Choosing the Best Seafood for Your Restaurant
As many foodservice professionals know, purchasing, preparing, and serving seafood can be a bit nerve-wracking. So, in honor of October being National Seafood Month, we’ve decided to school you on choosing the best seafood to prepare in your restaurant! Whether you purchase frozen fish in bulk from a large supplier, or you visit the docks to buy from a local fisherman, we'll tell you what to look out for!
Purchasing Fresh, Unfrozen Seafood
Since we reside in a country that’s recognized as a global leader in responsibly managed fisheries, agriculture, and sustainable food, purchasing fresh seafood from local markets has gained popularity. Plus, the eat local food movement has made society aware of how much better the taste of local food is. Offering seafood on your menu that’s sourced from nearby cities, counties, and states can also oftentimes justify a higher entree cost – because consumers, now more than ever, are willing to pay more for local, sustainable ingredients. If you're purchasing fresh, unfrozen seafood, consider the characteristics, pros, and cons we’ve listed below.
Characteristics of Fresh Seafood
- Fish should have a seawater or cucumber smell; not sour, fishy, or ammonia-like smell
- Eyes should be clear and slightly bulged
- Fish should have firm, unmarred flesh
- Exposed flesh should have no traces of browning
- Fish’s body should spring back when pressed with your finger
- Natural markings and colors of fish species should not be faded
- Scales should adhere closely to the skin
Pros of Fresh Seafood
- Fresh seafood advertises to customers better than frozen
- Time-consuming task of unthawing is eliminated
- Restaurant owners have a choice between multiple species depending on the fisherman’s catch
- Opportunity to save money by purchasing bycatch, unintentionally caught fish
- Ability to market your business as being devoted to sustainability
Cons of Fresh Seafood
- Availability of seafood is unpredictable due to bad weather, shifting ocean temperatures, and small catches
- Must be prepared within two days
- Requires frequent trips to the local market
- Risk purchasing from a source that doesn’t practice sustainable fishing
- Lack of refrigeration during transport if located far from a coastal town
Purchasing Frozen Seafood
Unlike you may think, frozen seafood can be just as flavorful and fresh as seafood purchased from a local market – but you have to do your research first and make sure you’re buying high-quality fish. Thanks to technological advances in the foodservice industry, fish can be caught, flash frozen, and shipped overnight (with a high cost, of course). In fact, frozen food is the ideal choice for restaurants not located within close proximity to the coasts or other large bodies of water. If you're purchasing frozen seafood, consider the characteristics, pros, and cons we’ve listed below.
Characteristics of Frozen Seafood
- Fish should be completely frozen solid
- Package should not be torn, opened, or crushed on the edges
- Seafood should not be positioned above the frost line or at the top of the freezer case
- Fish should be free of frost and ice crystals
- Fish should not have any white, dehydrated areas
- Fish should be wrapped in a moisture- and vapor-proof material
- Fish should have very little or no odor at all
Pros of Frozen Seafood
- Can be unthawed and prepared at any time
- Restaurant owners can stock up on a bulk supply of frozen fish without it going bad
- Less frequent purchases and trips to the supplier are required
- Fish is typically frozen and preserved at its peak for the best flavor
- Purchasing frozen is less intimidating than going to a fresh market
Cons of Frozen Seafood
- Fish can spoil if it thaws out during transport and is left at warm temperatures
- Risk of freezer burn
- Risk of purchasing from other countries that aren’t required to follow the same FDA standards as the U.S.
- Unthawing can take hours if done properly
- Frozen fish is not guaranteed to be local and is not as marketable as fresh seafood
When it comes to choosing the best seafood to prepare in your restaurant, it really all comes down to availability, customer demand, and your personal preference. If your diners are looking for fresh catch, then that’s what’s going to sell best, and that’s what should be provided to them. However, if your geographical location permits you from visiting a local market, then be sure to do all the research on where your frozen seafood is coming from. You may also want to stock up on our seafood preparation supplies while you’re here!
