SHELL­FISH

GQ (Australia) - - TASTE & TRAVEL -

A FRIDGEFUL OF AUS­TRALIAN FAVOURITES BECK­ONS – WITH A KNOWL­EDGE­ABLE MOUTH­FUL ON EACH TO START.

Scampi Found in cold, deep wa­ters off north-west Western Aus­tralia. The size of a prawn, they taste more like lob­ster or cray­fish. Scampi are frozen raw on catch­ing boats be­cause they ox­i­dise quickly when reach­ing the sur­face. Cook­ing method: Raw, seared, grilled, roasted.

Yab­bies Fresh­wa­ter cray­fish na­tive to New South Wales and Vic­to­ria and al­most ex­clu­sively farmed in ponds and dams. They’re short and stocky with a blue to green shell and large strong pin­cers. Red­claws are their Queensland and North­ern Ter­ri­tory cousins. Cook­ing method: Grilled, baked, pot-roasted.

Crab There are three main com­mer­cial crabs in Aus­tralia: mud crab, a dark green to beige crab with big pin­cers; blue swim­mer, a wide, bright-blue crab with thin pin­cers; and span­ner, one of the only crabs in the world that can walk back­wards and for­wards, with wrench-shaped pin­cers and a red shell. Cook­ing method: Mud – pot-roasted; blue swim­mer – barbecued, soups; span­ner – pot-roasted, poached.

Lob­ster Four types in Aus­tralia: East­ern, Western, Trop­i­cal and South­ern rock lob­ster. You don’t need to clean them and you don’t want to cook them for long. Keep it sim­ple. Cook­ing method: Barbecued, medal­lions, pot-roasted.

Bugs Mostly a fish­ery by­catch, Bal­main and More­ton Bay bugs are the most consumed in Aus­tralia. Flat, hard, brick-coloured shell and a pre­his­toric look; More­tons are longer and thin­ner. Cook­ing method: Poached, grilled, fried.

7.

AND THERE IT IS: A PRE­PARED MUD CRAB.

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