Doesn't Shellfish Have a Ton of Cholesterol?
Not Much Fat, Though
What Makes a Fish a Shellfish?
- Univalves—a single shell and a single muscle; includes abalone and snail
- Bivalves—two shells hinged together by a strong muscle; includes clam, scallop, mussel, and oyster
- Cephalopods—tentacles attached to the head and an ink sac; includes octopus and squid
- Nasal congestion
- Shortness of breath
- Upset stomach
- Swelling around mouth
- Throat closing
What About Mercury?
Guidelines for Cooking Shellfish
- Fish—Cut through the side of the fish and open it up to expose the flesh. The inside should be opaque and separate easily.
- Shrimp and lobster—When cooked, the flesh should be pearly-opaque.
- Scallops—The flesh should look milky white/opaque and firm.
- Clams, mussels, oysters—When the shells open, they are done. Throw out any ones that do not open.
size (84g/3 oz)
or 14 sm
Academy of Nutrition and Dietetics http://www.eatright.org
Food Safety http://www.foodsafety.gov
Dietitians of Canada http://www.dietitians.ca
Health Canada http://www.hc-sc.gc.ca
Dong F. The nutritional value of shellfish. Washington Sea Grant website. Available at: http://wsg.washington.edu/communications/online/shellfishnutrition%5F09.pdf. Updated 2009. Accessed October 17, 2013.
Fresh and frozen seafood: selecting and serving it safely. US Food and Drug Administration website. Available at: http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm077331.htm#preparing. Updated September 30, 2013. Accessed October 17, 2013.
Mercury levels in commercial fish and shellfish. US Food and Drug Administration website. Available at: http://www.fda.gov/food/foodborneillnesscontaminants/metals/ucm115644.htm.
Safe minimum cooking temperatures. FoodSafety.gov website. Available at: http://www.foodsafety.gov/keep/charts/mintemp.html. Accessed October 17, 2013.
Seafood nutrition facts. US Food and Drug Administration website. Available at: http://www.fda.gov/downloads/Food/IngredientsPackagingLabeling/LabelingNutrition/UCM169242.pdf. Updated January 1, 2008. Accessed October 17, 2013.
- Reviewer: Michael Woods, MD
- Review Date: 10/2013 -
- Update Date: 10/14/2013 -