All about shellfish

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Shellfish is a broad term for crustacean and mollusc seafood. Each group has its own varieties. Most shellfish is easy to cook, and bursting with flavour. They usually have segmented bodies and are often enclosed in a hard shell. The most sustainable varieties of shellfish are mussels, oysters and crab, and prawns.

Shellfish should smell fresh and sweet and of the sea (with no hint of ammonia). They should glisten with moisture and legs, heads, pincers and tails shouldn't be loose or detached from the body. Their flavour is best if they're bought and cooked very fresh. When buying mussels, colour is not indicative of quality – orange-fleshed mussels are female while whiter mussels are male.