Q3W1 - Shellfish and Soups Flashcards
It is an aquatic shelled mollusk or a crustacean, especially one that is edible.
Shellfish
Shellfish are low in ___.
Fat
These are shellfish which have a soft meat without any bones with a hard outer shell. Some of them have only one shell and most have two shells covering the body inside it like in mussels and clams. The squids and octopus also come under this group and although they do not have a hard outer shell, they have a single internal shell.
Mollusks
These are harvested both in the east coasts and west coasts. They are usually available all year round, either live in the shell or fresh shucked (meat removed from shell). You can also find its meat in cans.
Clams
These are found worldwide and are excellent steamed or added to soups.
Mussels
Its meat is quite tough and requires moist-heat cooking for a long time to make it edible. They are usually sold by pound, fresh or frozen. The skin of octopus is gray when raw and turns purple when cooked. The interior flesh is white, lean, firm, and full of flavor.
Octopus
These are best eaten when slightly steamed with some lemon and butter. They have a rough gray shell on the outside and soft gray flesh inside. The flesh can also be fried or used in stews or chowders.
Oysters
The edible white muscle of it is one which holds the two fan-shaped shells on both sides. Since they die quickly, they are mostly shucked and cleaned on the ship where they are caught. They can be steamed, broiled, grilled, or fried.
Scallops
They are also known as Calamari and are typically 8 to 9 pounds in weight. Its tentacles, body tube, and fins are edible. It is lean, slightly sweet, firm, and tender. Do not overcook them as they tend to get tough really quick, becoming too chewy and losing flavor. They can be fried or cooked in soups.
Squid
These are also from the shellfish family and have a hard outer crust body with other body parts like legs and claws joined to it.
Crustaceans
These can be found all over the world in fresh, frozen, or canned form. Its flesh can be used to make different kinds of dishes like cakes, chowders, casseroles, and baked dishes. They can also be boiled whole with seasoning.
Crabs
These are freshwater and look like small lobsters. The shellfish that we find in the market are usually aqua farmed in Louisiana and the Pacific Northwest. These can be purchased live, cooked, or frozen. It is a staple food in Cajun cuisine and is used mostly in popular dishes like gumbo and jambalaya. They also taste great when steamed with some Cajun seasoning.
Craw/Crayfish
They have a brown or gray outer shell which turns red when cooked. The inside meat is white, firm, rich, and sweet-flavored. They are usually poached, steamed, baked, or grilled and can be served hot or cold. The edible part is in its tail and claws.
Lobster
They are found widely around the world in both fresh and saltwater. They are widely caught and farmed for consumption. These are versatile ingredients and are often used as an accompaniment to fried rice. Common methods of preparation include baking, boiling, and frying. Even dried shrimp is commonly used as a flavoring and as a soup base in Asian cooking.
Shrimp/Prawns
Shellfish becomes _____ and ___ when cooked at too high heat.
tough and dry
This method seals in the moisture, nutrients, and flavor of the fish. This is why it is no surprise that it is one of the most popular methods of cooking fish.
Grilling
This is perfect if you are looking for a way to cook your seafood along with other vegetables, herbs, or spices. This is great with all kinds of fish, except shellfish. If you would like to, it must be wrapped in kitchen foil first.
Baking
This is fantastic if you are looking for a way to cook your fish while keeping it moist and tender.
Poaching
If you do not want to deep fry, this method is probably the closest you will get to chip shop fish ‘n’ chips - it is also a bit healthier.
Shallow frying
It is a very economical dish. In fact, many of the best recipes originated in present kitchens around the world. Hungarian goulash, Italian minestrone, Vietnamese pho, and creole gumbo are just a few examples. All of these stretch small amounts of expensive foods into complete meals. They can also save your money by combining leftovers into new taste treats.
Soup
This is made by simmering meat, poultry, or fish, along with their bones, in water with chopped vegetables and seasonings. It takes several hours to make stock. The result of both is a rich, flavorful liquid that can be used as a base for other soups.
Stock
If the meat is browned in making stock, it makes _____ stock.
brown
If the meat is unbrowned in making stock, it produces a _____ stock.
white
This can be prepared quickly using as a base a thin white sauce. Just add pureed vegetables or meat for a smooth soup, pieces of meat, fish, chicken, or vegetables for a chunky variety. The richness can be varied by the type of liquid used. A light vegetable soup may use skim milk, whereas a richer cream-of-chicken soup may be made with heavy cream. These can be served hot or cold.
Creamed Soup
This is similar to cream soups. These are somewhat heartier soups that use cooked vegetables (often starchy ones such as navy beans, split peas, lima beans, or potatoes) as a base. Because of the high protein content of beans, bean soups make excellent main dishes. Such soups can also be made in a blender or food processor and served cold. The Spanish salad soup, gazpacho, is prepared this way. It is made of cucumbers, tomatoes, and other vegetables blended together with salad oil and vinegar.
Puree
They are served as main courses and usually contain fish or poultry and vegetables. It comes from the French word ‘Chaudière,’ meaning ‘hot pot.’ It was developed by early French explorers in Newfoundland who eventually settled in New England.
Chowders and Gumbos
