Seafood Preparation -
Clam, Cockle & Pippies Preparation
When preparing your fish and seafood for
recipes, below are some useful tips and information that make life easier!
Clam, Cockle and
Pippies
Preparation:
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.
Lift out
and use immediately when cooking in the shell is required.
If only the flesh is
required, open the shellfish as for
Mussels, rinse and
remove flesh.
Drain well and pack for freezer storage or use immediately for
cooking.
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