From "Shellfish 101"
In this section, I want to talk a little bit about the different kinds of shellfish you’ll find mentioned throughout the book. In the following pages, you’ll see a breakdown of each. But before we get started, there are a few general tips that I’d like to share with you too.
First off, some best practices:
• Always store shellfish in the lowest or coldest section of your fridge. I keep mine in the crisper drawer.
• Most types of shellfish shouldn’t be submerged in water. There are a few occasions where a bath will help clean the shellfish, but your best bet is to follow the recipe directions carefully.
• Your shellfish should smell fresh, like the sea. If it seems off in any way, toss it.
• Be careful when seasoning shellfish. You want the natural flavor to shine through, and many types of shellfish have a salty taste from the ocean water.
• When buying frozen shellfish, keep an eye out for “glazing.” This is when the manufacturer injects water into the shell to help protect the meat and potentially add more weight to the product. You can tell that a frozen shell has been glazed if it has a thick layer of shiny clear ice on it.
• Ask questions! Your fishmonger is a fountain of knowledge, and can help educate you on the different options available. This is especially important in terms of buying sustainable types of shellfish.
One reason I wanted to write this new cookbook was to educate readers on the importance of seafood sustainability. As the world’s population grows larger each year, it’s our shared responsibility to think consciously about preservation of the seafood we eat. For the health of our current and future generations, we must protect our global rivers, lakes, and oceans. But that doesn’t mean that we can’t enjoy seafood; we just need to think about how to do it in a responsible way.
Copyright © 2018 by Matt Dean Pettit. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
