In the process of the evolution of life on earth, shellfish have won the grace of nature, as early as the Cambrian period of the Paleozoic, in addition to the foot diggers, shellfish outlines have almost appeared; similarly, in the process of human civilization evolution, shellfish status is more important, from the impact of currency on the early human political economy, to the modern use of food, decoration, divination, making tools, and then to the combination of modern cuisine and civilization. Since ancient times, shellfish have formed an indissoluble relationship with humans.
To this day, shellfish ingredients often appear on the table of the public, but many people know very little about this common but ancient and mysterious ingredient. In this issue, Xiaobian takes you to take stock of the more mainstream shellfish products on the market, and takes you to understand the "indestructible" biological family in nature.
oyster
All foods that can be eaten raw are fascinating because they violate the principles of cooking. Of all the dishes of the Western diet, oysters do not need to be slaughtered and cooked, and are eaten directly. It's the closest thing to "natural"—the only food that can be called "natural" without any irony.
Oysters are divided into oysters and swallow clams, and there are many species, including European oysters, Kumamoto oysters, dense-scaled oysters, Dalian Bay oysters and so on. The upper and lower shells of oysters are of different shapes, with smooth inside, gray-black rough outside, small upper shells with small middle bumps, flattened lower shells, and smoother edges. The two shells are separated, connected only by ligaments on the narrow side, and have the effect of contracting and closing the shell, and the muscles in the shell are strong to open the shell. When predation, the shell will be illegal, in order to eat microorganisms. It is found all over the world, including China, the United States, France, Australia, Japan, Taiwan, Hong Kong, and Australia.
French oysters
Oysters, the most famous of which is the "French oyster", are known as the most abundant oysters in the world. Not only because they taste delicious, but also because they have a complex taste, which needs to be appreciated like red wine. There are more than 30 varieties of French oysters here are a few simple examples.
French Gilado: The most recommended oyster in French chef circles, known as the "Rolls Royce in oysters", the meat is fat, firm and elastic, and the bite has a crisp feeling, and the taste is fresh and sweet.
Marantes, France: Of all the seafood in the Chamandé region, especially the Marennes-Oléron region, which is the number one oyster-producing area in France, the Marantes oysters produced are of high quality and sweet in taste.
French Ansulian: A very famous oyster in France, which is a species of deep-sea waters. The flesh is white and will feel sweet and delicious after biting the oyster belly. It can be eaten all year round, the flesh is white and thick and the belly is bulging, the oyster water belt is salty and umami with strong seawater, and the oyster meat tastes lighter and has an ore taste.
French Belon: French Belon belongs to the deep sea oyster, also known as the copper oyster, which comes from the brackish water junction of the Belon River, known as the king of the world oysters, is the best of the oysters. The crisp texture, the fresh and sweet taste, the surging aftertaste, as long as you eat it once, you are guaranteed to be impressed by the delicious taste and shock of Veron oysters.
In addition, there are black and white pearls, Mediterranean, Fidicci, royal, yellow, rose, Saint Michelle and other varieties of oysters in the French "Oyster Gate".
Canadian oysters
Canadian oysters are known for their tender, fat and juicy meat, and in addition to their delicious taste, they are also rich in various nutrients, with a zinc content of up to 71.2%. Among them, it has to be mentioned that Canada's "oystergate" is the best - Morpek oysters.
Morpek Oysters: The Morpek Bay Oysters began at the 1900 Paris World's Fair. Conquering the most discerning food critics with its own delicacies, it has been hailed as "the most delicious oyster in the world". At this point, Morpek oysters have ruled the world 'Oyster Gate' for more than 200 years, and to this day they are still favored and respected by more and more gourmets. Wild species generally take 5-7 years to reach the marketable specifications, while farmed varieties are shortened to 3-5 years.
Karakate Bay Oyster: Produced in the Arcadia Peninsula of Canada. They are often referred to as "small and fine" oysters, small, referring to the small size of this oyster, usually only 2.5-3 inches. Other oysters are usually graded by quality, however this oyster does do divide by the shape of its shell. The best CARAQUET BAY oyster shell top is very flat, with a deep cup-shaped bottom shell (for better storage of oyster juice).
