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Mollusks - Cephalopods

Squid/Calamari

• Usually referred to on menus by their Italian name, calamari.

• Ten tentacles - 2 are longer than the others

• Must be skinned, eviscerated,

• Head, beak, quills discarded

• Deep fry or simmer due to toughness

Cephalopods

Octopus

Large size range

• The name means “eight feet.”

The larger the octopus, the tougher

Require tenderizing, by pounding

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Crustaceans

Lobster

Crab

Shrimp

Lobsters

Characteristics

Northern / Atlantic Lobster - flexible tail, four legs, two claws

Dark blue-green shell, turns red when cooked

Meat from tail, claws, legs is eaten

Coral ( roe/eggs) and tomalley (liver) are also eaten, often in sauces other items

Lobster - weight classifications

Chix/ Chicken - 450 g - 1 lb

Quarters - 575 g - 1¼ lb

Selects - 675 - 1025 g - 1 ½ lb to 2 ¼

Jumbos - over 1130 g - 2½ lb

A 1 lb lobster yeilds about ¼ lb cooked meat

It’s a boy! No, it’s a girl!

Female lobsters - have coral (eggs/roe)

The swimmerets of female lobsters are soft and flexible

The males’ are firmer and inflexible

Shrimp - CharacteristicsSmall crustaceans

only the tail is marketed

many varieties, not important to the cook

classified by count per pound

large shrimp are more expensive

yield 50 % edible, 50 % shell

‘Prawn’ large shrimp, British or Aussie term

Market Forms

Green Shrimp - raw, in shell

P/D (IQF)- peeled and deveined

PDC (IQF) - peeled, deveined, cooked

all frozen shrimp are ‘glazed’

Storage and Handling

Storage

Keep frozen

thaw in fridge

or under cold running water

keep wrapped to preserve nutrients

Handling

Hot shrimp are peeled before cooking

Cold shrimp can be cooked in shell to preserve flavor and shape

Deveining Shrimp

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Cooking ShrimpDo Not Overcook

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Shrimp farms in Thailand

Commercial shrimp farming

Brazil, Colombia, Ecuador, Honduras, Guatemala, Mexico, Bangladesh, India, Sri Lanka, The Philippines, Malaysia, Myanmar (Burma), Kenya, Nigeria, Germany and the United States.

25 - 30 % of world’s mangrove (tropic/subtropic vegetation at coastline) destroyed due to shrimp farming

(greenpeace. 2003)

Ohio Shrimp Farming

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CRAB

Crab - Kinds

1. Alaskan King - 6 - 20 lb, meat removed in large pieces, expensive

2. Alaskan Snow - smaller, less expensive substitute

3. Dungeness - West Coast - 1½ - 4 lb, very sweet meat

4. Blue - small from East Coast, about 5 oz., frozen

5. Soft Shell - molting blue crab, harvested before new shell, usually prepared from live

6. Stone - Southeastern U.S. , eat only claws

Soft Shell

Alaskan King

Blue crab

Stone

Dungeness

Alaskan Snow

Market Forms

1. Live - difficult to shell, a 5 oz blue crab yields only 1 oz meat, only soft shell sold live,

2. Cooked frozen in shell,

i. King crab legs

ii. snow and stone crab claws

iii.soft shell

3. Cooked, frozen meat

Crayfish - Crawfishfreshwater relatives of the lobster

popular in Southern regional cuisine (Creole and Cajun)

Nutrition Comparison