Seafood

Shrimp is the most popular seafood; they are sold fresh, frozen or pre-cooked, with heads on or off, shells on or off, tails on or off and with the vein removed or not. They are very easily overcooked and so should be cooked quickly or gently.

• Shrimp are sold by count per pound, but many recipes call for a size. Small shrimp are 61 to 90 per pound or Size 61-90. Medium are 41-50, Large are 16-20 and Colossal are U8-U12 (Under 8-12). Find these in the frozen section of your grocery store. 
• IQF (Individually Quick Frozen) shrimp will be separate in the bag and easy to take out only what you need.
• Do not buy shrimp marked as previously frozen as you have less control over their freshness. Instead, buy frozen and thaw them yourself. 

Thawing and Storing:

• Thaw shrimp overnight in the fridge or in a heavy-duty plastic bag under cold running water. Use shrimp the same day they are thawed.

 Cooking:

• Before cooking, make sure shrimp are completely thawed and pat dry. 
• If poaching shrimp, use a well-seasoned, flavourful poaching liquid. Stop the cooking process immediately after they are done cooking by chilling them in an ice bath. 
• To barbecue, try grilling shrimp on bamboo skewers or in a barbecue basket to make things easier. 
•  Oven-baked shrimp is another easy method to use. 

Purchase crab either live or frozen. If you buy live crab, it must be cooked the day of purchase. Frozen crab is most often precooked legs or claws. 

Live Crab  

• Once you get live crab home, briefly keep refrigerated in a wet newspaper-lined container until preparing for cooking. 

Cooking Live Crab 

• To steam or to boil? This is a matter of personal taste and much discussion. 
• To steam: Add crab to steamer pot with 2 -3 inches of boiling salted water and cook, covered, for 10 to 20 minutes, depending on size. 
• To boil: Bring 4 quarts water and 4 tbsp salt to a boil in a large pot. Plunge crab into boiling water. Quickly return water to a full boil; reduce heat and simmer, covered, for 8 – 12 minutes, depending on size.  
• After cooking, plunge briefly into cold water until cool enough to handle. Clean by holding the crab with one hand, lifting the top shell from the rear and pulling it off. Discard yellow spongy material, lift off gills located on either side of the back and discard. Remove mouth parts, tailpiece and entrails. Flush cavity quickly under cold running water. Serve immediately. 

Alternatively, the crab can be cleaned before boiling or steaming. To clean live crab: 

1. Kill the crab by knocking it, against a corner of a counter, in the center of its underbelly with a determined swift motion. Do this by holding two back legs in each hand and thumbs on the back top shell. Or deliver a swift blow to the center of the underbelly with a rolling pin. These are considered the most humane methods because that is the location of its nerve centre. 
2. Remove the shell by prying it off from the bottom back and then twist the crab to break in half and shake out the inner guts.  
3. Remove gills and rinse under running water.  

This can be a messy procedure so place papers on the floor around the counter. With practice, this becomes quite easy.  

Leftover cooked crab meat can be stored in the refrigerator for 2 days.

Frozen Crab 

Cooked frozen legs and claws are easy to reheat by steaming or baking until piping hot. 

Other Ways to Buy Crab 

• Crab can also be purchased canned in the refrigerator cases; keep refrigerated and use before best before date. Using your fingers, check for bits of the shell before using. 
• Imitation crab is made from processed pollock fish that has been flavoured like crab and sold vacuum-packed. Use within 3 days of opening. This is a great option for a quick meal or an omelette, casserole or sandwich. 

Buying and Storing  

• When buying oysters, they should be clamped shut. That is a sign that they are alive and strong. If an oyster is open, with a little tap, it should immediately close. If not, it may not still be alive and you should not buy it. 
• They should not smell fishy; they should smell like the sea, but not fishy.  
• Always store your live oysters, cup side down, refrigerated and on crushed ice but not submerged in water. Place a damp towel over top of them. 
• Do not freeze oysters in the shell.  
• Do not cover oysters in plastic wrap or in a plastic container with the lid on as they will suffocate. 

Prepping Oysters and Station  

• Cleaning oysters before shucking is key to not getting any dirt in the oyster when shucking. Under cold water, scrub the oyster to remove any dirt or sand.  
• Crush ice before starting to shuck your oysters. Place crushed ice on a plate or platter and place all the oysters on the ice to ensure they stay cold while shucking.  

Shucking Oysters 

1. On a small tea towel, set the oyster belly side down. With the flat side up, fold the towel over the oyster, keeping the hinge exposed.  
2. With the hinge of the oyster facing your dominant hand and your non-dominant hand is flat and holds the oyster, place the oyster knife into the hinge. Find the spot where your knife can get the best leverage.  
3. With slow, applied pressure, turn the knife to unlock the oyster and pry the two shells apart. This is not about brutal force but slow, applied pressure in the right place.  
4. Once the oyster shells are opened, the muscle connecting the oyster to both shells needs to be cut. Scrape your knife under the oyster, across the inside of the flat shell, being careful not to damage the oyster meat. The muscle is located about two-thirds of the way into the shell.  
5. Remove the flat shell completely and inspect the oyster for any pieces of shell or dirt.  
6. Run your knife between the oyster meat and the bottom shell, scraping the bottom to disconnect the muscle from the bottom shell.  
7. With your oyster knife, flip the oyster meat over itself to make sure it is fully disconnected before placing it back onto the ice.  
8. Ensure the oysters always stay on ice and are consumed quickly after they are shucked.