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Shellfish, like many other foods, are perishable and must be handled properly to avoid spoilage and food poisoning.
Shellfish should be cooked while still alive. Crabs and lobsters will live only a short time after they are caught unless kept in cold sea water. Clams and oysters will stay alive for up to a week if properly refrigerated. If these shellfish die before they are cooked, unpleasant chemical changes affecting the flavour take place in a very short time. Storing live shellfish in fresh water will kill them.
Temperature control is the key to safe handling. Shellfish should never be allowed to stand at room temperature for more than two hours. Bacteria that cause food spoilage or illness, or both, multiply rapidly at room temperature. Refrigerator temperatures of 40°F or less significantly slow the growth of spoilage bacteria and stop the growth of food poisoning bacteria.
Signs of spoiled shellfish include off-odors, off-flavours, and color changes. A strong ammonia smell is a common signal that fish has been mishandled and excessive bacterial growth has occurred.
Unfortunately, food poisoning bacteria do not produce these tell-tale signs. Remember, proper refrigeration is the best preventative medicine. If there is more fish than can be eaten in a few day, can or freeze it for later use, using reliable instructions. Properly frozen fish will keep its quality for a few months. Canned fish will keep even longer.
Mussels are very easy to identify. They are a bi-valve shellfish that measures from 2-3 inches in length. The shell is primarily a blackish color with bluish highlights and has an elongated triangular shape.
Mussels are traditionally marketed fresh in the shell. The shells are usually closed tightly but they may open slightly when left undisturbed. When purchasing mussels check any open shells by tapping them. If the shells do not close when tapped, they should be discarded.
It is relatively easy to distinguish between wild and cultured mussels. Wild mussels, which are a dull bluish color with white erosion marks, usually have seaweeds or barnacles attached. In contrast, cultured mussels have shiny bluish-black shells, free of barnacles and seaweed.
Fresh mussels may be stored in the shell in the coolest part of your refrigerator for 5–8 days. To keep them moist, cover with a damp cloth or wet newspaper. They should not be stored in an air-tight container or in water.
The less mussels are disturbed, the longer they will remain alive, therefore the time to clean them is just before cooking.
Cooked mussels may be frozen by placing the shucked meats in plastic containers and covering them with a brine solution of 1 teaspoon (5ml) salt to 1 cup (250ml) of water. Allow _ inch (1cm) head space for expansion during freezing. Mussels frozen in this manner will store for 3–4 months.
If mussels are to be frozen in the shell, they should first be blanched in boiling water for 20 seconds, then drained and packed in heavy plastic bags or plastic containers. Storage time for mussels frozen in the shell is approximately 2 months.
Purchase from a supplier who has a good turnover and
keeps oysters chilled at all times. Live oysters should
have tightly closed, undamaged shells, or, if gaping
slightly, should close when tapped. Shucked
oysters should have good color, fresh smell and be packaged
in clear, not cloudy, oyster liquor. The odour inside
should be pleasant.
Store in cold environment. Live oysters should be refrigerated (flat side of the shell up) for up to 3 weeks at a temperature of 5°C (40°F). For longer storage keep at 2°C (35°F). Oysters prefer airy packaging; do not store in closed containers or plastic bags. Do not wash shells until ready to use. Shucked oysters can be refrigerated up to 1 week or frozen 2–3 months.
Protect your hand by wearing a heavy-duty rubber glove
or folded kitchen towel. Hold oyster in the palm of your
hand, or hold tightly against a hard surface, with the cup or deep side
down. Keep the
bottom shell level to prevent spilling liquid.
Locate the hinge and insert a knife between the shells by gently working it back and forth. When the knife is well in, twist back and forth to open.
Slide the knife across the top of the shell to cut the muscle and run under the body of the oyster.
Spoon meats into a glass container. Strain juices through a sieve to remove any pieces of shell; pour over oysters. Cover and refrigerate until ready to use. For presentation in the shell, rinse the shells, setting aside the best shaped (with no chips) for serving.
Place cleaned oysters in a microwave, flat side up, cook 10–20 seconds on medium. Shuck.
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Preheat oven to 150°C (300°F). Place oysters, flat side up, in oven towards bottom for 30–60 seconds.
This traditional presentation is simpler if you shuck
oysters ahead of time. Place reserved half shells in
a bag of crushed ice to hold them securely & keep them chilled. To
serve, spoon oyster meats back into reserved shells and
divide liquid between them. Malpeques have
a wonderful taste when served ‘as is’, or offer just a squeeze
of lemon or lime, a drop of hot sauce, horseradish, salt & pepper,
sauces, or salsa to taste.
Pick up the shell, taking care not to spill the oyster
liquid. Bring the broad end to your lips, tip the shell
and drink the juices. Tilt your head back and let the
oyster slide in.
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