Chef at 18:30, 27 February 2013

2013-02-27T18:30:52Z

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|description=In this category you will find recipes that contain shellfish or crustaceans as the main ingredient. Shellfish should always be tightly closed
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[[Image:How to prepare Lobster thermidor.jpg|thumb|300px|right|Fresh lobster, cooked by the supermarket]]
In this category you will find recipes that contain shellfish or crustaceans as the main ingredient. {{Ideas and inspiration}}

===Buying shellfish===
Shellfish should always be tightly closed. Crabs and lobsters should feel heavy for their size. Raw prawns should be firm and springy with bright shells.
Really fresh shellfish should have a pleasant sea aroma and strangely, should not smell fishy. It should never have a strong ammonia smell or smell the least bit nasty.

Rely on your senses, if doesn't look, feel or smell great, then you're probably best to leave it where it is.

Don't be put off cooking crab or lobster dishes by the thought of having to kill them first. Most supermarkets and fishmongers stock freshly cooked crustaceans.

We have an ever-growing category containing [[:Category:Fish and seafood|various fish types here]].
==See also==
*[[Safe minimum cooking temperatures|Safe meat cooking temperatures]]
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[[Category:Recipes]]
[[Category:Fish recipes]]

Category:Shellfish recipes - Revision history

Chef at 18:30, 27 February 2013