How the Pros Do It- Seafood Suggestions

Many people have fallen under the misapprehension that shellfish are best eaten and prepared in fine restaurants by top chefs. They have been told shellfish are dangerous when prepared wrong, or it's difficult to find a high quality product. The truth about shellfish is that anyone willing to do just a little bit of homework can be a star seafood chef right at home. So why wait? Today is the day you can begin enjoying fresh Alaskan shellfish right at home by following some of the following pointers on shellfish demystification.

So, what are my shellfish options? Preparing any delicious meal for your family, friends, or for just for yourself begins with a trip to the market. Here's where many home chefs go wrong- without quality ingredients it's almost impossible to have a high quality finished product. The fresher the better is the rule when buying shellfish, so be sure to ask lots of questions in your local seafood market about what they have in stock.
Here's a basic rundown of the tastiest Alaskan shellfish: King Crab, Snow Crab, Dungeness Crab, Pink Shrimp, Spot Prawns and Scallops. Some of this choice may depend on price and seasonal availability, so it's good to have a backup option or two in mind.

Now that we're at the counter, remember the salesperson is your friend. However, it's good to know the basics of what to look for. Start with the smell- the odor should be pleasant, not too fishy, but with a definite hint of the seaside. Next, examine the shell. Shells should be tightly closed, so the meat can stay nice and moist. A broken shell means a dry shellfish, so opt for in-tact specimens when possible.

Now it's time to get cooking! Until you are ready to use shellfish, keep them stored in the fridge under a damp cloth- and never tightly sealed. To keep in simple we'll talk about some of the easiest preparation options for each type of Alaskan shellfish mentioned above.

King Crab and Snow Crab- Bring crab legs and water to a boil in a large frying pan, reduce the heat and let them simmer for about 8 minutes (3 min if frozen). Drain, and eat with butter or dipping sauce.

Dungeness Crab- This guy is best eaten whole. Consult a cooking source on how to clean and prepare the crab for easy steaming or boiling.

Pink Shrimp and Spot Prawns- Both are tasty after a quick trip to the skillet over medium-high heat, with a touch of oil. Serve with tasty dipping sauce.

Scallops- Begin by shucking. Keep the hinge side facing you, and hold the oyster in your hand, cup-side-down. Using a butter knife (or a shucking knife if you happen to have one) insert the blade between the shells at the hinge and wiggle the knife between the shells until the hinge breaks. Slide the knife along the top shell and cut the muscle away. Remove the top shell, finish cutting out the muscle, and presto! You're in.

The meat can be seared for a quick and easy preparation in a skillet with vegetable oil, cook about a minute on each side. Serve with butter, salt and pepper.

Looking for wonderful Alaskan Seafood recipes? Check out great meals to make for your family at the Alaska Seafood Marketing Institute.