The country produces oysters
Domestic oyster farming has a long history, throughout China's Guangdong, Shandong, Liaoning, Fujian, Jiangsu, Zhejiang, Taiwan and other places, "shixian" Li Bai has a description of oysters "heaven and earth, oysters are exclusive". Due to the delicious meat, rich nutritional value, and milky white color when boiling soup, oysters have been known as "milk in the sea" since ancient times.
Zhuhai Hengqin Oysters: Zhuhai Hengqin Oysters can stand out in recent years, all because of their "Oyster Gate" aristocratic origins. After the fertilizer is harvested, it is a national shellfish A grade green food after multi-level purification treatment. Hengqin oysters are proud of their large, fat, white, tender and crisp counterparts, and are a special variety of sashimi in high-end hotel restaurants.
Rushan oyster: As one of the three treasures of Rushan, it has the characteristics of large individual, high fat fullness, smooth flesh and delicious taste. The protein, zinc, iron, manganese, selenium, etc. contained in it are higher than those of other regions. The high-quality oysters are large and fat, pale yellow in color, uniform in individuals, and dry, with a maroon surface color. The whole oyster is closed and seamless, if there is a slight tension, the light press can be closed, pay attention when selecting.
Dalian Bay Oysters: As a "famous product" among oysters, Dalian Bay oysters not only have excellent taste, but also have rich value. Shell can make lime, calcium carbide, cement, meat can be eaten fresh or brewed to stop the oil consumption of oyster sauce. Due to overfishing, the Dalian Bay oyster has been completely cultivated, and the local law has been introduced to set a fishing ban period, and its market price is soaring year by year.
Jiangsu Nantong oysters: Jiangsu Nantong oysters are well known together with Guangdong Zhanjiang oysters, Zhejiang Sanmen County oysters, and Dalian Bay oysters.
abalone
Abalone is a traditional Chinese precious ingredient, the first of the four sea flavors. It is known as the "ear of the ocean". And the ancient "salted fish" are two things. Abalone shell is a famous Chinese herbal medicine stone cassia with a purposeful effect. There are about 90 species of abalone in the world, spreading throughout the Pacific, Atlantic and Indian Oceans.
South African abalone
South African abalone is a slow-growing organism, the shell is light and distinct, the flesh is thick, the abalone plate is wide, the skirt is dense and sharp, and it belongs to the popular abalone. Taking the four heads as an example, the maturity period is 8 years. They are nocturnal and algae-eating. After 10 days, the fertilized eggs hatch into small abalones, which take 3 years to grow to a size of 10 cm, and the general commercial size is 17 cm.
Australian abalone
Australian black-sided abalone
Australian Blue Side Abalone
Wild black-edged abalone comes from Tasmania, Australia, grows in a natural pollution-free, leeward, backflow reef area, in the Antarctic 10,000-year glacier stream, the sea is cold and salty, the water flow is rapid. The waters are rich in food for orphan abalone with fat bodies. It can be harvested under the supervision of divers with Australian government licenses, and it must also be picked by hand on the natural seabed in designated areas, and due to the strict regulations in Australia, it must be harvested according to the specified size to ensure the normal ecological environment. Its products can be divided into frozen abalone, live abalone, canned abalone, and dried abalone.
New Zealand Black Gold Bao
Unlike farmed abalone, New Zealand abalone is grown in waters near The South Pole above 40 degrees south latitude, where there is no heavy industry and away from sources of pollution. Black Gold Bao has a unique appearance, its shell accumulates a layer of rough rock, very strong, and some also grow seagrass, but the shell will show a colorful brilliance after polishing. Opening the shell reveals its flesh color and its feet are black. Usually it takes about 8-10 years for a black abalone to grow to the minimum size that can be fished.
Chilean abalone
Chilean abalone, known as the soft gold on the table, is harvested from the deep sea of Chile, the southernmost point of the American continent, and is large and full of flesh compared to ordinary abalone. The pollution-free top ingredients live up to his reputation, fragrant and luscious, fat but not greasy, and its umami taste is amazing. In addition, Chilean wild horseshoe abalone, shaped like a horseshoe, the flesh is thick and tender, and the nutritional value is high!
Taiwan Nine Hole Bao
Taiwan's nine-hole abalone is a narrow salinity shellfish that requires extremely clean water quality to be suitable for growth in a pollution-free environment. Their spawning period is generally in the november of the lunar calendar, producing 4 cm a year, reaching 6 cm after two years, and only growing to 10 cm mature in the third year, with a general commercial specification of 8-14 cm.
