Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some are found in freshwater. In addition, a few species of land crabs are eaten, for example Cardisoma guanhumi in the Caribbean. Shellfish are among the most common food allergens.[1]
Despite the name, shellfish are not fish[citation needed]. Most shellfish are low on the food chain and eat a diet composed primarily of phytoplankton and zooplankton.[2] Many varieties of shellfish, and crustaceans in particular, are actually closely related to insects and arachnids; crustaceans make up one of the main subphyla of the phylum Arthropoda. Molluscs include cephalopods (squids, octopuses, cuttlefish) and bivalves (clams, oysters), as well as gastropods (aquatic species such as whelks and winkles; land species such as snails and slugs).
Ah, I Used To Like Shellfish…
Download Zip: https://ssurll.com/2vE8B4
Molluscs used as a food source by humans include many species of clams, mussels, oysters, winkles, and scallops. Some crustaceans that are commonly eaten are shrimp, lobsters, crayfish, crabs and barnacles.[3] Echinoderms are not as frequently harvested for food as molluscs and crustaceans; however, sea urchin roe is quite popular in many parts of the world, where the live delicacy is harder to transport.[4][5]
Though some shellfish harvesting has been unsustainable, and shrimp farming has been destructive in some parts of the world, shellfish farming can be important to environmental restoration, by developing reefs, filtering water and eating biomass.
The term "shellfish" is used both broadly and specifically. In common parlance, as in "having shellfish for dinner", it can refer to anything from clams and oysters to lobster and shrimp. For regulatory purposes it is often narrowly defined as filter-feeding molluscs such as clams, mussels, and oyster to the exclusion of crustaceans and all else.[6]
Archaeological finds have shown that humans have been making use of shellfish as a food item for hundreds of thousands of years. In the present, shellfish dishes are a feature of almost all the cuisines of the world, providing an important source of protein in many cuisines around the world, especially in the countries with coastal areas.
In the Japanese cuisine, chefs often use shellfish and their roe in different dishes. Sushi (vinegared rice, topped with other ingredients, including shellfish, fish, meat and vegetables) features both raw and cooked shellfish. Sashimi primarily consists of very fresh raw seafood, sliced into thin pieces. Both sushi and sashimi are served with soy sauce and wasabi paste (a Japanese horseradish root, a spice with extremely strong, hot flavor), thinly sliced pickled ginger root, and a simple garnish such as shiso (a kitchen herb, member of the mint family) or finely shredded daikon radish, or both.
Clamming is done both commercially and recreationally along the Northeast coastline of the US. Various type of clams are incorporated into the cuisine of New England. The soft-shelled clam is eaten either fried or steamed (and then called "steamers"). Many types of clams can be used for clam chowder, but the quahog, a hard shelled clam also known as a chowder clam, is often used because the long cooking time softens its tougher meat.
In the Southeast, and particularly the gulf states, shrimping is an important industry. Copious amounts of shrimp are harvested each year in the Gulf of Mexico and the Atlantic Ocean to satisfy a national demand for shrimp. Locally, prawns and shrimp are often deep fried; in the Cajun and Creole kitchens of Louisiana, shrimp and prawns are a common addition to traditional recipes like jambalaya and certain stews. Crawfish are a well known and much eaten delicacy there, often boiled in huge pots and heavily spiced.[8]
In many major cities with active fishing ports, raw oyster bars are also a feature of shellfish consumption. When served freshly shucked (opened) and iced, one may find a liquid inside the shell, called the liquor. Some believe that oysters have the properties of an aphrodisiac.[9]
Inter-tidal herbivorous shellfish such as mussels and clams can help people reach a healthy balance of omega-3 and omega-6 fats in their diets, instead of the current Western diets.[10] For this reason, the eating of shellfish is often encouraged by dietitians.
The Torah forbids the consumption of shellfish (i.e. the only permitted seafood is fish with fins and scales), in the books of Leviticus and Deuteronomy.[11] Jews (of all religious traditions) who fully observe the dietary laws thus do not eat shellfish. Neither do Seventh-day Adventists, who follow Jewish dietary law.
Shellfish caught in Alaska can lead to paralytic shellfish poisoning (PSP).[19]PSP is caused by toxins namely Saxitoxins released by dinoflagellate, a type of protista(also considered algae), which are extremely poisonous (1000 times more potent than cyanide) and can lead to death by paralyzing the breathing muscles.Due to warming oceans algae blooms have become more widespread,[20] thereby increasing the likelihood of intoxications of various types.