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How to Host a Seafood Boil at a Brewery
If you own a brewery or brewpub, hosting a seafood boil is a great way to bring your local community together while also increasing sales at your business. One of the best additions to any seafood boil is delicious, ice cold beer, so hosting an event like this will draw in new customers and give them a chance to try out some of your signature brews. The ingredients and preparation methods for different types of seafood boils vary by region, but the delicious results are always the same. Keep reading to learn more about preparing for and hosting a successful seafood boil party at your brewery. What is a Seafood Boil? Generally speaking, a seafood boil refers to a social event or gathering that centers around the preparation and consumption of shellfish. The contents and cooking styles of seafood boils vary by region, along with the side dishes and drinks served. Seafood boil parties are often sponsored by community organizations or seafood restaurants, making them the perfect opportunity to socialize with friends while enjoying delicious food. However, a brewery is also an ideal place to hold a boil, especially if you plan on cooking with or serving beer at your event. In terms of ingredients, seafood boils include shellfish like whole crabs, crab legs, lobster, clams, mussels, shrimp, and crawfish. These ingredients will vary based upon the area of the country where the boil is held and which seafood is in season. You may also want to include vegetables like onions, celery, potatoes, and corn, and spices like bay leaves, garlic, salt, pepper, chilies, and thyme. Some seafood boils even include andouille sausage for an extra burst of flavor. What Are the Different Kinds of Seafood Boils? The preparation style and ingredients in seafood boils vary by what's available and prevalent in specific regions of the country and that area's unique culinary history. Keep reading to learn more about different seafood boil party menus. Cajun and Louisiana Seafood Boils Cajun and Louisiana-style seafood boils are synonymous and typically only feature one type of seafood -- usually shrimp, crab, or crawfish. If you decide to hold this kind of seafood boil party, you might also want to add andouille sausage and Cajun seasonings, like cumin, coriander, and paprika. You can also purchase pre-mixed Cajun seasoning mixes. Historically, this style of seafood boil has been held in the French Quarter area of New Orleans since at least the 1950s. Georgia and South Carolina Lowcountry Seafood Boils Lowcountry seafood boils usually feature a variety of different seafood and are generally less spicy than their Cajun cousins. The finished product is often called Frogmore Stew, which refers to a town in the fishing community of St. Helena Island in South Carolina. Seafood boil parties in this area have been held since the 1960s and showcase the region's rich melting pot of French, Spanish, African, and Caribbean flavors. If you're holding this style of seafood boil, you might also consider adding ham, another traditional ingredient in Lowcountry boils. Chesapeake and Mid-Atlantic Crab Boils Seafood boils in the mid-Atlantic region are largely centered around crabs, which are plentiful in the Chesapeake Bay and nearby Atlantic Ocean. The crabs at a crab boil party are typically steamed or boiled in spiced water or beer. Afterwards, the crabs are seasoned with seafood spice mixes like Old Bay or J.O., both of which complement and showcase the flavor of the crab. Guests will then crack, pick, and eat the crab meat by hand alongside dipping sauces and sides like corn and cole slaw. New England Seafood Boils When holding a New England seafood boil, you'll want to have plenty of clams and lobster on hand. Most locals also add potatoes, corn, and mild sausage to the mix, and seasoning is minimal. New England seafood boils are the perfect choice for breweries, because the most common boiling liquid is beer. How Can You Market and Spread Awareness for Your Seafood Boil? Effectively marketing your seafood boil is crucial to its success. We spoke with Anthony at Old Ox Brewery in Ashburn, VA, who held a seafood boil to benefit autism awareness in collaboration with Ford's Fish Shack, a local restaurant that provided seafood for the event. He offered the following pro tips on how they successfully marketed their boil: "Some of our channels included listing the event early on our website (at least 30 days prior to the event), email marketing, having the staff talk to patrons about it, having table toppers and posters advertising it, and reaching out to every possible local news outlet we could... I believe we ended up getting listed on around 10 websites (between calendars and actual news coverage like the Loudoun Times-Mirror)." "Ford's Fish Shack and Autism Speaks helped as well. Lastly, and probably most importantly, we promoted through Facebook and Facebook ads. We were posting pictures on our main Old Ox page and on the event page itself... Every time someone likes a picture that we post, the reach for that post increases substantially, so we posted a lot and it worked extremely well for this event. We use Facebook and social media heavily to promote all of our events, big or small." Can You Hold a Seafood Boil if