9.05

Unlike fin fish, shellfish do not have bones or a skeletal system. They do, however, need to be fabricated. Mollusks, such as clams and oysters, are often served on the half shell, so it is important not to destroy the shell when shucking. Shucking is the opening or removing of a mollusk’s shell. Scrub all mollusks well under cold running water before opening them to remove sand and grit.

When fabricating lobsters, removing the meat from the shell is easier when the lobster has been partially or fully cooked. Blanching the lobster lightly in a steam bath, in boiling water, or in a hot oven is all that is necessary to make removing the flesh easier. Shrimp are cleaned by removing the shell and deveining them. Deveining is the process of removing a shrimp’s digestive tract.