Dalian abalone
Dalian abalone survives in the living sea with rapid flow and clear water quality, day and night, feeding on brown algae and green algae, living in the waters of 15-22 °C in the early cold zone, and can survive when the water temperature is as low as 4 °C. Its spiral tower is very small, there are 3-9 different perforations in the shoulders of the body layer, the shell is flat as an ear, the shell mouth is large, and the shell surface is dark or semi-turquoise.
Fujian abalone
Fujian abalone is most famous for the Lianjiang abalone, of which Lianjiang has also been known as the hometown of Chinese abalone. The abalone produced in this place benefits from the unique natural environment of deep water and good quality, the shell texture is hard, the flesh is thick, the vitality is strong, it is not deformed or loose after cooking, and the meat is delicious, smooth and delicate, and full of elasticity. Each abalone is freshly caught and carefully selected through layers of checks.
Japanese abalone
Japanese Hema Abalone
There are three famous abalones in Japan, namely net abalone, Jipin abalone and Hema abalone. Among them, Jipin abalone is also produced in Qingdao, Hainan and Taiwan in China, Jipin abalone is high outside and low inside, shaped like a yuanbao, there is an obvious line mark in the middle, and the quality is hard, the pillow is high, the body shape is smaller than the net abalone, because the price market is relatively affordable and widely favored by customers.
The shape of the net abalone is oval,dark brown, the edge is thin, the pillow bottom is beaded, the bottom edge is broad and flat, the tail is pointed, the flesh is large and thick, and after cutting with a knife, its cross-section has a mesh pattern, which is the best quality produced in Kiyomori Prefecture, Japan.
The body is boat-shaped, small, with pinholes on the side of the body, golden color, and smooth and tender flesh. Because the abalone is active in the crevices of the rocks on the seabed, it must be crocheted with iron needles when fishing, and the needle holes left behind are the best signs to identify it.
Elephant mussels
Canadian elephant mussels
Canadian elephant mussels are harvested naturally along the mainland coast of British Columbia and on the coasts around Vancouver Island and Heydagwe. The elephant mussel Chinese named after the shape, called the elephant mussel, because there is a long siphon or neck that protrudes from a large oval shell. Due to its large size and reputation as a bivalve mollusk, it is the largest cave-like clam in the world and the longest-lived, often surviving for more than 100 years.
North Korean mussels
Korean mussels are also known as BB elephant mussels by connoisseurs, because the size is smaller than the common Canadian elephant mussels, one is about one pound, but the yield is higher, the current domestic market common Japanese elephant mussels are actually mostly produced in Korea, and the elephant mussels produced in Japan are only available domestically.
spiral
Emerald snail
The shell is like emerald, the flesh is like gelatin! Some people praised him as the "pearl on the plate", not only the value of the value is high, the quality is good, after the boiling of the water, the whole body is turquoise, almost like jewelry, the snail flesh is thick and solid, and the flesh is tight. The Canadian emerald snail has muscular gastropods, usually white-grey to greenish-yellow shells, found mainly in the western Atlantic Ocean, Quebec, the Madarland Islands and the waters surrounding Newfoundland.
Moth snails
Northern moth snail
The moth snail can reach up to 11 cm and is a large snail. The inside of the snail is shiny and there are many horizontal stripes on the outside. Mostly living in the pure sea of about 100 meters, the taste is delicious and sweet, and the meat is thick and chewy.
Jump snail (red-mouthed snail)
Jump snails are tropical and subtropical aquatic products that inhabit the intertidal zone at depths of 0-10 m at rocky or sandy bottoms and are supplied year-round. The hermaphrodite shell has light brown lines on a white background, the black shaft lip is slightly orange-red, the shell mouth is bright red, the right anterior and posterior water pipe grooves, and the thick front of the outer lip often has a siphon channel. The shell edges are jagged and distributed in the eastern Pacific Ocean and Hong Kong, China.
Stone snail (flower snail)
Mainly distributed in China, Taiwan, Japan and Thailand, it is a snail with a nocturnal habit and obvious migratory habits. Similar to snails, the shell mouth has hard sheets, the shell is ovate-conical snail groove cleaned and intact, the shell surface is white and scattered with irregular reddish-brown markings, mainly living in the qianhai and soft mud or sandy seabed, all year round there are production of May to August as the peak season.
