Scallops are one of the main aquaculture shellfish in my country's coastal areas. There are more than 60 varieties of scallops produced in the world, and my country accounts for about half of them. Common aquaculture species include Chlamys farreri, Bay scallops, and Yesso scallops.
【Chlamys Farreri】
Species source: Yellow Sea
Characteristics: Belongs to the phylum Mollusca, class Bivalvia, order Heterocranidae, genus Scallop; Lives in 3m to 30m reefs and gravel seabed; Filter feed, mainly phytoplankton; Temperature tolerance range -1.5℃ to 25℃; Suitable salt range 16‰ to 43‰; Spawning period from May to June; Wide range of uses, tender meat, delicious taste, high economic value.
It is a natural species in my country's sea areas. Suitable for aquaculture in my country's vast sea areas, especially in the northern coastal areas. Chlamys farreri lives attached to the body and has well-developed foot silk. The height of the mature shell can reach more than 8 cm. It is named because of the obvious byssus holes and several fine comb teeth on the front ear of the right shell. The shell surface has fine growth lines, with radial ribs of varying thickness; there are about 10 on the left shell and about 20 on the right shell, and there are irregular small spines on the ribs.
【Ar-gopecten Irradiance 】
Source of the species: introduced from the United States in 1982.
Characteristics: Mollusca, Bivalvia, Heterostria, Scallopidae, Scallop. The shell is fan-shaped, the two shells are almost equal, the posterior ear is larger than the anterior ear, and there is a byssus hole under the anterior ear. There are 18 radial ribs on the shell surface, and the shell surface is dark brown or brown. The suitable growth temperature range is 5-30℃, and the optimal growth temperature is 18-28℃.
【Patinopecten Yessoensis 】
Source of the species: introduced from Japan in 1982.
Characteristics: It belongs to the filter-feeding bivalve mollusks, phylum Mollusca, class Bivalvia, order Heterostriatum, family Scallopidae, genus Scallop. The shell is fan-shaped, the right shell is more prominent, yellow-white, the left shell is slightly flat, slightly smaller than the right shell, and purple-brown. There are 15-20 radial ribs on the shell surface, and the shell ears on both sides have shallow byssal holes. The natural distribution depth is 6-60m, and the bottom is gravel. The scallop is a cold-water shellfish, with a suitable growth temperature range of 5-20℃ and a breeding and spawning water temperature of 5-9℃. The largest individual can reach 20cm and weigh 900g in natural growth, and the average shell length of an individual can reach 10cm and weigh 100-150g after 17-23 months of artificial cultivation. The meat is delicious and has high nutritional value.
【Chlamys Nobilis】
The shell surface is light purple-brown, light red, yellow-brown, or reddish-red cloud pattern, and the shell height is approximately 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 in my country and is a warm-water shellfish. It is distributed from the low tide line to the deep sea.
Dietary value
Scallops are a very popular shellfish food in both Eastern and Western recipes. There are two types of meat in scallops, one is the inner muscle of the scallop, which is white and very meaty, and the other is the meat distributed around the inner muscle, which is red and very soft. Usually, only the inner muscle of the scallop is used as an ingredient, and the surrounding red meat is discarded.
In Western recipes, scallops are usually processed by frying in butter or frying them together with breadcrumbs. When eaten, they are usually served with semi-dry white wine.
In European recipes, scallops are added to quiche or fried as an appetizer.
In Eastern recipes, Japanese people like to eat scallops with their sushi and sashimi, while Chinese people eat scallops mainly in Guangdong, where they like to make soup with scallops.