These characteristics ensure that they are representative of the environment where they are sampled or placed. Their population status or structure, physiology, behaviour or the level of contamination with elements or compounds can indicate the status of the ecosystem. Marine nutrient bioextraction is the practice of farming and harvesting marine organisms such as shellfish and seaweed for the purpose of reducing nutrient pollution.
Mussels and other bivalve shellfish consume phytoplankton containing nutrients such as nitrogen N and phosphorus P. On average, one live mussel is 1. These ecosystem services provided by mussels are of particular interest to those hoping to mitigate excess anthropogenic marine nutrients, particularly in eutrophic marine systems. While mussel aquaculture is actually promoted in some countries such as Sweden as a water management strategy to address coastal eutrophication, [11] mussel farming as a nutrient mitigation tool is still in its infancy in most parts of the world.
In the United States and Canada, areas home to the most diverse freshwater mussel fauna in the world, there are known freshwater mussel taxa. Humans have used mussels as food for thousands of years. About 17 species are edible, of which the most commonly eaten are Mytilus edulis , M. Nowadays, freshwater mussels are generally considered to be unpalatable and are almost entirely not consumed, although the native peoples of North America ate them extensively and still do today.
This was due to the lack of access to red meat such as beef and pork for the general public, in relation to the aspect of the American wartime rationing policy concerning food, with much of the meat available being sent to aid the US military's war efforts abroad. Instead, mussels became a popular substitute for most meats with the exception of chicken.
In Belgium, the Netherlands, and France, mussels are consumed with French fries "mosselen met friet" or " moules-frites " or bread. In Belgium, mussels are sometimes served with fresh herbs and flavorful vegetables in a stock of butter and white wine. Fries and Belgian beer sometimes are accompaniments. In the Netherlands, mussels are sometimes served fried in batter or breadcrumbs , particularly at take-out food outlets or informal settings.
In Italy, mussels are mixed with other sea food, they are consumed often steam cooked most popular , sometimes with white wine, herbs, and served with the remaining water and some lemon. In Spain, they are consumed mostly steam cooked, sometimes boiling white wine, onion and herbs, and served with the remaining water and some lemon.
They can also be eaten as "tigres", a sort of croquette using the mussel meat, shrimps and other pieces of fish in a thick bechamel then breaded and fried in the clean mussel shell. They are used in other sort of dishes such as rices or soups or commonly eaten canned in a pickling brine made of oil, vinegar, peppercorns, bay leaves and paprika.
Featured PRODUCTS
In Turkey, mussels are either covered with flour and fried on shishs 'midye tava' , or filled with rice and served cold 'midye dolma' and are usually consumed after alcohol mostly raki or beer. They are used in Ireland boiled and seasoned with vinegar, with the "bray" or boiling water as a supplementary hot drink. In Cantonese cuisine , mussels are cooked in a broth of garlic and fermented black bean. In New Zealand, they are served in a chili or garlic-based vinaigrette , processed into fritters and fried, or used as the base for a chowder.
They are either prepared with drumsticks , breadfruit or other vegetables, or filled with rice and coconut paste with spices and served hot. In coastal Karnataka Beary 's prepare special rice ball stuffed with spicy fried mussels and steamed locally known as "pachilede pindi". Mussels can be smoked, boiled, steamed, roasted, barbecued or fried in butter or vegetable oil.
As with all shellfish , except shrimp, mussels should be checked to ensure they are still alive just before they are cooked; enzymes quickly break down the meat and make them unpalatable or poisonous after dying or uncooked.
How to Catch Shellfish: Along the Pacific Coast
Some mussels might contain toxins. Open, unresponsive mussels are dead, and must be discarded. Unusually heavy, wild-caught, closed mussels may be discarded as they may contain only mud or sand. They can be tested by slightly opening the shell halves. A thorough rinse in water and removal of "the beard" is suggested. Mussel shells usually open when cooked, revealing the cooked soft parts.
Historically, it has been believed that after cooking all the mussels should have opened and those that have not are not safe to eat and should be discarded. However, according to marine biologist Nick Ruello, this advice may have arisen from an old, poorly researched cookbook's advice, which has now become an assumed truism for all shellfish. Although mussels are valued as food, mussel poisoning due to toxic planktonic organisms can be a danger along some coastlines. For instance, mussels should be avoided along the west coast of the United States during the warmer months.
This poisoning is usually due to a bloom of dinoflagellates red tides , which contain toxins. The dinoflagellates and their toxin are harmless to mussels, even when concentrated by the mussel's filter feeding, but if the mussels are consumed by humans, the concentrated toxins cause serious illness, such as paralytic shellfish poisoning.
Pacific razor clam - Wikipedia
A person affected in this way after eating mussels is said to be musselled. From Wikipedia, the free encyclopedia. Not to be confused with Muscle. Marine life portal Food portal. A Self-Healing Biomolecular Material". BC Shellfish Growers Association. The New York Times. Retrieved April 26, Prepared for Pacific Shellfish Institute.
Retrieved November 30, American Journal of Obstetrics and Gynecology. Lay summary — Science Daily January 23, Lay summary — redOrbit July 24, A profitable solution for Swedish society". Long Island Sound Study. Puget Sound Restoration Fund. North American Freshwater Mussels: Natural History, Ecology, and Conservation. Warren; Cummings, Kevin S.
- Account Options!
- What is Kobo Super Points?!
- Mussel - Wikipedia!
- Girls, Muddy Moody Yet Magnificent: Out to Lunch Bk. 2.
- Final Words From the Cross: From the Cross.
