Pressure steaming is recommended because it tends to tenderize both fish and shellfish.
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Q49: Scallops are bivalve mollusks.
Q50: Lobsters, crabs, oysters, and clams all may
Q51: Fish and shellfish should never be microwaved.
Q52: Steaming clams or mussels just until the
Q53: The most common mistake people make when
Q55: Oysters are considered low fat because they
Q56: Dried or smoked fish generally have more
Q57: When purchasing mollusks, it is okay if
Q58: Fish may be canned by drying, salting,
Q59: Shrimp are purchased by size, not count.
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