Squid are fast moving carnivores, propelling themselves by squirting a jet of water. When threatened, they’ll also squirt an inky liquid. It contained in a special sack and can be used to add a rich brown colour to sauces and pasta.
Discard any mussels the shells of which are open before cooking or closed after cooking.
When filleting plaice, start on the white side, remove fillet, turn over and then the dark side will be easier to remove.
To ensure fish is fresh, look for shiny eyes and body and slippery outer skin.
Mussels should open when they’re cooked. So toss out the odd one that doesn’t.
Always place your crab in cold water when cooking it; this will keep the legs attached to the body to make a perfect presentation
Οpen a crab/lobster claw
To open a crab or lobster claw; use an old pair of scissors to cut along the ridge of the claw.
Cooking your crab
Always cook your crab in well-salted water with aromatic garnish.
When your crab is cooked and cold, remove the” dead man’s fingers”, these are the gills and have a very bad taste; there are five on each side of the inner body.
Good oyster knife
Shop for a good oyster knife at a good kitchen supply store or at your local fish market. The features to look for are a thick, solid handle made of sturdy wood or plastic, a finger-guard (essential), and a short, thick blade. Strength and durability will be more important than sharpness or size.