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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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.
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.
Shellfish are naturally low in fat, high in protein and typically are a good source minerals such as magnesium, copper, selenium.