May 10 – National Shrimp Day

National Shrimp Day

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Food Facts on Shrimp

  • Shrimp are swimming crustaceans with long narrow muscular abdomens and long antennae. 
  • Shrimp can be prepared using many different cooking methods boiling, grilling, steaming, deep-frying, and stir fry.
  • Shrimp can be eaten as an appetizer or main course and can be served warm or cold.
  • The shrimp industry brings in over 50 billion dollars annually (2010).
  • Romans and Greeks had ready access to very large specimens and enjoyed their shrimp prepared many ways. It has been documented that Shrimp was around  as in prehistoric times.

National Clam on the Half Shell Day – March 31

National Clam on the Half Shell Day

clam on half shell

Facts on Clams  

  • Clams begin as a shellfish the size of a grain of sand when born.
  • There are over 150 different edible species of clams in the world.
  • Clams are a low fat, high protein seafood choice with an above average amount of healthful minerals such as selenium, zinc, iron and magnesium and B vitamins like niacin.
  • Clams can be eaten raw, steamed, boiled, baked or fried; the method of preparation depends partly on the size and species of the clam.
  • The clam has no head, no biting mouthparts and no arms or legs.

October 19 – National Seafood Bisque Day

National Seafood Bisque Day

seafood bisque 2

Food Facts on Seafood Bisque

  • Seafood bisque is a delightfully rich and creamy soup made with lobster, crab, shrimp, or crayfish.
  • Seafood bisque is often seasoned with wine or cognac and a savory bouquet of spices.
  • Seafood Bisque was developed as an ingenious way to extract flavor from the crustaceans that did not quite make the cut at the market.
  • The meat of the shellfish is puréed and added back to the soup as a thickening agent.
  • Seafood Bisque is cooked twice and some food historians say that the word “bisque” comes from the French “bis cuites,” meaning “twice cooked.”