Ingredients Encyclopedia of Dalian Ezo scallops

Opening remarks

Scallops are synonymous with bivalve molluscs of the scallop genus, with about 400 species. The more than 60 species of the Section are one of the most important marine fishery resources in the world. Shell, flesh and nacre have high use value. Lots of scallops are eaten as delicacies. Scallops with bright colors and radial patterns are popular among collectors, and the pattern is adopted as a pattern of artwork. Scallops are a family of pearl shells of the bivalve suborder Pterodactylidae. It is widely distributed in all seas of the world, with tropical seas being the most abundant. About 45 species have been found in China, of which the ctenophore scallop in the north and the magnificent ctenophore scallop in the south and the long rib Sun and Moon scallop are important economic species. Scallops, also known as sea fans, its flesh is delicious, rich in nutrients, its closed shell muscle is dried after the "dried scallops", is listed in one of the eight treasures.

The first exhibition hall

【The World of Scallops】

The World of Scallops

First, the origin of scallops

(Pectinidae, especially scallops [Pecten]) marine bivalve molluscs. There are about 50 genera and subgenera in the family, and more than 400 species. It is found worldwide and occurs in intertidal to deep seas. The shell is fan-shaped, but the butterfly hinge line is straight, and the two ends of the butterfly hinge have wing-like protrusions. Approximately 2.5 to 15 cm (1 to 6 inches) or more in size. The shell is smooth or has radiating ribs. The ribs are smooth, scaly or neoplastic, bright red, purple, orange, yellow to white. The underside shell is lighter and smoother. There is a large occlusive muscle. The edges of the mantle membrane are covered with eyes and short tentacles that can sense changes in water quality, and the shell is located between the two shells like a draped curtain when it is open. Scallops are commonly found in sand or in the fine gravel of clean seawater, feeding on tiny organisms, relying on cilia and mucus to collect food particles and move them into the mouth.

Second, the geographical distribution of scallops

Gastropods are the most widely distributed, followed by gills, and the rest live entirely in the ocean.

1. Wide temperature shellfish: strong temperature adaptability, from the tropics to the cold sea areas, China's north and south coasts have a wide distribution. Such as oysters, Philippine clams, ship maggots, mud cockroaches, clams, clams, clams, single-toothed snails, short-lived snails.

2. Narrow temperature shellfish: narrow temperature adaptation range, only distributed in the north or south coast, such as the stone is only distributed in the South China Sea; Dalian Bay oysters are only distributed in the northern coast. Others such as: snails, pearl oysters, water snails, etc.

3. Broad salinity shellfish: shellfish with strong salinity adaptability, such as Omi oysters and polymorphic ornamental shellfish. Polyphobic ornamental shells can live not only in normal seawater, but also in brackish or even fresh water.

4. Narrow salinity shellfish: shellfish with a narrow adaptation to salinity, such as abalone, pearl oyster, brick shell, dense scale oyster.

Vertical distribution of shellfish

As far as the entire shellfish is concerned, its vertical distribution is very wide, such as the existence of Huo's radish snail at about 5470m on the Qinghai-Tibet Plateau; while some species of foot diggers live in the sea below 10,000 meters; but most of the aquatic shellfish live in shallow waters, and many of the marine shellfish live in the intertidal zone; and the economic shellfish in the ocean mostly inhabit shallow seas from the intertidal zone to about 40 meters underwater.

Vertically distributed

Types of high-tide line life: nodule snail, black buckwheat clam, longitudinal beach snail.

Types of off-tide life: hair cockles, ctenophores scallops, wrinkled pan abalone, conch, lychee snails, horseshoe snails, etc.

Third, the classification and variety of scallops

【Ctenophore scallops】

Cultivar source: Yellow Sea

Characteristics: Mollusc phylum, parrophyllaceae, heteromorphalidae, scallop family, scallop genus, living in 3m ~ 30m rock reef and gravel seafloor; filter feeding, bait is mainly phytoplankton; temperature tolerance range of 1.5 °C ~ 25 °C; salinity range of 16 ‰ ~ 43 ‰; spawning period in May to June; wide use, tender meat, fresh taste, high economic value.

It belongs to the natural species of China's marine area. It is suitable for aquaculture in the vast sea areas of China, especially in the northern coast. Ctenophore scallop camp attached to life, full silk material developed. Adult shells can be up to 8 cm tall. It is named after the front ear of the right shell with a pronounced filament hole and several fine ctenophores. The shell surface is densely grown with radiating ribs of varying thickness; the left shell is about 10, and the right shell is about 20, and there are irregular small spines on the ribs.

【Bay Scallops】

Variety source: Introduced from the United States in 1982.

Characteristics: Mollusc phylum, Vallopods, Heterozynodidae, Scallopidae, Scallop genus. The shell is scalloped, the two shells are almost equal, the back ear is larger than the front ear, and there are foot filament holes under the front ear. There are 18 radial ribs on the shell surface, and the shell surface is dark brown or brown. The growth temperature range is 5-30 ° C, and the optimal growth temperature is 18-28 ° C.

【Ezo scallops】

Variety source: Introduced from Japan in 1982.

Characteristics: Genus filter-feeding bivalve shellfish, mollusk phylum, leaf gill, heterozylidae, scallop family, scallop genus. The shell is scalloped, the right shell is more prominent, yellowish white, the left shell is slightly flat, slightly smaller than the right shell, purple-brown. The shell surface has 15-20 radiating ribs, and the shell lugs on both sides have shallow foot filament holes. The natural distribution is 6-60 m of water depth, and the substrate is gravel. Ezo scallops are cold-water shellfish with a suitable temperature range of 5-20 °C for growth and 5-9 °C for breeding and spawning. The largest individual growing naturally can reach 20cm, weigh 900g, artificially farmed for 17-23 months, the average shell length of individuals can reach 10cm, weigh 100-150g, the meat is delicious, and the nutritional value is high.

【Luxury ctenophore scallops】

The shell surface is light purple-brown, reddish, yellowish-brown or date-red cloud markings, and the shell height is about equal to the shell length. The radial ribs are large, about 23. It is produced in the South China Sea and the southern part of the East China Sea, and is a warm water shellfish. It is found from the low tide line to the deep sea

Second Exhibition Hall

【The treasure of scallops - Ezo shellfish】

First, the characteristics

In coastal sea areas with high salinity, no fresh water injection, the substrate is hard, there is little silt and the water depth does not exceed 40 m. It is mainly cultivated in the liaodong peninsula in the north of China, Shandong Long Island and other sea areas. The growth rate is slower, starting from the juvenile shell to the shell height of 1 l-12 cm, the shortest time takes 1 year and 7 months. According to records, the maximum shell height can reach 27.94 cm, and its lifespan is about 25 years.

The breeding season of Ezo scallops in northern China is From March to April, and the water temperature of spawning is 3-10 °C. The natural population is female: the male is about 6:4. Ezo scallop fertilized eggs continue to develop after fertilization in seawater, the initial D-type larva shell length of 110-120 μm; after the planktonic larval stage, when the average shell length of the larvae reaches 220-240 μm, the eye spot appears, and then attached to the metamorphosis, the juvenile shell is up to 3-4 cm long, and the filament glands of the foot are degenerated.

2. Detailed information

Ezo scallops are native to Japan, the southern waters of the Kuril Islands in Russia, Hokkaido and northern Honshu, and are large cold-water shellfish. Ezo scallops grow slower and have larger shells, reaching more than 10 cm. The left shell is slightly flat, slightly smaller than the right shell, and is often purple-black. The right shell is protrusive and yellowish-white. The front and back ears are the same size. 15 to 20 radiating ribs on the surface of the shell. It is generally submerged on the seabed with a flat left shell and no spines on the ribs.

Ezo scallops are found on the seafloor with a hard substrate and little silt. The natural distribution of water depth of 6-60m, growth temperature range of 5-20 °C, about 15 °C is the most suitable growth temperature, below 5 °C growth slow, to 0 °C when the movement becomes sharply slow until it stops; the water temperature rises to 23 °C when the living ability gradually weakens, more than 25 °C after the movement will soon stagnate. Ezo scallops are high-salt species, the suitable salt range is 24 ‰-40 ‰, and the salinity should not be less than 24 ‰.

Ezo scallops, an important variety of shellfish aquatic products in recent years, have a special composition of closed shell muscle protein, according to the analysis of 63.7 grams of protein, 3 grams of fat, 15 grams of sugars, calcium 47 mg, phosphorus 886 mg, iron 2.9 mg per 100 grams. Ezo scallops are rich in unsaturated fatty acids EPA and DHA. EPA can greatly reduce the formation of blood clots and the phenomenon of hardening of arteries. DHA can not only promote intellectual development and improve IQ, but also reduce the incidence of Senile dementia. A glycoprotein extracted from the closed shell muscle of scallops has the effect of destroying cancer cells. In addition, scallops also have the effect of nourishing yin and tonifying the kidneys, and have a good effect on physical weakness, loss of appetite, malnutrition and other diseases. Ezo scallops give you the taste of the sea, but also bring you delicious and healthy.

Zhangzidao is China's largest Ezo scallop bottom sowing breeding area, with 2000 square kilometers of marine pasture, is the world's largest marine ranch, bottom sowing breeding and flotation and other artificial breeding methods are different, every year in the Ezo scallop sowing period, the young shellfish directly sown on the 20-50 meters deep seabed, let it "wild wild growth", the growth cycle of three to four years, began to trawling or artificial diving and harvesting. Zhangzidao sea aquaculture area is located at 39 degrees north latitude, belonging to the Yellow Sea waters, the sea water is not only visually clear, the visual depth is more than 10 meters, and by the national water quality test for the first level of water, China's shellfish into the United States market, the European market switch inspection is to select this water products for submission.

Ocean Island Ezo scallop production base is located in Dalian Changhai County Ocean Island, the water flow is smooth, rich in nutrient salt, stable seawater physical and chemical factors, annual low temperature, clear, high salinity, is the most suitable for the growth of Ezo scallops natural ideal place. Due to the superior geographical location and water quality conditions of the aquaculture sea area, and the small risk of environmental pollution and natural disasters, the Ezo scallops on Ocean Island are famous at home and abroad for their individual size, shell fat, full particles, delicate meat and delicious taste.

