In order to make a reckless trip, I decided to make all kinds of preparations before going on the road.
On the road, whether it is picking scallops on the beach or eating seafood at a food stall, I hope that I can recognize all kinds of shells, but also know what to eat, not to five shells, six little, only in this way, write a travelogue to be the first way, travel stories can be remarkable.
Therefore, write a variety of seafood, including shellfish, fish, shrimp, crabs, in detail, think that I travel services; first of all, shellfish, starting from the name variety, appearance characteristics, origin distribution, etc., like the recipe attached, want to be on the road, camping or homestay, if you have the opportunity, as far as possible to cook it yourself, both enjoyment and fun.
However, when collecting information, I found that there are too many ambiguities on the Internet or do not know the so-called explanation, such as Baidu Encyclopedia, although there are many correct answers, but more is the blindness of the editors of the entry, the rigid set, rarely from a biological point of view to introduce, the entry also lacks a rigorous attitude; as for the second to understand the encyclopedia using small videos to explain various shellfish, it was vivid and novel, but after watching the "difference between clams and clams", the clams looked almost the same as oysters... Another example is Wen Clam, the dubbing actually reads "wen ha"... It feels too wrong.
……
As for Zhihu, many gods have written wonderful posts, and even one has written in detail "What is the difference between flower clams, clams, clams, cockles, clams, sea melon seeds, and shells?" "The follow-up posts are also very rich, but in fact, there are many mistakes, for example, the four major farmed shellfish in China are clams, oysters, oysters, oysters chēng, if you carefully identify, are oysters and oysters the same category? The correct should be clams, oysters, clams, cockles; there is another author called Bowl Ball's cooking research, which is more accurate and careful, but he mostly introduces Japanese shellfish.
There are also various classics, such as the fourth volume of the "Atlas of Chinese Marine Life" about the mollusk phylum, which can be said to be the publishing authority, the name of the picture is clear, but there is no explanation of the text, the bivalve order is chaotic, it is very inconvenient to view; I also search for the online Encyclopedia Britannica according to the scientific name, but even the scientific name of the clam, Meretrix lusoria, there is no record, and the others do not have to be checked; in addition, Taiwan's shellfish database is very well collected, but it is still not comprehensive enough. For example, the complex names of various shellfish in China cannot be recorded one by one; Wikipedia mainly cites the World Marine Species Catalog (WoRMS), which is basically the latest and most standardized, but does not comprehensively and detailed introduction to each shellfish; the most authoritative should be the Encyclopedia of Online Life (EOL), which is also my focus on reference, but EOL and WoRMS often have new names, new theories and new classifications, which are caught off guard and overwhelmed, and today they are still clams, and tomorrow they may become other categories.
Shellfish database in Taiwan
Finally, I would like to visit the Shell Museum in the hope of learning more, but unfortunately there are only Dalian and Qingdao at present, and I am in Guangzhou... I hope that Guangzhou Province Bo will come back to the exhibition of "traveling with the house behind your back".
Qingdao Shell Museum
Although I am eager for precision, after all, I am not a professional scholar, if there is a flaw, ask for correction, be sure to be humble to understand, and self-righteous trolls, trouble you to check before correcting, so as not to laugh generously. In fact, according to the scientific classification method, any shellfish has a family species, basically has long been divided into categories, but China's vast land, the coast is tortuous, the circulation of the name is more repeated, intricate, to correct one by one, it is difficult to succeed.
In ancient China, mollusks with two equal shells were usually called clams or mussels.
Modern scientific taxonomy: boundaries, phylums, classes, orders, families, genera, species.
1. Clams
Various clams
Clam gé lì (pronounced gé lí in Baidu Encyclopedia and Xinhua Dictionaries, but gé lì in Chinese classics and Wikipedia), scientific name Mactridae, abbreviated as clam, sometimes written as clam. Generally refers to a number of species of edible bivalve clams, such as the clam entry of Baidu Encyclopedia, the introduction of clams includes clams, flower clams, Xishi tongue, etc., but if according to the scientific classification, it refers to a family of curtain clams - clam family, also known as the Machoe clam family; this family has 39 genera (EOL), the common clam genus, the heart clam genus; and the Wen clam is a genus of its own, the flower clam is a genus, both are members of the curtain clam family; the curtain clam family and the clam family belong to the curtain clam family.
Curtain clams according to Wiki collation
Therefore, I think there are two definitions of clams, one is a broad sense, referring to a variety of similarly shaped double-hulled shellfish of the curtain clam, which is a bit conventional; the other is a narrow sense, specifically referring to the clam family, the common Chinese clams, Arctic shellfish belong to this family.
There are also some popular names everywhere:
In Fujian, clams usually refer to mud cockles.
In Taiwan, the seawater-born clam is called cockles ham-á, which mainly refers to clams; those born in freshwater are called clams lâ-á, usually referring to river clams.
