Everything You Wanted to Know About Seafood - Big Y® World Class Market®

Of course, fish are only half the story here. Shellfish like shrimp, crab, scallops and lobster also lend themselves to an array of culinary possibilities. Working with them is easier than you think, and the end result is always delicious and impressive.

Shrimp
Shrimp’s mild, sweet flavor makes them a particular favorite, and their firm texture makes them very easy to cook with. They can be put on kabobs and grilled, they can be boiled, fried, sautéed or broiled. They work well with a wide variety of seasonings and sauces — everything from garlic to coconut.

Whole, unpeeled shrimp will need to be peeled, cleaned and deveined. If you’re grilling, boiling or broiling shrimp, consider peeling them after cooking to help preserve flavor and moisture. If you’re sautéing shrimp, peel them first. Peeling shrimp is simple: Just hold the tail in one hand and the legs in another; first, peel off the legs and discard, then peel back the shell and discard.

You’ll then want to remove the black vein that runs down the back of the shrimp. Hold the shrimp under cold running water, then use a knife or special deveining tool to make a shallow cut down the back of the shrimp. You can then use the tip of the knife or the tool to pull out the vein.

Does your recipe call for butterflied shrimp? This means the shrimp are split down the center and then flattened before cooking — giving them the shape of a butterfly with wings outstretched. Don’t worry, it’s simple to do. Just use a sharp knife to slice down the back, almost all the way through the shrimp, from head to tail. Use the palm of your hand to flatten it.

When cooking shrimp, check often for signs of doneness — they will become opaque and firm; if the shells are still on, they will turn pink. If your shrimp has been peeled before cooking, the flesh will turn white.

Crab
Blue crab is the most common type of fresh crabmeat. There are two types of whole blue crab: hard shell and soft shell. Both are most often boiled before eating; soft-shell crabs may also be grilled, broiled, deep-fried or roasted.

To cook hard-shell crabs, bring a large pot of water to a boil. Add 1 tablespoon salt to each quart of water. Carefully place crabs, one at a time, in the pot using tongs, then reduce heat to a simmer and cook about 15 minutes. Crabs can be served whole with melted butter.

Soft-shell crabs have shed their hard shells and do not require peeling before eating; however, they will need to be cleaned. Here’s how: Using kitchen shears, cut off the top of the crab, just below the eyes, then squeeze out the sac just underneath the cut. Gently lift off the edge of the top shell on either side and remove the gills. Finally, cut off the pointed flap on the other end of the crab (the “apron”). Rinse crab under cold water and you’re ready to cook!

Scallops
Whether you prefer the larger, more firm sea scallops or the smaller, more tender bay scallops, both offer a wonderfully delicate, sweet flavor and creamy texture. They are wonderful when sautéed, broiled or fried, and combine well with other types of seafood. They can also be skewered and grilled. Scallops’ fine texture mean that overcooking them can be easy; generally, they should be cooked until just tender, which usually takes 3 to 5 minutes regardless of your method.

Lobster
There’s a reason lobster is considered a delicacy. Its rich, buttery flavor makes it quite an indulgence. And because of that, it’s among the easiest of foods to cook — lobster requires very little in the way of spicing or other embellishments. It’s most often served whole, in its shell, with butter for dipping. Lobster is most often boiled whole in its shell, but can also be steamed or grilled.

Lobster should be purchased alive the day you wish to cook it. To boil lobster, start with a large stockpot — a 5-gallon pot is ideal for 8 pounds of lobster. You’ll need 3 quarts of water for every 11/2 pounds of lobster; add 1/4 cup salt for each gallon of water in the pot. Bring the water to a boil and add lobsters one at a time, stirring halfway through cooking.

Here’s a guide for cooking times, according to the Maine Lobster Promotion Council:

1 pound	8 minutes
1 ½ pounds	11-12 minutes
2 pounds	15 minutes
3 pounds	25 minutes
5 pounds	35-40 minutes

Shells will turn bright orange when lobsters are cooked.

To remove the meat from a lobster, start by turning it over on its back and using kitchen shears, cut lengthwise; don’t cut through the back shell. Then cut off the membrane on the tail to reach the meat. Remove and discard the vein running through the tail and the small sac near the head. Use a nutcracker to twist off and break open the claws. You can then use a fork to remove the meat from the claws, tail and body.

Smart Kitchen Tip
Not crazy about the lingering scent after you’ve finished cooking your seafood? Wash dishes and utensils in a solution of 1 teaspoon baking soda to 4 cups hot water. You can also rinse pans with a bit of vinegar after you’ve washed and dried them; just rinse again with water after you’re done. If your hands still smell slightly of fish, try rubbing them with a cut lemon (add a bit of salt for good measure) before you wash them.

Our shellfish is always de-sanded, cold-water filtered and hand selected to make sure it’s always fresh and delicious. We’ll even steam your fresh shellfish purchases for you — FREE!