- To remove head of shrimp
- Hold shrimp at first joint behind head with thumb and index
finger and squeeze.
- To peel shrimp (raw or
cooked) - Start at legs under shrimp and peel shell around.
- To "fantail"
shrimp - When peeling shrimp, leave last section of shell
and tail intact.
- To devein shrimp -
Using sharp knife, cut the headed and peeled shrimp on top side,
gently slide straight down back, pull out vein.
- To "butterfly"
shrimp - When deveining shrimp, cut almost through top side
to beginning of last section of shrimp. This opens and flattens
shrimp, giving a "Butterfly" effect.
- Shrimp are as versatile
as beef or chicken in cooking - One need not be a gourment
cook to create our delicious shrimp dishes.
- To freeze shrimp -
Freeze raw shrimp, head off, shell on, in zip-lock freezer bags.
Cover shrimp completely in ice water, so they freeze in a solid
block of ice.
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- Crabmeat, in order to
be picked for the shell, has to be cooked - This product can
be eaten right from its container.
- Crabmeat contains enough
water to be frozen in its natural state - Freeze in original
containers or zip-lock type plastic bags, (not in glass containers).
Drain pick through for remaining shell after thawing.
- Oysters are shucked and
marketed year round - They are delicious in flavor every month
of the year. The old wives' tale of oysters being, good in months
with the letter "R" only dates back to the days before
refrigeration.
- Oysters may be frozen
if completely covered with water - They should be frozen in
zip-lock type plastic bags, not in glass containers.
- Oysters vary in size depending
on the time of the year and the conditions of the water in which
they live - Gollott Brand is the best to buy.
- All Seafood has an odor
- But there is a big difference in a fresh product and one that
is bad. Buy Gollott Brand Seafood for the way freshest and most
delicious seafood.
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