Yantai, called Gagǎ.
Qingdao, called Gala gá la.
Clams vary greatly in size, from 0.1 mm to 1.2 m; there is a bundle of closed shell muscles between the two shells to close the shell; usually absorb water through the water inlet pipe, and then discharge from the outlet pipe, so as to complete breathing and feeding.
Construct diagram reference
Most clams inhabit shallow waters and hide in sediment, so there is a lot of sand in the body, so how to remove sand when eating?
Tips: Spread the clams flat in a basin and raise them in salt water (30 grams of 1 liter of salt) for a few hours, preferably with a little sesame oil; or soaking in about 50 degrees of warm water can also remove the sand quickly, but pay attention to the temperature so as not to burn the clams. When writing thin shells before, I didn't seriously ask for verification to say that it was clear water, and now I know more about it to know that seawater shellfish should be salt water to sand, and freshwater shellfish are clear water to sand.
Add salt and sesame oil to help spit sand
Digging clams by the sea, you can view the tide table of the China Maritime Service Network, but sometimes it cannot be opened, and even the tip is not safe, fortunately, the mini program also has a tide table.
http://ocean.cnss.com.cn/
Schematic diagram of tides
<h1>clam</h1>
Wen clam, scientific name Meretrix lusoria, also known as Liwen clam, commonly known as clams, flower clams, cockles hān tsai, powdery clam náo, etc., Fujian is called Jing'e (Fujian dialect pronounced qiang o), Japanese called clams (ハマグリ), or 浜栗, English called Poker-chip Venus; is a species of curtain clams / curtain clams / clams genus.
Appearance characteristics: the size is generally 40mm, the shell is thick, oval, the top is raised, the shell has dark gray, dark brown, off-white, pure white and other colors, the shell surface is smooth, there is no texture, but there are markings, and there are great changes, there are radial patterns, wavy patterns, dotted patterns and irregular markings, etc., the inner shell porcelain white.
It is widely distributed in Japan, Korean Peninsula, China, Malaysia and so on. The hidden depth of clams on the beach and tidal flats varies with water temperature and individual size, and the diving depth of 2-3 cm large clams in winter is about 6-8 cm, while the depth of 4-6 cm clams is about 12 cm, and the water temperature is relatively high in summer, generally inhabiting the surface of the beach mud of less than 1 cm.
map_of_Meretrix_lusoria
Wen clams have no earthy smell, the meat is thick and fat, light dishes can show its taste, the Qianlong Emperor gave the title of "the world's freshest", of course, roasted clams also have a different flavor.
Tips: 1 when buying clams, choose to close them; 2 Knock the clams against each other (area B in the picture below), and those with crisp sounds are fresher.
Planned dish: Clam loofah cake
Jiangsu Tongzhou practice
<h1>Flower clams</h1>
The front and sides of the clam
Flower clams, scientific name Ruditapes philippinarum, WoRMS latest renamed Venerupis philippinarum, also known as Philippine curtain clams or Philippine clams, Liaoning called clams, Shandong called clams, also called flower shells, flower clams, equilateral clams, etc., Japan called アサリ (あさり, Asari), English called short necked clam; is a kind of curtain clams / curtain clams / clam genus.
Colorful flower clams
Appearance characteristics: the size is generally 40mm, the shell is thick, the front end is curved, the rear end is triangular, the shell is multi-colored, naturally grows a beautiful irregular pattern, each clam is different, the shell table has a very fine growth wheel, the texture is longitudinal, different from the horizontal texture of the clam, the hinges are tough and developed, the inner shell is white and has a porcelain luster.
Widely distributed in the eastern and western parts of the Pacific Ocean, including the United States, China, South Korea and Japan and other coastal areas, Europe is also cultivated in places; water temperature can be tolerated at 0-23 ° C; juvenile shellfish grow to 10-20 mm when sexually mature, the general lifespan is 7-10 years, the longest 14 years.
Full of life
Flower clams grow rapidly, have a short breeding cycle, strong adaptability (wide temperature, wide salt, wide distribution), and a long survival time from water, and are one of the four major farmed shellfish in China.
Tips: The flower clam itself is very umami, no need to add MSG when cooking, nor should you put salt, so as not to lose the umami taste.
Planned dish: Flame flower clams
The burning is fierce, remember
<h1>Oil clams</h1>
Oil clam, scientific name Paphia undulata, WoRMS newly renamed Paratapes undulatus, also known as corrugated Ba fei clam or mango snail, Qingdao called clam, Shanghai called waist clam, Taiwan called corrugated horizontal curtain clam, Hong Kong called flower shell, Hainan is usually called mango snail, there are also people called clams, flower clams, English called Underulating Venus; is a kind of curtain clam / curtain clam family / horizontal curtain clam genus.
