Gordon Ramsay's Guide To Shellfish | Summary and Q&A

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November 5, 2020
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Gordon Ramsay
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Gordon Ramsay's Guide To Shellfish

TL;DR

Learn how to select and prepare the freshest shellfish, including prawns, crabs, scallops, and lobster, from an expert fishmonger.

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Questions & Answers

Q: How can you tell if prawns are fresh?

Fresh prawns should have shiny and firm bodies. Limpness and detached heads are signs of poor quality.

Q: What are some creative ways to cook prawns?

Prawns can be potted in spice butter and spread on toast, used in tapas or curries, added to Asian salads or stir-fries, or marinated in garlic oil and chili and grilled.

Q: Are winkles still commonly eaten?

While they used to be popular, eating winkles has declined. However, they can be enjoyed by boiling them with pepper, salt, and a dash of vinegar.

Q: How should oysters be chosen?

Look for tightly closed oysters as a sign of freshness. Open ones should be avoided. Trying oysters is an adventure worth undertaking.

Summary & Key Takeaways

  • Roger Barton, a seasoned fishmonger with over 35 years of experience, shares his knowledge on buying the best shellfish.

  • Tips for choosing quality prawns: look for shiny, firm bodies and avoid limp ones with detached heads.

  • Different varieties of shellfish and their recommended cooking methods: brown shrimps for potting, Atlantic prawns for tapas and curries, small tiger prawns for stir-fries, and large prawns for grilling.

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