Shellfish of various kinds contribute to the formation of reefs, such as when millions of oysters or mussels aggregate together. Reefs provide habitat for numerous other species, bury carbon, contributing to climate change mitigation,[21] and defend the shore against erosion, floods and waves.[22][23] Conversely, when they are destroyed or exploited, carbon can be released into the atmosphere, simultaneously increasing the likelihood of severe weather while removing the natural defence against its consequences.[21][24] In addition, some shellfish are known for filtering water, removing suspended particles and contaminants, which contributes to both quality and clarity.[25] These benefits cascade to other species that are helpful to humankind such as seagrasses.[25]
There are several types of toxins in contaminated shellfish that can cause illness. Toxins may be in found in mussels, oysters, clams, scallops, cockles, abalone, whelks, moon snails, Dungeness crab, shrimp, and lobster.
For this test, we used a 100-count bag of Salten Rock Oysters from our Blish Point Oyster Farm in Barnstable, MA. We chose this oyster because we knew its seed to market process intimately. If something occurred during the test, we could potentially trace the issue back to the farm.
Here is a photo of me eating one of the oysters on May 31, 34 days post-harvest. Happy to report I did not get sick and am alive and well to write this! (I also ate them during week 5 to assess flavor.) The caveat about handling and storage is super important to mention, though. The oysters were safe to eat because they were properly handled and stored at temp. This is a must to ensure safe consumption regardless of its harvest date. Mishandling is one of the greatest risks for foodborne illnesses caused by oysters, so please do your part.
From our test, oyster quality started to decline 20+ days after harvest. We generally tell customers oysters stay fresh up to 14 days, but our results showed the period of freshness may actually be longer. We like to err on the side of caution, so 14 days from harvest is probably a good rule of thumb to follow.
**This is a general conclusion and may not apply to all oysters. We recognize that different species of oysters have different shelf lives. Atlantic oysters (virginica) tend to keep better than Pacific oysters (gigas). Performing this test with Pacific oysters could have yielded a shorter freshness window. We used a farmed oyster versus a wild oyster. We used a Massachusetts oyster that feeds longer than a Canadian oyster. We acknowledge these differences in oyster characteristics can affect the outcome. This was also only one test done on a small scale. Perhaps we will repeat this again to compare our results, and maybe on another variety!
All fresh shellfish should be stored in an open container in the refrigerator. Place a damp towel on top to maintain humidity. Never store shellfish in water. They will die and may spoil. Shellfish that are open and don't close when tapped are dead. Throw them out. Storage times for shellfish vary:
To ensure proper food safety, shellfish must be cooked to an internal temperature of at least 145F for 15 seconds. Since it is often impractical to use a food thermometer to check the temperature of cooked shellfish, here are some tips and recommended ways to cook shellfish safely:
When you are allergic to something, your immune system overreacts by releasing chemicals like histamine. These chemicals cause symptoms such as itchy, watery eyes and a runny nose. Usually, the symptoms happen in one location of the body.
Aquatic foods are a diverse category of nutrient-dense, protein-rich foods that can also be a healthful animal-based alternative when looking to cut down on red meat or other land-sourced animal foods. Misconceptions exist, such as having a strong off-putting odor (fresh fish should not smell!) or higher cost than other animal protein foods, which may deter people from choosing aquatic foods. However, many aquatic foods are a major source of omega-3 fatty acids and various nutrients that are helpful in the prevention and treatment of cardiovascular disease, and that are vital for normal fetal development. They can also be delicious and satisfying, and incorporated into many meals like salads, stews, sandwiches, and main courses. Here are some recipes and ideas for cooking with aquatic foods.
This was SO good! I used about half the oil and added about 1 Tablespoon salted butter and 1 Tablespoon Sriracha to the sauce. Wow so flavorful! I roasted some mushrooms to top with to get that veg in. Will be making this over & over for sure!!! Thank you for the awesome recipe!
Excellent. I melted 2 TBS butter before adding the shrimp/marinade. Also added @ 1/2 cup white wine; did not try to reduce. We also like spiciness so increased the red pepper to 1 tsp. Was wonderful! Next time will try adding julienned steamed asparagus to stir into at the end. 2ff7e9595c
Comments