Know your shell­fish

The Australian Women's Weekly - - Cooking Class -

BLUE SWIM­MER CRAB

Also called sand crab, blue swim­mers are har­vested from the wild. You’ll find them year-round, with peak sup­ply from Novem­ber to April. They are not sold live – buy them raw or al­ready cooked – and their av­er­age weight is 300g–400g, yield­ing around 100g of meat. The males’ shells are bright blue un­cooked; fe­males’ shells are mot­tled brown. Both turn bright or­ange when cooked.

LOB­STER

Also called rock lob­ster or cray­fish, world­wide there are around 45 species; the size de­pends on type. They’re wild-caught and at their best pur­chased live, as the flesh (mostly in the tail) de­te­ri­o­rates quickly. When cook­ing whole fresh lob­ster in boil­ing wa­ter it’s best to slightly un­der­cook, as the flesh will keep cook­ing once re­moved. For con­ve­nience, try frozen tails.

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