- The Pacific Shellfish Institute | California.
Mussels, mighty fine mollusks". Abalone Periwinkle Whelk Buccinum undatum Bullacta exarata. Oyster Mussel Pearl oyster Pinctada maxima. List of fishing topics by subject. Principal commercial fishery species groups. Carp Sturgeon Tilapia Trout. Crab Krill Lobster Shrimp more Sea cucumbers Sea urchin more Commercial fishing World fish production Commercial species Fishing topics Fisheries glossary. Common Banded Littorina sitkana. Common Kellet's Knobbed Lightning Channeled.
Mud-flat Korean mud Chorus giganteus. Cornu aspersum Helix lucorum Helix pomatia. New Zealand arrow Japanese flying Humboldt Neon flying. Chiton magnificus Acanthopleura echinata Acanthopleura granulata. Related topics Oyster farming Land snail farming Gastropod anatomy Bivalve anatomy.
Retrieved from " https: Belgian cuisine Commercial molluscs Marine edible bivalves Mollusc common names. Webarchive template wayback links CS1 maint: In addition, a few species of land crabs are eaten, for example Cardisoma guanhumi in the Caribbean. Despite the name, shellfish are not a kind of fish , but are simply water-dwelling animals.
Search and menus
Many varieties of shellfish crustaceans in particular are actually closely related to insects and arachnids, making up one of the main classes of the phylum Arthropoda. Cephalopods squids, octopuses, cuttlefish and bivalves clams, oysters are molluscs , as are Gastropods aquatic species such as whelks and winkles; also land species such as snails and slugs. Shellfish used as a food source by humans include many species of clams , mussels , oysters , winkles , and scallops.
Some crustaceans that are commonly eaten are shrimp , lobsters , crayfish , and crabs. Most shellfish eat a diet composed primarily of phytoplankton and zooplankton. Shellfish are among the most common food allergens. The term shellfish is used both broadly and specifically.
In common parlance, as in having "shellfish" for dinner, it can refer to anything from clams and oysters to lobster and shrimp. For regulatory purposes it is often narrowly defined as filter-feeding molluscs such as clams, mussels, and oyster to the exclusion of crustaceans and all else. Although the term is primarily applied to marine species, edible freshwater invertebrates such as crayfish and river mussels are also sometimes grouped under the umbrella term "shellfish".
Although their shells may differ, all shellfish are invertebrates. As non-mammalian animals that spend their entire lives in water they are "fish" in an informal sense; however the term finfish is sometimes used to distinguish fish as animals defined by having vertebrae from shellfish in modern terminology. The word "shellfish" is both singular and plural; the rarely used "shellfishes" is sometimes employed to distinguish among various types of shellfish.
Archaeological finds have shown that humans have been making use of shellfish as a food item for hundreds of thousands of years. In the present, shellfish dishes are a feature of almost all the cuisines of the world, providing an important source of protein in many cuisines around the world, especially in the countries with coastal areas. In the Japanese cuisine , chefs often use shellfish and their roe in different dishes. Sushi vinegared rice, topped with other ingredients, including shellfish, fish, meat and vegetables features both raw and cooked shellfish.
- Manfred (French Edition)?
- Sozialformen im Wirtschaftslehreunterricht (German Edition)!
- Product CATEGORIES;
- Breaking Through, Second Edition: Building a World-Class Wealth Management Business.
Sashimi primarily consists of very fresh raw seafood, sliced into thin pieces. Both sushi and sashimi are served with soy sauce and wasabi paste a Japanese horseradish root, a spice with extremely strong, hot flavor , thinly sliced pickled ginger root, and a simple garnish such as shiso a kitchen herb, member of the mint family or finely shredded daikon radish, or both. Lobster in particular is a great delicacy in the United States , where families in the Northeast region make them into the centerpiece of a clam bake , usually for special occasions. Lobsters are eaten on much of the East Coast; the American lobster ranges from Newfoundland down to about the Carolinas , but is most often associated with Maine.
A typical meal involves boiling the lobster with some slight seasoning and then serving it with drawn butter, baked potato , and corn on the cob. Clamming is done both commercially and recreationally along the Northeast coastline of the US. Various type of clams are incorporated into the cuisine of New England. The soft-shelled clam is eaten either fried or steamed and then called " steamers ". Many types of clams can be used for clam chowder , but the quahog , a hard shelled clam also known as a chowder clam, is often used because the long cooking time softens its tougher meat.
The Chesapeake Bay and Maryland region has generally been associated more with crabs, but in recent years the area has been trying to reduce its catch of blue crabs , as wild populations have been depleted. This has not, however, stemmed the demand: Maryland-style crabcakes are still a well known treat in crabhouses all over the bay, though the catch now comes from points farther south.
In the Southeast , and particularly the gulf states, shrimping is an important industry. Copious amounts of shrimp are harvested each year in the Gulf of Mexico and the Atlantic Ocean to satisfy a national demand for shrimp.
- WILD BLUE MURDER;
- Additional Resources.
- California.
- Mini wohnt in meinem Herzen: die Geschichte eines Frühchens (German Edition)!
Locally, prawns and shrimp are often deep fried; in the Cajun and Creole kitchens of Louisiana , shrimp and prawns are a common addition to traditional recipes like jambalaya and certain stews. Crawfish [8] are a well known and much eaten delicacy there, often boiled in huge pots and heavily spiced. In many major cities with active fishing ports, raw oyster bars are also a feature of shellfish consumption.
When served freshly shucked opened and iced, one may find a liquid inside the shell, called the liquor.