It is a filter-feeding bivalve shellfish, the shell is scalloped, the right shell is more prominent, yellowish white, the left shell is slightly flat, slightly smaller than the right shell, purple-brown. The shell surface has 15-20 radiating ribs, and the shell lugs on both sides have shallow foot filament holes. The right shell rib is broad and low, narrow between the intercostals; the left shell rib is thinner and the intercostal is wider. There is a triangular internal ligament under the top of the shell. The natural distribution is 6-60 meters deep, and the substrate is gravel. Ezo scallops are cold-water shellfish with a suitable temperature range of 5-23 °C. It is mainly produced in the southern waters of Japan and the Kuril Islands of Russia, Hokkaido and the northern part of Honshu. The suitable range for salinity is 24-40, distributed in coastal sea areas with high salinity, hard substrate without fresh water injection, little silt and water depth of no more than 40 m. It is mainly cultivated in the liaodong peninsula in the north of China, Shandong Long Island and other sea areas. The growth rate is slower, starting from the juvenile shell to the shell height of 1 l-12 cm, the shortest time takes 1 year and 7 months. According to records, the maximum shell height can reach 27.94 cm, and its lifespan is about 25 years.

Third, the main points of cultivation

Seedling

1． Selection and storage of pro-shellfish

3-4 year old shells with a shell length of 8-13 cm can be used as broodstock, and generally about 5 broodstock can be purchased per cubic meter of water (of which male shells account for 3-5%). Pro-shell transport takes place during the low temperature season, when temperatures below 5 °C. The shellfish is packed into a sack, the sack is soaked with seawater, tied tightly, and transported by sea for 15 hours, with a survival rate of up to 100%. The temporary rearing density is 30-40pcs per cubic meter, and the temporary water temperature is 5-7 °C. Take small diatoms as the main bait, fear a small amount of golden algae and flat algae, the daily bait volume of 300,000 to 400,000 / ml, every 6 hours to bait, 4 times a day to change the water, each time 1/3. During the period of temporary rearing of shellfish, it is generally not poured into the pool and is not inflated.

2． Spawning, hatching

The mature Ezo scallop gonads are very full. Female shells are orange or pink in color and the males are milky white. When the gonadal index reaches more than 13%, and a small amount of shellfish is found to be discharged by normal water exchange, the method of pouring the pool at the same temperature is used to spawn without other stimulation. The average spawning amount of the first time is less than 300,000/animal, and the broodstock can be left for 3-5 days, and then a large number of them can be discharged.

Incubation water temperature 8-11 °C, artificial agitation every 1 hour during incubation, after 90-70 hours, when 60-70% of the larvae reach D-shaped larvae, use a 200 mesh trawling net to select the best in time.

3． Larval rearing

1. Density: The density of D-shaped larvae cultivation is controlled at 8-10/ml in the early stage and 6-7/ml in the later stage.

2. Bait: Golden algae 3011, 8701 are high-quality open bait for Ezo scallops. The use of golden algae and diatom mixed feeding, the daily bait volume of 10000-60000 / ml. After the placement of the attachment base, the bait can be changed to flat algae, and the amount of bait is appropriately increased.

3, water temperature: the most suitable water temperature in the larval breeding stage is about 15 °C, D-shaped larvae are selected at a rate of 0.5 °C every day to raise the water temperature to 15 °C, after reaching the juvenile shell can be cooled and cultivated, in order to facilitate the transition to the sea.

4, water change: during the cultivation period to change the water 2-3 times / day, the early stage of each time 1/3, the later stage of each transition to the sea, during the cultivation of the water change 2-3 times / day, the early stage of each time 1/3, the later stage of each time 1/2, and properly inflated, suck the bottom once a day.

4, the release of the attachment base

1) The average growth of larvae is about 7 μm, 18-20 days after breeding, the average shell length of the larvae reaches 220-240, and the maximum shell is up to 300 μm, and most of the larvae can appear eye spots. When about 20% of the larvae have rounded eye spots and the shell margins thicken, the attachment base should be poured into the pool. The brown rope and mesh coat have been thoroughly treated, and the effect of attaching seedlings is very good.

2) In order to facilitate the management of the combined larval attachment can be combined with the pool, with a 120 mesh sieve silk to screen the eye point larvae again, the screened larvae are large in size, the proportion of eye point larvae is increased, and the attachment time is shortened.

5, out of the pool for temporary recuperation

Out of the pool specifications

1) Because the baby shellfish and young shells are very unstable, easy to cut the foot filament, move to other places, when going to the sea, the environmental conditions suddenly change, which also causes the attached shellfish to go to the sea to drop seedlings, and now the attachment shellfish have a low retention rate after going to the sea, the mussels are better up to 50 to 60%, and the scallops are 20 to 30%, so the transition to the sea is a more critical part of today's artificial seedlings.

2) When scallop larvae are bred indoors to an attached juvenile shell with a shell height of 600 μm, they can be moved outdoors for intermediate temporary rearing. In order to adapt to the difference between indoor and offshore water temperature, the water temperature is gradually reduced to close to the natural water temperature before leaving the pond, at this time, the bemye is small, the adhesion weakens after cooling, it is easy to fall off from the attached matrix, coupled with the poor adaptability to the outside world, so it is the peak period of death before growing to 2mm, and this stage is also the key to the temporary rearing of seedlings in the middle.

6, out of the pool for temporary rearing

Temporary rearing method

1) The use of outer 40 mesh large bags, the inner layer of 30 mesh bags of double-layer bags to protect seedlings, the middle of the sea in the early stage of breeding, low water temperature, less attachments, management is mainly to remove floating mud, timely removal of outer bags, and timely separation of seedlings.

2) Ezo scallops grow rapidly after entering the sea, and the seedlings should be divided into seedlings twice during the intermediate breeding period at sea after heating and breeding. For the first time, from the end of May to the beginning of June, the seedlings will be divided into 20-30 mesh mesh bags, and each sachet is 1000-1500 grains; The second seedling triage is carried out in mid-July in the morning and evening of each day. After screening, the baby shells are packed into 15-20 mesh bags according to about 500 per bag, and begin to transfer to the deep sea to facilitate summer crossing.

3) Entering October, the water temperature has dropped to about 20 °C. Ezo scallops have entered the second most suitable growth period of the year, when the average size of juvenile shells is more than 2 cm, at this time, the baby shells should be divided into temporary cages with a mesh of 1-1.5 cm in time to thin breed (7 to 10 layers of cages, 100 to 200 grains per layer)

.4), juvenile shells should be noted when leaving the pool

(1) Select the appropriate mesh specifications.

(2) Choose the sea area with small wind and waves, no pollution and abundant bait as the cultivation sea area, seize the small flood tide, and go out of the pool and go to the sea without wind and waves.

(3) When leaving the pool, the sea water temperature is better than 5C, so as to ensure the normal physiological activities of the baby shellfish.

(4) When transporting baby shells, it is necessary to prevent air drying, sun and rain, prevent shedding, prevent mechanical damage, and shorten the operation time as much as possible.

7 juvenile shells (middle) for cultivation

1、. The concept of juvenile shell (middle) cultivation of Ezo scallop juvenile shell (middle) refers to the whole process of cultivating juvenile shells that have just come out of the pond shell to 600 microns high to 2 to 3 cm in size, which can be used as breeding or bottom sowing to breed large-size young shells.

(Juvenile (middle) cultivation, the duration of experience is 5 to 6 months. Juvenile (intermediate) rearing can be divided into 3 stages. ）

(1) Primary cultivation from about 600 microns of juvenile shells, cultivated into a process of average shell height of 3 mm. The time required for primary cultivation varies in different sea areas, depending on the water temperature and the time of exit. In the northern part of the Yellow Sea, the first-level cultivation time of the juvenile shells that emerge from the pond in early April is about 60 days, and the juvenile shells that emerge from the pond in early May take about 40 days.

(2) Secondary cultivation is the process of cultivating juvenile shells with an average shell height of 3 mm to cultivating juvenile shells with an average shell height of 5 mm. Secondary cultivation takes 60 or 40 days. In the cultivation, the mesh hole is blocked by floating mud and algae, and the water flow is not smooth, which hinders the normal filter feeding of the baby shellfish and affects the growth. Therefore, it is necessary to pour the bag in time, replace the mesh, evacuate the density, and let it grow rapidly into a 5 mm-sized juvenile shell under suitable conditions.

(3) Tertiary cultivation The process of cultivating juvenile shells with an average shell height of 5 mm into juvenile shells of 3 cm size. When the juvenile shell is up to 5 mm, it should be screened into the nursery cage in time. The time of tertiary cultivation is longer, and it is still necessary to cross the summer. Therefore, the technical requirements are relatively high.

2. Juvenile shellfish (middle) cultivation

(1) The first-level cultivation of the first-level cultivation sea area should be selected in the inner bay with small wind and waves, and if there is a suitable shrimp pond, it can be used as a breeding pond. The first-level cultivation density, in the mesh bag of 30 cm X 40 cm, each bag contains 15,000 to 20,000 baby shells; in the 40 cm X 40 cm X 70 cm cage, 50,000 to 60,000 baby shells are more suitable. The water depth of cultivation is 3 to 6 meters. The diagonal length of the first-level cultivation mesh is based on the principle that the vast majority of juvenile shells do not lose out of the pool, and the larger the better. The management of primary cultivation focuses on ensuring the safety of the raft and removing the attachment in a timely manner.

(2) Secondary breeding of individuals with secondary cultivation, the goal is to reach 5 mm. The equipment for cultivation is a mesh bag with a pore diameter of about 1.4 mm, with a specification of 30 cm X 40 cm, and each bag contains 1 500 to 2000 baby shells of 3 mm. A noteworthy issue in secondary cultivation is the seedling splitting operation. Requires promptness, meticulousness, and avoids sun, air drying, rain and mechanical damage. When dividing seedlings, the container should be larger, and the container should always flow water, hang with the points, and do not save seedlings.

