Some of the world’s tastiest and most popular seafood comfort food is shellfish the form of shrimp, crabs, clams, and oysters (for thousands of years!) around the whole planet. What’s so great about shellfish? They are unbelievably delicious, they are extremely versatile to cook with, and (surprisingly) they are good for you. Yet, simply reading the name could sound complicated to the inexperienced among us. So what are shellfish, what’s healthy, and what kind of cooking will I need to do?
What Are Shellfish?
Shellfish is a general term we use to refer to aquatic animals with shells. When a fish has a backbone, shellfish do not. Shellfish are invertebrates. Shellfish are primarily broken into 2 groups:
Crustaceans – Crustaceans have hard exoskeletons and jointed legs (for example, shrimp, crabs, lobster, and prawns).
Molluscs – Molluscs have soft bodies, which are usually protected by a shell (for example, clams, oysters, mussels, scallops, and squid).
Shellfish can be consumed, caught, and harvested in both saltwater and freshwater. Each shellfish has its own distinctive taste, texture, and cooking application.
Why People Love Shellfish?
Shellfish and their lovers can be found all across the globe for many reasons:
Pleasing and flexible – Shellfish can be anything: grilled or boiled or steamed, or fried, or eaten raw (as oysters are), which can produce a radically different flavour.
A healthy option – Shellfish of all kinds, being very high in protein and rich in omega-3 fatty acids, are very nutritious themselves.
Special occasions – Eating lobster, crabs, or oysters on the half shell seems to become an occasion.
Variety – Shellfish come in so many varieties with tastes ranging from bland to bold, and mild to strong-Shellfish are available to please every palate, from sweet scallops to rich crabs, to oysters.
For others, though, shellfish pose a danger since shellfish allergy is truly serious; do your due diligence to serve shellfish that pose no danger to you or your guests.
Types of Shellfish
Here are some of the most common types of shellfish:
Shrimp – Small, quick cooking shellfish, the options are endless! Great for stir-fries, pasta, or salads.
Crab – Sweet flesh, often steamed, crab cakes, and soups.
Lobster – Whether boiled or grilled, it will never taste better than with melted butter.
Clams – can be steamed, baked, or made into chowder. Its chewy and briny flavour is great.
Oyster – eaten raw on the half shell, grilled, or baked…what’s not to love?
Mussels – inexpensive and delicious! Usually cooked in a broth or wine sauce.
Scallops – Sweet and tender with a great touch from pan searing.
Squid (Calamari) – usually fried or grilled, it has a mild flavour and chewy texture.
Health Benefits of Eating Shellfish
The Benefits of Shellfish
Here are some important benefits:
High Protein – Great for muscle repair and energy.
High in Omega-3s – These good fats support heart and brain functions.
Low in Calories – Most shellfish are naturally lean, making them friendly to any diet.
High in minerals – Zinc is good for the immune system, and iron is good for making healthy blood.
High in B12 – Many shellfish are packed full of vitamin B12, which is essential for functioning muscles and also good for the brain.
However, all shellfish are created equal when it comes to culinary preparation. Although shellfish are nutritious, frying them or slathering them in butter is not healthy. If you take the healthy route of steaming it, grilling it, or baking it, you will enhance the taste of the seafood while avoiding unhealthy or excessive calories.
Cooking Shellfish
Cooking shellfish can be daunting, but once you learn how to cook it in the kitchen, it’s fairly easy. Here are a few very simple pointers:
Shrimp – cook quickly until the shrimp is pink and opaque. When shrimp is over-cooked, it is rubbery.
Crab and Lobster – Traditionally, crab and lobster are boiled or steamed. Both will require some tools for cracking open the shell, but it will be worth the effort!
Clams and Mussels – Steam open until shells open. Discard any that do not open.
Oysters: Eat raw with either lemon or hot sauce, or bake with breadcrumbs and garlic butter.
Scallops: Sear in a hot pan for 1–2 minutes per side until golden.
Squid: Cook quickly (fried calamari) or slow to tenderise.
Pro tip: Freshness is very important with shellfish. Be sure to purchase from a trustworthy source and cook shortly after purchase.
Conclusion
Shellfish is nature’s most delicious gift. There is such variety in shellfish, from humble shrimp stir-frys to extravagant lobster feasts, they come in all shapes and sizes and flavours. Not only are they delicious, they are nutritious and versatile, and a meal source for anything from a kitschy Wednesday night supper to the most special of occasions.
If you are new to cooking shellfish, don’t worry; you might consider trying steamed mussels, pan-seared scallops, or grilled shrimp to start. After you feel more comfortable, you can take on some serious recipes like crab bisque or oyster platters. Regardless of how you prepare them, shellfish always have a way of making an ordinary evening meal feel quite special.
FAQs About Shellfish
1. Are shellfish good for you?
Absolutely! Shellfish are low in calories, high in protein and packed with vitamins and minerals. Just be cautious when eating fried or loaded with butter if you are calorie-counting.
2. What is the easiest shellfish to cook for a beginner?
Shrimp and mussels are definitely the easiest. Shrimp only takes minutes to cook, and mussels just have to be steamed until they open.
3. How can I know fresh shellfish?
The scent of fresh shellfish is of the ocean, neither fishy nor sour. Live shellfish, like clams and mussels, should have closed shells or at least close shells when tapped.
4. Can shellfish bring allergies?
Yes! Among food allergies, shellfish allergies are relatively common and can be very severe. If you have never eaten shellfish before, proceed cautiously and try small amounts. Consult a physician if you are unsure.
5. What is the difference between crustaceans and molluscs?
Crustaceans (like shrimp, crab and lobster) have an outer hard shell and jointed legs. Molluscs (like clams, oysters and scallops) have a soft body, which is normally closed/covered by a shell.