Your Brewery Doesn't Serve Food? While many breweries also have kitchens that serve a variety of delicious foods, some are solely focused on their beer. If your brewery doesn't serve food, you can hire a catering company and bring them on site to prepare your seafood boil. Be sure to obtain any necessary special event licenses beforehand, as you don't want to be held liable if guests are injured, become sick, or choose to drink and drive. Why Use Beer to Boil Your Seafood? While some people use water as their primary boiling liquid, beer is an excellent choice for cooking at a seafood boil. The natural sugars and maltiness inherent in beer will add a rich depth of flavor to your food. Beer also helps tenderize meats and seafood. You'll probably want to use a mild ale or lager, as these brews will add flavor without interfering or clashing with the flavor of the food. We also spoke with Fort Collins Brewery in Fort Collins, CO. They had the following to say about using beer as your primary boiling liquid: "We paired [our seafood boil] with Major Tom's Pomegranate Wheat. We also boiled the shrimp using that beer. We did this because that particular beer pairs very well with seafood dishes. The sweetness and tartness helps bring out the savory flavors of the boil." Which Beers Should You Serve to Complement Your Seafood? The style of beer you serve at your seafood or crab boil party depends largely upon the type of shellfish you'll be serving. For recommended pairings, check out our list below: Clams - German pilsners like Victory Brewing Company's Prima Pils Crabs - Farmhouse saisons like Brewery Ommegang's Hennepin Crawfish - American pale ales like Lagunitas Brewing Company's A Little Sumpin' Sumpin' Ale Lobster - Hefeweizens like Sierra Nevada's Kellerweis Mussels - A Berliner weiss like Firestone Walker Brewing Company's Bretta Rose Oysters - English stouts like Magic Hat Brewing Company's Heart of Darkness Shrimp - Doppelbocks like Brauerei Ayinger's Celebrator If you're interested in pairing your beer with other ingredients in the boil, here are a few suggestions. Corn - Lagers like Guinness's Harp Lager Potatoes - Amber ales like Tröegs Brewing Company's Nugget Nectar Sausage - A märzen like Spaten-Franziskaner-Bräu's Oktoberfestbier Ur-Märzen Should You Brew A Unique Batch of Beer for Your Seafood Boil? If you'd like to provide a more personal touch at your seafood boil (and expose more patrons to what your brewery has to offer), you can brew a unique batch of beer specifically for the event. Old Ox did this for their boil, and it was a huge hit. Here's what they had to say about this signature brew: "We brewed a hybrid-style beer (blending an ale and lager together) and named it "Blue Lobstah." We collaborated with the team from Ford's Seafood Shack on this beer... We created several different varieties for them to try, and they loved the hybrid, so we named it and ran with it!" "Here was our description of the beer: 'Our special event beer is "Blue Lobstah!" This hybrid style blends the crisp, refreshing base of a golden lager with the subtle spice complexity of a farmhouse ale.'" What Equipment Do You Need to Host a Seafood Boil? The most important piece of equipment you'll need at your seafood boil party is an outdoor gas stove, in addition to a large stock pot and stock pot basket. You can also purchase a steamer kit, which will generally contain a stock pot, steamer basket, propane burner, and other accessories. You'll also want to have a large mesh scoop to ladle the seafood, meat, and vegetables out of the stock pot. If you're more of a traditionalist, you can substitute a net or wire mesh for the stock pot basket. What Else Will You Need on the Day of Your Seafood Boil? Weather permitting, the best place to hold your seafood boil is outside on your business's lawn, patio, or deck. Instead of spreading tablecloths, lay down several layers of newspaper or heavy weight brown paper. When your boil is ready, you can drain the extra water onto the ground and dump the food directly onto the tables. Be sure to provide plenty of napkins, paper towels, wet wipes, and wet towels for guests to clean their hands with during and after the boil. Similarly, you might want to have bowls handy for shells and corn cobs. If guests are eating crabs or other hard-to-pick seafood, you'll want to have crab mallets and knives nearby. When it comes to condiments, consider having cocktail sauce, drawn butter, hot sauce, and lemons at every table. You might also want to have crackers or bread available. When patrons finish their feast, all you'll have to do is ball up the paper with the shells and other trash inside and place it in a garbage can. When hosting an event like a seafood boil in your space, it's also important to keep event management supplies on hand, too. If your brewery or brewpub is looking for new ways to bring guests through your doors, hosting a seafood or crab boil party is a great place to start. Depending on what's plentiful in your area, you can choose between a variety of seafood boil styles and ingredients. Similarly, holding a boil gives your business the opportunity to showcase your best beers and pair them with different types of delicious shellfish. With these seafood boil party ideas in mind, grab your shellfish, steam pot, and beer and get boiling!