Appearance characteristics: the size is generally 30mm, the shell is thin, the light can see the shell edge transparent, the shell body is slender, there is no pit pattern on the surface, but there is a cross-mesh pattern, yellow-brown or light purple, white or slightly purple inside the shell; because it is smooth like a layer of oil covered, so it is called "oil" clam, which is also the obvious difference between it and the real flower clam, and because it looks like a small mango, some are convenient and called mango snails.
It is mainly distributed in Indonesia, Malaysia, China, South Korea, Australia, Central America and also cultured; it often inhabits sediment bottoms of 0.5-44 meters from intertidal to subtidal zone.
map_of_Paphia_undulata
Although the volume of the clam is not large, but the taste is very sweet, especially with a little Shaoxing wine steamed stir-fry, very delicious, some people even use it to steam water eggs, because the clam meat itself is smooth and tender, the gravy is fresh and sweet, therefore, the water eggs absorb the gravy will also become very sweet.
Tips: Stir-fried oil clams are best paired with a nine-story tower (gold does not change).
Gold does not change
Planned dish: Stir-fried clams
<h1>Clams</h1>
Blue clam, scientific name Cyclina sinensis, also known as ring clam, red-billed clam, red-billed clam, bull's eye clam, black wife, iron clam, black clam, sea clam, etc., English name Is Chinese Venus; is a species of curtain clams / curtain clam family / clam genus.
Appearance characteristics: the size is generally 30mm, the shell is hard, the shell is slightly rounded, the shell top is slightly pointed, and crooked to one side, while the shell top is centered on a dense layer of patterns, the shell is yellow-brown or bluish-white, and there is a layer of lilac rings at the edge, so it is named red-billed clam; the inner shell is milky white or bluish-white, with a fine serrated arrangement, and the hinges are developed and hard.
Widely distributed in the coastal areas of East Asia, including the South China Sea, the Yellow Sea, the Bohai Sea, Taiwan, South Korea, etc., Central America, the United States is also partly farmed, often inhabiting estuaries or sandy muddy shallow water areas, the water depth is about 4 to 5 meters; with its powerful axe foot sneaking, usually the water pipe is extended to exchange oxygen and filter feeding.
map_of_Cyclina
Tips: There are holes in the tidal flats, and there are generally clams in places with more holes, and the larger ones are hidden at 20-50 meters of the full tide line.
Planned dish: Clam tofu soup
<h1>Chinese clams</h1>
A little pink is the Chinese clam
Chinese 蛤蜊, academic name Mactra chinensis, also name Aoyagi 蛤, Zhongyuan 马gaga 蛤, commonly known name 飞蛤, Daehuang 蜐, Japanese text cry Bakagai, Ao-Yoya (Ao goat, aoyagi);
Appearance characteristics: the size is generally 30mm, shell beige, with brown texture; from the shell shape and color, red deer shell and clam are very similar, but red deer shell shell is thin, clam shell thick.
map_of_Mactra_chinensis
It is widely distributed on the Korean Peninsula, along the coast of China and in the waters of Vietnam, with the largest number in the shallow waters of the Yellow Sea. The shellfish is usually orange or orange-red, with a light taste and a delicate texture.
Tips: Some cafeterias sell larger willow shells as north shells, and most people can't tell the difference.
If you go to the shell, you can't recognize it
<h1>Four-horned clam</h1>
Four-horned clam, scientific name Mactra veneriformis Reeve, WoRMS has been updated to Mactra quadrangularis Reeve, also known as white clam, square cockle, Dalian called white clam, is a species of curtain clams / clams / marcoa clam genus.
Appearance characteristics: the shell is white throughout, slightly quadrangular, close look or touch can feel the transverse fine spiral texture, the shell top is very thick and a little purple, the flesh is orange-yellow, near the abdominal edge of yellow-brown.
It is found in Russia, Japan, South Korea, the coast of China and the Taiwan Islands, with most of China in the Liaoning area, inhabiting the intertidal to subtidal zone.
Shuangtaizi River, Liaoning
<h1>West Tongue</h1>
The right shell foot resembles a tongue
Xi Shi tongue, scientific name Hitula diphos (many labeled scientific name Mactra antiquata, in fact refers to the West Shi Ma Ke clam), also known as double-line purple clam, commonly known as the Western knife tongue, Fujian, Jiangsu, Zhejiang called sea mussel, Taiwan, Hong Kong and Macao called Xi Shi tongue, English called Diphos Sanguin, is a kind of curtain clam / purple cloud clam family / Xi Shi tongue genus.
Left Hitula diphos, right Mactra antiquata
Appearance characteristics: the individual is larger, the length can reach more than 100mm, and it is oblong-oval.
