Scallops are divided into three categories, do you know which one you eat?
When it comes to scallops, it is estimated that the first thing that comes to mind is pearls and garlic fan scallops.
But scallops and delicious recipes are innumerable, and you don't know much! There are scallops larger than the palm of your hand, you know? Today, Dr. Will talk to you about the variety of scallops! See what the difference is between them all.
<h1>Ctenophore scallops</h1>
Ctenophora scallops originate in northern China, from the coast of Rizhao, Shandong province to the coast of Liaoning. At present, it is mainly cultivated along the coast northeast of Penglai and the coast southeast of Rizhao. It is mainly produced in spring and autumn. This shellfish species is a native shell in China and is very common.
The color is brighter than the bay scallops (bright red, orange-red, and also light white), the curvature of the two shells is basically equal, this scallop can not be as large as the Ezo scallops, the growth period is longer than the bay scallops, the size is larger than the bay shells, and there are thorn-like protrusions on both sides of the shells.
Ctenophorus scallops live on rocky reef bottoms with fast currents, high salinity, greater transparency, and water depths of 10-30 cm or hard seabeds with shell grit, and live with filaments. Ctenophore scallops are highly adaptable to low temperatures. The water temperature grows well at 15-25 ° C, and can survive when the water temperature is -1.5 ° C and the water surface forms a thin layer of ice, but the shells can hardly grow below 4 ° C, and the growth above 25 ° C is also affected, and below -2 ° C or above 30 ° C can lead to death.
Generally, dried scallops are processed with ctenophores, mainly because of their relatively small moisture.
<h1>Ezo scallops</h1>
Ezo scallops originated in Korea and Japan, were introduced to China by Japan in the 1980s, and have not been able to reproduce in the early stages, and the production is small. Production increased around 2000, mainly in Dalian Changhai County, Liaoning Province, and in parts of Shandong. Shandong mainly produces bay scallops and ctenophore scallops.
The upper shell of the Ezo scallop is flat, the lower shell has a certain curvature, and the upper shell is brightly colored, red, orange, yellow or light purple, and the lower shell is generally light white or light yellow, that is to say, if you look at it from another angle, the left and right sides of the Ezo scallop are asymmetrical, which is the main difference between the Ezo scallop and the bay scallop and the ctenophore scallop. In addition, Ezo scallops can grow to a large size (shell height 15 cm+) and a longer growth period (two to three years). Therefore, in general, Xia Yibei is the largest and has fewer numbers on the market.
Ezo scallops are narrow-temperature cold-water shellfish, and their growth temperature range is 5-20 °C. Ezo scallops are less resistant to dry dew. Shell height 1.8-2 cm shell seedling temperature 28 °C, exposed for 16h all died; temperature 27 °C, exposed for 2 days all died; temperature 26 °C, exposed for 5 days all died.
<h1>Bay scallops</h1>
Bay scallops are exotic varieties with brown shells, and the scallop meat is more moist and has a good taste.
Bay scallops are mainly farmed in China along the coast of Laizhou, Shandong and Hebei, native to the shallow seas or in the sedimenty sediment of the inner bay along the Atlantic coasts of Canada, the United States and Mexico. In 1982, Academician Zhang Fusui of the Institute of Oceanography of the Chinese Academy of Sciences introduced the fast-growing bay scallops from the Atlantic coast of the United States for the first time, which solved many biological problems after scallop migration, and the bay scallops also quickly became an important breeding economic shellfish in northern China, and formed the world's first bay scallop breeding industry in China. At present, the cultivation of scallops in the bay has become an important way for coastal fishermen to get rich.
But today, the bay scallops we eat are no longer the original varieties introduced in the 1980s, but a new variety that has been selected and bred for many years. Due to the founder effect and its biological characteristics of self-inbringing, bay scallops have gradually developed germplasm degradation problems such as slow growth rate and decreased survival rate, and there is an urgent need for genetic improvement. After years of selection and breeding, China's scientific researchers have successfully cultivated new varieties of bay scallops, and have now become the main breeding varieties of bay scallops in China.
Bay shellfish are generally fished in November, mainly producing scallop columns, which are relatively small.
The color (darker color) of the shells on both sides of the bay scallops is similar to the curvature, and the growth period is also shorter, which basically grows in about a year, and is currently a more farmed scallop species.
*The article is accompanied by pictures from the network
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