Everything about Shellfish totally explained
Shellfish is a culinary term for aquatic
invertebrates used as
food:
molluscs,
crustaceans, and
echinoderms. Both saltwater and freshwater invertebrates are considered shellfish.
Shellfish is a misnomer, because these invertebrates are definitely not fish.
The term
finfish is sometimes used to distinguish ordinary (vertebrate)
fish from shellfish.
Some don't include shrimp, crab, or lobster in the category of "shellfish."
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Molluscs commonly used as food include the
clam,
mussel,
oyster,
winkle, and
scallop.
Some crustaceans commonly eaten are the
shrimp,
prawn,
lobster,
crayfish, and
crab.
Echinoderms are not eaten as commonly as mollusks and crustaceans. In
Asia,
sea cucumber and
sea urchins are eaten.
Edible
cephalopods, such as
squid,
octopus, and
cuttlefish and terrestrial
snails, though all molluscs, are sometimes classified as shellfish and sometimes not.
Shellfish are among the most common
food allergens.
The plural "shellfishes" has been used to mean "types of shellfish".
Usage in various cuisines
Archaeology has shown that humans have been making use of shellfish for thousands of years. Nowadays shellfish dishes are a feature of all the
cuisines of the world, with a few exceptions.
In
Japanese cuisine, chefs often use shellfish and their
roe.
Sushi and
sashimi feature both raw and cooked shellfish.
Lobster in particular is a great delicacy in the
United States, where families in the northeast region make them into the centerpiece of a
clam bake, usually for a special occasion. Lobsters are eaten on much of the East Coast; the
American lobster ranges from
Newfoundland down to about the
Carolinas, but is most often associated with
Maine. A typical meal involves boiling the lobster with some slight seasoning and then serving with drawn butter,
baked potato, and
corn on the cob.
Clamming is done both commercially and recreationally along the Northeast coastline of America. Various type of clams are incorporated into the
cuisine of New England. Notable is the soft-shelled clam, which is eaten
fried or
steamed, where they're called '
steamers.' Many types of clams can be used for
clam chowder, but
quahogs, a hard shelled clam also know as a chowder clam, are often used because the long cooking time softens its tougher meat.
The
Chesapeake Bay and
Maryland region has generally been associated more with crabs, but in recent years the area has been trying to reduce its catch of
blue crabs as wild populations have been depleted. This has not, however, stemmed the demand: Maryland style
crabcakes are still a well known treat in crabhouses all over the bay, though the catch now comes from points farther south.
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.
Crawdads are a well known and much eaten delicacy here, often boiled in huge pots and heavily spiced.
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 liqueur. This is a primary feature of the raw bar, and should be sampled, if not enjoyed. Some believe that oysters have the properties of an
aphrodisiac. "
Rocky mountain oysters" is a euphemism for bull testicles, as their appearance and preparation is similar.
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) 1:17.
37 (
Omega-3:6 ratio and human health). For this reason the eating of Shellfish is often encouraged by dietitians.
Jewish Kosher Law traditions forbid the eating of shellfish. A rational basis taken up by some nonreligious people is the tendency of some shellfish to feed on waste or accumulate heavy metals or toxins in their tissues. Another is that some of these dishes are consumed raw (oysters, mussels, clams and shrimp, most notably) and have the potential to cause serious illness from
shellfish poisoning. Some people suffer from potentially-fatal allergies to shellfish.
Some interpretations of
Islamic dietary laws forbid eating shellfish.
Seventh-day Adventists don't eat shellfish.
Leviticus (11:9-12) prohibits the consumption of shellfish.
Further Information
Get more info on 'Shellfish'.
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