Shellfish

Shellfish Recipes

Shellfish is a family of animals that include:

1. Molluscs

Clams, mussels, oysters and scallops are the most smoked shellfish. In bivalves such as clams, mussels, oysters, scallops the soft body parts are enclosed between two shells and a powerful muscle brings them together; hence, the word bivalve.

Blue mussel

Blue mussel.

Littleneck clam

Littleneck clam.

Oyster

Oyster.

Conch, also known as abalone is a popular item in Caribbean area, especially Bahamas and Florida. The conch shell is probably the most popular shell in the world.

Conch

Conch.

Conch

Conch.

Limpet is a common name applied to a group of sea snails, marine gastropod molluscs which have a simple broadly conical shell that, unlike the shell of most snails, is not coiled.

Cephalopods (squid and octopus) belong to moluscs as well.

Seasnails

Seasnails.

Squid

Squid.

2. Crustaceans

Crabs, lobsters, crayfish, shrimp, krill and barnacles.

Shrimp

Shrimp.

3. Echinoderms

Starfish, sea urchin, sand dollars, seabiscuits, sea cucumbers.

Seabiscuit

Seabiscuit.

Shellfish contain significant amount of carbohydrates:
Mussels 3.69%
Oysters, eastern 2.72%
Oysters, eastern, farmed 5.53%
Scallops 3.18%
Squid 3.08%
Smoked clams, mussels, shrimp and scallops with cocktail sauce and garlic and curry butters.

Smoked clams, mussels, shrimp and scallops with cocktail sauce and garlic and curry butters.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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