Posted by admin | Posted in How to Recognise and Cook Fish | Posted on 21-12-2009
Tags: clam, cockles, crab, crawfish, crayfish, lobster, mussels, oysters, prawns, scallops, shell fish, shrimps, whelks, winkles
Be particularly careful that the fish is really fresh, since stale shell fish can be harmful.
CLAM (September-April) : Smaller than oyster, but can be served in the same way as oyster.
COCKLES (September-April) : Tiny shell fish served cold. To cook, wash very well, put into salted water, then into either roasting tin in moderate oven or saucepan containing very little water. Heat until shells open. Take out and serve with seasoning and a little vinegar. Excellent added to sauces.
CRAB (May-August) : Dress and serve hot or cold. Be sure to remove the stomach bag and grey brown fingers. To cook put into boiling salted water, simmer for 20-25 minutes, rinse in cold water. Best selection is male crab, distinguished by larger claws.
CRAWFISH (May-August) : Although no large claws, use as lobster.
CRAYFISH (October-March) : Small fresh water shell fish, similar to lobster. If caught fresh; cook for 10 minutes only. Otherwise cook as lobster.
LOBSTER (February-October) : Serve hot or cold. To cook, wash well, tie claws and put into boiling water. Simmer for 20-25 minutes according to size. BUT NO MORE, then put into cold water. Hen lobster has wide tail and red coral which is delicious. If buying ready cooked lobster, make sure it has been freshly cooked. The lobster should feel heavy for its size and the tail should spring back when tested. Be sure to take out intestinal vein and the lady ‘fingers’.
MUSSELS (September-April) : Serve raw as oysters or in sauce.
OYSTERS (September-April) : Generally served raw as hor d’oeuvre, can be used in sauces or as main dish, delicious as filling in omelettes. Imported oysters now cover closed season.
PRAWNS – small (February-October), lager (March-December) : Very excellent frozen small prawns or large prawns known as scampi; you can serve them throughout the year. Delicious hot or cold, in main dishes or with hot sauce.
SHRIMPS (February-October) : See prawns.
SCALLOPS or SCOLLOPS or ESCALLOPS (October-March) : Use in sauces, main dishes. The roe (coral) should be firm and bright in color. Remove the black part and gristly fibre. Save shells to use in scalloped dishes.
WHELKS (September-April) : Buy when alive, clean in plenty of water. Boil steadily in salted water for approximately 1 hour. Take out of shells with pin and serve with seasoning and vinegar.
WINKKLES (September-April) : Like small whelks.
Never over cooked shell fish since it toughens it badly.
You can visit more Fish & Seafood Recipes here.
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