(3) After the tertiary breeding unit purchases juvenile shells with an average shell height of 5 mm from the nursery, it is transported back to the nursery to continue to cultivate young shells with an average shell height of 3 cm for breeding. This period of time is longer, you need to cross the summer, and the technical requirements are relatively high. During this time, it is crucial for the number of seedlings. Therefore, the three-level cultivation technology must strengthen management from all aspects such as transportation, going to the sea, seedling division, reasonable stocking density, summer crossing and management, and do a good job.

(1) Transportation: 5 mm can be transported, rather early than late. Transportation is carried out when the climate is cool in the morning and evening, so as to prevent wind, dryness, sun and rain. When transported to the destination, it should be sent to the sea in time.

(2) Cultivation equipment and cultivation density: After entering the sea to slow down the seedlings, they should be screened into the cultivation cage in time. The cultivation cage is a three-stage cultivation equipment, that is, a polyethylene disc with a diameter of 30 cm or 34 cm, a hole with a pore size of 5 mm on the disc, a machine mesh with an outer pore size of 3 mm, 10-15 layers per cage, a spacing of 15 cm between layers, and a seedling density of 30 cm per layer: 80 to 100 discs of 30 cm; The 34 cm discs are 100 - 150 pieces.

(3) Seedling division: When the seedling division operation is carried out, the temperature is high. Therefore, take advantage of the morning and evening operations. Advocate operation at sea, water new, water live, not hypoxia; with the points, with the hanging, not to gather and glue. When dividing seedlings, it is necessary to set up a shed to avoid sunlight. When dividing seedlings on land, emphasize the need to flow water, do not save seedlings, timely packing, and avoid rough operation.

(4) Crossing the summer: crossing the summer sea area, should be selected in the water depth, large flow of the outer discharge, the water depth is at least 17-18 meters, from the raft structure, should be used live floating dark raft. The live floating rope is 8 to 10 meters long and the rope is 1 to 1.5 meters, so that the cultivation raft is under a water depth of 10 meters. In order to ensure its stability, the falling stone should be large, weighing about 2.5 kilograms. The falling stones should also be evenly so as not to be entangled. During periods of high temperatures, reduce lifting.

Fourth, the breeding method

1. Bottom sowing and breeding (stocking and breeding): select sand mud bottom fishery to remove predators; sowing density is 8 pieces /square meter, 5500 seedlings per mu; sowing time is from late November to early December of the same year or march to April of the following year; the breeding time is 17 months and the shell height can reach more than 8 cm.

2． Floating raft culture: Although stocking and breeding is a production method with simple technology, no materials and equipment, and low cost, due to the large number of predators on the seabed, the damage is serious, the survival rate is low, and the harvesting is also more difficult, especially some sea areas do not have the substrate conditions for stocking and proliferation, so for the sea areas that have the water temperature conditions for the growth and development of Ezo scallops and are not suitable for the bottom conditions for stocking and breeding, floating raft hanging culture is another way of Ezo scallop production.

The so-called floating raft hanging culture is to put the shellfish in a suitable container according to a certain density, and hang it on the floating raft (silk) set up on the sea according to a certain distance and suitable water layer for cultivation.

Because the Ezo scallop is a kind of free living shellfish, the shellfish step can secrete foot silk attachment, so it is necessary to take anti-escape measures when breeding, according to the anti-escape method taken, Ezo scallops can be farmed in the following ways.

(1) Hanging ear culture: This method was once used in Japan, and its practice is to drill a small hole in the base of its front ear with a small drill bit to drill a small hole in the base of its front ear, wear a string with polyethylene rope or nylon wire at a distance of 2 cm, each string is 5-10, and then tied at 6 cm intervals on a thick rope and suspended on a floating raft. Although this method is low-cost, it is labor-intensive to operate, and it is easy to break the front ear or twist the ear rope in the sea area with large winds and waves, resulting in losses.

(2) Clothing bag net breeding: This method is to use a certain size mesh of polyethylene mesh clothing pieces, sewn into a clothing pocket-like seedling bag, put the shellfish into a pocket (one bag), and then seal the bag mouth with thread and then hang it on the floating raft. This method has strong wind and wave resistance, high survival rate, but high cost. The operation is more complicated, and it is easy to attach miscellaneous shellfish and algae.

(3) Lantern cage culture: lantern cage culture is a common breeding method used in scallop culture today, this net cage structure is the same as the three-level breeding cage, but its aquaculture cage plastic disc foramen are larger (diameter 2 cm), and the mesh is also larger. This breeding cage has strong wind and wave resistance, and the water is smooth, the scallops grow fast, the survival rate is high, the operation is more convenient, but the one-time investment is large.

During the grow-out period, it is necessary to grasp the stocking density, seedling division time and strengthen management work.

A, stocking density: stocking density should take into account the correct growth of scallops, but also to consider the maximum use of breeding equipment, too large density caused by scallops accumulation and squeezing or bite each other, affecting growth, and even cause death. Too little density will cause waste of farm equipment, increase costs, and reduce efficiency. From the results of practice, it is more reasonable to stock 15 per layer (disc diameter 34 cm) and hang one hanging at a distance of every 1 meter.

B, seedling time: Ezo scallop growth temperature of 5-20 °C, in the northern sea area, after April, with the gradual rise of the water temperature in the sea area, the growth rate of Ezo scallops also accelerated, in order not to miss the rapid growth period, should be divided in November and December of the year.

C, the management of the breeding period: because it is a one-time seedling cultivation, so during the breeding period, as long as you often go to the sea to check the safety of floating rafts, hanging ropes, buoyancy, etc., do a good job of various reinforcement work in time, prevent recommendation, sinking rafts, hanging and entanglement, in the breeding season of miscellaneous shellfish and weeds, wash in time, keep the water flowing smoothly, and pay attention to anti-ice work in winter. In addition, cultured water layers should be adjusted according to the transparency of the sea area and the water temperature.

harvest

(1) Harvest time: If the shellfish species is larger (body height of more than 3 cm) when the seedlings are divided, after 1 and a half years of breeding, the body can reach a commodity specification standard of about 10 cm, and the harvest time is mainly based on the season with the highest buttering rate and meat yield. The time with high butting rate is May to July, of which the highest is in July, and the meat rate is the highest, that is, the fattest time is March to May, if the processing of betting, it is appropriate to harvest in May to July, and the most suitable harvest time is 3-5 months.

(2) Harvesting method: Ezo scallops cultured on floating rafts, the gastric acid harvesting method is relatively simple, that is, when the Ezo scallops grow to the standard of commodity specifications, in its suitable season, the net cage is unraveled from the raft, transported back to sales or processing, if there is a part that has not yet reached the commodity specifications, then re-caged to continue breeding.

【Economic value】: Closed shell muscle can make valuable seafood - dried scallops

5. Food production

Steamed Ezo scallops with garlic vermicelli

Ingredients: Ezo scallops (9 pieces), garlic (5 pieces), cooking wine (4 spoons), vermicelli (1 small crepe), lard (1/2 spoon), shredded green onion, soy sauce (3 spoons), salt, monosodium glutamate

method:

1． After buying the Ezo scallops, cut the shell meat with a knife to separate the shell meat, and the shell is brushed clean with a brush.

2． The shellfish is washed and marinated in cooking wine for half an hour.

3． Pour out the oozing water, add half a spoonful of lard and a small amount of salt (a little) and mix well and set aside.

4． Peel the garlic, wash and cut into small pieces, then cut into small pieces, add half a teaspoon of salt and a small amount of MSG and chop into minced garlic, set aside.

5． Vermicelli soaked in hot water.

6． The shells are placed on the plate, and some fans are placed on each side.

7． Place the scallops mixed in step 3 on top of the vermicelli and place 1 teaspoon of minced garlic on each scallop.

8． Steam for 15 minutes and then turn off heat.

9． Drizzle each Ezo scallop with a teaspoon of soy sauce (preferably a little MSG in the soy sauce) and stack the chopped green onions on top of the meat.

10． Pour a little oil into the pan, heat and quickly pour over each Ezo scallop. (You can add some minced garlic and fry it together)

note:

1． Ezo scallops must be washed clean, pay attention to squeezing out the sediment inside the shellfish.

2． If there is no lard, it can also be added.

3． Be sure to add some salt and MSG to the garlic.

4． It is faster for vermicelli to soak in hot water, and it should be soaked thoroughly and softly as possible.

5． The final oil must be drizzled at a high temperature.

Garlic scallops

1: Wash and cut the scallops in Ezo, and wash the shells and set aside.

2. Place the shells on the plate and clean the sediment with the shellfish water in turn.

3: Place in the shell, mix the minced garlic with soy sauce, balsamic vinegar, salt and MONOSG (according to personal taste) and pour on the meat. Steam in a drawer.

4、开锅3——5分即可。

Note: The general commercially available Ezo scallops, after the meat is removed, put in the water with chopsticks to stir in one direction, the sediment will precipitate, sometimes the bought back will stick more sediment, then carefully clean, especially some shellfish edges, not easy to clean, be patient!

其实蒜蓉还有一个最简单的做法：

1. Wash the dirt outside with fresh Ezo scallops, which can be brushed with a toothbrush. Ezo scallop meat personally believes there will be no sand! At least I haven't eaten sandy Ezo scallops.

2, put a steamer in the water steaming, turn the heat to low for two or three minutes to get it done, the steamed Ezo scallops remove the shell on one side, placed in the plate, evenly drizzled with garlic, out of the pot to get.

3: This minced garlic is minced garlic that has been fried in an iron pot. （就是在一铁锅里放少许油，将蒜蓉在锅里滑一下，可放一些鸡精、盐等调料，也可不放，一般会放一点红辣椒先炸一下，再放蒜蓉）

Steamed Ezo scallops

原料:新鲜虾夷扇贝一堆、粉丝一小把、葱，姜若、酱油，食油、辣酱

Directions: Prepare the vermicelli, cook in boiling water, rinse in cool water and set aside. Wash the Ezo scallops, cut the green onion and ginger into strips, put some shredded green onion and ginger on the Ezo scallops, and steam them in a steamer basket. If you do not have a steamer basket, you can also use other utensils to steam. 等到虾夷扇贝肉发白即可，切勿蒸太久，虾夷扇贝肉会缩。 My experience lasts 5-10 minutes, and after potting, you can spread the vermicelli on top of or below the Ezo scallops depending on your preference. At the same time, add the oil in the pot, add the remaining shallots and ginger and a little spicy sauce until the aroma comes out, add soy sauce, add the Ezo scallop juice left over from the steaming of the Ezo scallops, heat until boiling, and pour directly on the Ezo scallops.

