9 TYPES OF SHELLFISH

There are 2 categories of shellfish: crustaceans (crab & lobster etc:) & mollusks, (clams & mussels etc:) & cephalopods (squid & octopus etc:) Here are 9 types of shellfish everyone should know.

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SHRIMP

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CRAB

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LOBSTER

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MUSSELS

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CLAMS

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SCALLOPS

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OYSTERS

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SQUID

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OCTOPUS

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9 TYPES OF SHELLFISH

HEALTHYISH

There are 2 categories of shellfish: crustaceans (crab & lobster etc:) & mollusks, (clams & mussels etc:) & cephalopods (squid & octopus etc:) Here are 9 types of shellfish everyone should know.

SHRIMP

Scientific name: CarideaThey're easy to clean, beyond versatile & ready to devour in minutes. They're healthy as they're low fat & protein rich.

KEVIN TRIMMER/GETTY IMAGES

1

CRAB

Scientific name: BrachyuraOnce you get past their tough exteriors, you'll be rewarded with soft, tender meat. Its meatiest parts are usually the legs and claws.

CYNDI MONAGHAN/GETTY IMAGES

2

LOBSTER

Scientific name: NephropidaeFamous for its melt-in-your-mouth texture. Most of the succulent meat is in the tails, legs & claws.

TWITY1/GETTY IMAGES

3

MUSSELS

Scientific name: Mytilus edulisMussels are famously easy to prepare, since their shells open when they're fully cooked. Steam them in a flavorful broth or sauce & enjoy!

BLANCHI COSTELA

4

CLAMS

Scientific name: BivalviaClams are a lot like oysters in terms of texture, but have a uniquely sweet, rich flavor. They're often steamed or served raw.

OWEN FRANKEN/GETTY IMAGES

5

SCALLOPS

Scientific name: PectinidaeScallops are arguably the most tender & succulent of all the bivalves, making them a go-to protein for fancy dinners.

MAUREEN VOLLUM/GETTY IMAGES

6

OYSTERS

Scientific name: OstreidaeOysters, the most divisive bivalves, have a sticky, almost gooey texture & a brinier, saltier flavor than clams & mussels.

RICHARD T. NOWITZ/GETTY IMAGES

7

SQUID

Scientific name: TeuthidaSquid & octopuses are related, but squid have a more streamlined structure. Their mild flavor & soft texture make them a popular choice.

HUIZENG/GETTY IMAGES

8

OCTOPUS

Scientific name: OctopodaThey're juicy & tender without being overwhelmingly fishy in flavor. Octopus is great fried, boiled, raw or grilled.

DEBBY LEWIS-HARRISON/GETTY IMAGES

9

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Scientific name: Caridea

They're easy to clean, beyond versatile & ready to devour in minutes. They're healthy as they're low fat & protein rich.

Scientific name: Brachyura

Once you get past their tough exteriors, you'll be rewarded with soft, tender meat. Its meatiest parts are usually the legs and claws.

Scientific name: Nephropidae

Famous for its melt-in-your-mouth texture. Most of the succulent meat is in the tails, legs & claws.

Scientific name: Mytilus edulis

Mussels are famously easy to prepare, since their shells open when they're fully cooked. Steam them in a flavorful broth or sauce & enjoy!

Scientific name: Bivalvia

Clams are a lot like oysters in terms of texture, but have a uniquely sweet, rich flavor. They're often steamed or served raw.

Scientific name: Pectinidae

Scallops are arguably the most tender & succulent of all the bivalves, making them a go-to protein for fancy dinners.

Scientific name: Ostreidae

Oysters, the most divisive bivalves, have a sticky, almost gooey texture & a brinier, saltier flavor than clams & mussels.

Scientific name: Teuthida

Squid & octopuses are related, but squid have a more streamlined structure. Their mild flavor & soft texture make them a popular choice.

Scientific name: Octopoda

They're juicy & tender without being overwhelmingly fishy in flavor. Octopus is great fried, boiled, raw or grilled.