Shellfish Cooking Tips for the holidays
Facts about Shellfish
What you need to know about shellfish!
Shellfish should taste and smell like the ocean
You should always be able to find out where they are sourced (fished from)
Store them on ice until ready to eat either cooked or raw
Shellfish sourcing at Catch 35!
Our Chef Eddie chooses high quality seafood ingredients that are sourced with seafood sustainability in mind.
-Oysters are from the coldest waters of the east/west coast of the U.S.
-Scallops are from Georges Bank
-Shrimp are wild caught off the coast of Florida
-Lobster is Maine lobster
-Mussels are from Maine
Best ways to cook Shellfish…..
Shellfish is high in protein, tastes-like the ocean, and should never be overcooked. Shellfish is delicate and must be treated right when preparing to eat.
-Oysters can be eaten raw, fried, grilled, broiled.
-Scallops can be seared, grilled, or poached.
-Shrimp are best poached, grilled, or fried.
-Lobster can be grilled or poached.
-Mussels are best when steamed in a light broth.
What is poaching? Cook the shellfish in a small amount of liquid. Your poaching liquid can be fish/veggie broth, wine broth, coconut milk and lemongrass broth with lime.
Simmer the poaching liquid over medium heat. Cook the fish for 10 minutes or until the center of the fish is opaque and flakes easily when prodded with a fork. Do not boil the liquid; keep the liquid at a simmer. When the fish is done remove with a slotted spoon or spatula.
Sultry Shellfish Remoulade Sauce Recipe courtesy of Catch 35
-use for crab cakes or fried shellfish
Yield- 1 Quart
1 stick of celery finely minced
4 stems of green onions finely minced
¼ of a roasted red pepper finely minced
½ tsp of salt
½ tsp of paprika
¼ ounce of horseradish fresh
3 ½ tsp tarragon vinegar
2 ounces and 2 ½ tsp of yellow mustard
9 tbsp and 1 ¾ tsp of heavy mayo
2 tbsp and 1 ¼ tsp of olive oil
Blend all ingredients in a large blender and store in the cooler until used. (store no longer than 7 days)