As we continue to celebrate fish this month, it goes without saying that there are other seafood varieties that are as delicious. Crustaceans and molluscs for example are widely regarded as delicacies and used in some of the most popular seafood dishes.
Nothing Crabby Here
Crayfish and prawns are considered delicacies and are generally enjoyed on special ocasions, as with all fish and most crustaseans, they should be carefully prepared to impart the best natural flavour. This invertebrate family, commonly known as shellfish, includes:
- All Crabs
- Crayfish and Lobster
- Prawns and Shrimp
By definition, these creatures have exoskeletons, which means that their frame is on the outside and as they grow, they moult. But, when it comes to cooking, don’t let their hardy exteriors fool you. The flesh beneath the skeleton is prone to over-cooking and can easily dry out and become tough.
Whether you butterfly and fry them, or simply steam them, keep an eye on your heat. And don’t forget the garlic butter sauce for a flavour match made in heaven.
Beneath the Surface
Seafood restaurants around the country often have one thing in common. A creamy mussel pot. Each one has their own version, but this dish is a staple for seafood lovers everywhere.
This family of marine life commonly known as molluscs, includes:
- Oysters – camouflaged to look like rocks, these delicacies are often pried open and eaten raw with black pepper and lemon juice.
- Clams – round-shelled and commonly available in frozen packs, these creatures are tasty in broths, sauces or Paella (traditional Spanish fish stew).
- Mussels – the king of the molluscs and a firm favourite, are delicious when steamed or cooked in a rich tomato sauce.
- Scallops – also available as frozen packs, their wave-shaped shells, coupled with a creamy basting for the flesh inside are as appetising as they look.
Last Minute Tips
There’s no denying that molluscs have their own unique and natural flavour. However, when it comes to preparing them, there are a few things that chefs should consider:
- The purchasing of this produce should be in accordance with sustainability practices and guidelines such as, the South African Sustainable Seafood Initiative (SASSI).
- Allergies to shellfish is common in adults and children and you should always be careful when prepping it, ensuring you restrict it to one station in your kitchen.
- If it smells bad, discard it immediately. Additionally, with molluscs that rely on steam to open, if they remain closed, throw them away.
If you want to learn more about shellfish, contact Capsicum Culinary Studio and enquire about our courses. Alternatively, if you want to see our students being fishy, follow our social media platforms this November.