All from the marine environment, shellfish present great similarities in terms of their nutritional intake. They are the allies of slimming diets. With an energy intake of 60 to 110 calories per 100 g and a lipid level of 0.5 to 2% depending on the product, the fishing area and the season, seafood is leaner than most fish.

Gary, tropical, royal ... thanks to its varieties, you can find them all year round at the fishmonger's, as in the frozen section. Its protein content is high (from 22 to 27 g per 100 g of cooked flesh), higher than that of most fish and meats, for only 1 g of lipids. It contains many minerals (varying proportions depending on the species). Note: it is one of the seafood richest in cholesterol and salt.

How to prepare the shrimp? Simply, in court-bouillon, by immersing it in boiling water as salty (with coarse salt) as that of the sea with a bouquet grain and possibly an onion: it is removed at the first simmering. It also lends itself to many cooking methods (in soup or cooking pot, stir-fried in a wok, on a skewer, fried in a donut…). With the Seafood Retailers Australia you can have the best deals.

The spider and the crab, family of crustaceans

If they are both crabs, they are not eaten in the same season: the meal in summer, the spider in winter. Their nutritional intake, on the other hand, is almost identical: 95 calories, 18 to 20 g of protein and 1 to 3 g of lipids per 100 g of flesh. Both contain minerals: iron (1 mg / 100 g), zinc (2 mg), copper (2 mg, or 100% of the RDA (Recommended Daily Allowance)) and vitamin B12 (3.6 µg or largely above AJR).
How to prepare crabs? After brushing the shells, they are thrown alive in a savoury court-bouillon (with cloves, bouquet grain, onion, etc.). Cook for 15 to 20 minutes depending on the weight. Taste the legs and part of the body, cold. We can also peel the flesh which enhances various preparations (mixed salads, terrines…)

Lobster, family of crustaceans

It has very lean flesh (90 calories per 100 g, 19% protein and less than 1% fat) and tight, which gives it good satiating power, and provides a wide range of minerals and trace elements. It is the most sought after crustacean, especially when it comes from our coasts in spring and summer. The rest of the year, it is from Canada: it is then less fine but also less expensive! Its cousin the lobster has a less accentuated flavour.
How to prepare lobster? It is immersed alive in a boiling savoury court-bouillon and cooked for 15 to 20 minutes depending on its size: it then changes from blue to cardinal red. Let it cool before peeling it. You can also grill or fry it after cutting it lengthwise in half, alive (or briefly scalded to make handling less risky). Above all, we do not throw the shell, essential for the preparation of bisque.

About the Company:- Founded in 2008, Casula Fish Market is a privately owned family business that has been operating for over 10 years. The owners are actively involved in running the business on a day to day basis, working hard ensuring the company’s values and professional culture resulting in the customers experiencing a high degree of customer care and focus. The initial establishment came from our love and passion for fishing.