Seafood preparation requires careful timing to ensure shrimp and octopus stay tender. From steaming whole Dungeness crabs to reheating cooked seafood safely, explore the health benefits and risks of shellfish consumption.
Clams are surprisingly high in iron. So high, in fact, that t-bone steaks and beef liver don't compare. A three-ounce serving of cooked clams, or about nine small clams, has about 24 milligrams of iron.
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Grilling isn't the traditional method of cooking crab legs, but it is a quick and easy way to cook this tasty treat. Crab legs cook quickly; you can buy already-cooked crab legs or cook them fresh.
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Clams, part of the mollusk family, live along the sandy shores from Maine to South Carolina. Like most shellfish, clams don’t stay fresh for long after harvesting. Freezing raw clams is a common method of preserving this tasty shellfish.
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The clam juice available in stores is the liquid that results from straining clams. It generally includes added salt. Dishes such as clam chowder and seafood soups often include clam juice. Using a lower-sodium alternative for clam juice reduces the sodium in the recipe.
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With their slightly salty and meaty flavor, mussels are a relatively low-fat source of protein, iron and vitamin B12. Their flavor works with a variety of other ingredients, ranging from coconut milk to tomatoes. They cook quickly, typically in less than 10 minutes.
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Louisiana is known as one of America's great culinary capitals, and crawfish are among the most celebrated of Louisiana's cuisine. From December until June -- and especially during the spring when they're most plentiful -- crawfish are a mealtime staple.
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Razor fish, often referred to as razor clams, belong to a family of shellfish found in most of the world's coastal regions. Their shells are more fragile than those of most other shellfish, so they have to be harvested by hand rather than with the big dredges used for most other clams.
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The snow crab is a crustacean found mostly in the waters between Russia and Alaska known as the Bering Sea, though they can be found in the northwestern Atlantic Ocean no farther south than Maine. The snow crab is an excellent source of protein and is generally low in fat.
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Like all types of seafood, shellfish can be a healthy part of a balanced diet. Shellfish are low in fat--lobster and shrimp have less than 1 gm of fat per serving--and very little of the fat they contain is saturated fat. Most shellfish (except for shrimp) are also very low in cholesterol.
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Lobster is a lean, high-protein seafood packed with omega-3 fatty acids. While fresh lobster can be time-consuming to prepare, frozen lobster keeps for months in your freezer and is ready to cook at any time. You can steam frozen lobster without even having to defrost the meat first.
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A steamer unit is not required to steam raw shrimp. A pot of boiling water will get the same results in roughly the same amount of time. The trick to cooking fresh, raw shrimp is to carefully monitor the boiling time and allow it to marinade in sauce without heat.
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Cooking fresh scallops is so simple that most people overthink it and end up overcooking the delicate mollusks. Preparing scallops properly is a matter of timing as much as it is of seasoning and cooking method.
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Unless you live in the bayou, or near a body of high-calcium, fresh water oxygenated by an underground spring, you probably buy your crawfish frozen. Crustaceans' internal organs decompose rapidly after death, so you can only buy precooked, whole frozen crawfish.
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Because shrimp is highly perishable, it is often sold frozen in large bags. Shrimp defrosts quickly during the cooking process and retains its flavor. Buy deveined frozen shrimp if you plan to cook it without thawing it first. Otherwise, thaw the shrimp and devein them yourself prior to cooking.
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Like any shellfish, crabs are highly perishable and their quality deteriorates quickly once they're taken from the sea. In populous coastal areas it's possible to buy good quality fresh crab, but in much of the country, the best option is frozen snow crab or king crab legs.
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For busy cooks who want to put healthful meals on the table in a hurry, a freezer filled with salmon portions can be a great comfort. Its mild but rich flavor makes it a versatile ingredient. Its high levels of heart-healthy omega-3 fatty acids make it a virtuous option.
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Crawfish are freshwater crustaceans that are related to and resemble lobsters, only smaller. They are found in running streams and brooks where water is constantly moving, feeding on smaller animals and plants. They are used as bait to catch other fish by humans and also eaten all over the world.
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Eating shrimp is a tasty way to get protein, iron and selenium without a lot of calories or fat. You can easily prepare frozen shell-on shrimp by thawing and then boiling them on your stove-top.
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Hake is the star of many sauteed and oven-baked dishes, but this meaty fish also stands up well to the rigors of grilling. Similar to cod, hake is low in mercury and provides plenty of lean protein. As a bonus, the relatively small demand for this fish keeps its prices down.
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The term “rockfish” actually encompasses about 70 varieties. The fish sometimes goes by names such as “rock cod,” “black bass” or “Pacific ocean perch.” Regardless of the name, these fillets have common features -- a lean consistency and a fine, flaky texture that lends itself to baking.
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