Conch
It is a small carnivorous and scavenger of shellfish, mainly distributed in China, Taiwan and Hong Kong, and in the Indo-Pacific Region. The surface of the spiral layer has spiral-like spiral ribs, the shell is double-conical, slender, and the shell and lid are oval. There are productions throughout the year, of which may to October are the main production period. The snails are tender and smooth, and the taste is rich, such as white burning, stewed soup, and freshly stir-fried baked wine.
scallops
Scallops are bivalve molluscs with fan-shaped shells and brilliant colours. The two hard shells are opposite to the lower right and upper left, the right shell is flat and the left shell is more convex, the shell has shell ears before and after the top of the shell, and the shell surface has developed radial lines and prominent scales. Scallops are produced all year round and are widely distributed, such as China, Taiwan and Hong Kong, Japan, South Korea, Australia, the United States, Canada, Northern Europe and so on.
Australian scallops: It is a warm-water species distributed in southern Australia, bashi strait and Tasmania. Tasmanian wild scallops are the most sought after scallops in the world, acclaimed for their high quality. Scallops taste excellent due to the nutrient-rich, cold, clean water of the sea, with a strong flavor and moderately firm flesh. Wild-caught in Tasmanian waters, buried in soft sand, scallops piled up into beds and buried, so the top scallops can only be seen at a depth of about 10-20 meters. However, scallops are limited by the overall catch, and there are times and areas where fishing is prohibited.
Japanese scallops: Japan is a more colorful country, and the main production area of crimson scallops is also here, Japanese scallops have many colors, not caused by pigments, but natural wild. Red, purple, yellow... Colorful, the original these different colors of scallops, originally red and purple mainly, but because the scallops in the juvenile stage, the red female and the purple male have been artificially mated, resulting in different colors of scallops, is 100% pigment no additives.
Norwegian scallops: Wild scallops in Norwegian waters, the largest of which can reach a diameter of 17 cm, can be found in water depths of several meters to hundreds of meters, but grow most intensively in water depths of 10 meters to 30 meters. They prefer to congregate on relatively small, slow-flowing water. Scallops need to grow for 4 to 5 years, growing to 10 to 12 cm, at which point they can be harvested.
Domestic scallops: In recent years, China's scallop industry has developed rapidly, and its status in the production and trade of scallops in the world has gradually improved. There are more domestically farmed scallops, although they are farmed products, their taste is equally delicious and nutritious, and after their closed shell muscles are dried, they are one of the famous eight treasures - dried scallops.
Sun Moon Fish: Sun Moon Fish belongs to the bivalve mollusk, the shell is fan-shaped, bright color, mainly inhabit the sandy texture of the deep waters of the Qianhai Sea. The shell is flat as a round mirror, the upper shell is reddish brown, and the outer shell is smooth and milky white, with dark brown fine radial lines. Sun Moon fish meat color white flesh soft, sweet taste with fresh, steamed, stir-fried, blanched charcoal can be, for the year-round supply of shellfish.
mussel
Mussels
Mussels are highly viable and fertile economic shellfish, widely distributed in China, Hong Kong and Taiwan, Singapore, Malaysia, India, South Korea, Japan, New Zealand, Canada, the United States, Thailand and the Philippines and other countries and regions. Mussels are mollusks that feed on plankton and live in shallow waters and coastal rocky bottoms. Its shell is grayish white with a pearl luster, the edges are blue and the two shells are symmetrical left and right, and the surface of the shell is smooth and grained.
Blue mussels
Blue mussels are also known as blue mussels, of which Chile is famous for its cultured blue mussels. Chilean blue mussels are cultured in the cold and clear waters of the South Pacific Ocean at water temperatures of 5-10 °C and are rich in nitrates and phosphates. Mussels are naturally cultured to meet the strictest environmental and hygienic standards. It is not only a low-cholesterol food, but also has a high phospholipid content and, most importantly, a delicious taste. It is a healthy and nutritious product, rich in protein, vitamins and Omega3, in addition, it also contains iron, calcium, magnesium and other mineral elements.
band
The strap is a warm-sea animal, likes to insert the tip upright into the sediment, filter the plankton in the water, and its feet are firmly on the seabed, and once settled, it will remain unchanged for life. It often inhabits the seabed at a depth of 20 meters. Its shell is yellow-green with a striated shell surface and a pearl muscle and a closed shell muscle on the dorsal posterior end of the inner surface of the shell. The flesh is white and slightly pink, and the taste is relatively sweet, but it is far from scallops. It is available all year round, and is abundant from May to June, mainly in India to the western Pacific, Japan, China and Taiwan.
