This article is the original article of The Eight Fresh Crossings, please do not reprint it without authorization. The original article was first published on the WeChat public account under the eight fresh seas: American food and wine.
Xiaobian, when I went to work this morning, I saw that many friends showed great interest and love for our American seafood atlas and introduction - fish (don't ask me how I know, the number of fans is rising). So, non-stop, brought you the next part of the same series - the Atlas and Introduction of American Seafood (Shrimp and Shellfish).
Abalone
Scientific name (scientific nomenclature): Haliotis cracherodii (spotted abalone) Haliotis rufescens (red-robed abalone)
Common names (market name): abalone, red-robed abalone, California abalone, spotted abalone, Alaskan abalone
Individual size: Red-robed abalone: 15-20 cm in the wild; 6-9 cm in the breeding. Spotted abalone is generally 8-12 cm
Product form: fresh, frozen, single frozen abalone meat
Preservation treatment: Live abalone can survive for 24-36 hours after leaving water. Live abalone should be placed in a marine tank at a water temperature of 15-16 degrees Celsius
Main origin: Alaska, California
Main fishing method: Culture. In order to protect the product resources, commercial fishing in California and Alaska was completely stopped in 1998
Fishing season: Farmed abalone shells are available all year round
Geoduck elephant pulling mussels
The scientific name (scientific nomenclature) :P anopea generosa
Common name (market name): Elephant clam, emperor clam
Individual size: up to 5 kg, average size 800g to 1000g
Product form: fresh or frozen vacuum packaging
Preservation: Live elephant mussels can survive for 5-7 days in humid environments at 3-6 degrees Celsius. Re-entering the water can survive for no more than 7 days
Main origin: Alaska, Washington
Main fishing method: Diving fishing
Fishing season: Washington State: all year round; Alaska: Fourth quarter of each year, lasting about a month
Blue Crab Blue Crab
Scientific name (scientific nomenclature): Callinectes sapidus
Common name (market name): blue crab, swimming crab, swimming water crab
Individual size: 0.11-0.45 kg around
Product form: 10 kg box frozen whole crab. Defiled and frozen soft-shell crabs are sold in one dozen (12 pieces).
Preservation: Frozen blue crabs can be stored for up to one year after proper ice coating treatment
Major Origins: Louisiana, Virginia, Maryland, North Carolina
Main fishing method: Trap boxes
Fishing season: all year round. The warm water period from April to October is the main fishing period
Dungeness Crab Treasure Crab
Scientific name (scientific nomenclature): Cancer magister
Common name (market name): Jumbo crab
Individual size: 500g to 1500g
Product Form: Fresh, Canned, Frozen
Preservation: Live crabs can survive for 24 to 36 hours in humid conditions of 2 to 4 degrees Celsius. Fresh whole crabs can be left at zero degrees Celsius for a week. Properly coated whole cooked crabs, crab pieces and crab meat can be stored for one year
Main origin: Northern California, Oregon, Washington, Alaska, British Columbia
Main fishing method: Bait box fishing
Fishing season: Offshore fishing: Northern California december 1 to June 15, Oregon December 1 to July 15, Washington state December 1 to September 15, inland sea fishing is year-round; Alaska: Southeast June to November; Central: May to December
King Crab King Crab
Scientific name (scientific nomenclature) :P aralithodes camtschaticus (red king crab), Paralithodes platypus (blue king crab), Lithodesaequispinus (brown or golden king crab)
Common name (market name): Alaskan king crab, emperor crab
Individual size: up to 10 kg, usually 3-4 kg
Product form: Frozen products: crab segments, crab legs and crab claws; crab legs and crab claws. Fresh products: crab segments, crab legs and crab claws; live
Preservation treatment: Live crabs can survive in a wet and cold environment for 24 hours after leaving the water, and the frozen crab segment can be stored for 1 year after appropriate ice coating treatment. Fresh emperor crab shelf life is one week; thawed crab is three days. Frozen crabs can be placed at minus 18 degrees Celsius, and fresh crabs should be stored at 0 degrees to 1 degree.
Main Origin: Alaska: Bering Sea and southeastern Alaska
Fishing season: Bering Sea area: red and blue king crabs from September to October, golden king crabs all year round; southeast Alaska seas: red king crabs in November, golden king crabs in February
Snow Crab Snow Crab
Scientific name (scientific nomenclature): Chionoecetes bairdi, Chionoecetes opilio
Common name (market name): Snow crab, cobbler crab, queen crab
Individual size: Both are around 1000-2000g
Product form: Fresh; frozen
Preservation: Live crabs can only survive for about 24 hours after leaving the water. Frozen crab segments properly coated with ice coatings can be stored for one year
Main origin: Alaska
Fishing season: The Bering Sea mostly starts on 15 January until the quota is completed
American Lobser American Lobster
Scientific name (scientific nomenclature): Homarus americanus
Common name (market name): Lobster, Maine lobster
Individual size: usually 0.5-1 kg, up to 20 kg
Product form: fresh, frozen
Preservation: Most live lobsters are packed in 25-50 lb containers in seaweed or seawater-soaked in preserved and gelatinized ice.
