Holidays are often taken near the sea and shellfish dishes are usually on the menu.
Shellfish are traditionally eaten on Christmas Eve in France, often served simply – as ‘Fruits de Mer’ with a selection of what is available locally (fresh). Some – crabs, shrimps, prawns, lobster etc. - will be cooked, but some will be still alive (oysters and often mussels).
Shellfish – Raw Oysters
Traditionally oysters are eaten fresh and alive, usually presented with the flat part of the shell removed (video – how to shuck an oyster). Some people like a little lemon juice with them, some a little Tabasco, but traditionally they are eaten ‘cru’ (without condiments of any kind) on Christmas Eve in France. There is great debate about whether they should be swallowed whole or chewed a bit first. Whichever way it takes a little courage first time - raw oysters are something people either love or hate.
Shellfish – Barbecued Oysters
There are many ways to cook oysters if they are not to be eaten raw, and one of the most popular is to barbecue them (video – how to barbecue oysters). They are first killed by placing them on the barbecue, then they are opened (easily) and a sauce is poured over the flesh. They are then re-placed on the barbecue to heat up a little more.
Shellfish – Lobster
The lobster is a very popular marine crustacean, but – like oysters – preparing them for the table is not for the squeamish! Lobsters are normally bought fresh (alive), and after washing they need to be boiled. This is usually done by either pouring boiling water over them, or by plunging them straight into boiling water. Both methods make them jump about a bit, and as well as being concerned about the lobster’s feelings, one needs to avoid getting splashed. Even worse – they often squeal! (although this is just rapidly expanding air leaving the shell). Once cooked, the lobster can be prepared in a variety of ways (video – one way to prepare a lobster), but one of the most popular is ‘Lobster Thermidor’ (recipe for lobster thermidor).
Shellfish – Taxonomy
Many marine creatures, from a wide range of animal groups, are called collectively ‘shellfish’. Most bivalves are considered ‘fair game’, and so are gastropod snails such as winkles, whelks and abalone. Cephalopods (squid, octopus and cuttlefish) are also popular, while sea-squirts (tunicates), sea-cucumbers and sea-urchins (echinoderms) and barnacles (cirripedes) are less so. Decapod Crustacea (shrimps, prawns, crabs and lobsters) are highly prized everywhere.
Shellfish – Fruits de Mer
While it might take courage to attack a plate-full of weird creatures (half of them still alive), it is a very interesting experience for any would-be marine biologist – and for fully-fledged ones too for that matter. Many creatures, only read about in books before, will be there on the plate!
Reference: Personal experience of cooking and eating shellfish in France!
Other articles by John Blatchford