Types of Clams and Oysters
When choosing seafood for your restaurant, clams and oysters are widely recognized as marine life delicacies. With high praise from the most celebrated cooks, clams and oysters continue to leave their complex flavor profiles on the palates of the most adventurous eaters all around the world. We’ll introduce you to the different types of clams and oysters so you can choose the best bivalves for your menu’s recipes. Keep in mind to add a warning on your menu that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Shop All Clams and Oysters Use the following links to navigate and learn more about Clams and Oysters: Clams vs Oysters Types of Clams When Are Clams in Season? How to Clean and Store Clams How to Eat Clams Types of Oysters When Are Oysters in Season? How to Clean and Store Oysters How to Eat Oysters Printable Infographic Clams vs Oysters While they are both known as mollusks and bivalves, there are three major differences between clams and oysters. Distinct species: Oysters come from the Ostreidae family, while clams come from a variety of families, but we most commonly eat from the Mercenaria mercenaria family of clams. Overall look: While clams and oysters can both range around the same size depending on the type, the shells that make their home are visually different. Clams often have smooth, more rounded shells, while oysters have rocky, ridged shells and either smooth or pointy edges. Taste: While clams and oysters often have similar tasting notes, especially depending on where they’re harvested, oysters are known to have more complex profiles, often being described as creamy, fruity, and rarely enough, nutty. Clams are generally more true to the ocean, with notes of seaweed, brine, and pleasant minerality. Back to Top Types of Clams Clams come in various sizes, scaling from smallest to largest with Littleneck clams, Middleneck clams, Topneck clams, Cherrystone clams, and Quahog clams, otherwise known as Chowder clams. Different types of clams each have their own flavor profile and distinct texture, which makes them ideal for their own specific cooking applications. 1. Littleneck Clams Littleneck clams are named after the beautiful Little Neck Bay on Long Island and are the smallest and most tender type of clam. Littleneck Clams Size: 1" Littleneck Clams Taste: Mild ocean brininess and pleasantly sweet undertones Littleneck Clams Texture: Plump and juicy; the most tender of the clams Littleneck Clams Cooking Applications: Most commonly served raw on the half shell or steamed. 2. Middleneck Clams Middleneck clams are the minimum size New York State allows to be harvested and sold within its boundaries. Middleneck Clam Size: 1 1/4” Middleneck Clam Taste: Briny salinity yet small afternotes of subtle sweetness Middleneck Clam Texture: Rich, creamy, and firm Middleneck Clam Cooking Applications: Steamed over pasta for Spaghetti alle Vongole or in a Spanish seafood paella. 3. Topneck Clams Topneck clams are the most versatile with their cooking applications: tender enough to serve raw on the half shell, and hearty enough to withstand longer cooking applications, such as stewing. Topneck Clam Size: 1 1/2” – 2” Topneck Clam Taste: Bold, piquant salt overtones interwoven with notes of tangy earthiness Topneck Clam Texture: Springy, plump, and firm meat Topneck Clam Cooking Applications: Steamed over seaweed amongst other crustaceans in a New England clambake. 4. Cherrystone Clams Cherrystone clams are named after the picture-perfect Cherrystone Creek in Virginia, and they are sometimes recognized as a smaller version of Topneck clams. Cherrystone Clams Size: 2” – 3” Cherrystone Clams Taste: Lingering salty notes with a smooth, clean finish Cherrystone Clams Texture: Pleasantly firm and chewy meat Cherrystone Clams Cooking Applications: Stuffed and broiled for the classic Clams Casino or chopped and stewed into a clam chowder. 5. Quahogs Otherwise known as Chowder Clams, Quahogs are the biggest clams and therefore have the toughest meat, making them perfect for stewing in clam chowders. Quahog Size: 4”+ Quahog Taste: Perfectly briny and salty flavor Quahog Texture: Tough and chewy meat that’s ideal for longer cooking applications Quahog Cooking Applications: Creating stuffed quahogs with a mix of stuffing, green and red bell peppers, onions, red pepper flakes, and sometimes linguica (traditional Portuguese sausage). Not ideal for being served raw or steamed. Back to Top When Are Clams in Season? While clams are available all year round, it is recommended to only eat them during the “R” months (September-April) as shellfish can absorb toxins that are spread by “red tides”. Red tides come about in the summer months and are caused by algae, which produces