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All About Trout Go Here

Hard Shell Crabs |Oysters |Oyster Faq's |
Choosing Seafood |Preparation |Cutting Boards
Seafood & Health Risks |Warm Weather Fishing |
How to Eat lobster

Fresh Shellfish, How Much To Buy?
Shrimp, crawfish, crabs or oysters quantities vary
These quantities are for people with average appetites. Consider your guests and family members. These quantities should average out for the large and small appetites. 

The amount of shellfish you need to buy varies with the size of the shellfish, how you cook them, your recipe, and the size of the serving. 

A general guide for shrimp

The general guide used in buying shrimp for one person is one pound for whole shrimp one-fourth or one-half pound for headless shrimp and three to four ounces for peeled tails used in cooked dishes.

For crawfish To Top of Page

When you buy live crawfish to be boiled and eaten, you should buy about five pounds per person. When you're buying peeled tails for cooked dishes or salads, plan to use three to four ounces per person.

For hard shell crabs

One to two pounds or four to five hard shell crabs will feed one person, while three to four ounces of shelled meat per person will be enough for cooked dishes.

For oysters

When you buy oysters in the shell, plan to serve a half dozen per person. When you buy shucked oysters, buy one-half pint per person.

Fresh Shellfish, What To Look For
These tips are important when serving shellfish.

There are many factors to consider when determining the freshness of shrimp, oysters, clams, crawfish, crabs and lobsters. 

Fresh shellfish will make a special occasion of just about any ordinary meal. They're rich in protein and high in many essential nutrients. But before you buy shellfish, you want to make sure they're the best. 

Important clues to look for   To Top of Page


When selecting good quality shellfish, make sure that oysters and clams in the shell are alive, and the shell is closed when handled. Gaping shells mean that the shellfish is dead and should not be purchased.

Shucked oysters should be plump with a mild odor and a creamy color. The liquor should be clear and free from gas bubbles, indicating fermentation. There should be no sour odor.

Color is important.

Check fresh shrimp for a fresh, mild odor and firm texture. The shells should be a greenish-gray to a brownish cast in color, depending on the kind of shrimp. A red orange color may indicate that the shrimp is decomposing. 
Cooked shrimp should have red color in the shells and the meat should have a reddish tinge.

These shellfish should be alive

Live crawfish, crabs and lobsters should be active, free of mud and debris, with no unpleasant odor. Cooked crawfish and lobster tails should be curled, indicating that the shellfish were alive at the time of cooking.

Answers To Commonly Asked Questions About Oysters  

Each year during oyster season, the Maryland Seafood Marketing Program receives many questions from consumers concerning the purchase, storage, preparation and nutrition of oysters. Listed here are some of the most commonly asked questions:

Q. Can I freeze fresh shucked oysters? How about oysters in the shell?

A. Shucked oysters freeze, make sure all the oysters are immersed in liquor to prevent freezer burn, leave « inch head space and freeze. You may have to add water to completely cover the oysters. Label the contents of the package, date and freeze. Even though shucked frozen oysters have a 3 - 6 month storage life, plan to use them as soon as you can. Shell oysters may also be frozen. Place the oysters in a freezer bag, exhaust air and seal. Label and date contents, freeze. The oysters are best used in soups and stews or cooked dishes. Storage life is about 3 months.

Q. What should I look for in purchasing fresh shucked oysters?

A. Fresh shucked oysters should be plump and a creamy white to gray color. The liquor should be clear, not excessively cloudy. Oysters turn many different colors for different reasons: rapid change in temperature, or what the oyster has eaten. The color of fresh oysters may be described as creamy, gray, brownish, pale yellow, red, green or a combination of these colors. They are safe for consumption.

Q. What is the small crab-like animal found in some raw oysters?  To Top of Page

A. It's actually a pea-crab which lives in the gills of the oyster and feeds on the same foods that the oyster is filtering for itself. It is a delicacy in its own right and is put in many a stew!

Q. How long can I store shucked oysters in the refrigerator? 

A. Fresh shucked oysters have about a 7 - 10 day refrigerated storage life. Make sure to put them in the coldest part of the refrigerator.

Q. How long can I refrigerate oysters in the shell?

A. About 5 - 7 days. When you store fresh oysters in the shell in the refrigerator, leave the grit and dirt on them. This helps insulate and keep the oysters moist. Make sure they have air, do not put them in a sealed plastic bag because they need to breathe. Put them in a burlap bag or cover them with a damp towel. When ready to shuck, run under cold water, and scrub with a stiff brush.