Personal preference plus vermicelli, combined with the different textures of Ezo scallops, to stimulate different sensations in chewing. 试试吧，简单却味道丰富，可以和饭店里做的媲美哦粉丝先泡软之后，直接放在洗净的虾夷扇贝上，然后再放上豆豉，可以适当加点盐(8能太多)，放入笼上蒸。 Fire, 3 minutes. Turn off the heat, simmer for 2-3 minutes, and you're good to go. Steamed Ezo scallops with tempeh are done!

There is also a way to wash the Ezo scallops. Steam in a cage (same method as above). At the same time, take a small bowl, scoop two small spoonfuls of yellow lantern peppers, and add a handful of green onions. After the oil in the pan is hot, quickly pour the oil into the bowl. 然后再浇在蒸好的虾夷扇贝上。 It becomes garlic scallops in shallot oil. In fact, the garlic should have been chopped into a room, but occasionally felt troublesome. 再加上，偶很喜欢吃黄灯笼辣椒的，而且，这个辣椒里本来就是加入了蒜容。 So I was lazy. Unexpectedly, the taste was surprisingly good.

Japanese white wine stuffy Ezo scallops

Points: Be sure to use a brush to carefully brush the shell of the Ezo scallops, and also remove the whisker-like feet of the shell by hand. If you leave the foot on it, it is impossible to make delicious Ezo scallops.

做法：

1． Separate the leaves and stems of parsley and chop the leaves.

2． Cut the garlic into pieces.

3． Choose a deeper pot. 最先把虾夷扇贝放进去，其次放入洋葱，再放入荷兰芹的茎

4． Add the minced garlic and finally add 2 scoops of pepper, lemon juice, white wine and butter.

5． Cover the pot and cook over medium heat.

6． Shake the pan frequently.

7． When the shell of the Ezo scallops is opened, remove all the Ezo scallops, add 2 tablespoons of butter to the soup and bring to a boil.

8． Put the scallops back in the pan and spread evenly on top of the chopped parsley leaves.

Third Exhibition Hall

【Nutrition and Efficacy of Ezo Scallops】

First, the morphological characteristics

Able to swim, the double shell beats intermittently, spewing out water currents, and pushing itself forward by its reaction force. The eggs and sperm are discharged into the water for fertilization, and the hatched larvae swim freely, and then the larvae are fixed under the water to develop, and some can crawl and move. Posterior larvae form, foot silk glands, which are used to fix on others. Some live a lifelong attachment, and some swim freely in the middle.

Starfish are its most important enemies, encircling it with its wrist, opening its shell with tube foot adsorption, and turning the stomach out to digest the soft flesh inside its shell. Primitive people ate scallops and used shells as utensils and currency. In the Middle Ages, the shell of the pilgrimial scallop (P. jacobaeus) became a religious symbol (the Chapter of St. James). Scallops are edible and are mainly found in the northeastern Parts of Georges Shoal, Massachusetts, and in the Bay of Fundy (New Brunswick-Nova Scotia). Sea scallops (Placopecten magellanicus) are produced in New England and eastern Canada, and are commonly found in the area, including the Aequipecten irradians, A. opercularis, which are edible shellfish from the British Isles, and are also used as bait.

Scallops have two shells, almost equal in size, and the shell surface is generally purple-brown, light brown, yellow-brown, reddish-brown, apricot-yellow, off-white and so on. Its shell is very similar to a fan, so it naturally got the name scallop. The inner surface of the shell is white, the muscles in the shell are edible parts, and the scallops have only one closed shell muscle, so they belong to the single column class. The closed shell muscles are white, tender, delicious and nutritious. After the closed shell muscle is dried, it is "dried shellfish" and is listed as one of the eight treasures.

It is widely distributed in all seas of the world, with tropical seas being the most abundant. About 45 species have been found in China, of which the Ezo scallop in the north and the luxurious ctenophore scallop and the long rib Sun and Moon scallop in the south are important economic varieties.

Scallops are molluscs phylum (Mollusca), bivalve (Lamellibranchia), prichomycetes (Pterimorphia), pearl oysters (Pterioida), scallops (Pectinidae).

Second, life habits

Scallops are filter-eaters and have the ability to choose the size of food, but not the type. Suitable-sized food is sent into the mouth with the oscillation of cilia, and inappropriate particles are excreted from the groin of the foot. Its feeding capacity is related to the rate of water filtration, which is the lowest value at 1-3 o'clock at night. Therefore, the intake is greatest at night. The main food is organic detritus, micro-particles suspended in seawater and plankton, such as diatoms, dinoflagellates, copepods, etc.; followed by algae spores, bacteria, etc.; its food type composition is consistent with the species in the environment.

Scallops, like mussels and pearl oysters, also live with filaments attached to shallow rocks or sandy seabeds, and generally the shell on the right is below and the shell on the left is flat on the seabed. Usually, I am not very active, but when I feel that the environment is not suitable, I can take the initiative to peel off the foot filament and do a smaller range of swimming. Especially young scallops, with shells quickly opened and closed to drain water, swimming very fast, which is more special in bivalves.

Ctenophorus scallops are only distributed in the northern coast in China, living below the low tide line, with rapid water flow, high salinity and clear water quality. It inhabits a hard seabed at a depth of 10 to 30 meters, and attaches its feet to reefs, shells or gravel. The camp is attached to life and has a group habit. Scallops living in the sea area, under normal circumstances, the two shells are open, and the tentacles on the shell membrane radiate outwards to carry out life activities such as breathing, feeding, excretion and reproduction. The feeding method is to use gills to filter the tiny plankton and organic debris in the seawater. When the environment is not suitable, it can automatically cut the foot filament, and use the drainage force of the rapid opening and closing of the two shells to push the body forward and form the phenomenon of scallop moving. Sometimes with the flow of the tide, can move a long distance. Young scallops, more mobile. Ctenophore scallops have a strong adaptability to low temperatures, and water temperatures - 1.5 °C can survive. The suitable water temperature for growth is 15 to 25 °C. Below -2 °C and above 35 °C can lead to death. The adaptation range of shellfish to the specific gravity of seawater is 1.014 to 1.029, while 1.017 to 1.026 is the most suitable range for growth.

Third, the use of value

Scallops are generally not exposed at low tide, so it is more difficult to catch them. Along the coast of China, scallop fishing is mainly in the north, and only Dongyi Island, slightly north of Shidao Island in Shandong Province, and Changshan Island in Changhai County, Liaoning Province, are the most famous.

The shells of scallops are colorful, the ribs are neat and beautiful, and they are a good material for making shell carving crafts. People who work by the sea, travel or recuperate like to collect some scallop shells as souvenirs for friends. Scallops are delicious and nutritious, and are on a par with sea cucumbers and abalone, and are listed as the three treasures in seafood. The closed shell muscle of scallops is very developed and is the main raw material used to make dried scallops. Since the 1970s, China has successively farmed scallops in the coastal areas of Shandong and Liaoning. Artificial cultivation of scallops can shorten the maturity period of scallops, high yield, and harvesting is more convenient.

4. Prevention and control of epidemic diseases

Seedling period prevention and control

1. Carry out strict washing, selection and disinfection before the pro-shellfish enter the pool, check daily during the period of temporary breeding and ripening, and detect the disease and dead shellfish in time;

2. The breeding pond where a large number of deaths occur should be disinfected and then discarded after the death larvae and pool water are disinfected to avoid the spread of the disease;

3. Filter the seedlings with water, ozone or ultraviolet disinfection;

4. Feed high-quality bait during the temporary raising and ripening of the shellfish to meet the requirements of the accumulated temperature and ensure excellent egg quality;

5. Strictly disinfect the seedling facilities and utensils before the production of seedlings, and the utensils of each breeding pool are not mixed;

6. Select and cultivate after incubation;

7. Regularly monitor water quality during seedling raising to ensure that the water quality is fresh;

8. Strict disinfection of the attachment base before release;

9. Regular microscopic examination of larvae more than 2 times a day, find signs of infection such as bacteria and fungi, and use antibiotics or antifungal drugs to control them in time.

Prevention and control during the growing period

1. Carry out multi-species ecological breeding;

2. Strengthen daily management, detect diseases and dead shells in time and bring them to the shore for harmless treatment, so as to avoid the spread of diseases;

3. Conduct a comprehensive survey and assessment of the aquaculture capacity of the aquaculture sea area before breeding;

4. Select high-quality seedlings, control the breeding density, and avoid dividing seedlings in the high temperature stage. [1]

5. Classification of species

Scallops are one of the main cultivated shellfish in China's coastal areas, and there are more than 60 varieties of scallops produced in the world, accounting for about half of them in China. Common scallop culture species are ctenophore scallops, bay scallops and Ezo scallops. It can be seen that the variety of scallops in China is rich.

（ Chlamys farreri ）

Characteristics: Mollusc phylum, bivalves, suborder Laminae, Heterophyllaceae, Scallop family, Scallop genus; living in 3m~ 30m rock reefs and gravel seafloor; filter feeding, bait is mainly phytoplankton; temperature tolerance range 1.5 °C ~ 25 °C; salt range 16 ‰ ~ 43 ‰; spawning period from May to June; wide range, tender meat, fresh taste, high economic value.

It belongs to the natural species of China's marine area. It is suitable for aquaculture in the vast sea areas of China, especially in the northern coast. Ctenophore scallop camp attached to life, full silk material developed. Adult shells can reach a height of more than 8 cm. It is named after the front ear of the right shell with a pronounced filament hole and several fine ctenophores. The growth lines on the surface of the shell are fine, with radiating ribs of varying thickness; the left shell is about 10, the right shell is about 20, and there are small irregular spines on the ribs.

