Learning to cook with shellfish

Shellfish are a widely used member of the fish family and are a popular staple in a soldiers diet. Army chefs utilise them in many different forms and healthy recipes. Shellfish often having much coarser flesh than standard fish, they contain the same nutrients and are therefore considered a necessary part of the diet. A little vinegar, lemon juice or dry white wine (all acidic) is commonly used in cooking to help soften the tough fibres.

There are two main groups of shell fish, which can be classified as follows:

Crustaceans

These are shell fish that have a single, but jointed, shell with eight legs. Several species also have two claws and antenna, such as shrimps, prawns, lobsters and crabs.

Molluscs

These are shell sh that have no visible legs, claws or other obvious forms of movement. Molluscs can be sub-divided into two definite types. These are: • Bi-valves: These molluscs have two similar or identical shells that are hinged, usually at the smaller or more pointed end. Attached to the flesh and inside shell are body muscles which assist in the opening and closing of the shells. The more common bi-valves in use being oysters, scallops and mussels. • Uni-valves: These molluscs have a single shell with an open front (e.g. winkles, cockles and whelks).

Quality Points of Shellfish

• All shell fish should be purchased on a daily basis and in a live condition (except for shrimps and prawns) • Shell fish may be stored for a short time in an ice box, refrigerator or a cold room covered with damp sacks or similar material to preserve freshness • Ideally, shell fish should be cooked on the day of delivery, especially if not required for use on the day, as they deteriorate quickly • All crustaceans should be undamaged and in a lively condition on receipt. They should also feel quite heavy for their size. For example, a lobster that is limp and feels light when picked up and is exuding bubbles of moisture from its mouth is actually feeding from its own flesh in an a empt to remain alive • Molluscs should have a pleasant fresh smell, be tightly closed and have undamaged shells