Preparing and cooking fish and shellfish for Grade 10

1. PREPARING AND
COOKING FISH
AND SHELLFISH

2. •Cooking Shellfish
• Shellfish like shrimps, crabs, lobsters
and clams require only short cooking
time.
•Cooking should be done in the
time to avoid loss of moisture, flavor
and nutritive value.

3. •Shellfish cooked in many
different ways, depending upon
the kind to be cooked.

4. Shrimp.
•Shrimp is usually boiled either with the
shell or already shucked.
•Bring to a boil at enough water to cover
the shrimp.
•Season as desired.
•Cook shrimp may be iced and served as a
cocktail.

6. •Chilled Shrimp Cocktail
Soup

7. •Shrimp Creole
– in a rich tomato sauce
and served on rice.

9. Paella
a Spanish dish made with
shrimp, fresh with vegetables
and rice.

12. Shrimp Curry
– a spicy, hot dish from India.

15. Lobster and Crab
•They are boiled the same way as
•Enough water must be used to
completely cover the shellfish.
•When the water is boiling, plunge the
live lobster or crab with its head first.
•Simmer for 12-15 minutes. Do not
overcook.

16. •Lobster is served in many
ways, it is served just as it
comes from the boiling water,
with a little melted butter and
lemon on the side.

17. •Crab may be served whole, or
the meat may be removed and
mixed with sauce for crab bisque.
• Crab cakes fried in deep fat are
also popular.

19. •Oysters, Clams and Scallops
•Oysters are served raw as an
appetizer, either on the half shell or
in a cocktail glass.
•They can be baked, stuffed,
or fried. Oysters also make delicious
bisque and stews.

23. Clams are served raw like oyster,
or fried, steamed, or cooked in
chowder.

24. Chowder is a type of soup or
stew often prepared with milk
cream and thickened with
broken crackers, crushed ship
biscuit, or a roux

25. •Scallops should be slightly
sweet, lean, juicy and tender
with cream – colored flesh.
They may be cooked in
chowders and soups, or
broiled on a skewar.