An introduction to common shellfish species - how many of these shellfish do you know?

Shellfish are mainly distributed in the ocean, with a very small number of populations living in freshwater lakes. Their flesh is tender, delicious, with a well-balanced ratio of trace elements, high protein content, and low fat content, making them easy for the human body to digest and absorb. In our daily lives, we also often buy shellfish to eat, so what are the common shellfish? What edible value do they have?

1. Oysters

Oysters are bivalve mollusks distributed in the coastal waters of temperate and tropical oceans. Species of the genera Spondylus and Anomia are sometimes also called spiny oysters and saddle oysters respectively. The two shells of an oyster are different in shape, with a rough, dark gray surface; the upper shell bulges in the middle; the lower shell attaches to other objects, is larger, rather flat, and has a relatively smooth edge; the inner surfaces of both shells are white and smooth.

2. Clams

Clams, also called clam shells, include many varieties such as the flower clam, the hard clam, and the coquina. Their flesh is incomparably delicious, and they are known as "the world's number one delicacy" and "the crown of a hundred flavors." In Jiangsu, there is even a folk saying that "after eating clam meat, all other flavors lose their appeal."

3. Scallops

Scallops are a family in the order Pterioida of the subclass Pteriomorphia within the class Bivalvia. They are widely distributed in seas around the world, with the greatest variety found in tropical seas. About 45 species have been discovered in China, among which the northern bay scallop, the southern noble scallop, and the long-ribbed sun-and-moon scallop are important economic species. Scallops are also called sea fans, and their flesh is delicious and nutritious. After the adductor muscle is dried, it becomes "dried scallop," which is listed among the Eight Treasures.

4. Mussels

Mussels belong to the family Mytilidae or the family Pteriidae, and are bivalve mollusks distributed in the coastal waters of temperate and tropical oceans. The mussel is a mollusk with an oval body and two shells, living in shallow sea mud and sand, and its flesh is delicious. It has high economic and nutritional value, and has long been known as "milk of the sea." The zinc content in mussels ranks first among human foods, and they are also known as "brain-boosting seafood" and "harmony factor for couples."

5. White clams

The shell of the white clam is slightly oval and solid, generally 24-28 mm long, about 20 mm wide, and 10-14 mm high. The center of the back of the shell bulges, and both sides are solid, thick, and low and flat. At the rear of the shell, at about 1/3 of the shell length, both sides suddenly expand to form nodular protrusions. White clams contain relatively high amounts of protein, minerals, and other trace elements. Regular consumption of white clams can help clear heat and promote urination, and remove internal heat and dampness.

6. Razor clams

Razor clams, with the scientific name Sinonovacula constricta, belong to the Mollusca, Eulamellibranchia, Eulamellibranchiida, and Solenidae. The shell is brittle and thin, elongated and rectangular, with a diagonal groove running from the shell apex to the ventral margin, hence the name "constricted razor clam." Razor clams live in shallow sea mud and sand, have two equal shells, are brittle and thin, rectangular in shape, and often have a thin light green skin on the surface. Razor clam meat is delicious and is a relatively common seafood product.

7. Freshwater clams

The freshwater clam is a mollusk with a heart-shaped shell and concentric rings. It lives in freshwater soft mud, and its flesh is edible while its shell can be used as medicine. The flesh of the freshwater clam is tender and delicious, and it can be boiled, served cold, stir-fried, or used as filling, each with a different flavor, yet all exceptionally fresh and tender.

8. Sea clams

The coquina, a marine bivalve, is commonly called "sea clam" in Fujian, Jiangsu, and Zhejiang, and "imperial concubine clam" in Guangdong and Hong Kong. It is nutritious, rich in high-quality protein and amino acids, delicious, sweet, crisp, and smooth. It is a dish served at state banquets in the Great Hall of the People and is a long-famous delicacy for banquets. "Sea clam in chicken broth" is a Fujian dish as famous as "Buddha Jumps Over the Wall."

9. Fresh scallop meat

Fresh scallop meat refers to a round piece of muscle inside a large fresh shell, also called "belt." There are two common types: the so-called long belt, which is the adductor muscle of shellfish in the family Pinnidae; and the round belt, which is the adductor muscle of shellfish in the family Pectinidae. Its dried product is the scallop column, called dried scallop in the north. It is crisp and tender in texture and delicious in taste, suitable for steaming, stir-frying, and oil-blanching. It is abundantly produced along the coasts of Guangdong and Hainan and is one of the precious seafood products.

10. Mussels

Dried mussel meat is a type of sea clam, also known as the mussel, made by cooking, shelling, and sun-drying. Because no salt is added during cooking, it is called "light vegetable." Dried mussel meat is extremely fresh in taste and also very nutritious. It contains relatively high amounts of protein, iodine, calcium, and iron, but very little fat. It is produced along the coasts of Zhejiang, Fujian, Shandong, Liaoning, and other provinces. The best quality is dry, brightly colored, and plump.

11. River mussels

River mussels, also known as river, river clams, bird clams, etc., belong to the Mollusca, Lamellibranchia, Unionidae, and are a common shelled aquatic animal. River mussels feed by filtering algae, and common species include the angular-backed toothless mussel, the wrinkled comb mussel, and the triangle sail mussel, among others. They are produced in rivers and lakes in most parts of China. River mussel flesh is especially crisp, tender, and tasty, and is a delicacy for banquets.

12. Geoduck

The geoduck is a large shellfish, also known as the sea bamboo shoot. The two shells of the geoduck are equal in size and thin and brittle, and the tentacles at the front end resemble thick, plump tubes of meat. When searching for food, it extends its tentacles, which look like an elephant trunk, hence the name geoduck. Geoduck is suitable for people with edema, emaciation, and low immunity, and has a certain effect on preventing memory decline. Geoduck is also suitable for children with stunted growth and development and patients with iron-deficiency anemia.

13. Arctic surf clams

The Arctic surf clam is a pure natural product from the cold, pollution-free deep sea of the North Atlantic. It has bright colors (red, orange, white), a delicious taste, and crisp flesh, and is rich in protein and unsaturated fatty acids (DHA), making it a top-grade seafood. Arctic surf clams are blanched and quick-frozen on the fishing boat 45 minutes after being caught, so they only need to be naturally thawed before eating, making them safe, hygienic, and convenient.

14. Hard clams

The hard clam, also known as the flower clam, belongs to the Mollusca, Bivalvia, Eulamellibranchiida, Veneridae, and the genus Meretrix. Its shell is slightly triangular, with a rounded ventral margin and a solid, thick shell texture. The two shells are equal in size, and it prefers to live on fine sandy beaches in inner bays with freshwater inflow and near estuaries. Hard clams are not only delicious and nutritious, but also have high dietary and medicinal value.

15. River snails

River snail meat is plump and tender, and delicious in taste, and has long enjoyed the reputation of "pearl on the plate." It is rich in protein, vitamins, and essential amino acids and trace elements for the human body, making it a typical natural animal-based health food that is high in protein, low in fat, and high in calcium.

The above is an introduction to the common shellfish we see. Of course, there are more than just these types of shellfish. In daily life, shellfish seafood is very popular. It is not only plump and tender, delicious, and nutritious, but also beautiful, and can also be used as handicrafts.

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