Many of us like to eat boiled crayfish and more exotic seafood. And if the meal takes place at home, then everyone can afford to eat them as they please, as long as it is delicious. But if we are talking about dinner in a restaurant, then you will have to follow the rules of etiquette.

When cancer on the mountain whistles

Crayfish for us is a traditional product. And, it would seem, what wisdom can there be? I cooked it in a saucepan with bay leaves, put it on a dish, stocked up on beer and eat it to your heart's content. But, in fact, everything is not so simple. So, let's deal with the rules that relate to eating crayfish.

Often, restaurants serve crayfish on a common dish or on separate plates - in portions of three crayfish. They are served with a special knife with a slot in the blade, sometimes a thin fork can be additionally served. You have to do the following manipulations: insert the claw into the slot of the knife, break the shell, and then bring the pulp to your mouth with a fork or hands. The tail and head of the crayfish are separated by hand, the shell is opened with a knife. The meat from the remaining parts of the cancer is also removed with a knife, and eaten with a fork. If the crayfish were served in broth, it is drunk from ordinary broth cups.

As for the alcoholic beverages with which it is customary to consume crayfish, it is, of course, beer. But this rule applies if there are a lot of crayfish. And if you plan to taste two or three, it is better to give preference to dry white wine. At the end of the meal, hands should be rinsed in a bowl of lemon water. It is served at the table setting.

his majesty lobster

Lobster is, in fact, the same cancer, only marine. It differs only in the size of the claw and more whimsical traditions of eating. Lobster meat is considered edible, which is hidden under the shell, claw and tail meat, as well as liver and caviar. If the lobster is served hot, then it is customary to pre-cut it. A cold lobster is cut independently, while the claws are separated from the body with rotational movements. Then you need to divide the sea animal in half, along the body, separate the head and tail. The meat of the tail is separated with a cutting spatula, the claws are opened with special tweezers. Lobster meat is usually eaten with a thin fork.

Sometimes the lobster is pre-cut and placed on a dish, giving it its original appearance if possible. In this case, each participant in the meal must choose and take part of the crustacean on his plate: a claw, a tail fin or a leg. If you got a large piece of meat, it should be cut with a knife into small pieces. If mayonnaise or whipped butter is served with the dish, it should be put on your plate. In this case, pieces of lobster can be pricked with a regular fork, dipping into sauces and seasonings. If you come across a lobster with caviar, it is customary to eat it along with pieces of meat.

Shrimp for a snack

They are used with pleasure in various salads, sea cocktails and simply eaten boiled, often as a beer snack. According to the rules, it is customary to eat unpeeled shrimp with your hands. When serving, a plate for shells is placed on the table, as well as a bowl of lemon water for rinsing hands or scented wet towels.

If shrimp are served fried, the shell is often left only at the tip of the tail. Such shrimp are taken by hand by the tip of the tail, dipped in sauce and bitten off the peeled part. The rest is placed on the edge of the plate. Shrimp cocktail is usually eaten with a dessert fork. Shrimp dishes go well with light white wine or semi-dry champagne. Well, if this is a feast with friends in nature, then there is no better drink for shrimp than fresh chilled beer.

Mussel Persons

Mussels are a very peculiar product, but tasty and healthy. In addition, this seafood is the basis of numerous dishes. Mussels are often served already peeled, they can be smoked, pickled, baked and even raw. Sometimes they are served on special skewers, so they are very convenient to eat.

As a separate dish or as part of soups, mussels are sometimes served in ajar shells. For cutting them, special tweezers and an oyster fork are used. They take the tongs with their left hand and pinch the mussel without tearing it off the plate, and with the help of a fork they take the mollusk out of the shell. Etiquette also allows you to use half of the shell as a spoon. That is, it is quite acceptable to take a sash with a mussel and gently pull the mollusk into your mouth, flavoring it with sauce beforehand. Empty shells are placed in a specially served plate.

Oysters are usually served laid out on ice and open. If you got whole clams, do not be shy and get down to business - take the seafood with a napkin flat side up and stick the tip of an oyster knife between the doors next to the “lock” of the shell. Then push the blade deeper and turn it - this way you separate the top from the bottom. After that, feel free to proceed to the tasting. Take the sash with meat in your left hand, with the help of an oyster fork (it resembles a trident), hook the contents of the shell and put it in your mouth. Just don't string healthy protein on the cloves, put it neatly on the cutlery. Before you eat the clam, you can pour it with lemon juice or wine vinegar.