Cockles (blood cockles)
It is found in the Indian and western Pacific Oceans and is mainly produced in the coastal countries of Southeast Asia. The shell is thick and hard as a fan, the surface has obvious radial lines, the shell is curled inward, the flesh column is red and purple and bloody, the taste and deliciousness are also called blood cockles, but because of the shell color snow white is also called "snow cockles". There are two other species of cockles, one with hair on the shell as a "hair cockle" and the other is smaller and more tender in taste called silver cockles. Cockles are produced all year round, but are most delicious in winter.
Clams
The clams are smooth on the outside, and the thin shell is fragile and rounded at both ends like a bamboo tube. Its flesh is milky white, occasionally with a reddish color, the foot muscles are extremely developed, the taste is fresh and sweet, slightly seawater umami, and occasionally sand grains. Clams are invertebrate mollusks, burrowing and inhabiting a general length of 10-15 cm, the main species are large bamboo clams, long bamboo clams, western long bamboo clams and short bamboo clams, distributed in China, Taiwan, Japan, England and Ireland. It is available throughout the year from September to November in late summer and early autumn.
clams
Noble concubine mussels
The shell of the noble concubine mussel is round, in which the left shell reveals a faint fat red color, and the outer part is smooth like an annual ring. The flesh column is white and red in a triangular shape. The suitable water temperature of the mussel is 8-30 ° C, and the growth rate is faster. Growing in natural waters for 3 years weighs about 115 grams and is 4-6 cm long. Experienced fishermen will put the mussels back into the sea that have grown for less than three years, and their general commercial catch size is 7-8 cm and weighs about 150 grams. The flesh of the mussel is delicate and soft, crisp and tender, and the taste is sweet and umami. It is mainly produced in China, Indochina, Japan and Vietnam. It is available from May to June throughout the year.
Arctic shellfish
Arctic shellfish are a type of shellfish that originates from the cold deep sea of the North Atlantic Ocean and grows slowly on the seabed at depths of 50 to 60 meters, taking 12 years, thus forming a natural and unique taste of fresh sweetness. Arctic shellfish grow in a very clean environment, difficult to contaminate, and the meat is fat. Arctic shellfish contain protein and unsaturated fatty acids (DHA), which have the effect of nourishing yin and yang, nourishing the stomach and spleen.
Clams (clams)
Clams are benthic shellfish with low activity, stopping when the water temperature is below 15 °C, and usually hide in the sand to avoid predators. They have an axe-shaped foot on the anterior abdomen, gills at both ends of the foot, and a closed-shell muscle shell at the front that is white or bluish-purple. Its flesh is soft and delicate, white and crisp, and the clam flavor is delicious. Clams are mainly distributed in coastal China, North Korea, Japan, Vietnam, Pakistan and India and other countries and regions, and are supplied throughout the year, generally from June to October.
Sea melon seeds (corrugated horizontal curtain clam)
Sea melon seeds are filter-feeding animals, love to inhabit the tidal zone mostly hidden in the sand layer, winter and summer diving depths vary, winter and summer will be deeper. Its shell is oblong oval, the double shell is symmetrical and homomorphic, the shell is smooth and wavy, there are fine engravings that go sideways, the shell is pale yellow, brown like a mesh interwoven, mainly produced in India, Malaysia, South Korea, China and Taiwan, China.
Flower clams
The clams are mostly inhabited by beaches such as Qianhai or estuary, and the two shells are of the same shape and size, with varied patterns and smooth shells. Its flesh is sweet and juicy, and the meat is delicate and tender. It is mainly produced in the southeast coast of China and Taiwan seafood, Japan. May to June is the main listing period.
clam
General consumers often confuse the clam with the flower clam, the clam has a significant black oval texture at the back end, the shell color changes greatly, the shell is triangular in the oval circle, the shell is porcelain white (most of them have a figure-eight pattern from the top of the shell), and the clam is mainly produced in China, Taiwan, Japan, and the Philippines.
Article source: Shun Jingfa
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