Mollusks, abalone, mixed species, raw (USDA#15155)
Serving Size
3 oz ...
Mollusk - One of the two main classifications of shellfish, mollusks are invertebrates with soft bodies covered by a shell of one or more sections.
Mollusk : Animals of the phylum Mollusca characterized by soft invertebrate bodies, and typically covered by a hard outer shell.
mollusks deteriorate rapidly and if not cooked right away may lead to infections in the mollusk tissues
Make sure that the lake or river source of the mussels is not polluted and that the mussels are not diseased.
Mollusks are invertebrates with soft, tender bodies that are covered by a shell. Mollusks are classified as univalves, bivalves, and cephalopods. Univalves have a single shell. Abalone, sea urchins, and conch are examples of univalves.
A mollusk with creamy texture and subtle but distinctive flavor. True bay scallops and se scallops are the best. Bake in layers with sauce. If desired top with crumbs.
Scaloppini: ...
A large mollusk of the genus Haliotis, having a bowllike shell bearing a row of respiratory holes, the flesh of which is used for food and the shell for ornament and as a source of mother-of-pearl.
A type of mollusk, related to the sea snail, having a flat, oval shell. The flesh can be cooked and is similar in taste to a clam. The size of an abalone ranges from a few inches to nearly 12 inches.
Abate Fetel Pear ...
Abalone: A mollusk found along California, Mexico, and Japan coast. The edible part is the foot muscle. The meat is tough and must be tenderized before cooking.
Abats: Organ meat
Abbacchio: Young lamb used much like veal ...
Bivalve: A mollusk with two hinged shells. Examples are clams and oysters.
Blanch: To cook an item briefly in boiling water or hot fat before finishing or storing it.
Conch - A Mollusk Gastropod - "Strombus" - Abundant in US only off Florida Keys, where it is illegal to take. Most now comes from Caribbean islands such as Turks and Caicos, Trinidad, or Honduras.
Abalone - A mollusk that is popular ingredient in Chinese and Japanese dishes. In China it is featured in Cantonese cooking. Abalone is a member of the genus Haliotis, which means sea ear, referring to the flat shell.
A Mollusk Gastropod - "Buccinidae" - found in more temperate waters than conch, with a darker meat and stronger flavor, perhaps less "sweet". This is more properly known as "whelk".
Abalone - A mollusk, related to a sea snail, similar in flavor to a clam. It may be cooked by various methods and is best suited to very long or very short cooking times.
They are burrowing mollusks which are found just above the low tide mark, and can be harvested by hand by pouring salt or saltwater into their burrows. This causes them to pop up from the sand, as they confuse the salt with the rising tide.
The muscle of a sea mollusk which operates the opening and closing of the two shells
Scone
A type of Scottish quick bread similar to a biscuit ...
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A bivalve mollusk with worldwide distribution. There are salt and freshwater varieties. The thin shell means there is more meat compared to the same weight of clams or oysters. The yellow meat has a sweet and delicate flavor. Must ...
clam A saltwater bivalve mollusk in many varieties, generally divided
into hard-shell (see quahog), which are eaten raw or cooked, and
soft-shell, usually eaten cooked.
Clamart, a la (Fr.) Garnished with peas.
Sashimi - A Japanese dish of raw fish, shellfish, and mollusks served with soy sauce, wasabi, and pickled vegetables.
A clam is a type of bivalve mollusk, found in both fresh and salt water.
Cockles are the family Cardiidae of bivalve mollusks.
The rounded shells are symmetrical, heart-shaped and feature strongly pronounced ribs.
For the 1997 album by Ween, see The Mollusk. The mollusks or molluscs are the large and diverse phylum Mollusca, which includes a variety of familiar creatures well-known for their decorative shells or as seafood.
Mussels - edible mollusks found under seaweed clinging to the rocks by the seashore. Like other shellfish, mussels are subject to a condition called "red tide", which occurs in some spring seasons and renders the shellfish poisonous.
Cockle. A type of shellfish or mollusk. A popular snack from Thailand, dried cockles are spiced and canned. One should, however, be very cautious with raw cockles, as they have been linked to hepatitis, a virus that attacks the liver.
Keropok ...
Escargot: It is the common name for the land gastropod mollusk. The edible snails of France have a single shell that is tan and white, and 1 to 2 inches diameter. This is what you see for sale at the gourmet food market for some outrageous price.
tray culture - A tray culture involves the use of a permanent structure for mollusks to attach themselves to. Trays are set underwater in calm bays or estuaries to stimulate the growth of clams, oyster, and other shellfish.
Scallop - 1) A dish cooked in a thick sauce, such as "scalloped potatoes." 2) To form a decorative edging along the raised rim of pie dough or other food. 3) A mollusk with fan-shaped shells.
Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them. Other cultures used the shells of large mollusks (clams etc.) to boil foods in.
A recent article in the "Wall Street Journal" says that oyster sales have increased by 25 percent over the past five years. Much of the current demand for the mollusks is satisfied by the expanding cultivated oyster industry, ...
clams, scallops, and abalone (another kind of ocean snail), conch has a distinctive flavor and texture. Norman Van Aken, chef of Norman's restaurant, says, "It's like an exotic clam, but less salty, less sweet. And it's a very firm textured mollusk." ...
Recipe chapters include Soups, Stews and Mixed Seafood; Large Meaty Fish, Skate and Eels; Large Round Fish; Small Round Fish; Flat Fish; Crustaceans; Mollusks and Other Seafood; Stocks, Sauces and Basic Recipes.
 See also: Cooking, Water, Flavor, Sauce, Shellfish
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