toxins that make it dangerous to eat shellfish and kill fish entirely. When the algae blooms, it turns the water red, creates toxins in the water, and can even make the surrounding air harmful to breathe. How to Clean and Store Clams Serving seafood safely is of the utmost importance in any type of restaurant, and cleaning and storing clams plays a huge part in maintaining that safety. How to Clean Clams Clams live in the intertidal zone of the ocean and burrow themselves up to 11 inches down into the sand and mud. Because of this, following the below cleaning and storing steps is critically important to keep the clams debris-free for your menu's dishes. Clean right before serving. Let the clams soak in fresh water for 10-20 minutes. This will flush out any sand or water that is in their shell. After soaking the clams, you must cook or serve them immediately. Do not let them sit in the freshwater for an extended period of time or they will become spoiled. As per ServSafe guidelines, remember to keep the tag on file for 90 days. This is a mandate from the Federal and State program to reduce the risk of shellfish illnesses. Keeping these tags on file helps trace the source of shellfish in case of an outbreak or illness. How to Store Clams Because clams are used to the intertidal zone where the ocean meets the sand during high and low tides, mimicking a somewhat similar, but cleaner and safer, habitat for the clams is crucial to keep them alive before being served. In a refrigerator, line a damp towel along a rimmed baking sheet. Place the clams in a single layer along the towel, and place another damp towel on top of the clams. You can also place them on a bed of ice, but be cautious of this method as clams have a higher mortality rate when iced and re-iced. Clams are easiest to open after they have been cooling in the refrigerator for a few hours. The cold relaxes the muscles that usually keep the shell tightly clamped down. If a clam is already open before you try to open it, tap the clam to see if it closes. If the clam does not close when you tap it, discard the clam. Back to Top How to Eat Clams Perfectly opening, cooking, and eating a clam for the first time can seem intimidating. We've broken down how to accomplish all of these like a professional, so you can be confident in the kitchen or the dinner table. Opening Clams Opening a clam is quite simple with the right knife and shucking gloves. Hold the clam in your left hand so the clam's valve is facing away from your hand. Place the knife's blade in between the top and the center along the valve, and use the fingers of your left hand to pull the blade down until you feel and hear the blade sever the clam's muscle. Pull the knife back out until just the tip of the knife remains in the clam and angle the blade upwards until it reaches the top of the shell. Run the knife's tip along the rest of the valve until you sever the second muscle of the clam. With the top shell pinched between your knife and thumb, lift and rotate the shell to tear away the hinge. In one sweeping motion, run your knife carefully underneath the clam's meat to loosen it, as well as where the meat is attached at the back hinge. The meat should be completely detached and still sitting in its shell and liquid. Eating Clams Being served clams can be a bit daunting if you don't know how to go about eating them. It's easy to look like an experienced clam eater, even if you've never eaten the bivalve before. Before eating it, place any sort of lemon juice, cocktail sauce, or pasta sauce on the meat. Because the meat is already detached from the shell, you can simply slide the meat right into your mouth, or you can use a small seafood fork to pierce it and bring it your mouth. Chew the clam once or twice so you can appreciate its flavor. Serving Clams Based on Texture Clams should be cooked according to their size. Smaller clams are more tender, requiring less cooking time, or none at all. Larger clams have tougher meat, requiring longer cooking time and slower cooking applications. Use smaller, tender clams for serving raw on the half shell, steaming, grilling, or broiling. Choose larger, tougher clams for roasting, stuffing, frying, or stewing. Back to Top Types of Oysters Oysters grow all around the globe on rocks and piers in the saltiest of waters. This creates different types of oysters, and the most common are Olympia Oysters, Kumamoto Oysters, European Flats (or Belon Oysters), Sydney Rock Oysters, Pacific Oysters, and Atlantic Oysters. Oysters have a different taste and shape depending on where they’re harvested due to their merroir (the environmental factors that affect seafood). Think of it like a wine’s terroir: when grapes are grown in Northern California, they will taste differently than the grapes that are grown in Southern Italy. This same concept is exactly how oysters differ from each other. Another factor to take note of is an oyster’s salinity. Oysters grow when there is increased salinity in the water, and their salinity is measured in grams per liter of water or parts per thousand (ppt.). 