8 Popular Shellfish Found Around India

Although the foods and methods of preparation vary depending on where you are on the coast, it’s worth noting that India has miles and miles of coastline, but does it have a strong shellfish tradition? While prawns and clams have long been staples of the coastal diet, there are few Indian crab recipes. The majority of us have no idea what sort of crabs we’re eating or where famous restaurant dishes come from.

The following is a list of eight different types of shellfish that can be found in India.

1. Prawns

Prawns, or shrimp as they are more commonly known, are delicious and delicate seafood that can be served alongside fish. It combines well with other flavors and cooks quickly. It is thought to be the most popular seafood since it is low in calories and saturated fat, making it a better option than other milk proteins. 

In India, this is perhaps the most common shellfish. Prawns come in a variety of sizes and can be found in both fresh and saltwater water. Freshwater prawns are preferred by many communities, including Bengalis. The majority of prawns sold in stores these days are farmed.

2. Shrimps

When it comes to the distinction between prawns and shrimp, there are two schools of thought. Shrimp, according to one school, are smaller than prawns.

Another person claims that there is no real difference. Both are incorrect. There is a difference, but it is anatomical: different scales, different legs, etc. Size is an unreliable distinguisher. 

Shrimps are available in a variety of sizes and hues, such as grey, brown, pink, and yellowish. Prawns turn a pleasant orange colour when cooked and become opaque. This is available fresh or frozen throughout the year. Shrimps can be fried, cooked in curry, or frittered in a variety of ways. They can be served as an appetizer, a side dish, or as part of the main course.

3. Langouste

The lobster isn’t as popular as it once was. It was regarded as the king of fish until around two decades ago. When creating a sophisticated dinner, chefs made sure to include items like Lobster Thermidor and Lobster Newburg.

Spiny lobster is another name for it. In India, we call this a lobster, however, in the west, the phrase refers to a shellfish with claws and smaller antennae (Homarus ). The langouste does not have the sweeter meat of a genuine lobster when it comes to cooking.

4. Scampi

Shrimp Scampi is a traditional Italian dish named after the Italian term for shellfish. This recipe takes only a few minutes to prepare, and the cooking time is considerably shorter. Shrimp Scampi is generally served with pasta and wine, but it can also be eaten on its own if you don’t want to spend too much time in the kitchen.

It should relate to a huge shellfish known as langoustine in France and Dublin Bay Prawn in the United Kingdom. However, it has now become a cookery phrase for any giant prawn. Dishes like cheap scampi and chips are frequently cooked with battered regular prawns, and occasionally even monkfish.

5. Mussels

Mussels are a type of shellfish that can live in both fresh and saline water and are frequently used in Indian cuisine. They are currently raised in freshwater farms, and China produces 40% of the world’s mussels, despite the fact that they play no role in Chinese cuisine.

Mussels have a bad record for being finicky and difficult to prepare. They are, nonetheless, an important feature of the native cuisines around the Arabian shore. they’re almost always served with coconut. Mussels are now accessible all year, but they are best eaten when they are in season.

6. Crabs

When it comes to sea cuisine, crab is one of the better options. It may be found in practically every Indian city, although it is particularly popular in coastal states like West Bengal, Odisha, Andhra Pradesh, Telangana, Tamil Nadu, Puducherry, Kerala, Karnataka, Maharashtra, and Goa. It is classified as exotic meat in some parts of India.

In India, there are at least 40 different types of crab, and tiny crabs have traditionally been a part of the cuisine. This is not surprising given that crab accounts for 20% of global seafood consumption. Large farmed crabs from south India have recently become popular, thanks to non-traditional dishes such as Crab in Garlic Butter Sauce.

7. Tiger Prawn

A huge prawn with large stripes on the shell, hence the name tiger. Tiger prawns are popular because of the notion that they must be wild and fresh because they are so enormous. Actually, tiger prawns are simple to farm, and you’ll only eat a wild one once in a while.

These are commonly used in cooking and are available in large quantities. Tiger Prawns have a combination of nutritive, tasty, and soft flesh qualities.

8. Clam

A popular, reasonably priced mollusk found all along India’s coast and featured prominently in Goan, Mangalorean, and Malvani cuisine. Indian Clams are smaller than mussels and are chosen since the flesh does not become chewy easily.

Clams are used in Italian cuisine as an ingredient in mixed seafood dishes or as a side dish with pasta. Clams have become so common in Italian cuisine that they are in danger of becoming extinct.

Clams are popular in coastal India, particularly in the Konkan, Karnataka, Bengal, and Kerala regions. Clams are commonly served as curries and side dishes in most parts of the world.

Also read: 10 traditional dishes of India