Q. Can I eat oysters in months without an "R"?

A. Oysters can be eaten year round because of present day refrigeration. Formerly, oysters were eaten during months having an "R" in their name. This old "R" rule is no longer followed, and availability alone now governs when and how oysters may be eaten. In June, oysters spawn, which make them less plump; they are still safe for consumption.

Q. If an oyster's shell is not tightly closed, can I still eat it? 

A. An oyster will open its shell in order to breathe. If you want to make sure it is still alive and safe to eat, tap it with a knife or run it under cold water. If the oyster fails to close its shell, discard it as it is probably dead. Sometimes refrigerated storage will cause gaping so don't be alarmed if the oyster shells are not tightly closed--give it the "tap" test.

Q. Are oysters fattening?

A. Eastern oysters in the raw form are very low in calories, only 20 per ounce. If you bread them, fry them and add tartar sauce, the calories will increase many fold, so watch how you prepare them. Oysters contain protein, calcium, phosphorus, iron, potassium, vitamin A and thiamin.

Q. How can I be assured that the oysters I purchase in the market are safe and wholesome to consume?

A. The waters covering all charted oyster beds are periodically sampled by the Maryland Department of the Environment, Division of Water Quality Monitoring, to determine the purity of the water. No oysters are allowed to be harvested from waters that do not meet the strict criteria set by the Department of the Environment. This criteria exists in Maryland as well as nationally and are standards set by the National Shellfish Sanitation Program. Oysters harvested from these approved waters are again tested at the processor level. Oysters are finally tested at the market level to assure wholesomeness. To Top of Page

Q. Can I eat oysters on a low cholesterol diet?

A. Previously oysters were thought to contain high amounts of cholesterol but now, since new methods of calculating cholesterol levels are more accurate, oysters have been removed from the restricted list. Oysters are naturally low in fat, sodium, and calories. They are also a very good source of high quality protein, polyunsaturated fatty acids, and iron. A three ounce cooked portion of oysters contains only 93 milligrams of cholesterol.

Q. What is MSX and can it effect humans?

A. MSX is a disease that harms oysters but cannot be transmitted to humans. MSX is dependent on high salinity (due to lack of rainfall) waters. MSX is not caused by unsafe waters.

Q. Can oysters be opened in the microwave?

A. Yes, a very easy method. Scrub oysters under running water. Place oysters in a glass casserole dish. Microwave on defrost for 1 - 2 minutes. Remove from oven and shuck immediately. Oysters are uncooked. To completely open an oyster, microwave for 3 minutes on high. Meat will be thoroughly cooked.

Q. Are raw oysters safe to eat? 

A. Maryland shellfish remain safe to eat! There have been no disease outbreaks associated with oysters harvested in Maryland in more than 50 years. However, there always has been some risk associated with eating raw shellfish, or any uncooked meat or eggs. Public health authorities advise that individuals with impaired immune systems or related health problems cook their shellfish, meat and eggs thoroughly to minimize risks.
 

When Choosing Seafood:

• Buy only from reputable sources. Be wary, for example, of vendors selling fish out of the back of their pick-up trucks.
• Buy only fresh seafood that is refrigerated or properly iced.
• Don't buy cooked seafood, such as shrimp, crabs or smoked fish, if displayed in the same case as raw fish. Cross-contamination can occur.
• Don't buy frozen seafood if the packages are open, torn or crushed on the edges. Avoid packages that are above the frost line in the store's freezer. If the package cover is transparent, look for signs of frost or ice crystals. This could mean that the fish has either been stored for a long time or thawed and refrozen.
• Put seafood on ice, in the refrigerator or in the freezer, immediately after buying it.
• Recreational fishers who plan to eat their catch should follow state and local government advisories about fishing areas and eating fish from certain areas.

Storing Perishables:To Top of Page

• If seafood, meat or poultry will be used within two days after purchase, store it in the coldest part of the refrigerator, usually under the freezer compartment or in a special "meat keeper." Avoid packing it in tightly with other items; allow air to circulate freely around the package. Otherwise, wrap the food tightly in moisture-proof freezer paper or foil to protect it from air leaks and store in the freezer.
• Discard shellfish, such as lobsters, crabs, oysters, clams, and mussels, if they die during storage or if their shells crack or break. Live shellfish close up when the shell is tapped.