Main origin: Northeast States of the United States
Fishing season: All year round, in fact, July to October is the peak season for lobster fishing in the United States
Spiny Lobster thorn lobster
Scientific name (scientific nomenclature) :P anulirus interruptus California lobster Panulirus argus Florida lobster
Common names (market name): Thorn Lobster, Rock Lobster, Caribbean Thorn Lobster, Florida Thorn Lobster, California Thorn Lobster
Individual size: 500g to 2.5 kg
Product Form: Fresh or frozen whole cooked lobster
Preservation: Lobsters can survive for 24 to 36 hours after being exposed to cold and humid environments after being removed from water.
Main origin: Florida, California
Main fishing method: caged crates
Fishing season: Florida is generally from July to March, California is generally from October to March
Oysters oysters
Scientific name: Crassostrea gigas Pacific Colt Crassostreavirginica Atlantic Colt
Common name (market name): Mostly named after their respective origins
Individual size: Pacific oysters are generally 6.5 to 15 cm; Atlantic oysters are generally 7.5 to 10 cm
Preservation: Live oysters should be kept in a humid environment of 2 to 4.5 degrees.
Main origin: Washington State, Oregon, California, Louisiana
Main fishing methods: Suspension and bottom culture
Fishing season: all year round
Sea Scallop scallops
The scientific name (scientific nomenclature) :P lacopecten magellanicus
Common name (market name): Scallops
Individual size: mostly 10-45g
Product Form: Frozen. There are single frozen and chunk frozen scallop meat
Preservation treatment: The shelf life of block freeze is 9 months, and the single frozen product is 6 months
Main origin: Northeast United States, Alaska
Main fishing method: Fishing nets
Fishing season: The peak fishing season is high throughout the year, especially from April to September
Sea Cucumber sea cucumber
Scientific name (scientific nomenclature) :P arastichopus californicus (red sea cucumber) Cucumaria frondosa (North Atlantic sea cucumber)
Common name (market name): Sea cucumber, California sea cucumber
Individual size: average 7 to 10 cm
Product Form: Frozen raw sea cucumber meat, dried sea cucumber skin
Preservation: Frozen sea cucumber meat can be kept for one year at minus 20 degrees Celsius
Main origin: Maine, Alaska, California
Main fishing methods: diving fishing, fishing nets
Fishing season: Maine is mostly from October to June, and Alaska is from October to April
Coldwater Shrimp Cold Water Shrimp
Scientific name (scientific nomenclature) :P andalus borealis (Arctic shrimp), Pandalus jordani (Joe's long-fronted shrimp) Pandalus platyceros (point shrimp) Pandalus hypsinotus (black striped shrimp)
Common name (market name): Cold-water shrimp, Arctic sweet shrimp, northern pink shrimp, fringed shrimp
Individual size: Living body weight is generally between 3-10g
Product form: Frozen, whole raw shrimp or shrimp
Preservation: Properly coated cold-water shrimp can be stored for up to 9 months
Main origin: Oregon, Washington, Northern California, Maine, Alaska
Main fishing method: Trawling
Fishing season: The West Coast is mostly from April to October, mainly from December to May, and mostly from October to February in Alaska
Warmwater Shrimp
Scientific name (scientific nomenclature) :P enaeus aztecus (brown shrimp), Penaeus setiferus (white shrimp), Penaeus duorarum (pink shrimp)
Common name (market name): Gulf of Mexico shrimp, brown shrimp, white shrimp, pink shrimp. It is usually named after the state where the origin is located, such as Texas white shrimp, Texas brown shrimp, etc
Individual size: 20-130 shelled shrimp per kilogram and 100 to 250 shelled shrimp per kilogram
Product form: Frozen, shrimp with tail, shrimp, etc
Storage: Can be stored for 9 to 12 months after proper ice coating
Major Origins: Texas, Louisiana, Florida, Georgia, North Carolina and South Carolina
Main fishing methods: Trawling, but also a small number of pond cultures
Squid squid
Scientific name (scientific nomenclature): Loligo opalescens California squid, Loligo pealii long-winged squid, Illex illecebrosus short-winged squid
Common name (market name): California squid, winter squid (long-winged squid), short-winged squid (short-winged squid)
Individual size: California squid: 45-65 g; Long-winged squid 60-100 g; short-winged squid 100-300 g
Product Form: Frozen, whole
Preservation: Frozen squid can be stored for up to 18 months below -18 degrees Celsius
Main origin: California and the northeast of the United States
Main fishing methods: Purse seines and trawls
Fishing season: May to September in Central California, November to March in Southern California, and basically year-round fishing in the Northeast
Whelk/Seanail Conch
Scientific names (scientific nomenclature): Busycotypus canaliculatus (also known as slippery shell snail), Busycon carica (Konobi conch), Neptunea pribiloffensis (Pribirov sea king snail), Kelletta kelletii (Kellet conch)
Common name (market name): conch, e-snail, wind snail
Individual size: up to 18 cm in maximum, 7 to 10 cm on average
Product form: Frozen raw products
Preservation: Frozen conch meat can be kept for one year at minus 20 degrees Celsius
Main origin: Phunigia, North Carolina, California, Alaska
Main fishing methods: Trap boxes, trawls
Fishing season: April to November