(Ar-gopecten irradians)

Bay scallops should not be farmed in our country, The main reason is that the individual filtration of bay scallops will reach 1.2 square to 1.5 squares in 24 hours, with the increase of the aquaculture area of bay scallops in China, resulting in excessive ammonia nitrogen in large areas of seawater, dissolved oxygen is too low, so that the production of bay scallops is less than a year, and other cultured organisms are greatly reduced, resulting in thickening of silt on the seabed, so that China's marine environment will be seriously damaged, and personal opinions will quickly output fishery and environmental protection departments to take rapid measures to inhibit the cultivation of bay scallops in China's sea areas, leaving a blue ocean for future generations.

Ctenophore scallops

Chlamys farreri The scientific name of the ctenophore scallops is Chlamys (Azumapecten) Farreri, named by Jones et Preston. Commonly known as dried clams (made from their closed shell muscles), sea fans, are mollusk phylums, petals, pearl oysters Pterioida, scallop family Pectinidae, scallops.

Morphological characteristics

The shell is larger, the amount of round scallops, the general shell length of 74cm, the shell height of 77mm, the shell width of 27.5MM The size of the two shells and the sides are slightly symmetrical, the right shell is flat, there are many radiations of different thicknesses on it, the front and back ear sizes of the two shells are not equal, the front and back are small, and the shell surface is mostly light grayish white.

Ecological habits

Ctenophorus scallops live below the low tide line, with sharp currents, higher salinity, greater transparency, and a depth of 10-30 m on the reef or a hard seabed with shelled gravel, lying on the side of the attachment base with foot filaments attached, and the right shell below. Animals can open and close the double shell to drain water, and swim short distances with reaction forces. The closed shell movement can make a crisp sound, and it can shed the foot wire and swim in the water. When living normally, it usually opens its two shells and filters on single-celled algae and organic detritus in seawater, as well as other small microorganisms. If the environment is not suitable, the foot filament can be automatically cut, the shell muscle can be stretched sharply, and the force of the shell opening and closing drainage and the power of the ocean current can be used for short-distance movement. Ctenophore scallops are highly resistant to low temperatures and can survive below 0 °C in water temperatures. 15-20 ° C is the most suitable growth temperature, water temperature above 25 ° C growth is inhibited, shells below 4 ° C can hardly grow. High salinity species with the optimal salinity range of 23-34. Ctenophore scallops have a high oxygen consumption rate and poor resistance to dry dew.

Origin, season

Produced in the northern coast of China, Shandong Changdao, Weihai, Penglai, Shidao, Wendeng and Liaoning Dalian, Changshan Island and other places are the main production areas.

Reproductive characteristics

Ctenophoric scallops are hermaphrodite and have hermaphrodites. During the breeding season, the female reproductive glands are orange-red and the male reproductive glands are milky white, and the distinction is obvious. After the breeding season, the reproductive glands degenerate, and the female and male are exactly the same in appearance, appearing colorless and translucent. Ctenophorus scallops have two breeding periods per year, the first in May-July at a water temperature of 14-20 °C, and the second in about September-October at a water temperature of 22-20 °C. The breeding season is mainly related to the water temperature, and there are large differences in different sea areas, with the southeast coast of Shandong entering the breeding peak in early and mid-May, while in the northern island sea area of Long Island, the breeding period is only entered in June and July. In addition to water temperature, changes in germ gland tree planting are also an important basis for determining the breeding season, and the reproductive gland index enters the breeding period when the reproductive gland index reaches an average of 15%. There is a habit of multiple discharges during the breeding season, and after the first discharge, it can be discharged after a week or so, and the shell is repeated many times. The amount of eggs produced increases with the increase of the individual, the shell height is 6-7 cm of the two-year-old times, the amount of eggs conceived is 8 million to 10 million, the amount of eggs laid at one time is about 2 million, the shell height of 8-9 cm of 3-year-old shells, the amount of eggs conceived is 15 million, and the amount of eggs laid at a time is about 4 million. Mature eggs are about 70 microns in diameter and sperm are about 50 microns in length.

Seedling cultivation

The appropriate density for larval rearing is 8-12/mL, the water temperature for cultivation is 18-20 °C, and the fertilized eggs hatch to the D-shaped larval stage, which can be fed triangular brown finger algae, isochnoflagellum algae, forked whip golden algae, chlorella, tachytococcus and flat algae. Taking isochrospermum as an example, the daily feeding volume of D-shaped larvae is 10,000-15,000/mL at the beginning of the period, and the daily feeding amount is 15,000-50,000/mL at the top of the shell stage; it is fed in 3-6 times. Mixed feeding of multiple types of bait is better than that of a single species. Change the water twice a day. The light is generally controlled at 500lx. Invert the pool every 5-7 days. In seawater with high heavy metal content, 2-3g of disodium edta (EDTA) is raised per cubic meter of water. The attachment base is generally a small curtain woven of brown rope (rope diameter of about 8mm), or polyethylene mesh, which needs to be treated with 0.5% sodium hydroxide, cleaning oil pollution, etc., after repeated hammering, soaking, to remove debris, impurities and soluble harmful substances. The early release of the attachment base not only affects the normal management of the nursery pond, but also is easily polluted by residual bait and impurities, the water quality becomes poor, and the larvae are difficult to attach; if the attachment base is released too late, it misses the best attachment opportunity of a large number of larvae and sinks to death. The best time to release should be when more than 50% of the larvae in the pool have eye spots, generally with the inverted pool.

Farming points

Raft culture: raft racks are set up in the sea area, and then hanging on the raft racks, about 200 yabei layers of 1 cm, stocking capacity of 400 cages 1/15 ha; ear hanging culture: the use of shell height of more than 3 cm, drill a small hole in its front ear, and then hang on the breeding rope for breeding; bottom sowing culture: the shell fry are directly broadcast to the seabed or beach intertidal culture, which can be mixed with shrimp.

Grow-up time

Ctenophorus scallops are perennial, 1-2 year old shells grow faster, under the conditions of artificial raft culture, the seedlings cultivated at room temperature in that year can reach a height of more than 2 cm before winter, and the height of the shell bottom in the second year can reach about 7 cm.

economic value

The economic value is high. In addition to the fresh shellfish that can be eaten all year round in the coastal production areas, in order to preserve freshness and facilitate transportation, most of them take out the closed shell muscle and freeze it and ship it to various places, called frozen scallop pillars or frozen fresh shellfish. It is an important cooking ingredient for high-end hotels and restaurants, and it is entering the general family. Dried "dried scallops" made from scalloped closed shell muscles are one of the eight treasures of seafood.

Bay scallops

Bay scallops ( Ar-gopecten irradians ) , also known as Atlantic inland bay scallops , belong to the mollusk phylum , Pterophoridae , Heterocetarianidae , Scallopidae , Scallop genus , scientific name Argopectens irradias ( Lamarck ) .

The shell is scalloped, the two shells are almost equal, the back ear is larger than the front ear, and there are foot filament holes under the front ear. There are 18 radial ribs on the shell surface, and the shell surface is dark brown or brown. Native to the Atlantic coast of the United States, it is a local species of puffy shellfish. Zhang Fusui introduced China from the United States in 1982. Bay scallops have the characteristics of strong adaptability, fast growth, short breeding cycle, high yield, delicious meat, rich in protein and vitamins, and high nutritional value. As a high-quality mariculture species, it can be harvested all year round and has better quality in spring.

Habits of life

Most of the bay scallops are distributed at 3-10 meters below the sea surface, the personality is relatively spicy, the temperature tolerance range is -1-31 °C, the growth stops below 5 °C, the growth is slow below 10 °C, and the growth rate is faster at 18-28 °C; its salt tolerance range is 16 ‰-43 ‰, and the salt-suitable range is 21 ‰-35 ‰. When the environment is unwell, the self-cutting filament can be moved quickly with the opening and closing of the two shells. Bay scallops can jump about 1-2 meters in one hit.

Bay scallops are calculated from the fertilized eggs, and after 8 months in the fertile sea area, the average shell height is more than 5-6 cm, and the largest individual is about 7 cm; the average shell height in the inner Gulf Stream gentle sea area is only about 5 cm. Under the condition of full artificial breeding, low-density stocking is higher density stocking and faster, and the seedlings grow faster than the seedlings.

Reproductive habits

Bay scallops are hermaphrodite. Its growth and development are relatively fast, and the seedlings cultivated in the spring are cultivated to the autumn (the shell is up to about 5 cm) The gonads mature, and can be used to cultivate seedlings for the pro-shell egg collection. Biology is the smallest 2.2 cm. The gonads are limited to the abdomen, the sperm nest is located on the outer periphery of the abdomen, which is milky white when mature; the ovaries are located on the inner side of the sperm nest, brownish red when mature, usually the surface of the gonadal site has a black membrane, in the process of gradual maturity of the gonads, the black membrane gradually disappears, and the spermatozoa and ovaries are clearly distinguished.

When the gonads begin to develop, a certain amount of bait is given under temperature control conditions, which can promote the early maturation of the gonads and release sperm and eggs, which is the biological basis for early seedlings and multi-stubble seedlings. In the northern waters of China, bay scallops have two breeding peaks in spring and autumn, from late May to June in spring and from September to October in autumn. After the autumn reproductive period, the abdomen is transparent and spermatozoa is present.

Ezo scallops

Native to Japan and North Korea. It has been introduced into China, and has been artificially farmed and multiplied in the northern coasts of Shandong, Liaoning and other provinces.

Feature characteristics

Cultivation points

1. Seedlings

Selection and storage of broodstock: 3-4 shells with a shell length of 8-13cm can be made as broodstock, generally according to each cubic meter of water body to purchase about 5 broodstock can be (of which male shells account for 3-5%). Pro-shell transport takes place during the low temperature season, when temperatures below 5 °C. The shellfish is packed into a sack, the sack is soaked with seawater, tied tightly, and transported by sea for 15 hours, with a survival rate of up to 100%. The temporary rearing density is 30-40pcs per cubic meter, and the temporary water temperature is 5-7 °C. Taking small diatoms as the main bait, a small amount of golden algae and flat algae are thrown, and the daily bait is 300,000-400,000 /ml, once every 6 hours, and 4 times a day, 1/3 each time. During the period of temporary rearing of shellfish, it is generally not poured into the pool and is not inflated.