1. Olympia Oysters Originally native to the West Coast, Olympia oysters are named after Olympia, Washington and were hugely popular during the California Gold Rush. Because they are so small, Olympia oysters are a fragile variety of oyster and are therefore protected and cultivated for markets and restaurants. In fact, 95% of the oysters we eat today are cultivated. Olympia Oyster Taste: Mildly sweet and coppery notes upfront with a crisp finish Olympia Oyster Shell Design: Usually the size of a coin, can range from a purple hue to one that’s brown and yellow, and has definitive ridges creeping up towards the top Olympia Oyster Growing Region: America’s Pacific Northwest 2. Kumamoto Oysters Kumamoto oysters usually take around three years to grow, but their small size packs a punch in taste. Their name alone can attract the eyes of your customers, but labeling on your menu specifically where they come from can seal the sale. Kumamoto Oysters Taste: Sweet, slightly melon-y, and creamy meat Kumamoto Oysters Shell Design: Green and black hue with a bowl-shaped cup and defined, pointy edges Kumamoto Oysters Growing Region: Japan, Southern China, and America’s West Coast 3. European Flats (or Belon Oysters) Although European Flat oysters are sometimes known as "Belon Oysters", it is not always correct to do so. Belon oysters are a type of European Flat, growing exclusively in the Brittany region of France. European Flats grow on the coastal regions of Europe, stretching all the way down to the coasts of Morocco. European Flat Oyster Taste: Bold, salty brininess with a complementing minerality and slight crunch European Flat Oyster Shell Design: Seaweed and gray color with a flat, saucer-like cup European Flat Oyster Growing Region: Coastal regions in Europe and Morocco; Authentic Belon oysters are grown exclusively on the coast of Brittany, France 4. Sydney Rock Oysters Also known as “Auckland Oysters” and “New Zealand Oysters”, Sydney Rock oysters grow in the Oceania region and can have a life span of up to 10 years. Although its most recognized namesake comes from Sydney, these oysters do not actually grow in the Sydney Harbor. Sydney Rock Oyster Taste: Mildly sweet with metallic undertones Sydney Rock Oyster Shell Design: Thick and smooth with tight waves along the curve of its shell Sydney Rock Oyster Growing Region: New Zealand and Australia 5. Pacific Oysters Pacific oysters are the most sought-after and cultivated oyster. Originally native to the coast of Asia, Pacific oysters were brought to the US after the Olympia oyster suffered from over-harvesting. Pacific oysters made up the loss quickly, only taking around two years to reach a favorable size for patrons. Pacific Oyster Taste: Sweet taste with a delicate, rich creaminess and buttery softness Pacific Oyster Shell Design: Beautiful blue-gray hue, fluted edges, and a round, deep cut shell Pacific Oyster Growing Region: Pacific Coasts of Asia and America, as well as Australia and New Zealand 6. Atlantic Oysters Otherwise known as "Eastern Oysters", 85% of Atlantic oysters are harvested in the US alone. Due to this high percentage, they're also commonly known as "The American Oyster", and some states even use the Atlantic oyster as their state's shellfish or state shell! Eastern Oyster Taste: Salty and briny with a chewy meat Eastern Oyster Shell Design: Distinguishable paisley / pear outline Eastern Oyster Growing Region: America’s East Coast and Gulf of Mexico Pacific Oysters vs. Atlantic Oysters In the US, there is a lot of debate from coast to coast on who has the best oysters. In reality, the oysters are beautifully different, each bringing their own unique shape and taste that keeps our taste buds on their toes. Pacific oysters are sweeter and plumper, with a round, deep cut shell that has beautiful fluted edges. Atlantic oysters are more salty and briny with a chewier meat. Their shells are generally narrower with a distinguishable paisley shaped outline. Back to Top When Are Oysters in Season? Oysters can be found on a restaurant's menu all year round, as most oysters are now farmed in temperature-monitored and toxin-free waters, rather than harvested in wild waters where algae can bloom. How to Clean and Store Oysters Handling oysters properly and carefully as soon as they arrive to your kitchen is imperative to keeping the oysters alive. Oysters should be alive until they're