Mussels: tongs and fork

Mussels are served open, because in order to crack open the shells, they must first be dipped in boiling water for a few minutes, and then opened with special tweezers. By the way, the latter should lie on the table - with their help you will hold the clam with your left hand on the plate and take the meat out of the shell with a fork (regular or oyster). However, it is quite possible to do without forceps. In this case, take a large mussel (if it is without sauce) in your left hand. Place empty shells in a waste bowl, and scoop out the broth (if any) with a tablespoon. If the clams are small and shelled, eat them with a knife and fork.

Shrimp: fork and knife

You can clean small boiled shrimp with your hands at home in front of the TV. In polite society, seafood should be served fully peeled. You need to take them out of the "cocktail" with an oyster trident fork and dip them in the sauce. When a large boiled or fried shrimp is on a plate, eat it with a traditional knife and fork. If a half-peeled seafood with a tail is caught in a salad or pasta, do not grab it with your hands, but cut it off with a knife. If there are whole large shrimp in the dish, first express your “fi” to the waiters, and then clean the seafood with your hands. However, most often 1-2 unpeeled things are put on a plate solely for beauty.

Calamari: fork and knife

Squids are easy to eat - they do not have a shell or shell, and they are usually served sliced \u200b\u200bin rings or strips. Small seafood is served whole. Squids are eaten with cutlery - a knife and fork.

Lobster: fork and spoon in one device

Before serving, lobsters (lobsters) are cut hot in the kitchen and placed on a dish. Cold ones are often cut right in the presence of guests. Next, everyone puts a tail fin, claw or leg on their plate. To get meat out of them, a special cutlery was invented - at one end there is a two-pronged fork, and at the other a flat spoon for scooping out the juice. When you pull out the delicate contents, feel free to hold the claws and parts of the shell with your hands. If the meat could not be completely dug out, you can suck them.

Crabs: "locksmith's set"

To eat crabs correctly, you need to know exactly their type. For example, in Kamchatka, only the meat of the limbs is edible. Considering that the span of the “legs” reaches one and a half meters, there is plenty of protein content there. In a sea spider, only the first phalanges are valued. And some species eat meat even under the shell. To eat a crab, a "locksmith's set" is used - secateurs tongs, splitting hard parts, and a lobster fork, with which tender meat is pulled out. However, in restaurants, these seafood are served broken up so that their nutritional content can be easily reached.

Attention

In addition to unusual cutlery for crustaceans, which require the participation of hands when cutting, a bowl of water and a slice of lemon should be provided so that they can be washed after a meal, and a protective bib apron so as not to splash clothes.

Eating seafood elegantly is one of the most difficult topics in the courses of feasting skills.
Seafood is said to be one of the most difficult topics in table etiquette courses. However, if you are not going to an appointment with one of the European monarchs, you should not worry too much.
Always remember that all the rules and numerous devices are not intended at all so that one of the guests can boast of knowing the intricacies of etiquette, but solely for your convenience, so that you can quickly cope with the nimble lobster claws or get to the juicy meat of king prawns faster.

So a little practice - and you will succeed!

A set of devices for seafood.

Shrimps

Most often at dinner parties and at a party, we meet shrimp. They are loved to be served at receptions or before the start of a gala reception as a light snack. Usually, large specimens are chosen for this and pierced with toothpicks. It is customary to eat such giants whole, dipping them first in a nearby sauce.
If huge shrimp are served as a main dish, then they are eaten with a knife and fork: first, the head and tail are disconnected, the middle is poured with lemon juice and eaten, cutting off convenient pieces.
In fried shrimp, chefs usually leave a tail, by which they need to be taken with their hands, dipped in sauce and eaten.
The most difficult task will face you if there are unpeeled shrimp on the table. With your left hand, gently grab them by the head, with your right hand, firmly grab the thick part of the tail and turn it a little so that the shell opens, then take out the meat with a fork.
Leave the shells on the edge of a plate or on a saucer served specifically for garbage.
Similarly, you can deal with lobsters by breaking off their heads and removing the meat with a narrow oyster fork.

crayfish

Crayfish are served either floating in the water in which they were boiled, or taken out of it and laid out on a dish.
If there is no waiter nearby, you have to use a ladle or tongs to move the chosen handsome man to your plate.
To the right of it you will find an unusual knife with a hole. This device is needed to split the cancer shell, and then, inserting a claw into the hole, press harder and break it.
After all these almost surgical maneuvers, we proceed to the meal: we slowly eat and suck the meat from the claws and paws, holding them with our hands.
Then, turning the river miracle on its back, separate the back part and remove the meat from it with a fork.