Spawning, hatching: Mature Ezo scallop gonads are very full. Female shells are orange or pink in color and the males are milky white. When the gonadal index reaches more than 13%, and a small amount of shellfish is found to be discharged by normal water exchange, the method of pouring the pool at the same temperature is used to spawn without other stimulation. The average amount of eggs laid by the broodstock for the first time is less than 300,000 per animal, and the broodstock can be left to continue to be temporarily raised for 3-5 days, and then a large number of them can be discharged. Incubation water temperature 8-11 °C, artificial agitation every 1 hour during incubation; After 90-70 hours, when 60-70% of the larvae reach the D-shaped larvae, the 200 mesh trawler is used to select the best in time.

Larval rearing: density: D-shaped larval breeding density is controlled at 8-10/ml in the early stage and 6-7/ml in the later stage.

Bait: Golden algae 3011, 8701 are high-quality open bait for Ezo scallops, using golden algae and diatom mixed feeding, the daily bait volume of 10000-60000 / ml.

Water temperature: The most suitable water temperature for the larval breeding stage is about 15 °C, and the water temperature will be raised to 15 °C at a rate of 0.5 °C every day after the D-shaped larvae are selected, and the temperature can be cooled and cultivated after reaching the juvenile shell to facilitate the transition to the sea.

Water change: 2-3 times / day during the cultivation period, 1/3 of each time in the early stage, each transition to the sea in the later stage, 2-3 times / day during the cultivation period, 1/3 each time in the early stage, 1/2 each time in the later stage, and properly inflated, once a day to inhale the bottom.

2. Breeding

Bottom sowing and breeding (stocking and breeding): select sand mud bottom fishery to remove predators; sowing density of 8 seedlings per square meter, 5500 seedlings per mu; sowing time is from late November to early December of the same year or march to April of the following year; breeding time is 17 months and the shell height can reach more than 8 cm.

Floating raft culture: Although stocking and breeding is a production method with simple technology, no materials and equipment, and low cost, due to the large number of predators on the seabed, the damage is serious, the survival rate is low, and the harvesting is also more difficult, especially some sea areas do not have the substrate conditions for stocking and proliferation, so for the sea areas that have the water temperature conditions for the growth and development of Ezo scallops and are not suitable for the bottom conditions for stocking and breeding, floating raft hanging culture is another way of Ezo scallop production.

3. Harvest

Harvest time: If the shellfish species is larger (body height of more than 3 cm) when the seedlings are divided, after 1 and a half years of breeding, the body can reach a commodity specification standard of about 10 cm, and the harvest time is mainly based on the season with the highest buttering rate and meat production rate. The time with high butting rate is May to July, of which the highest is in July, and the meat rate is the highest, that is, the fattest time is March to May, if the processing of betting, it is appropriate to harvest in May to July, and the most suitable harvest time is 3-5 months.

Harvesting method: Ezo scallops cultured on floating rafts, stomach acid harvesting method is relatively simple, that is, when the Ezo scallops grow to the commodity specification standard, in its suitable season, the cage is unraveled from the raft, transported back to sales or processing, if there is a part that has not yet reached the commodity specifications, then re-cage to continue breeding. The economic value is large.

Closed shell muscle can make a valuable seafood - dried scallops.

Population distribution

Ezo scallops ( Patinopecten yessoensis )

Features:

It is a genus of filter-feeding bivalve shellfish, mollusk phylum, vallomeria, heterozylidae, scallop family, scallop genus. The shell is scalloped, the right shell is more prominent, yellowish white, the left shell is slightly flat, slightly smaller than the right shell, purple-brown. The shell surface has 15-20 radiating ribs, and the shell lugs on both sides have shallow foot filament holes. The natural distribution is 6-60 m of water depth, and the substrate is gravel. Ezo scallops are cold-water shellfish with a suitable temperature range of 5-20 °C for growth and 5-9 °C for breeding and spawning. The largest individual growing naturally can reach 20cm, weigh 900g, artificially farmed for 17-23 months, the average shell length of individuals can reach 10cm, weigh 100-150g, the meat is delicious, and the nutritional value is high.

Chlamys nobilis

The shell surface is light purple-brown, reddish, yellowish-brown or date-red cloud markings, and the shell height is about equal to the shell length.

The radial ribs are large, about 23. It is produced in the South China Sea and the southern part of the East China Sea, and is a warm water shellfish.

It is found from the low tide line to the deep sea.

6. Consumption Guide

Cooking instructions

Scallops are usually handled by frying them in butter or wrapped in bread flour and frying them together. It is usually served with semi-dry white wine.

Scallops are served in quiches or as an appetizer after frying.

Japanese people like to eat scallops with their sushi and sashimi, while Chinese scallops are mainly in Guangdong, Hainan region, and Cantonese people like to drink them in scallop soup.

Whether in Eastern or Western recipes, scallops are an extremely popular shellfish food. There are two types of meat in scallops, one is the introverted muscle of the scallop, which is white and very fleshy, and the other is the meat distributed around the introverted muscle, red and very soft. Usually, the meat in scallops takes only the introverted muscle as the ingredient, while the surrounding red meat is discarded.

We will often see some food poisoning due to eating unclean scallop products, so how should we clean the scallops when we usually eat scallops?

In order to sell scallops well and have a long shelf life, hotel vegetable farms like to "keep fresh" scallops, some unscrupulous traders use chemical products to "rejuvenate" scallops in order to preserve freshness and pursue good sales: "Gioya" bubbles out of scallops; formaldehyde can make spoiled scallops "come back to life", sodium benzoate can make scallops "forever youthful"... How can these harmful substances be removed?

Put them all in one basin! Then add a little residue to the water! Part of the water covered by the washing is cut off from the air, and the scallops will feel hypoxic in the water! Will stick the body out to breathe! This achieves the effect of cleaning!! If you want to be clean, change the water a few times! Clean and clean! note! Wash it properly, don't add too much! Otherwise they can't breathe inside, and they can easily suffocate!

Cleaning can kill harmful microorganisms remaining on the surface of scallops; residual clean water is alkaline, which can promote the degradation of acidic pesticides. In addition, do not soak scallops with detergents such as washing spirits, these substances are difficult to clean, easy to remain in the scallops, causing secondary pollution.

Experts said that in fact, when we eat scallops in daily life, it is best not to go to street stalls to eat, or we should eat them at home, and we must pay attention to the hygiene and cleanliness of scallops.

Pick and choose to buy

The purchase of live scallops

First of all, you should choose scallops with a relatively consistent shell color and gloss, uniform size, can not choose too small, otherwise the edible value is not large due to less meat; then see if its shell is open, the live scallop will be closed by external forces, and after opening, it cannot be closed for dead scallops, which cannot be selected.

The purchase of chilled scallops

When buying fresh scallops, we must first look at whether their appearance is white, and then look at the yield of pure scallop meat, the size and uniformity of the pure scallop meat, whether there are many pieces and freshness, in order to decide whether to choose. The general yield is about 70%, the color is white, the particles are large and full, the freshness is high, there are no chips, or no more than 10 crushed scallops per 500 grams, which are qualified. [2]

Directions

Stir the scallops in shallot oil

Ingredients: scallops to taste, small green peppers to taste large, garlic to taste, shallots to taste, foamed fungus to taste, shallot oil to taste, soy sauce to taste, vinegar to taste, salt to taste, MSG to taste.

(1) For uneaten scallops, peel off the meat.

(2) Bring salt to boiling water and boil the scallops.

(3) Let it cool.

(4) Slice the garlic, cut the small green pepper into rings, cut the shallots into small pieces, and soak the fungus.

(5) Place the shallots in a bowl and drizzle them with oil.

(6) Add soy sauce, vinegar, salt, msg, then drizzle the shallot oil and mix well. Home and dry.

Ginger scallion scallop mushroom

Ingredients: 300 grams of scallops, 250 grams of mushrooms, shredded ginger, green onion, coriander, vegetable oil, olive oil, salt, pepper, cooking wine.

(1) Marinate the scallops with a pinch of salt and pepper for a while.

(2) Cut the mushrooms in half and blanch them in boiling water for later.

(3) Dip the scallops in a little flour before heating the pan.

(4) Pour more vegetable oil than stir-fry in the pan and add the scallops that have been dipped in powder.

(5) Fry both sides until golden brown and pour off the oil.

(6) Replace the pan, heat it up, pour in a little olive oil, and add the ginger shreds.

(7) After the aroma bursts, add the mushrooms and stir-fry over high heat.

(8) Then pour in the fried scallops.

(9) Stir-fry a little salt, pepper and cooking wine.

(10) Then add the green onion and coriander, stir well and turn off the heat and serve.

Scallops fried with green onions

Ingredients: 200g scallops, green onion, oil, salt, soy sauce, pepper noodles, garlic, ginger, water.

(1) Remove mud and dirty stuff.

(2) Mince the garlic, cut the green onion with a knife and shred the ginger.

(3) Sit in the pot with oil.

(4) Sauté garlic and green onion ginger.

(5) Add scallops and stir-fry.

(6) Add soy sauce, salt and pepper noodles.

(7) Stir-fry over high heat.

Winter melon scallop soup

Ingredients: one and a half pounds of winter melon, seven or eight scallops, green onion oil, water, salt.

(1) Wash the winter melon, cut into pieces, chop the green onion and prepare for frying.

(2) Treat the scallops cleanly, wash and set aside.

(3) Put the oil in a hot pot, fry the green onion after the oil is hot, put the winter melon, stir-fry evenly, and add a bowl of water.

(4) After the water boils, add scallop meat, add an appropriate amount of salt, cover the lid, and simmer over medium-low heat until the winter melon is transparent.

(5) Out of the pot.

Scallops with garlic

Ingredients: Cut in half and wash a few scallops, vermicelli, garlic, ginger, a little green onion.

Seasoning: salt, soy sauce (optional), vegetable oil.