Preparing:

• Wash hands thoroughly with hot soapy water before and after handling any raw food.
• Thaw frozen seafood in the refrigerator. Gradual defrosting overnight is best because it helps maintain quality. If you must thaw food quickly, seal it in a plastic bag and immerse in cold water for about an hour, or microwave on the "defrost" setting if the food is to be cooked immediately. For fish, stop the defrost cycle while the fish is still icy but pliable.
• Marinate food in the refrigerator, not on the counter. Discard the marinade after use because it contains raw juices, which may harbor bacteria. If you want to use the marinade as a dip or sauce, reserve a portion before adding raw food.
• Do not allow cooked food to come in contact with raw products. Use separate cutting boards and utensils or wash items completely between use.
  
  

Cooking:

• Meat must be cooked to an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius). Using a meat thermometer is crucial, the U.S. Department of Agriculture says, because research results indicate that some ground meat may prematurely brown before a safe internal temperature has been reached. On the other hand, research findings also show that some ground meat patties cooked to 160 F or above may remain pink inside for a number of reasons; thus the color of meat alone is not considered a reliable indicator of ground beef safety. If eating out, order your ground beef to be cooked well-done. Temperatures for other foods to reach to be safe include:
  • pork--160 F
  • whole poultry and thighs--180 F (82 C)
  • poultry breasts--170 F (77 C)
  • ground chicken or ground turkey--165 F (74 C)
• It's always best to cook seafood. It's a must for at-risk people. (See "Who's at Risk?") The Food and Drug Administration's 1997 Food Code recommends cooking most seafood to an internal temperature of 145 F (63 C) for 15 seconds.
• If you don't have a meat thermometer, there are other ways to determine whether seafood is done:
  • For fish, slip the point of a sharp knife into the flesh and pull aside. The edges should be opaque and the center slightly translucent with flakes beginning to separate. Let the fish stand three to four minutes to finish cooking.
  • For shrimp, lobster and scallops, check color. Shrimp and lobster turn red and the flesh becomes pearly opaque. Scallops turn milky white or opaque and firm.
  • For clams, mussels and oysters, watch for the point at which their shells open. That means they're done. Throw out those that stay closed.
• When using the microwave, rotate the dish several times to ensure even cooking. Follow recommended standing times. After the standing time is completed, check the seafood in several spots with a meat thermometer to be sure the product has reached the proper temperature.
• Buy only refrigerated eggs, and keep them refrigerated until you are ready to cook and serve them. Cook eggs thoroughly until both the yolk and white are firm, not runny, and scramble until there is no visible liquid egg. Cook pasta dishes and stuffings that contain eggs thoroughly. Use cooked-base recipes for hollandaise and similar sauces, and do not eat raw eggs or serve food with raw eggs in it, such as homemade eggnog or mayonnaise. Egg dishes or casseroles with eggs should be cooked to an internal temperature of 160 F.

Serving:  To Top of Page

• Keep hot foods hot (140 F [60 C]) or higher and cold foods cold (40 F [5 C]) or lower. [Note (January 2003): "40 F" has been updated from "41 F," the temperature which appeared in the original article.]
• Do not keep cooked food un refrigerated or unfrozen for more than two hours.

Key Cutting Board Rules  

• Use smooth cutting boards made of hard maple or plastic and free of cracks and crevices. These kinds of boards can be cleaned easily. Avoid boards made of soft, porous materials.
• Wash cutting boards with hot water, soap, and a scrub brush to remove food particles. Then sanitize the boards by putting them through the automatic dishwasher or rinsing them in a solution of 1 teaspoon (5 milliliters) of chlorine bleach in 1 quart (about 1 liter) of water. You may want to keep a ready-supply of the solution in a spray bottle near the sink.
• Always wash and sanitize cutting boards after using them for raw foods, such as seafood, and before using them for ready-to-eat foods. Consider using one cutting board only for foods that will be cooked, such as raw fish, and another only for ready-to-eat foods, such as bread, fresh fruit, and cooked fish.

Who's at Risk?

These conditions include:

• liver disease, either from excessive alcohol use, viral hepatitis, or other causes
• hemochromatosis, an iron disorder
• diabetes
• stomach problems, including previous stomach surgery and low stomach acid (for example, from antacid use)
• cancer
• immune disorders, including HIV infection
• long-term steroid use, as for asthma and arthritis.

Handling Fresh Caught Fish To Top of Page

Fishing can be a lot of fun and also very rewarding. It's been said that 10% of the fishermen catch 90% of the fish. I'm not sure that's entirely true, but, even if you only catch a few fish it only makes sense that they be properly cared for to yield a safe and tasty meal.

