Shellfish


Shellfish -

May be divided into two classes - crustaceans, those which have an articulate body, such as lobsters, crabs, PRAWNS, crayfish and shrimps, and Mollusks, the invertebrate varieties, as Oysters, clams, scallops and mussels.

The above examples of mollusks may be further styled "bivalves," to distinguish them from "univalve" mollusks, such as abalones, cockles, etc.

Following is a list of the principal American shellfish and the months during which they are, generally, in season:

  • CLAMS, hard - all the year.
  • " soft - October 1 to June 30.
  • crabs, hard - all the year.
  • " soft - May 1 to October 15.
  • CRAYFISH - September 1 to April 30.
  • LOBSTERS - all the year.
  • MUSSELS - all the year.
  • Oysters - September 1 to April 30.
  • OYSTER crabs - October 1 to April 30.
  • PRAWNS - September 1 to March 30.
  • SCALLOPS - September 15 to March 30.
  • shrimps - March 15 to May 15; and September 15 to October 15.

The edible flesh of several of the crustaceans is rich in Protein compounds, the most noteworthy in that respect being, in the order named, shrimps, lobsters and crabs.

Of the mollusks, the richest is the abalone, which ranks between the shrimp and the lobster in Protein values - then, with much smaller percentages, come, in the order named, scallops, clams and Oysters. With the exception of the abalone, the mollusks show a larger percentage of carbohydrates than the crustaceans, but the principal difference is that they contain a greater percentage of Water.

The composition of the oyster solid is quite similar to that of Milk - occupying a position between full and skim Milk, as will be noted by the analyses following:

Water Protein Fat Carbohydrates Ash Oysters............ 88 1/2 6 1 1/2 3 1/2 1 Whole Milk......... 87 3+ 4 5 1/2 Skim Milk.......... 90+ 3 1/2 1/2- 5+ 1/2

See also special articles on each variety of shellfish.


Arround Shellfish in The Grocer's Encyclopedia


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