The method is very simple. Soak the vermicelli in water, finely chop the garlic, ginger and green onion, mix them together, add salt, and add the right amount of soy sauce. Spread the mixed vermicelli over the shellfish and place the scallops on a plate. Cover and steam for about 5 minutes, drizzle with a little oil and you're done.

1, first look at the raw materials: use a brush to brush both sides of the scallops, the fans soaked soft with cool water 1 hour in advance, cut off 2, one side of the scallops is flat, the other side is convex, the flat side is placed below for backup 3, use a knife to approach the plane, cut off the link muscle, open the scallops, take down the shell meat. Keep the convex shell, easy to stuff into the vermicelli 4, remove the black sac and debris, rinse with water 5, garlic grains must be washed with water to wash the mucus, take half of the pan and fry it into a golden brown, mix with the other half of the white garlic 6, garlic grains mix with vermicelli, add salt; chicken essence; pepper mix well 7, spread the mixed garlic vermicelli on the fan shell, and then yard the shell 8, after the iron pot is empty for 3-5 minutes, then brush the oil, yard the scallops 9, cover the lid, medium heat for 5 minutes, you can turn off the heat 10, pour a little steamed fish soy sauce, sprinkle a little chopped pepper, you can serve.

The scallops are washed and cut open, and the shells are washed and set aside. Place the shells on a plate, rinse the shells of water in turn, put them in the shells, mix the minced garlic with soy sauce, balsamic vinegar, salt, and monosodium glutamate (according to personal taste), and pour on the meat. Steam in a drawer. Boil for 3-5 minutes. Give it a try.

General commercial scallops, after the meat is removed, put in the water with chopsticks to stir in one direction, the sediment will precipitate, sometimes the purchase will stick more sediment, then carefully clean, especially some shellfish edges, not easy to clean, have patience.

In fact, there is another simplest way to do garlic scallops:

Wash the dirt off the outside with fresh scallops and brush them with a toothbrush.

Put a steamer in the water steaming, turn the heat to a low heat for two or three minutes to get it done, remove the shell of the steamed scallops, put them on the plate, evenly drizzle with garlic, and get out of the pot.

This minced garlic is minced garlic that has been fried in an iron pot. (That is, put a little oil in an iron pot, slide the minced garlic in the pot, you can put some chicken essence, salt and other spices, you can also not put it, I usually put a little red pepper first fried, and then put garlic minced).

Tempeh scallops

Ingredients: a pile of fresh scallops, a handful of vermicelli, green onions, ginger, soy sauce, cooking oil, hot sauce.

Directions: Prepare the vermicelli, cook in boiling water, rinse in cool water and set aside. Wash the scallops, cut the green onion and ginger into strips, put some shredded green onion and ginger on the scallops, and steam them in a steamer basket. If you do not have a steamer basket, you can also use other utensils to steam. Wait until the scallop meat is white, do not steam for too long, the scallop meat will shrink. My experience lasts 5-10 minutes, and after potting, you can spread the vermicelli on top of or under the scallops depending on your preference. I like to spread it on top and eat it with scallops.

At the same time, put the oil in the pot, add the remaining shallots and ginger and a little spicy sauce until the aroma comes out, add the soy sauce, I will add the scallop juice left over when steaming the scallops, heat until boiling, and pour directly on the scallops. Personal preference plus vermicelli, combined with different textures of scallops, to stimulate different sensations in chewing. Try it, simple but rich in flavor, comparable to what you do in a restaurant! After the vermicelli is soaked first, it is placed directly on the washed scallops, and then the tempeh is placed, and some salt can be added appropriately (8 can be too much) and steamed on the basket. Fire, 3 minutes. Turn off the heat, simmer for 2-3 minutes, and you're good to go. Steamed scallops with tempeh are done.

Spicy scallops

There's another way, which I got at home last week. Scallops washed. Steam in a cage (same method as above). At the same time, take a small bowl, scoop two small spoonfuls of yellow lantern peppers, and add a handful of green onions. After the oil in the pan is hot, quickly pour the oil into the bowl. Then pour over the steamed scallops. Haha, it becomes garlic scallops with shallot oil. In fact, the garlic should have been chopped into a room, but occasionally felt troublesome. In addition, I even like to eat yellow lantern peppers, and this pepper is originally added to garlic. So I was lazy. Unexpectedly, the taste was surprisingly good.

Points: Be sure to use a brush to carefully brush the shell of the scallop, and also remove the beard-like feet on the shell by hand. If you leave the feet on it, it is impossible to make delicious scallops.

1. Separate the leaves and stems of parsley and chop the leaves.

2、 Cut the garlic into pieces;

3. Choose a deeper pot. Put the scallops in first, the onions second, and then the stems of parsley;

4、 Add minced garlic, and finally add 2 tablespoons of pepper, lemon juice, white wine and butter;

5、 Cover the pot and cook over medium heat;

6, with regular shaking pot;

7, wait until the shell of the scallops is opened, fish out all the scallops, add 2 spoons of butter to the soup, and bring to a boil;

8: Put the scallops back in the pan and spread the chopped parsley leaves evenly on top.

Changing the previous scallop practice, the tender scallop meat is cut into silky shapes and stewed with wild mountain fungus and green pepper shreds, and the taste is more fresh and sweet.

[Ingredients/seasoning] Scallops 8 garlic barbecue sauce 1/3 cup

[Production Process]

(1) Wash and drain the scallops and drain them into a baking dish;

(2) Then put the garlic barbecue sauce into the scallops, put 1/2 tbsp each, and make 8 in order;

(3) Preheat the oven for 200 °C, put in the scallops, bake for about 20 minutes, until cooked, clip out, put into the plate and eat;

(In addition, shrimp, flower branches, vegetables, etc. can be arranged in scallops at the same time, and then drizzled with sauce to grill together, or the grilled scallops are taken out and stir-fried with other seafood to become assorted condiments, drizzled on rice, full of color and flavor);

Other accessories such as minced garlic, vanilla butter white juice, milk cheese, peppers, etc. also have a unique flavor! Here are some of the special spices for grilled scallops:

1 Minced garlic seasoning: minced garlic, green onion, chopped coriander, soy sauce, sugar, sesame oil.

Directions: Pour minced garlic, soy sauce, sugar, sesame oil and water into a bowl and mix well, bring to a boil in a medium pot, reduce heat and cook for 6 minutes to make minced garlic juice;

2 Soy sauce seasoning: 5 g butter, 5 g salt, 10 g sugar, 3 g dark soy sauce, 5 g stock (fresh scallops will have a natural sweetness, so the seasoning is best from jane, otherwise it will mask the original taste of the ingredients. Add soy sauce appropriately to give the seafood a little more soy sauce. ）

3 Pepper seasoning: 5g sichuan peppercorns, sliced ginger to taste, 2 tablespoons (30g) garlic, 1 teaspoon (5g) minced red peppercorns, 1 tablespoon (15ml) of rice wine, 1 tablespoon (15ml) of light soy sauce, 1 tablespoon (15ml) of soy sauce, 3 tablespoons (45ml) of stock, oil to taste.

Heat the oil first, sauté the ginger slices, reduce the heat, add rice wine, soy sauce and soy sauce and stir well. Turn off the heat and remove the ginger slices, the soup in the pot is a sauce.

Sauté the fragrant peppercorns, minced garlic and red peppercorns in oil, and spread the oil evenly on each scallop with a spice spoon. (Tip: Red pepper is mainly for scallops to be more beautiful, do not use more, otherwise it will affect the original taste of the seafood itself.) You might as well put more garlic, it's very tasty. ）

Vanilla butter white juice

Preparation: Preheat oven to 220 degrees.

Material: 6 scallops (medium size)

10 g butter, 15 g garlic, 20 g cheese, 1 tsp salt (about 4 g), 1/2 tsp white pepper, 2 tsp brandy (or white wine) 2 tsp (10 ml).

1, The scallops use a knife to knock open the shell, use the knife to cut along the side of the scallop column (that is, the round white flesh in the center) and the scallop shell connected to the place, remove the shell, remove the internal organs of the scallops, wash with water, wipe dry and set aside; (This step can also ask the comrades who bought the scallops to do the work)

2, Marinate the scallops with a little salt, pepper and brandy for 10 minutes;

3, Press the garlic into garlic puree with a garlic presser, and heat it in the microwave oven for about 1 and a half minutes together with butter, so that the butter melts and the garlic bursts out of the fragrance;

4, Add salt and pepper to the butter juice of garlic paste to taste, and spread the butter garlic juice evenly over the scallops;

5, Cut the cheese into strips and spread evenly on the scallops (the amount of cheese depends entirely on your preference);

6: Preheat the oven to 220 degrees, put the scallops in, and bake on high and low heat for about 13 minutes until the cheese changes color.

ps：

1, If there is no brandy can be replaced with white wine, cooking wine is not recommended.

2, the shell itself is very umami, so it is best not to put MSG and the like when cooking, so as not to destroy the natural umami taste, and do not put more salt.

3, Because the garlic in this dish needs to be very delicate, it is better to use a garlic press.

4, Cheese can be selected according to your taste.

5, Butter melted in a pot, stir-fried pesto can also be, if it is convenient, use the microwave oven.

6, The oven temperature of each home is not the same, so pay attention to observe the heat.

Coconut City baked scallops

Scallops, red pepper, yellow pepper, shallot, onion, nine-tiered tower, garlic paste, lemon juice, butter

Salt, pepper.

Preparation method

(1) Marinate the scallops in lemon juice, garlic paste, salt and pepper.

(2) First chop the red pepper, yellow pepper, onion, nine-layer tower and green onion, sprinkle evenly on the scallops, and then add butter.

(3) Put the scallops in the oven and cook them, remove and plate.

Steamed scallops with mushroom sauce

Ingredients: 2 scallops, 2 tablespoons of shiitake mushroom sauce, some green onion and ginger.

1, the scallops are cleaned, dripping with 1 drop of rice wine;

2: Cover the scallops with a spoonful of Sichuan spicy Xiang flavor mushroom sauce, sprinkle with onion, ginger and garlic;

3: Bring the steamer to a boil, add scallops and steam for 5 minutes on high heat.

Enoki mushrooms mixed with scallops

raw material:

Scallops, garlic, small green peppers, enoki mushrooms, salt, chili oil, etc.

