★★★★★ “I won't be getting my seafood at the grocery store anymore!" — Jacob W. of Chicago, Illinois” ★★★★★ “I won't be getting my seafood at the grocery store anymore!" — Jacob W. of Chicago, Illinois”
SHELLFISH COOKING GUIDES
|Shellfish||Method||Temp||Avg Time||Finish Temp|
|Scallops||Sear||Med-High||4-5 mins||125 - 130 °F|
|Shrimp||Sear||Med-High||3-4 mins||120 - 140 °F|
|Crab Legs||Oven||350 °F||5-9 mins||120 - 140 °F|
|Lobster||Grill||450 °F||9-10 mins||140 °F|
SHELLFISH NUTRITIONAL COMPARISONS
|Shrimp||72||17 grams||0.43 grams|
|Scallops||59||10 grams||0.82 grams|
|Crab||74||15 grams||0.92 grams|
|Lobster||64||14 grams||0.64 grams|
Note: The above shellfish nutrition comparison is based on 3-ounce serving sizes.
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How do you shell shellfish?
Hold the shell with the hinge against your palm. Insert a dull kitchen knife between the top and bottom shells. Slide the blade all around the shell - cutting through the hinge, and then open the shell.
How should shellfish be cooked?
USDA recommends shellfish be cooked to an internal temperature of 145°F. The method of cooking will depend on the type of shellfish you've ordered from us.
What minerals are in shellfish?
Shellfish are naturally low in fat, high in protein and typically are a good source minerals such as magnesium, copper, selenium.