Tips for choosing and how to cook scallops

Shellfish is one of the seafood which is rich in protein, Vitamin B12, amino acids, Omega 3 and Omega 6 fatty acids, and iron and selenium minerals. However, in the sea, shells include animals that most easily absorb various pollutants such as mercury, and most easily absorb various bacteria such as Salmonella which can be harmful to the body. Therefore it is very important for us to slaughter in choosing and cooking shellfish so that it is not harmful to our bodies.

Here are tips on how to choose and cook shells so that the body gets the benefits and avoids the dangers:

• Make sure to choose fresh clams. Fresh mussels have the characteristics of not foul-smelling, not slimy, and the shell is still tightly closed. If the shells have been removed from the shell, make sure the shells feel chewy when held.



• Clean the clams by soaking them in salt water. Salted from salt will make the pores in the shells open, so that the dirt on the seashell will come out.





• To be cleaner, brush the seashell with a toothbrush



• If the clams want to be stored for later cooking, keep clean shells in a tightly closed container or jar, then place them in the freezer. Shellfish can be stored for about 2 weeks to 1 month. Never store shellfish by dampening it in water, because it can cause unpleasant smells or rotten.



• Generally shellfish is cooked by steaming, boiling and sautéing.

• If you want to steam the clams, just steam for 30 minutes. Don't steam the shells for too long, because this will cause the mussels to become soft and the toxins in the shells to come out.

• If you want to boil, boil with just a little water, after cooking, the shells will open automatically and release the juice that makes the broth become delicious