1: Wash the scallops directly on the pot and steam, remove the roots of the enoki mushrooms, wash and set aside, and cut the small green peppers.

2: Remove the shell of the steamed scallops and peel off the meat.

3: Bring the water to a boil in the pot, add a spoonful of salt to the water, blanch the mushrooms in the pot, and then quickly remove the cool water.

4: Mash 2 cloves of garlic, mix with enoki mushrooms, scallops, green peppers, garlic paste, chili oil and salt, a few drops of sesame oil.

Grilled shrimp scallops

1. Wash the scallop prawns, open the back of the prawns, and cut the scallops off the shell.

2. Scoop the garlic into a garlic paste and mix with sea salt olive oil to form a seasoning oil. (Can also add butter, as per preference)

3. Preheat oven to 175°C.

4. Add the prawns and scallops and bake for about 15 minutes.

5. Sprinkle with fresh parsley at the end.

Steamed scallops with garlic vermicelli

Ingredients: scallops, vermicelli, garlic paste, appropriate amount of oil consumption, steamed fish soy sauce, cooking wine, diced pepper, appropriate amount of oil.

Operation: First, preparation:

1: Put a small handful of vermicelli in warm water and soak in soft.

2: Garlic cloves are sandwiched into garlic puree with a garlic container.

3, then add an appropriate amount of fuel consumption, steamed fish sauce and cooking wine to the garlic bowl, mix evenly and set aside (this can be mixed according to personal preferences).

Second, clean the scallops:

1. Brush the scallops under running water with a small brush on both sides.

(Don't buy scallops with large openings, they're warped.) Pay attention to the slight opening: don't surprise it and let it clip your hand).

2: Put the washed scallops in boiling water and cook for 2-3 minutes, turn off the heat when fully open.

3: Then remove and rinse in cold water.

4: Brush the shell inside and out with a small brush again, and then drag off the sandbags and skirts around the scallop meat.

5, use a knife to draw cross flowers on the scallop meat, easy to taste (I bought scallops are large, small ones do not scratch).

6: Clean the scallops and set aside (one piece).

3. Steamed scallops:

1. Arrange the soft vermicelli neatly in a circle around the scallop meat.

2: Then pour the mixed garlic paste.

3: Finally, put in the steaming drawer after boiling water and steam for 2-3 minutes, subject to the smell of garlic paste.

4: Fresh with incense, and finally prepare some garlic puree or diced pepper, pour the appropriate amount of oil into the pot, heat up and then add the garlic puree to the stir-fry and pour it on the scallops.

Steamed scallops in soy sauce

material:

Scallops, tempeh, vermicelli, minced garlic, salt, white pepper, cooking wine, shredded green onion, shredded red pepper, oil.

1. Cut the scallops in half, remove the internal organs (you can let the seafood sales staff complete), and the vermicelli is soaked in hot water to soften.

2: Wash and wipe off the water and marinate with salt, cooking wine and white pepper.

3: Chop the tempeh and spread it with the minced garlic on the scallop meat, with some vermicelli around each scallop meat

4: Steam for 5 or 6 minutes.

5: Take out the plate, put the green onion and red pepper on the scallop meat, fry the appropriate amount of oil in the frying pan, heat it and drizzle on the scallops.

Fan scallops

10 scallops, 30G vermicelli, a pinch of peppercorns, 3 slices of ginger, 2 tablespoons of minced garlic, 1 tbsp minced red and green peppers, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of soy sauce, and appropriate amount of oil.

1: Wash the scallops, separate the shells from the shells, and soak the vermicelli in warm water to soften.

2: Heat the oil over medium-low heat, sauté the ginger slices, then pour in the cooking wine, soy sauce and soy sauce, skim off the ginger slices and leave the broth.

3: Put the vermicelli under the shellfish one by one, put the yard into the pot, drizzle with the prepared sauce, and steam for 5 minutes on medium-low heat.

4: Heat the oil in a wok and sauté the minced garlic, red and green peppercorns and peppercorns until fragrant, then sprinkle evenly over each steamed scallop.

7. Suitable for the crowd

suitable

It can be consumed by the general population. People with high cholesterol and high blood lipid constitution, as well as people with goiter, bronchitis, stomach diseases and other diseases can also be used. Rich in protein, omega-3 fatty acids, B vitamins, magnesium and potassium, it is low in calories and contains no saturated fats. Eating scallops regularly can help prevent heart disease, stroke and Alzheimer's disease. Dieters should eat it appropriately.

unfit

People with overnight diseases should eat cautiously, shellfish are cold and cold, so those with spleen and stomach deficiency should not eat more.

Which foods related to scallops should not be eaten at the same time!

Scallops are seafood and cold in nature. It is safer to eat oranges and scallops two hours apart ~ ^-^

1, eat seafood do not eat food containing tannic acid, will diarrhea, including oranges, persimmons, tea and some others.

2, eat seafood also eat less food containing VC high, will be poisoned, including fruits, VC tablets and so on.

Shellfish itself is very umami, do not add MSG when cooking, and should not put more salt, so as not to lose the umami taste, shellfish in the mud intestines should not be eaten.

Fresh shellfish meat color is normal and shiny, no odor, hand touch has a smooth feeling, good elasticity; not fresh shellfish meat color is reduced or dull, sour taste, sticky feel, poor elasticity. Fresh red shellfish are yellowish brown or light yellowish brown, shiny and elastic; unnew red shellfish are grayish yellow or light green, dull and inelastic. Do not consume underripe shellfish to avoid contracting diseases such as hepatitis.

Take care of your consumption

The edible parts of scallops are the shell muscles and reproductive glands that open the shell, and the large shell muscles are white, and the taste is delicious and delicious. The flesh of the genital glands is slightly flaky, and when the gonads mature in late spring, the reproductive glands of the female scallops turn a beautiful red, while the reproductive glands of the male scallops turn milky white.

Frozen scallops must be cooked before thawing, the frozen scallop meat is firm, moist and shiny, and the scallops should not be cooked for too long (usually 3 to 4 minutes), otherwise they will harden, dry out and lose their umami taste. When thawing scallops, they can be thawed in boiling milk (removed from the stove) or placed in a refrigerator freezer.

8. Main values

Therapeutic value

Shellfish molluscs contain a dietiltai 7-cholesterol and 24-methylene cholesterol that have a serum-lowering effect, which have the unique effect of inhibiting cholesterol synthesis in the liver and accelerating the excretion of cholesterol, thereby reducing cholesterol in the body. Their efficacy is stronger than the commonly used cholesterol-lowering drugs cholesterol. After eating shellfish, people often have a refreshing and pleasant feeling, which is undoubtedly beneficial to relieve some of the symptoms of annoyance.

1, healthy brain: rich in carbohydrates, maintain the brain function of the necessary energy.

2. Blindness: rich in calcium, increase the elasticity of the eyeball wall, and prevent the occurrence and development of myopia.

3. Healthy spleen and stomach: suitable for weakness of temper, weak transportation caused by abdominal distention, stool leakage, loss of appetite, fatigue and other symptoms. Warm the stomach and treat stomach chills.

4. Moisturizing intestines: cellulose can promote the peristalsis of the intestinal wall, help digestion, and prevent stool from drying out.

5, beauty care: rich in vitamin E, inhibit skin aging, prevent pigmentation. Wards off skin lesions such as dryness and itching caused by skin allergies or infections.

6. Blood circulation: suitable for people who have no skin color and no brilliance, lose rosiness, and have cold hands and feet. Iron content is high and well absorbed.

7. Cancer suppression and anti-tumor: effectively prevent cancer and reduce the incidence of cancer. Delays and inhibits the growth and spread of cancer cells. Causes cancer cells to degenerate and shrink.

nutritive value

Measured per 100 grams

Energy 60 kcal

Protein 11.1 g

Fat 0.6 g

Carbohydrates 2.6 g

Cholesterol 140 mg

Riboflavin 0.1 mg

Niacin 0.2 mg

Vitamin E 11.85 mg

Calcium 142 mg

Phosphorus 132 mg

Potassium 122 mg

Sodium 339 mg

Magnesium 39 mg

Iron 7.2 mg

Zinc 11.69 mg

Selenium 20.22 mcg

Copper 0.48 mg

Manganese 0.7 mg

Nutritional facts table of scallops

Nutrient elements

Content (per 100 g)

Heat

60 kcal

sodium

339 mg

calcium

142 mg

cholesterol

140 mg

phosphorus

132 mg

potassium

122 mg

magnesium

39 mg

selenium

20.22 mcg

vitamin E

11.85 mg

zinc

11.69 mg

protein

11.1 g

iron

7.2 mg

carbohydrates

2.6 g

manganese

0.7 mg

fat

0.6 g

copper

0.48 mg

nicotinic acid

0.2 mg

riboflavin

0.1 mg

The above data is referred to in the "Chinese Food Composition Table (2002)" written by the Institute of Nutrition and Food Safety of the Chinese Center for Disease Control and Prevention. The above data is for reference only and may not be used for other purposes.

Nine, cleaning methods

1. For the fresh scallops bought back, rinse the sediment on the shells with water first.

2, with a knife, recommend the western food knife. The knife is inserted into the shell, and the shell is opened in two, and the shell is also cut off. At this point you will see shell meat on both sides of the shell.

3. Eat the knife again, stick to the bottom of the shell, and completely remove the shell meat. In this step, the knife must be close to the bottom of the shell to remove the whole shell meat.

4. Separate the shell from the shell. We first clean the shellfish and use a knife to remove the internal organs of the shellfish, that is, the things that look black. The whole shellfish is then placed in a large bowl. Add a little salt, soak in brine for two or three minutes, and spin the shellfish clockwise with chopsticks, so that the sediment on the surface of the shellfish sinks into the bottom of the bowl.

5, fish out the shellfish, just pour out the water in the large bowl, put the appropriate amount of corn flour in the bowl, and then put the shellfish into the bowl, gently scrub the shellfish with your hands. In doing so, the corn starch will completely take away the sediment remaining in the shellfish. Finally, wash it again with clean water and the shellfish will be processed.