Widely distributed in the Indian Ocean, the Pacific Ocean, including the countries surrounding the South China Sea, Chinese mainland and Taiwan, the Korean Peninsula, etc., Fujian Changle Zhanggang is the most famous, so it is also known as "Zhanggang Sea Mussel"; it lives in the lower intertidal zone and shallow sea beaches, with a burial depth of 60-70mm.
map_of_Mactra_antiquata, so is Hiatula diphos
The meat is crisp and tender, delicious and nutritious, and it is a well-known feast dish and a state banquet in the Great Hall of the People.
Taiwan once had a Xishi tongue poisoning incident, resulting in 2 deaths, causing the price of Xishi tongue to plummet, but now it is very expensive, such as Zhanggang sea mussels is about 200 yuan.
Compiled and edited from Sanli TV station screenshots
"Chicken soup cuan sea mussel" is a Fujian dish with the same name as "Buddha jumping off the wall"; eating in Fujian and other places, if it is called Xi Shi tongue this dish, usually on the Xi Shi Ma Ke clam, ancient called car claw.
It is said that the sea mussels want chicken soup to be poured from a high place
Tips: Xi Shi Tongue Hitula diphos and West Shi Ma Ke Clam Mactra antiquata are not in different families, Taiwan is called Xi Shi Tongue China is called Xi Shi Ma Ke Clam, China is called Xi Shi Shi Ke Clam, China is called Xi Shi Ma Ke Clam, Hong Kong and Macao are called Guifei Clam.
On the left is the noble concubine clam, and on the right should be Xi Shi Bar
Official explanatory map of Fujian Province
<h1>Arctic shellfish</h1>
Arctic shellfish, scientific name Mactromeris polynyma (Wikipedia and most encyclopedias cite TheSeudocardium sachalinense has no record in WoRMS, only EOL is listed as credible), also known as Sakhalin Island Marco Clam, Arctic Horse Clam, Rain Wave Shell, japanese called Bass (ウガイ/ホッキガイ, agaubi/hokkigai), is a genus of curtain clams/clams/anthropomorphic clams.
Beiji shellfish, scientific name Spisula sachalinensis, Wiki, fruit shell all believe that the northern shell and arctic shell are the same species, but zhihu bowl ball cooking research says that the two are only close relatives, not the same kind, the argument such as the northern shell after heating the color is light red, and the Arctic shell is bright red, the Arctic shell is 150mm long, and the northern shell is 100mm long. In short, the two are very similar.
Appearance characteristics: the size is generally 100mm, the shell is thick, oval, the top is white, the bottom end is brown, the shell foot is light pink or purple brown when it is born, and the bright red when ripe; there is a growth line on the surface of the shell, which can estimate the age of the Arctic shellfish.
Mainly produced in the Canadian coast, the Korean Peninsula and Japan; inhabit the offshore sediment bottom, the shell is buried more than ten centimeters deep, only extending the siphon to exchange material with the outside world; arctic shellfish grow very slowly, it takes 4 to 6 years to market, and the life span is up to 30 years.
map_of_Mactromeris_polynyma
After the fishing vessel catches the Arctic shellfish, it will be cleaned, hulled, cooked and frozen, and then transported to the market through the whole cold chain, so it can be eaten after thawing, without heating, like sashimi.
Raw shellfish are sweet and smooth, and harden when heated.
Tips: Arctic shellfish are cold by nature, try to avoid eating with vegetables such as hollow cabbage and cucumbers, and do not eat with beer and red wine.
<h1>Plum clams</h1>
Plum clams, scientific name Moerella iridescens, WoRMS latest name Iridona iridescens, also known as rainbow bright cherry clams, rainbow cherry clams, commonly known as sea melon seeds, two wide called clams, tide called clams, Weihai called cone; is a kind of curtain clams / cherry clam family.
Appearance characteristics: the size is generally 20mm, long ovate, the shell is extremely thin and fragile, the surface is gray and slightly fleshy red, often diving in the mud about 5 to 6 cm. It is abundant in the plum season, so it is called plum clams. It is mainly distributed in South Korea, the coast of the mainland, Taiwan, especially in the northern Dalian and Qingdao coastal beaches. It often inhabits the intertidal zone to the subtidal zone about 20 meters.
Tips: There are two main types of sea melon seeds, one is the northern rainbow light cherry clam, and the other is the southern convex shell muscle clam.
Planned cuisine: Kim does not change to stir-fried sea cucumber seeds
Rainbow cherry clams
To be continued.
Digression, when searching for books on the Internet, especially foreign websites, do not enter the credit card number, especially the three-digit security code behind it; I foolishly believed in Free e-book, thinking that I could download it for free if I really registered, but after entering the security code, the mobile phone rang, a total of 4 US dollars was deducted; writing free download connection is not a well-known WEBSITE, but the charge must be a well-known website, in order to enter the CVV code directly through the credit card. The most hateful thing is that the money is also deducted, but it still can't be downloaded, and the deduction website funplough doesn't have it at all, only some junk works.