<h1>What kind of scallops are the traditional Chinese sea treasures "dried scallops" taken from? </h1>
"Dried scallops" have been known as one of the "Eight Treasures of the Sea" since ancient times, and the "dried scallops" here refer to ctenophores scallops. Ancient people's day: "Three days after the eclipse, I feel that the chicken and shrimp are boring", which shows that the deliciousness of dried scallops is extraordinary. To this day, ctenophore scallops are also the main raw materials in Dalian dishes such as fried golden scallops, scallop soup, and pepper scallops, and are one of the most popular seafood products.
Scallops inhabit shallow seas from low tides to a few hundred meters or so, live attached or freely, and feed mainly on ephemeral algae. Scallops have long been one of the important species of marine aquaculture in China. At present, The production of scallops in China mainly comes from aquaculture, and the harvesting of wild scallops is very small. Scallops mainly feed on organic detritus, microparticles suspended in seawater and plankton, such as diatoms, dinoflagellates, copepods, etc.; followed by algae spores.
<h1> How many types of scallops are there? </h1>
There are 300 species of scallops in the world, and more than 50 species have been found along the coast of China. Among them, Ezo scallops, bay scallops, and ctenophore scallops are the main farmed shellfish that are more common in the north.
<h1>Ctenophore scallops</h1>
Ctenophorus scallop is a unique native species in the Yellow Bohai Sea area, Dalian is bordered by the Yellow Sea in the east and the Bohai Sea in the west, the water quality is good, the tide is turbulent, the gravel sediment is the main substrate, and the sea condition is very suitable for the growth of ctenophore scallops, which makes Dalian an important origin of ctenophore scallops. According to the "Dalian Aquatic Products Chronicle" (1994), before the 1960s, the naturally bred ctenophore scallops were mainly harvested along the coast of Dalian, and the aquatic natural resources survey showed that the naturally reproduced ctenophore scallop resources in Dalian city covered an area of about 28,000 hectares and more than 2,300 tons, mainly concentrated in Changhai County and the eastern part of Jinzhou, the southern shallow kelp of the city, and the Lushunkou district.
As a native species, ctenophore scallops have a long history of consumption in Dalian than Ezo scallops and bay scallops as introduced species, thanks to the rich and high-quality ctenophore scallop natural resources brought by Dalian's unique natural advantages. Ctenophora scallop shells are more beautiful and are generally used as raw materials for handicrafts such as shell carvings.
Ctenophora scallops are approachable in price, but they are listed as the three treasures of seafood alongside sea cucumbers and abalone; they are not proud of their appearance, but they have won the love of many gourmets with their delicious meat and rich nutrition. Ctenophora scallops not only originate in Dalian, their artificial breeding and breeding originated in Dalian, and their development is also in Dalian.
<h1>Bay scallops</h1>
Gulf scallops were indeed introduced from the United States in the 1980s and are currently widely farmed along the northern coast of our country. Bay scallops grow fast and are a good breeding object. At present, it has formed large-scale marine aquaculture in the northern coast of China, especially in the Dalian area, and has achieved high economic benefits.
The most obvious difference between bay scallops and ctenophore scallops is to observe whether there are spines on the radiating ribs, and the radial ribs of ctenophores scallops are less than the bay scallops, and the left shell surface of ctenophores scallops is about 10 ribs, and the bay scallops are as many as 20.
<h1>Ezo scallops</h1>
Ezo scallops have been cultivated on a large scale in the northern coasts of Shandong, Liaoning and other provinces. Because of its large individual size, rich nutrition, it has a high market value.
<h1> How do I choose scallops? </h1>
1. Scallops with consistent shell color and gloss and uniform size should be selected, and cannot be too small, otherwise the edible value is not large due to less meat; See if its shell is open, the live scallop will be closed by external forces, and the dead scallop that cannot be closed after opening cannot be selected.