Keep These Seafood Tips on Hand

Photo by Edward Howell on Unsplash

Mollusks, cephalopods, and crustaceans are considered to be some of the finest delicacies on the menu. If you don’t know what we’re on about, you may recognize them better as mussels, calamari, prawns, and lobster. Seafood, as long as it’s fresh, is definitely worth ordering, or even making at home as long as you bear these tips in mind. 


Cooking lobster can be intimidating. The key is not to overcook it. If you open the lobster and the claw is half the size of the shell, the crustacean has been overcooked. To prevent that travesty, cook a pound and a quarter of lobster that is fresh from the sea for 13-18 minutes— and no longer.


Clams need to be extremely fresh when bought as the contrary can leave you with a nasty bout of shellfish poisoning. When buying raw clams, make sure their shells are tightly shut and do not have any cracks. Keep them icy cold before cooking, but do not freeze them. 


Want an elegant way to eat mussels? The mollusk provides everything you need. Use the shell like a spoon to scoop out the flesh from the other mussels and eat them. Far more dignified than using your hands, and no clean-up!