Introduction

Shellfish have delicate and flavorful flesh. However, there are also elements in shellfish that need to be removed for the good qualities of these types of seafood to be achieved. This lesson will present you the basic procedures for preparing shellfish for cooking.

Cleaning and Deveining Shrimps and Prawn

Deveining is the method of removing the vein/ intestine of shrimp or prawn to retain its clean taste. Shrimps and prawns can be deveined raw or cooked. When cooked, these have firmer flesh making them easier to devein. However, shrimps and prawns to be used for sautéing or grilling should be deveined raw.

Procedures for Deveining Shrimps

Here are the procedures for deveining shrimps:

1. Cut the legs, antenna and the claws of the fish.

2. Remove the pointed shell at the tail part of the shrimp.

3. Pinch the tails of the shrimp to squeeze out the liquid inside. Removing this liquid decreases the unpleasant flavor and scent of the fish.

4. Deshell the shrimp. Remove the shells gently. You can leave the last shell attached to the tail. If necessary you can also leave the head attached to the shrimp.

5. Devein the shrimp. Make a cut at the back of the shrimp using a sharp knife. Make shallow cuts for deveining and deeper cuts for butterflied shrimps.

6. Use the tip of the knife to pull out the vein or intestine of the shrimp or prawn. Discard the intestines.

7. Rinse the shrimps under running water.

Getting Crabmeat

Crab and lobster can be difficult to eat. There are also dishes that require crab and lobster meat to be taken out of the shell before cooking. Crabs and lobster should be boiled or steamed before removing the meat.

Procedures for Getting Crabmeat

The following are the procedures for getting crab and lobster meat.

1. Blanch the crab in boiling water. Wait until color the crab turns orange. Take the crab out of the pot and cool.

2. Remove the smaller plate on the underside of the crab.

3. Take out the shell covering the top side of the crab to expose its inside.

4. Remove the gills and discard. Doing this will show the meat underneath.

5. Take the meat and set aside.

6. Split the crab into two.

7. Remove the remaining meat.

8. Take the limbs and crack the legs open.

9. Pull out the meat.

10. Break the claws into sections by twisting the joints.

Cleaning Oysters, Mussels and Clams

Bivalves vary in terms of size, texture and preparation techniques. Here are the procedures for cleaning and preparing bivalves for cooking:

• Cleaning and Opening Oyster

• Cleaning and Debearding Mussels

• Cleaning Clams

Cleaning and Opening Oysters

Oysters may be purchased unopened, shucked or out of the shell. Most dishes use oysters on the shell to let it rest on its own liquid referred to as liquor

Procedures for Cleaning and Opening Oysters

Here are the procedures for cleaning and opening oysters.

1. Clean the oysters. Use a brush to scrub the shells until clean.

2. Blanch the oyster in boiling water for 2-3 minutes. The amount of water should be enough to cover the oysters completely.

3. Take the oysters out of the pot.

4. Rinse the oysters under cold water to arrest cooking.

5. Open the oysters. Secure the oyster on a clean surface using one of your hands.

6. Take the oyster knife. Look for a point where you can easily prod the knife inside the oyster. Prod until the widest part of the knife is inside the bivalve.

7. Twist the blade to force the shell open.

8. When the shell opens, gently slide the knife between oyster and the top shell to separate the two.

9. If necessary, do the same to release the oyster from the bottom shell.

Cleaning and Debearding Mussels

Mussels cling to rocks underwater through their “beards.” These thread-like membranes should be removed before mussels are cooked.

Procedures for Cleaning and Debearding Mussels

The following are the procedures for cleaning and bearding mussels:

1. Put the bivalves in a colander or a bowl and rinse the mussels under cold running water. Clean the outer shells to remove seaweed and dirt.

2. Blanch the mussels in a pot of boiling water. The amount of water should be enough to cover the mussels completely. Wait until most of the mussels have opened.

3. Take the mussels out of the pot and rinse under cold running water to arrest cooking.

4. Debeared the mussels. Pull the hair-like fiber gently. Discard the mussels that did not open.

Cleaning Clams

The most important factor to look into when cleaning clams is to get rid of the sand that the clams might have taken in.

Procedures for Cleaning Clams

To clean clams:

1. Clean the clams. If necessary, brush the shells to remove seaweed and dirt.

2. Put the bivalves in a bowl of water. Soak them for 30 minutes. Doing this will let the clams spit the sediments out.

3. Discard the sediments and change the water. Soak the clams in a bowl of plain water for another 30 minutes.

4. Discard the sediments and change the water. Soak the clams until no sediment is visible on the base of the bowl or basin.

5. Blanch the clams in a pot of boiling water. Wait until most of the clams have opened.

6. Take the clams out of the pot. Rinse the clams under cold running water to arrest cooking. Sort the clams that did not open.

Cleaning a Squid

Cephalopods contain an ink sac, an internal spine and a beak that needs to be removed before these items are cooked.

Procedures for Cleaning a Squid

Here are the procedures for cleaning a squid:

1. Wash the squid thoroughly under running water.

2. Hold the body firmly. Pull the tentacles gently. The innards of the squid will come out with it.

3. Feel for the spine. Pull it out gently.

4. Peel the skin off. The flippers will come out with the skin.a

5. Clean the tentacles if necessary. Remove the sinews and the beak.