Crabs take a bit of effort to enjoy, but once you get past their tough exteriors, you’ll be rewarded with soft, tender meat. Its meatiest parts are usually the legs and claws, and the meat can be extracted after boiling, roasting, steaming or even grilling the crab
Lobster is the quintessential fancy dinner for a reason—that reason being its melt-in-your-mouth texture. They can be cooked whole (boiling lobster at home is easier than you think), but most of the succulent meat is in the tails, legs and claws.
They’re easy to clean, beyond versatile and ready to devour in minutes. They’re also pretty darn healthy, since they’re loaded with protein while being low in calories and fat. Shrimp can be served hot or cold (helloo, cocktail shrimp) and pair wonderfully with pasta, raw or grilled veggies, tropical fruit and citrus.
Octopuses are revered as geniuses of the animal kingdom. They’re also a major part of the global seafood industry, since they’re consumed all over Asia, Europe and the Mediterranean, as well as in the U.S. Octopus tentacles not only look elegant and intriguing on a plate, but they’re also juicy and tender without being overwhelmingly fishy in flavor.
Despite the word “fish” in their name, cuttlefish are not fish but mollusks. Like squid, octopus, and nautiluses. Cuttlefish are demersal trawled Cephalopods that live in saltwater. The aroma of Cuttlefish is sweet with a firm flesh that becomes more creamy towards the centre.
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