Shellfish
Shellfish is a term used to describe shelled
molluscs and
crustaceans used as
food. Shelled molluscs include the
clam,
mussel,
oyster,
winkle and
scallop; some crustaceans are the
shrimp,
prawn,
lobster,
crayfish, and
crab.
Squid,
octopus and terrestrial
snails, though edible and biologically similar to mollusc shellfish, are generally not considered to be shellfish. Some other marine animals, such as
sea urchins, are also considered to be shellfish, but they are less commonly eaten. Molluscs are rather slimy when raw, and taste more earthy or fishy.
Lobster in particular is a great delicacy in the , 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
Nova Scotia 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 are 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.
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 can make a person very ill from
shellfish poisoning.
In
Japan, chefs often use shellfish in
sushi and other seafood dishes, and as well as
roe. In sushi, shellfish is popular both cooked and raw.
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mollusk*
Shellfish News*
Haskin Shellfish Research Laboratory at Rutgers University
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Shellfish Gallery from the Shellfish Association of Great Britain
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Shellfish Facts
