Abstract
There are two types of shellfish — crustaceans of which there are seven and molluscs of which there are three in general use. All are highly perishable and require careful storage and handling. Apart from prawns and shrimps and sometimes crabs, shellfish are purchased raw.
This is a preview of subscription content, log in via an institution to check access.
Preview
Unable to display preview. Download preview PDF.
Copyright information
© 1989 H. L. Cracknell and G. Nobis
About this chapter
Cite this chapter
Cracknell, H.L., Nobis, G. (1989). Shellfish Dishes. In: The New Catering Repertoire. Palgrave, London. https://doi.org/10.1007/978-1-349-20391-8_6
Download citation
DOI: https://doi.org/10.1007/978-1-349-20391-8_6
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-43484-0
Online ISBN: 978-1-349-20391-8
eBook Packages: Palgrave Business & Management CollectionBusiness and Management (R0)