracker meal to it.
The most consumed types of crabs include the King crab, which has meaty claws and legs. Crab is often topped with butter and creamy sauces, making it incredibly tasty. Various cooking techniques are used for this crustacean. They may be boiled, grilled, roasted or steamed. Dressed crab is a popular British dish that is prepared by filling a hard shell with crab meat. Additionally, bisque is consumed globally which is a dish that originated from France and is made of mostly crab shells.
Mollusks
Oyster
Oysters are saltwater shellfish that belong to the bivalve mollusks family. Oysters that are native to the UK grow to marketable size much slowly than the Pacific or Portuguese species. In the US, dozens of varieties of oysters are available. They are mostly harvested from cultivated grounds rather than from natural beds. According to a myth, consumption of oysters was once assumed to be safe in months that have the letter ‘r’ in their French and English names. This can hold true as oysters are much more likely to spoil during the summer between May and August.
Oysters have a soft, edible body under their outer, rough shells. They have a sticky texture, and the taste varies with the location. As the name suggests, saltwater oysters are saltier than those caught from lakes or rivers. Generally, they are consumed as a stand-alone dish with ingredients like vegetables, pesto, fresh fruit and others used as complements. Also, they are served cold within their original shell, and salt, butter, and lemon are often added to flavor them.
Oysters are a tremendous source of nutrition. They are rich in calcium, iron, vitamin A and vitamin B12. They are also rich in protein as well but do not provide a lot of energy.
Source: Oola
Clams
Clams are bivalve mollusks, i.e. they have two shells with two separate sections. With its powerful, burrowing foot, it normally lies buried up to 0.6 meters beneath the surface. Most of them are located in shallow waters and unlike other bivalves, they are rarely found on the seafloor. Their size depends on the location. Those that are as big as 1.2 meters long are typically located in the Indian and Pacific oceans.
As seafood, clams turn up in a wide range of strongly-flavored, mouth-watering dishes such as clam dip, clam chowder, and clam fritters. They can be eaten raw or baked, fried, boiled or steamed as well. Hot rocks and seaweed are also used to cook the New England clam bake. Although its texture is pretty similar to that of oysters, the flavor is comparatively sweeter and stronger.
Like oysters, clams are also steamed and served in their original shells. Hard clam, soft-shell clam, and the ocean quahog are clam species found along the eastern coast of the US and Canada. Another species, the surf clam is found at the Atlantic coast of the US. Besides this, different types of clams are consumed all over the globe, particularly in the coastal regions of India, Japan and Trinidad and Tobago.
Octopus
The octopus is regarded as one of the most terrifying sea creatures because of myths and stories, yet they are also a favorite for seafood-lovers. On the Pacific coast of the US, a purplish-black octopus is fished, cleaned and sold frozen. Octopus is an extremely nutritious source of vitamin B12. When cooked, it is rich in potassium, phosphorus, vitamin B3 and vitamin B12. However, high volumes of cadmium in the head can have adverse health effects. Interestingly though, in some parts of the world, the octopus is sometimes consumed alive.
Octopus forms a significant part of the seafood industry and is consumed in a variety of different ways. Its tentacles are often consumed without being cooked. These have a juicy texture and a moderate flavor.
It is used in dishes like salads, soups, sandwiches, linguine and many others depending on the location. In the US, the octopus is most widely consumed in Hawaii, but it is consumed in multiple countries including Japan, Korea, Maldives, Mauritius, Spain, Portugal, Singapore, Tunisia, and Greece.
Source: University of California, Berkeley
Squid
Squid belongs to the cephalopod mollusk category. It is a relative of the octopus but has a comparatively more streamlined body. It is covered in a sort of brownish-black ink that it uses as protective camouflage in the ocean. This ink is often used in cooking the squid.
Squid typically has a firm, chewy texture and a creamy flavor. It is considered a high-quality addition to a variety of meals. Calamari is one of the most famous fried dishes associated with squid. It is often ordered as a starter or appetizer and is followed by a seafood feast. Often served with cocktail sauce and lemon, squid has a comparatively sweeter taste. It also forms part of salads and pasta and is served with cheese, vegetables, and herbs when served as a stand-alone dish.
Fried squid is a staple in seafood restaurants. In Australia, New Zealand and South Africa, squid is traded in fish and chip shops, while it is consumed with tartar sauce in Armenia, Lebanon, and Syria. Besides this, it is consumed raw in Korea and in China and Southeast Asian cuisine. It may be very spicy in dishes such as noodles, rice, and stir-fries. Japanese dishes such as sashimi, sushi, and tempura also make use of squid.
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Snail
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Snails belong to the gastropod mollusk family and are extremely popular in the seafood industry, particularly the land variety. They are consumed in dishes such as escargot in which snails are cooked and flavored. It is consumed around the world such as in the US, France, Turkey, China, Spain, Nigeria, Algeria, and others.
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They are used in sauces and pasta in Greece and Italy. Snails are rich in protein, water, and iron but low in fat. A single serving of escargot offers one-sixth of our daily requirement of iron, around one-tenth of potassium, two-thirds of magnesium and one-third of phosphorus.
Source: The balance small business
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Conclusion
In a nutshell, shellfish is a broad term that includes a wide range of fish types with crustaceans and mollusk categories. They are an extremely valuable part of seafood globally and are rich in nutrition.