What’s your favourite kind of shellfish? The term “shellfish” refers to a broad spectrum of different aquatic (water-dwelling) invertebrates, and they aren’t technically fish at all. This category includes things such as oysters, mussels, clams, scallops, and shrimp, all of which are a delectable addition to your table.
It is important to note that shellfish can be trickier to harvest and manage, as they are more prone to carry bacteria and toxins that can cause foodborne illness, especially when consumed raw. This is why it is very important to harvest, store, and prepare shellfish appropriately to avoid getting sick. But this effort is worth it!
From the most addictive street food delights to the heights of fine dining, we’re proud to be able to draw on the bounty of local shellfish at our doorstep, including Mussels, Oysters and Clams.
With such a bounty to choose from, you’ll be spoiled for options when it comes to preparation and cooking. This is exactly what we’re going to focus on in this month's post. We’ll look at how to make the most of mussels, ceviche, two streetfood inspired oyster recipes, and highlight Kusshi Oysters.
Crab can be a daunting seafood when it comes to preparation, but it’s nowhere near as complicated as you think, and an incredibly satisfying process that will lead to some truly delicious fresh seafood for you to prepare as you please.
Here’s how to go about cleaning, cracking, and shelling crab at home.