Choosing and buying fresh shellfish
Choosing fresh crab
Use live crab as it is easier to clean and pick and it gives a larger yield of meat. Check that claws and legs are attached. Crab should feel heavy in relation to its size.
Choosing fresh crayfish
Crustaceans are highly perishable because of enzymes in the digestive gland (tomalley) and should be purchased alive. They should have a clean, fresh scent and no ammonia odour. This indicates deterioration.
Choosing fresh oysters
Select only live oysters with shells firmly closed. A specially designed oyster knife should be used to open the oysters and only at the last minute before serving.