Shellfish
Shellfish or shellfish is an outdated term for shellfish , a sub-tribe of mollusks . They have been a food item since the Paleolithic Age . Their bowls are found in so-called Køkkenmøddingern .
In the kitchen language , however, the term has survived. There are mainly edible mussels and water-living snails meant by occasionally to the echinoderms counting urchins and crustaceans such as lobsters or crabs . Cephalopods such as cuttlefish and squid are not counted among the shellfish in the kitchen language , although biologically they belong to the tribe of the shellfish.
There are a number of very traditional ways to cook shellfish. So are the New England Clam Bake for example, lobster , mussels , Sandklaff- and clams and crabs in a ground oven cooked directly on the beach.
See also
literature
- Bee Wilson : Consider the Fork: A History of How We Cook and Eat . Penguin Books, London 2013, ISBN 978-0-141-04908-3 .
- Fish and shellfish , Moewig, 1988, 160 pages, ISBN 978-3-811874-54-1
- Robert A. Wood, Joe Kraynak: Food Allergies for Dummies , John Wiley & Sons, Limited, 2008, 295 pages
- Claudia Thiel: The great triad food allergy guide: Everything about forms, symptoms and course. Recognize and avoid personal triggers. Allergen checklists: what's in there? , Trias, 2004, 199 pages, ISBN 978-3-830431-41-1
Web links
Individual evidence
- ^ Bee Wilson : Consider the Fork: A History of How We Cook and Eat . Penguin Books, London 2013, ISBN 978-0-141-04908-3 . P. 28.