TLE

• Types of shellfish


  • Crustaceans
  • Mollusks
• Crustaceans


  • Have hard shells over the back of their body along the claws, but they have softer shell covering at the lower part of their body and legs
  • Common crustaceans are crabs, shrimps, and lobsters
• Mollusks


  • Live inside a hard or a hinged shell
  • Two types are univalves (one shell) and bivalves (two shells)
  • Cephalopods, which include fishes with reduced internal shells, such as squid, cuttlefish, and octopus, are classified as mollusks
• The edible flesh of a finfish consists of water, proteins, fats, and small amounts of vitamins, minerals, and other substances
• The fish has very little connective tissue compared to meat and poultry
• Characteristics of finfish


  • The fish cooks very quickly even at low heat
  • The fish is naturally tender
  • Moist-heat method is usually applied to finfish to preserve its moistness and to provide variety
  • The cooked fish must be handled carefully because its flesh is easily disintegrate
• Nutritional profile of finfish and shellfish

  • Relatively low in calories, fat, and saturated fat as compared to meat
  • Low to moderate in cholesterol content
  • Low in sodium
  • Good sources of certain vitamins like E, K, and niacin
  • Good sources of minerals like iodine and potassium
• Finfish and shellfish are excellent sources of protein