Shellfish

Shellfish is a term used to describe species of salt water invertebrates with an exoskeleton, including mollusks, crustaceans and echinoderms. With this said, there are a few species of shellfish which can be found in fresh water, such as crayfish and land crabs. Contrary to the name, shellfish are not a type of fish. Instead, shellfish are more closely related to inspects and arachnids. Some examples of shellfish include clams, mussels, oysters, scallops, shrimp, prawns, lobster and crabs. While delicious, shellfish can invoke an allergic reaction in a large number of humans, making them one of the most common types of food allergens on the planet.

Key Nutrients

Shellfish provides a high amount of omega fatty acids, a positive source of triglycerides. High in vitamin and mineral content, it is also an excellent source of essential amino acids including Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan and Valine.

Health Benefits

Essential amino acids provide the necessary building blocks for protein growth and development. This tends to promote healthy tissues and reduces the risk of certain cancers.

Season

Shellfish can be found in most supermarkets or seafood stores year round.

Nutrition Information

Per 100 grams:

Calories (cKal): 71
Protein (grams): 13.61
Total Fat (grams): 1.01
Carbohydrates (grams): .05
Fiber (grams): 0

Buying and Storing

When buying shellfish, make sure the fish is still alive when purchased. When storing at home, make sure to cook all shellfish quickly (within 24 hours) to avoid poisoning through the consumption of dead or spoiled fish.

Best Way to Add to Diet

Shellfish can be added to the diet in a number of ways. Lobster is best served boiled and served with a bit of drawn butter and lemon. Additionally, try adding chopped lobster to a salad or serve in a lobster roll. Crab can also be served in a similar way. Other types of shellfish are best served chilled or raw, just make sure to include some lemon wedges and cocktail sauce.