Lobsters and lobsters

If you have mastered the wisdom of eating a river arthropod, then you can easily cope with its marine relatives - lobsters and lobsters. Their shell is usually stronger, so it is customary to split it with tongs. However, sometimes cooks take on this hard physical work, breaking the protection of lobsters in the kitchen. Too strong claws are pricked with the same device.
You probably guess that a huge lobster on a huge dish is not only for you?
Feel free to break off parts of it and put it on your plate!
If you have an unusual “spoon-fork” in front of you, then know that with a hook-tooth located at one end, you should pick out the meat from the paws, claws and shells, and scoop out the juice with a spoon on the other.

mussels

To elegantly deal with mussels, small tweezers designed for splitting shells and a fork for oysters will help.
Open the clam's shelter, take the shell with your right hand, bring it to your mouth and, as it were, suck out the mussel with the sauce.
If there is only meat, dig it out with a fork.
The rest of the sauce from the plate can be eaten with a spoon.

oysters

Raw oysters are served already opened.
However, if you bought them in a store, then before decorating the table with them, separate the halves with a special blunt knife with a thin rounded blade and arrange them beautifully on a large dish filled with finely crushed ice.
On the same plate, place halves or quarters of a lemon.

They eat these inhabitants of the deep sea with a special tiny thin narrow long fork.
Holding the shell with the thumb and forefinger of your left hand, sprinkle the oyster with lemon juice, gently and silently suck out the liquid. After that, taking a fork in your right hand, pick up the mollusk and eat it.
There are usually no problems with fried oysters: they can be put into the mouth with a regular fork.
Dirty hands? No problem! If you have to eat seafood not only with cutlery, there are usually bowls on the table (sometimes with a circle of lemon floating in them) so that you can rinse your dirty fingers and then wipe them with a napkin.

You can’t forbid beautiful food: how to deal with lobsters, lobsters, crayfish, shrimp, mussels and oysters.
Eating seafood elegantly is one of the most difficult topics in the courses of feasting skills.
Seafood is said to be one of the most difficult topics in table etiquette courses. However, if you are not going to an appointment with one of the European monarchs, you should not worry too much.
Always remember that all the rules and numerous devices are not intended at all so that one of the guests can boast of knowing the intricacies of etiquette, but solely for your convenience, so that you can quickly cope with the nimble lobster claws or get to the juicy meat of king prawns faster.
So a little practice - and you will succeed!

Shrimps

crayfish

Lobsters and lobsters

mussels

oysters

Raw oysters are served already opened. However, if you bought them in a store, then before decorating the table with them, separate the halves with a special blunt knife with a thin rounded blade and arrange them beautifully on a large dish filled with finely crushed ice. On the same plate, place halves or quarters of a lemon.

Seafood is one of the healthiest types of food. In addition, their presentation will definitely not leave indifferent the most captious esthete. They are valued around the world for their taste and health benefits. The price of these products is often high due to the difficulty of harvesting and raising marine life. But despite the high price, seafood is in demand all over the world.

There is a theory that the population of the country, who lives near the sea coast, has high intelligence and good health due to the frequent consumption of seafood.

Today the cook restaurant "Sea" show and tell how to eat a variety of seafood. Be warned, after watching this video, you may feel hungry!

Lobster

Lobster is called the king of seafood because of its health benefits. Lobster meat contains an incredible range of vitamins, minerals and other beneficial substances. Lobsters have been proven to stimulate the growth and function of body cells. In addition, regular consumption of lobster meat helps to lower blood pressure, strengthen arteries and blood vessels, and restore the functions of the nervous system.

