Seafood Preparation -
Clam, Cockle & Pippie Preparation
When preparing your fish and seafood for
recipes, below are some useful tips and information that make life easier!
Clam, Cockle and Pipie
Place live Clams, Cockles or Pipis in a bucket of cold, salted water
for 30-60 minutes so that sand and debris can be expelled by the shellfish.
and use immediately when cooking in the shell is required.
If only the flesh is
required, open the shellfish as for
Mussels, rinse and
Drain well and pack for freezer storage or use immediately for
Fish & Seafood Recipe Videos
- How to
cook & clean abalone, sea bass with pepper sauce, Kentucky
fried catfish, miso glazed barramundi, rock oysters with
caviar, linguini with white clam sauce, Wild Alaska Tamarind
Cod, Jamaican codfish cakes, lobster, scallops, mahi recipes
| Recipes for Clams