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Angelakis Weekly Seafood Specials
seafood-recipies

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Preparing seafood

Preparing Large Octopus

  • If your fishmonger has not already done so, tenderise by gently pounding the flesh with a flat mallet
  • Cut the head off the octopus and discard
  • Remove the inner skirt fromt he legs
  • Pull the skin away from the legs
 

Preparing Baby Octopus

  • Remove the hard beak from within the centre of the arms
  • Clean out the head by making a small insertion the length of the head and removing the intestine and ink sack
  • You may prefer to completely remove the head
 

Preparing Lobster

  • Place the lobster on its back and insert the knife at the base of the head cutting it in half
  • Turn the lobster onto its stomach with the tail curled in
  • Holding firmly, insert the point of a strong knife at the base of the head and cut through the centre of the body
  • Remove the vein running down the centre of the tail
  • Gently pull the head away and discard (or save for making fish stock)
  • Lightly rinse any area that you feel requires washing
  • Remove the legs and horns by twisting at the base of the shell
  • Meat is easily extracted from the legs by twisting at the joints and slowly easing out the meat
 


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