It may be a fair statement to say that today most of the fisherman's catch is filleted. They could also be skinned or scaled and in any case we would still be dealing with some sort of prepared fish muscle product.

However you prepare or clean your catch there are several things to keep in mind to maintain a safe food product. Fish or steak, eggs or cheese, there are some basic food safety rules that apply to all potentially hazardous foods. A potentially hazardous food is a food that could support the rapid growth of disease causing bacteria such as E. coli or Salmonella. That normally means a food that is high in protein and moisture.

Some sportsmen enjoy the thrill of chattering teeth and frozen digits during the ice fishing season. Keeping their catch safe from disease causing bacteria is much easier. They are provided with a very large chunk of ice where they can deposit their catch and thus it will remain very cold if not frozen. More people fish during warm weather and this creates a challenge to keep their catch in good condition and safe from bacteria.

Following are some tips to keep in mind if you are doing some warmer weather fishing:  

• Plan to keep your catch alive during the day. If they are alive they are not spoiling.
• If you cannot keep the fish alive or do not wish to, you should plan to keep them cold. Bacteria may begin to reproduce rapidly at temperatures above 40 F. A large cooler with lots of ice will remedy this situation. Ice will also keep you harvest from getting soft and mushy.
• If you are preparing your catch in the field or at home it's always good to be careful not to contaminate the muscle meat with stomach or intestinal contents etc. Since that is sometimes difficult to avoid it can still be a safe process if the meat is thoroughly washed with cold water and then immediately placed into a container of ice or ice water (if the "meat" is kept below 40 F bacterial have a difficult time reproducing).
• If the product was contaminated during cleaning but washed, iced down, and kept cold until cooking, the process should be safe.
• One popular method of preparing fish for some people is to smoke them. This usually consists of cleaning the fish and placing fillets into a brine mixture for a few hours or overnight. The fillets are then removed from the brine and placed into a "smoker". This smoker could be a commercial designed product or one of several other ingenious, homemade designs. As long as the smoker will allow the product to achieve correct temperatures either will do.
• There are a couple things to keep in mind at this point. Even though salt and sugar are normally used in the brine they may not inhibit the growth of certain disease causing bacteria so it is a good idea to control their growth by controlling temperature. If the fish are allowed to sit, or cook in the temperature "danger zone" for four hours or more one cannot be sure that it is safe to eat. The "danger zone" is a range of temperatures between 40 - 140°F where bacteria grow most rapidly.
• Fish can safely be eaten if they have reached an internal temperature of 145 F. A small metal stemmed probe thermometer is a prerequisite for good food safety. Using a good thermometer will allow you to monitor the internal fish temperature.
• After the fish is cooked it needs to be rapidly cooled to 40°F, preferably within 4 to 6 hours. The thermometer can be used to monitor this process as well. A good thermometer is one that goes from 0- 220 F in two degree increments. The small one inch dial variety usually has a plastic face so if it is allowed to stay in the product during the entire cooking time the face may melt.
• A good rule to follow is keep the food, raw or cooked below 40°F or above 140°F. If a food is held between these temperatures for four hours or more you cannot be sure that it is safe to eat.
• Special precautions need to be taken if you have your fresh fish or smoked fish vacuum packaged. When fish is vacuum packaged, it provides an environment that encourages the growth of certain pathogenic bacteria like Clostridium botulinum and Listeria. These bacteria need the absence of oxygen in order to grow.
• To keep vacuum packaged fish safe, it must be kept frozen before, during and after the vacuum packaging process. So it is important to keep this fish in the freezer until ready to use. When you are ready to thaw the fish, break the vacuum seal on the package, allowing air to get inside, before placing into a refrigerator. Remember not to thaw fish on the kitchen counter.
   

  How to eat a lobster  

  • Twist off the large claws.
  • Crack each claw with a claw cracker.
  • Separate the tail from the body by arching the back until it cracks.
  • Break off the tail flippers.
  • Insert a fork and push the tail meat out. 
  • Remove and discard the black vein which runs the length of the tail.
  • Unhinge the back shell from the body. The green part in the cavity is the "tomalley" which many people consider the best part of the lobster. The coral-colored roe is also edible.
  • Open the body by cracking it apart sideways. Lobster meat lies in the four pockets (joints) where the small walking legs are attached. The small walking legs also contain excellent meat which can be removed by sucking.

   

All About Trout>>Here                                     To Top of Page

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