served to keep them as fresh as possible. How to Clean Oysters Because oysters are found in muddy underwater conditions, they will have quite a bit of debris ingrained in their shells. The below steps will make sure you're only serving clean oysters to your customers. Place oysters in a colander in a sink with running water. If you have crushed ice, place a mound of it on top of the oysters. This will keep them cold and the ice will brush away dirt. After cleaning, scrub off any leftover mud or debris with a brush. Serve or prepare the oysters immediately after cleaning and soaking. Do not soak them in freshwater for too long or they will go bad. How to Store Oysters Unsure what to do with the arrival of your oyster shipment? Follow these steps to make sure you're handling the oysters correctly in order to keep them alive, as well as maintaining ServSafe guidelines. In a refrigerator, line a damp towel along a rimmed baking sheet. Place the oysters in a single layer along the towel, cup side down, and place another damp towel on top. The refrigeration method maximizes the shelf life of the oysters. You can also put the oysters on ice in the cooler they were shipped in. As per ServSafe guidelines, remember to keep the tag on file for 90 days. This tag is required by Federal and State laws in order to keep track of shellfish in case an outbreak or illness occurs in the US. Oysters are easiest to open after they have been cooling for a few hours because the cold relaxes the muscles that usually keep the oyster’s shell tightly clamped down. If an oyster is already open before you try to open it, discard the oyster. Back to Top How to Eat Oysters As such a delicate and complex bivalve, opening and serving oysters can be confusing for first-timers. Below we have laid out exactly how to go about opening and serving your oysters, so you can offer your guests the perfect oyster experience. Opening Oysters Shucking an oyster can be a tricky feat, but with the proper shucking knife, glove, and a little bit of practice, you'll be able to expertly shuck dozens of oysters during service. With a shucking knife and glove, place your oyster on one half of a clean towel and fold the other half to almost completely cover the oyster, leaving the hinge exposed. Insert the tip of the oyster knife into the hinge of the oyster. With gentle pressure, wiggle the knife into the shell and bring the knife towards yourself, keeping the knife along the top of the shell, unhinging the oyster's shell and abductor muscles. Once the top shell is unhinged, scrape the meat that's attached to the inside of top shell back into the bottom shell where the rest of the oyster's meat sits. Discard the top shell to the side. In one swooping motion, run your knife along the bottom part of the shell under the oyster's meat to detach it, then flip the oyster so the smooth part of the meat comes up to the top. Place on a bed of ice with other shucked oysters and serve. Serving Oysters With such a complex flavor profile, oysters have so many different ways to enhance their taste, whether that's through food or beverage pairings, cooking preparations, or no heat applications at all. Oysters are typically served raw on the half shell over a bed of ice and accompanied with a form of acid because it reduces the brininess. Oysters are usually paired with lemon wedges, or with a simple but complex mixture of red wine vinegar, shallots, and black pepper, otherwise known as a mignonette. Raw oysters also pair well with pomegranates, passion fruit, cucumber, and watermelon because they contrast an oyster's brackish flavor. Oysters are almost limitless with their gastronomical capabilities. Baking, smoking, broiling, frying, or stewing are all acceptable cooking applications. Famous recipes that put oysters as the star of the show include New Orleans-style po'boys, oysters Rockefeller, and oysters DuPont. Food pairings for oysters include caviar, mushrooms, fruits, and most types of fats like oils or hard cheeses work well with oysters because they cut the oyster's salinity. Serve your oysters with a wine pairing of Chablis or Champagne so the wine's brightness complements the oyster's brininess, or pick a Sancerre or Muscadet to match the oyster's minerality, crispness, and slight fruitiness. For a more casual fair, oysters pair well with heavy stouts because the drink’s rich texture and chocolatey notes complement the oyster’s brininess. Back to Top With the help of this article, you will be able to know the different type of clams and oysters, their seasonality, how to clean and store them, and the many different ways to cook with them, or even shuck and serve them raw. A word of advice on these bivalves: clams and oysters live and thrive best through sustainable fisheries. Buying from suppliers that treat their mollusks’ habitat as a delicate ecosystem have the most premium tasting and freshest clams and oysters available. With so many kinds of each bivalve, responsibly adding these sea life delicacies to your menu is just as important as using them to make your next signature menu item. And rest assured, using clams and oysters will help you set your restaurant apart from your competition. Printable Version Back to Top
