MARKET FORMS

OF SHELLFISH
 1. Live
01 crabs,
• This includes Write here a title
clams, mussels, oysters, and snails. They are usually
brought live02and this is the sole indicator of their freshness. Female
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crabs have a rounded apron found in the middle of its underside, while
male crabs have a narrow,
03 Write more pointed apron. Female crabs usually
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contain more aligi of crab fat.
04 Write here a title

05 Write here a title

CONTENTS
2. Whole

• Shrimps of all kinds and sizes are normally brought whole but not alive,
though the suahe shrimp can stay alive for some time. The big shrimps
called sugpo (prawns) sometimes have their heads and thorax removed
especially if they are to be transported abroad or in far places across
the country. The heads are sold in the market and are boiled and eaten
as is or they are ground and their juice extracted and sautéed with meat
in making palabok sauce.
3. Shucked

• Oysters, clams, and scallops are sometimes sold in the market with
their hard shells removed. Fresh shucked oysters appear translucent.
4. Cooked

• Some shellfish such as crabs, shrimps, and lobsters are already cooked
in their shells and then marketed. Since shellfish do not stay fresh for
long, it is better to cook as they keep longer before they are sold.
5. Cooked Meat

• Meat of crabs, shrimps, and lobsters are removed from their shell and
steamed. It is then packed in vapor-proof plastic packages and sold in
the frozen section of supermarkets or in open markets.
6. Shelled

• Most shrimps that are unsold are removed from their segmented shells.
The meat is sometimes sprinkled with salt or washed in a brine solution
to keep it fresh. Today, packaged shrimp meat is available in the frozen
section of supermarkets.