Mollusks Cephalopods SquidCalamari Usually referred to on menus
- Slides: 20
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 28
Cephalopods Octopus Large size range • The name means “eight feet. ” The larger the octopus, the tougher Require tenderizing, by pounding
Crustaceans Lobster Shrimp Crab 29
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 - Characteristics Small 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
Deveining Shrimp
Cooking Shrimp Do Not Overcook http: //rouxbe. com/recipes/828
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
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
Dungeness Blue crab Soft Shell Stone Alaskan Snow Alaskan King
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 - Crawfish freshwater relatives of the lobster popular in Southern regional cuisine (Creole and Cajun)
Nutrition Comparison
- Chapter 27 mollusks and segmented worms answer key
- Bivalves and cephalopods
- Bivalvia phylum
- Three kinds of mollusks
- Characteristics of fresh oyster
- Are worms mollusks
- Section 27-3 annelids
- Mollusks segmentation
- Characteristics of worms
- Are mollusks symmetrical
- Radula tongue
- Chapter 25 section 3 mollusks
- Chapter 27 worms and mollusks
- Section 4 flatworms mollusks and annelids
- What is a mollusks
- Phylum mollusca feeding
- Chapter 25 section 3 mollusks
- Label the external structures of the insect below
- Reviewing key concepts: flatworms, annelids, and roundworms
- Are worms mollusks
- Tentacled mollusk