Category Archives: How to Select, Handle, Clean and Store Seafood

how to select, handle, clean and store seafood

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Scallops are marketed shucked, but you can open the ones that you harvest from approved water.

Insert knife blade between shells to part them.

Run blade inside one shell to cut muscle.

Break hinge open and discard top shell.

Insert knife under viscera and, by pinching viscera between knife and your thumb, push up so that viscera peels away from the white flesh. Discard viscera.

Run knife under muscle to free it from remaining shell. Rinse shucked scallops well under cold, running water.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

how to select, handle, clean and store seafood

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Method 1

The easiest way to open clams is to freeze them, then hold under cold, running water for about 45 seconds.

You can then easily insert the knife. Cut inside muscles and scrape meat free from top and bottom. This method also saves the clam liquid, which is still frozen around the clam.

Method 2

In back of clam near the hinge, find a black ligament. Follow to the front, where the ligament ends in a weak spot. Insert knife at this spot.

Inside are two muscles. Run knife around the shell to sever these.

Insert knife in front of shell and scrape meat free from top and bottom.

Method 3

Scrape edge of shell on a cement block or other rough surface to break away some shell and provide an opening for the knife.

Insert knife and cut muscles. Then go in front and cut meat free.

Serving

In all three methods, the clam is ready to cook or serve on the half-shell. Before eating or serving raw shellfish, see the safety discussion here.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor