Gourmet Shellfish
Basically, if it comes from the ocean, and we eat it, and it's an invertebrate, it's shellfish: although some like to differentiate between fresh water and salt water. Think lobster, crabs, shrimp or shelled creatures like mussels, scallops oysters, and clams. Whether they're fried, boiled, baked, steamed or grilled, seafood can be a healthy alternative to other meats. Below are some of the more popularly eaten crustaceans we like to feast upon.
Varieties
* '''Lobster''': Lobster is often served with the full skeleton and claws intact, with the most meat found in the tail and claws. Avoid freezing lobster, as it toughens the meat.
* '''Shrimp''': Shrimp is a popular ingredient in South Asian, Latin American and Mediterranean cuisine. Served more or less stripped down, with the meat and tail remaining, shrimp can be served on it's own, breaded, or as part of a delicious curry.
* '''Crab''': Think crab bisque, crab Marsala and crab cakes. Be sure to note what type of crab is being used and be wary of imitation crabs (like in a typical California sushi roll).
* '''Oysters''': It's best to cook oysters freshas in, still alive. Otherwise, like mussels, they aren't safe for consumption. Canned or frozen commercial meats should be safe though.
* '''Clams''': Served grilled or raw, the soft meat of the clam is also popular in chowder dishes.
* '''Mussels''': Freshness is a must-have with mussels; pay attention to local seasonal regulations to avoid Red Tide poisoning.
* '''Scallops''': Thanks to wet-packing, scallops are okay to eat all year round.
Canned vs. Fresh
The best part about shellfish (after the taste) is the tactile sensations you get from eating itcracking, peeling, and slurping, all for that strangely ocean, butter drenched flavor. So unless a recipe calls for canned shellfish meat, we recommend serving most shellfish dishes with their exoskeleton intact. Be sure to keep plenty of cracking tools like lobster crackers on hand, not to mention seafood picks, oyster forks, and lots of butter.
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