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Presentation on theme: "Mollusks."— Presentation transcript:

1 Mollusks

2 Mollusks Do Not have an Internal Skeleton
Soft Body is Protected by a Hard External Shell Univalves: Abalone & Conch Bivalves: Clams, Oysters & Mussels Always be Alive Prior to Cooking

3 Abalone Brown Bowl shaped Shell Single Foot Lobster Texture
Sweet & Salty Taste West Coast of USA Japan & Mexico Iridescent & Multicolored Interior Prized Highly for Jewelry

4 Conch Pinkish-Orange Shell Body Resembles a Large Snail
Rubbery Texture & Sliced Very Thin & Tenderized before cooking Sweet Clam Flavor Warm Waters of Florida Keys & the Caribbean

5 Bivalve Mollusks Top & Bottom Shell Connected by a Center Hinge
Closes Extremely Tight for Protection Must be cooked Alive Clams: Soft & Hard Shell Oysters Mussels & Scallops

6 Atlantic Clams Soft Shells Soft Shell & Hard Shell
Intertidal Sandy Areas Must be Alive Soft Shells Light Color & Brittle Oblong Shell Steamers or Ipswich Clams (Frying) Remove Siphon or Booty Carefully Remove Excess Sand before cooking

7 Clams Hard Shell East Coast of New England Names for Different Sizes
Littlenecks: 1 ½” to 2” Generally Eaten Raw Cherrystones: 2 ½” to 3” Generally Cooked in Pasta Chowder: 3” to 4” Soups & Stews

8 Quahog Clams Coastal Areas of New England & Rhode Island
Narragansett Indians Used Portion of the Shell as Money (Wampum) 3-4 years to Mature 4” or More Age determined by Growth Rings on Shell Chowder & “Stuffies”

9 Oysters Salt Water Bivalve Very Rough Shell made from Calcium Deposits
Extremely difficult to Open Prehistoric to Modern Times Cultivated in Beds both Domestic & Wild Area Impacts Flavor Profile

10 Mussels Blue Mussels Thin Blue Black Shell
Tender Sweet Bright Orange Flesh “Beards” or Threads Wild & Aqua farmed 15 to 20 to a Pound Steamed in Wine Served Hot or Cold

11 Atlantic Oysters Eastern Oysters
Flat Shell & Distinctive Salty Flavor, Plump & Tender Flesh Prince Edward Island Blue Point Oysters Chesapeake Bay Long Island 70% of All Oyster Production

12 Pacific Oysters Pacific Northwest Japan to Coastal Washington State
Fragile & Curvy Shell Large Plump & Briny, Sweet & Mild Taste Olympia Penn Cove Kumamoto

13 Oysters Available Year Round September to April
Eaten Raw on East Coast Baked or Roasted Breaded & Fried Generally Served with a Savory Topping Enough Heat to Heat through

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