How to Cook Fish: The Best Cooking Methods for Every Type
Fish is an excellent protein to serve because there are many ways that you can cook it, but not all methods of cooking will work for every type of fish. For example, some types of fish are too thick to cook under a broiler, and some types of fish are too delicate to deep fry. Here, we'll break down different things to consider when deciding how to cook a fish, and we'll show you the ideal types of fish to use for each cooking method. What to Consider When Choosing a Cooking Method There are several factors that affect how different types of fish cook. Here are some things to consider when deciding how to prepare your fish: The thickness of the fish. One of the main things to consider is the size of the cut of fish. For example, it's not a good idea to cook steaks of swordfish under a broiler. The natural flavor of the fish. Some types of seafood have a light flavor and others have a strong fishy flavor. Make sure to cook your fish in a way that doesn't overwhelm the flavor. The level of fat in the meat. Leaner types of seafood dry out more easily, which makes them better suited for wet cooking methods like steaming and poaching. Fatty fish like tuna and salmon, on the other hand, are ideal for grilling and roasting. Whether the skin is on or off. The skin can affect how your fish cooks. For example, leaving the skin on can keep delicate fish from falling apart while cooking. If you have a whole fish, fillets, or steaks. The size and butchering of your fish can affect the best cooking method. General Tips for Cooking Fish When cooking fish, there are a couple general tips and trends that you can follow. This makes it easier to decide which cooking method is best, so you serve the best product to your customers. For example, dry cooking methods like roasting, grilling, and baking are better for thicker cuts of fish, as well as oily fish. This is because there is less of a chance that the fish will dry out during cooking. On the other hand, wet cooking methods like poaching, steaming, and baking en papillote are ideal options for thin fillets and delicate seafood. These cooking methods are forgiving, and there's less of a chance that the fish dries out. Best Cooking Methods for Fish Baking is one of the safest ways to cook fish, but thicker and oilier fish is ideal because it is less likely to dry out during cooking. Artic char Sablefish Halibut Clams Baking en papillote refers to cooking the fish in parchment paper. This creates a seal that prevents the fish from drying out, which is why it's an excellent option for delicate types of seafood. Pollack Tilapia Haddock Cod This cooking method is good for sturdy fish that can handle the high heat without burning. Broiling is also an ideal cooking method when adding a glaze or marinade to your fish. Black cod Salmon Pan frying is a good choice for delicate and flaky fish. This cooking method creates a crispy crust, which is an excellent contrast to the flaky and tender center of the fish. Sole Flounder Salmon Arctic char Halibut Scallops Shrimp The best type of fish for deep frying are ones with a neutral flavor. Typically, any type of fish with white meat will fry well. Other types don't fry as well due to oiliness. Tilapia Cod Hake Halibut Catfish Pollock Shrimp Oysters If you're grilling a fillet or steak of fish, you want to choose a fish that won't dry out easily. In addition to these types of fish, you can also grill some fish whole or in aluminum foil to prevent them from breaking apart or drying out. Salmon Tuna Swordfish Halibut Oysters Poaching is excellent for light fish, as it prevents the fish from drying out, and it helps to enhance the delicate flavor. Tilapia Cod Sole Haddock Snapper Halibut Mussels Steaming is a traditional cooking method for many types of shellfish, but it's also a healthy way to cook other types of fish. Clams Mussels Oysters Crawfish Shrimp There are many ways that you can prepare fish, but certain cooking methods can bring out the full flavor of fish. In addition to matching the best cooking style with the right fish, knowing the characteristics of your fish and how that will affect how it cooks can help ensure that you serve the best possible dish to your customers.