Shellfish

Question 1

Name some crustaceans

Answer 1

Prawns
Langoustine
Crab
Lobster
Crayfish

Question 2

Name some molluscs (univalve)

Answer 2

Whelks
Winkles

Question 3

Name some molluscs (bivalve)

Answer 3

Mussels
Cockles
Clams
Razor clams
Scallops
Oysters

Question 4

Name some molluscs (Cephalopods)

Answer 4

Squid
Cuttlefish
Octopus

Question 5

What to look for when buying squid?

Answer 5

When buying squid look for undamaged, firm, odourless squid with a natural slime. Avoid buying
baby squid. Look to buy squid that is just bigger than the length of your hand and fingers.

Question 6

How should shellfish should be stored and why?

Answer 6

Because of short shelf life, shellfish are best stored in the coldest part of the fridge under a cold
wet cloth.

For living shellfish such as mussels and clams they are best stored under crushed ice in a tray
capable of draining water away. They should never be stored submerged in water.

Use within 24 hours of buying (max. 48hrs) or within 24 hours of defrosting.

Question 7

What to look for when buying octopus?

Answer 7

When buying ensure there is no obvious damage to the octopus and no malodour. Avoid baby
octopus.

Question 8

What to look for when buying razor clams or cockles?

Answer 8

Buying fresh from a reputable supplier (ensuring there is no malodour), storing as advised above and cooking very soon after buying will ensure your razor clams are still alive at point of cooking.

Question 9

How should you cook squid and why?

Answer 9

Squid should either undergo very brief, high heat cooking (which coagulates the proteins and turns the flesh from translucent to opaque) or longer, lower temperature cooking to completely tenderise the flesh. Anything in between will lead to rubbery, chewy squid.

Question 10

How should you cook octopus and why?

Answer 10

The best way to tenderise an octopus is by freezing and then de-frosting. Consequently most
octopus will be bought frozen.

Long, slow cooking is required to tenderise the flesh so braising is ideal for octopus. It can be griddled at the end for colour.

Question 11

How should you cook cockles and why?

Question 12

How should you cook razor clams and why?

Answer 12

Wash them then check they are alive (they close when tapped)
Cooking should be quick and over high heat (e.g. quick roasting, pan-frying or, as with this recipe, steaming). Overcooking will lead the razor clams flesh to go rubbery.
The clams will be cooked when the shells open and the flesh is opaque white. The flesh needs
to be trimmed at the ‘foot’ to remove the gritty intestinal tract.

Question 13

How do you cook prawns and why?

Answer 13

Steam cook quickly until shells open and flesh turns a pale
orange colour.