What Is Shellfish?

Types, nutrition, benefits, dangers and more

It’s always a feast with shellfish on the table

As an island continent surrounded by oceans, it’s not surprising that seafood has always been an essential part of the Australian diet. Among the various seafood options, shellfish stands out for its unique taste and nutritional benefits.

But what is shellfish exactly?

Shellfish refers to a broad category of marine animals that possess a shell or exoskeleton. As seafood, shellfish are an excellent source of protein and vitamins and minerals, such as Vitamin B12, calcium, magnesium and zinc. They are classified into two groups: crustaceans and molluscs.

Types of shellfish

Crustaceans

Crustaceans are characterised by their hard exoskeleton. You’ve probably had these popular crustaceans for lunch or dinner:

• Shrimp – Shrimp are small, elongated crustaceans with a sweet, delicate flavour and a firm yet tender texture. They’re often used in salads, stir-fries and pasta dishes.

  
  This seafood paella isn’t complete without those delicate, tasty shrimp.

• Prawns – Closely related to shrimp, prawns are larger and have a slightly sweeter taste. They are commonly used in Asian cuisine and can be grilled, boiled or fried.

  
  Buy large, cooked prawns and other delicious seafood from Manettas, Australia’s trusted seafood marketplace, and proud supporter of sustainable fishing and shellfish farming.

• Crabs – Served on its own or as the key ingredient in a delectable seafood recipe, crab is usually prepared by boiling, steaming or grilling. If you’re having crabs for the first time, you’re in for a sweet and succulent treat.

  
  Go for female blue swimmer crabs, as they hold sweetness and flavour better compared to their male counterparts.

• Lobsters – With a hard, spiny exterior, lobsters are often prepared by boiling or steaming. You’ll often find them served with butter or a dipping sauce or as the star in all-time favourites like lobster bisque or lobster rolls.

  
  You only need a squeeze of lemon to enjoy this cooked eastern rock lobster.

Molluscs

Molluscs are characterised by their soft, unsegmented bodies. Here are some of the more popular types of molluscs:

• Oysters – Oysters are characterised by their hard, irregularly-shaped shells that house soft, briny flesh inside. They’re often eaten raw, and with such a unique flavour and texture, many believe oysters are an acquired taste.

  
  Creamy with a plump body and a clean finish—how do you like your (Sydney rock) oysters?

• Mussels – Anyone trying molluscs for the first time can appreciate the tender, slightly sweet meat of mussels. Often prepared by steaming or boiling, mussels are a popular seafood delicacy you can add in a variety of dishes, such as pasta, soups and stews.

  
  Black mussels from South Australia and Tasmania are simply the best.

• Scallops – Preparation is key in bringing out scallops’ favour potential. From sushi to pasta, these fan-shaped shells are a tender delight.

  
  No other way but the grill for lovers of these Hokkaido scallops from Japan. Oishi!

• Clams – Highly valued for their mild, slightly sweet flavour, clams can be eaten raw, steamed, sautéed or even deep-fried. Like most shellfish, clams are a versatile food item, although they can get a bit chewy when cooked.

  
  No other way but the grill for lovers of these Hokkaido scallops from Japan. Oishi!

Shellfish and their ecosystem services

Shellfish, such as oysters, clams and mussels, provide numerous ecosystem services and play a significant role in maintaining a healthy and balanced marine ecosystem. They act as natural filters, removing excess nutrients and suspended particles from the water. With this filter-feeding behaviour, they can help improve water quality and clarity, creating a healthier environment for everyone.

Moreover, shellfish serve as a food source for many marine species, including fish and birds. Their shells provide habitats and shelter for other small marine creatures, such as barnacles and algae, which help create a diverse and thriving ecosystem.

What are the health benefits of eating shellfish?

Shellfish are loaded with nutrients and therefore offer a load of health benefits depending on the type and preparation. Here are some of the health benefits you can expect from eating shellfish:

• High in protein, which is highly essential for building and repairing muscles and tissues.
• Low in fat, making them a good option for those watching their calorie intake.
• Rich in vitamins and minerals, including iron, zinc, selenium, copper and vitamin B12, shellfish are important for maintaining healthy bones, teeth and skin, and for supporting brain function and nerve health.
• A good source of Omega-3 fatty acids, which have been linked to a reduced risk of heart disease and stroke, and may also improve brain function and cognitive health.
• Contains antioxidants that can help boost the immune system and protect the body from oxidative stress and inflammation.

Shellfish allergy

Shellfish allergy is prevalent in many parts of the world and is, in fact, one of the 10 most common food allergies in Australia. It typically develops during adulthood and is usually a lifelong condition. Individuals with a family history of allergies are more likely to develop a shellfish allergy.

The most common types of shellfish that cause allergic reactions include shrimp, crab, lobster and crayfish. Oysters, clams, mussels and scallops can also cause an allergic reaction but this tends to be less common.

Symptoms of a shellfish allergy can range from mild to severe, and can develop within minutes to hours after consuming shellfish.

Guidelines for cooking and preparing shellfish

To ensure that the shellfish you’re buying is safe to eat, it’s important to follow some guidelines for cooking and preparation.

• Rinse the shellfish thoroughly in cold water before cooking to remove dirt, sand or debris.
• Store shellfish in the refrigerator or on ice until ready to cook.
• Cook shellfish thoroughly to kill residual bacteria. The cooking time will vary depending on the type and size of the shellfish. As a general rule, cook until the shellfish turns opaque and the flesh is firm.
• Discard any shellfish that doesn’t open when it’s being cooked, as it may be unsafe to eat.
• Use separate cutting boards, utensils and containers when handling shellfish to prevent cross-contamination with other foods.
• Wash your hands thoroughly with soap and water before and after handling shellfish.

Lastly, always choose a reputable source like Manettas Seafood Market for your shellfish needs, where you can trust that the seafood is daily-caught and ocean-fresh, sourced from dedicated Aussie fishmongers who prioritise quality, sustainability and proper handling practices to deliver the finest shellfish to your table.