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    How to Handle Your Catch?

    So you’ve got squid, scallops, mussels, clams, oysters, and perhaps a cuttlefish in your table. Well, if you have all of these kinds and you want to prepare them for your enjoyable cooking adventure with that excellent seafood recipe in hand, then I bet you’d like to know how to prepare seafood easily before you throw them off to fire. Consider the following simple tips:

    Preparing Squid: To prepare squid, try to pull off the head and the tentacles attached to it. Pull out the quill shaped bone from the hood cavity, and start cutting off the head containing the eyes and beak. Discard these parts. Pull off the purple skin to show off the white body, then rinse well and drain. Leave the hood intact with the flaps attached to the stuffing. Pull off the flaps as gentle as possible if you want to slice the hood into rings, such that in calamari. Chop the tentacles or leave them intact. You can do either of the two according to your squid recipe.

    Mussels Preparation: Mussels are bivalve mollusks that live attached to rocks in intertidal areas. With such nature, it’s no wonder that mussels are shelled. So when preparing this seafood, clean the mussels first under a running water by using a stiff brush. Scrape the shell with knife to remove any dirt or marine growth. Tug the beard toward pointed end to remove, but you can use it whole as directed in your mussel recipe. In case you want to open it, just put it in a bowl of warm and salted water. They will just start to open. Once they begin to open, insert point of knife between the shells and slice it toward the pointed end. You can also open this seafood by heating them shortly in a microwave oven. If your recipe directs to just leave the mussel half open, then just remove the top shell, and if the meat is only required, remove the mussel entirely.

    Opening and Cleaning Scallops: To open the shell, hold the scallop with its flat shell on top. Look for small opening and insert the tip of the knife. Run it across the roof of the shell. Once opened, separate the shells and pull the membrane away. Discard this part, as well as the black stomach parts. Leave the remaining white meat and wash it under cold water. Dry. Remove the thick white muscle around the outer edge of the scallop and throw it away. If directed by your scallop recipe, separate the orange coral from the white meat.

    Preparing Oysters: To clean the shells, scrub the oysters under a running water. Place them flat side up on a board and press onto end the opposite hinge. You can use a cloth to protect your hand. Then insert the tip of a knife next to the hinge. Push firmly and pry the shells apart. Discard the top shell and rinse the oyster lightly in a bowl of cold water. Do this to remove the grit and the fragments on the shell. You can also loosen the meat from the bottom shell and turn it over if you want a better presentation.


    So you’ve learned how to prepare some kinds of seafood. Well, the next step for you to learn now is how to store such kind of seafood. The steps are pretty simple, and this just takes minutes for you to complete. Here’s how.

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    Also In This Category:

    Seafood Ideas and Recipes
    - Seafood Recipes - Oyster Recipes
    - Seafood Recipes - Squid Recipes
    - How to Store Your Catch?
    - Seafood Recipes - Mussel Recipes
    - Seafood Recipes - Scallop Recipes
    - Seafood Ideas and Recipes - Intro

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