Fun Facts About Seafood

Lobsters and oysters and crabs, oh my! It’s a seafood lover’s dream come true with our sensational seafood buffet happening every Saturday throughout August on level 3.

Whether you like seafood, LOVE seafood, or consider yourself a seafood connoisseur, we thought you would appreciate some interesting facts about the alien-looking creatures that live beneath the sea.

Fact 1: Will there be a pearl?

Despite any hope you may have of popping open an oyster to find a glistening fresh pearl, the oysters we eat are in fact not the same as the oysters that make these precious stones.

Edible oysters come from the family Ostreidae, while the oysters that supply pearls are part of the pteriidae family; a different family altogether.

Fact 2: It’s not even a Dolphin

Mahi Mahi used to be called dolphinfish, not because they are related to a dolphin, but because they have a tendency to swim alongside boats, much the same way dolphins do.

Mahi-Mahi is a Hawaiian word that literally translates to ‘strong-strong’.

Fact 3: Two claws, two very different reasons

Ever noticed that lobsters have one claw that is slightly larger than the other? There is a reason for this!

The larger claw, which can exert up to 45kg of pressure, is used for crushing. Think along the lines of crushing the hard shells of clams, crabs or even other lobsters and you can understand why.

The smaller claw is used for tearing the soft flesh of the recently crushed clam, crab or other lobster.

Fact 4: Lobster and lowly used to be a thing

In colonial New England, lobster used to be considered poverty food. Overly abundant and cheap, lobsters were mostly eaten by prisoners and commoners. A lot can change in 400 years.

Fact 5: More than weed

Believe it or not, Bullwhip kelp is incredibly nutrient. This brown seaweed is rich in boramine, bulk fiber, calcium, iodine, iron, magnesium, phosphorous, potassium, sodium, vitamins A, B complex, C, D, E and K.

Side of seaweed anyone?

Fact 6: The different kinds of crab meat

Different parts of crab are graded and priced differently.

Typically, the most desired and priciest part of the crab comes from the jumbo and juicy pieces from the crab’s muscular swimming legs.

Dark reddish in colour with a strong ‘crabby’ flavour, claw meat is the least expensive grade. This is partly because it is the easiest meat to extract from the shell, offering a less mild creamy flavour.

Top tip: for a perfect balance, combine the leg and claw meat.

Fact 7: Fish aren’t silent

Fish don’t have vocal cords but that doesn’t necessarily mean that they are silent. Fish communicate by using other body parts (such as tendons in the pectoral fins or skeletal components). When rubbed together these make a sound knows as stridulation.


Now you’re your seafood-knowledge game is on point, impress your table and book your seat at our sensational seafood buffet.