Razorfish, also known as razor clams, are shellfish that can be found from Australia to the west coast of the United States. They typically live in the muddy and sandy coasts along the ocean. Razorfish shells are quite sharp and can cut you if you are not careful when handling them, which is how they got their name. They have a delicate flavour that can be compared to clam. They can be eaten right out of the shell or you can choose to cook them.
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Things you need
Hold the razorfish and crack open the outer part of the shell with the butt of the knife. You should hit it hard enough that it breaks a small opening where the two halves of the shell come together.
Stick your knife into the opening and pry open the shell. Drag it along the slit between the two halve until the entire shell pops open. Keep the knife pointed down towards the bottom of the shell in order to prevent cutting the meat.
Look for the white muscle attached to the inside. This could be anywhere from 1/2 inch to 2 inches long, depending on the size of the shell. Cut out everything except for the white muscle. The neck is the tough black piece found at the end of the clam. Be sure this is completely removed as it has an unpleasant flavour.
Pull the white muscle out and cut it lengthwise so that it can be opened like a book. You will see a brown organ that is called the digger. Completely remove the digger and throw it away. The meat is now ready to cook. Repeat this step for all other shells you may have.
Melt butter in a skillet on medium heat. Use just enough butter to coat the bottom of the skillet. Put the razorfish in the skillet and cook for one minute. Flip the fish over every 15 seconds. Eat them plain or add them to a chowder.
Tips and warnings
- The shells can also be opened by boiling them in water for 5 to 10 seconds, but this could cause the meat to become tough.
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