butter, for example — or contains some.
Crustacean Texture Like fish flesh, most
crustacean flesh consists of white, fast muscle
fibers (p. 131). Its connective-tissue collagen
is both more abundant than fish collagen and
less easily dissolved by heat, so crustacean
meat is less delicate and easily dried out than
fish. But the protein-breaking enzymes in the
muscle are very active, and can turn the meat
mushy if they aren’t rapidly inactivated by the
heat of cooking. These enzymes work fastest
when the temperature hits 130–140ºF/55–
60ºC, so the cook should either heat the flesh
well above this range as quickly as possible,
or get it just into this range (for maximum
moistness) and then serve it immediately.
Boiling and steaming are the most rapid
heating methods, and the usual treatments for
shrimp, lobster, and crab.
Food Words: Shrimp, Prawn, Crab,
Crayfish, Lobster, Crustacean