Many customers wonder why lobsters are so expensive, since the price of one dish can exceed $100. The answer is simple - lobsters are delivered to the Sea restaurant alive from Holland and before cooking they live in specialized aquariums, from where they are delivered fresh to the kitchen at the request of the client. In length, these marine inhabitants can grow up to 80 centimeters.

Lobster is prepared in different ways, for example, it can be steamed, it can be fried in the oven or on the grill. It is served with lettuce, fried potato wedges and various sauces.

Freshly cooked lobster meat is the most valuable, as with it the dish acquires an appetizing aroma and has more useful properties.

The lobster should not eat only the nose and whiskers, as they can cause indigestion. Everything else in it is edible. A whole lobster is broken into pieces by hand, helping with a special fork and tongs. But in the restaurant "Sea" they took care of the customers and this marine inhabitant is served almost completely butchered.

Usually, a lobster is eaten by tearing off its claws and breaking them in the joints. The protruding claw must be bent back, separated from the body and scraped out the contents of the shell with a fork. To get the meat out of the claw itself, you need to break it with tongs. First of all, having bitten off a piece of juicy meat of this marine life, do not rush to swallow it. You need to savor it in your mouth, feel the whole bouquet of taste and aroma that its meat is fraught with.

Eating a lobster for the first time, you will discover an amazing fact for yourself - the taste of meat changes depending on each part of his body. Its meat is very tender and low-calorie, therefore it is suitable for use by both an adult and a child. The tastiest lobster meat is in the tail. It is best not to wait until the meat of this arthropod has cooled, as after that it becomes a little rougher.

oysters

Oysters are the most delicate of sea delicacies, which at the same time has a lot of useful properties. Oyster pulp is unique in that it contains a large amount of nutrients that are almost impossible to find in one product. The content of vitamins in them contributes to the rejuvenation of the body and the prevention of cancer.

Oysters, like lobster, can be cooked in many ways, but the classic way to eat them is to eat them fresh with a light sprinkling of lemon juice.

The chef of the Sea restaurant says that for the convenience of customers, oysters are served in already open doors on a small ice hill to preserve the freshness of the product.

A special fork is served with them, with the help of which the oyster pulp is separated from the sash. After that, it is sprinkled with lemon juice for a piquant taste, or an aromatic sauce is added to the leaf and drunk.

An interesting fact is that oysters should not be chewed, but can be slightly savored in the mouth. Experienced oyster lovers say that their meat is so tender that it dissolves on the tongue. It tastes slightly tart, has a sea salty taste, as if you breathed in the sea air with your mouth in the early morning on a warm coast. Of the drinks with oysters, white wine is best.

They say you shouldn't jump to conclusions about oysters. To really taste the exquisite taste of this seafood, you need to try them two or three times.

By the way, oysters are one of the few products in the world that are not subject to sanctions. In the "Sea" they are delivered from France in a fresh state. Before entering the kitchen, they, like lobsters, live in a specialized restaurant aquarium.

Shellfish Vongole

Vongole bivalve clams are used in the national Spanish cuisine, but in the Sea Restaurant they are prepared according to the Portuguese recipe. This recipe was tried by the owners of the "Sea" restaurant on the island of Macau, which was a colony of Portugal for a long time.

Vongole are most often used as a snack. They are added to salads or fried with the addition of various sauces.

Mollusks come to the restaurant in closed shells, but after heat treatment, the shells open so that you can easily get their pulp.

Vongole clams, unlike oysters, need to be chewed to fully experience their extraordinary taste. They are also eaten with a special fork, picking the pulp from the sash. But unlike oysters, they are not drunk from shells, but eaten by piercing them with a fork.

The taste of mollusks is somewhat similar to mussels, but their taste is ten times more tender and refined than their counterparts.

We know that after our not only useful, but also delicious lessons, you already want to try it all! Then hurry to the restaurant "Sea" by address: st. Kyiv, 194, crosses the street. Shevchenko.

Bonus: excellent seafood dishes that you can try at the Sea Restaurant

In addition to the dishes presented above, there you can try black dumplings, painted in such an unusual color with cuttlefish ink, and many other dishes of marine gastronomy.

"Moria" is not only a cozy place imbued with the atmosphere of the seaside coast, but also a real gastronomic miracle of our city!

Warm salad with seafood:

Signature black nelma dumplings with red caviar in a creamy sauce: