Missouri's Freshwater Mussels
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On the Half Shell Shellfish Caviar Service
ON ICE Cold CAVIAR PUFF* 1/8 OZ ..........................................8.00/EA On the Half Shell PADDLEFISH CAVIAR, CULTURED CREAM, POTATO, CHIVES WITH COCKTAIL SAUCE, SHALLOT SAUCE & LEMON SC YELLOW SQUASH ............................................... 10.00 DAILY OYSTER FIX* 1/2 DOZEN ............................... 17.00 LEMON VERJUS, HAZELNUT, CURED EGG YOLK WITH SMOKED DULSE CHIMICHURRI OCTOPUS ESCABECHE* .......................................... 15.00 TODAY’S FEATURES SALINITY SIZE PER CALABRIAN CHILIES, SQUID INK CHICHARRON, OLIVES AFTERNOON DELIGHTS, RI* MED MED 2.75 MARK’S RED SNAPPER CEVICHE* ............................. 14.00 LECHE DE TIGRE, CILANTRO OUTLAWS, FL* HIGH MED 3.00 SMOKED FISH DIP ................................................. 14.00 LOW CO. CUPS, SC* HIGH MED 3.00 EVERYTHING CRACKERS, CHIVES, ORANGE ZEST STONES BAY, NC* MED MED 2.75 ROYAL RED SHRIMP GAZPACHO ............................... 13.00 WELLFLEETS, MA* MED MED 3.00 BRIOCHE, CUCUMBER DUKES OF TOPSAIL, NC* HIGH MED 3.00 SEASONAL GREENS ................................................ 12.00 GREEN GODDESS, SC PEARS, PEANUTS LITTLENECK CLAMS,VA HIGH SM 1.25 ADD SHRIMP OR CRABMEAT +8.00 Shellfish NOt Cold WITH ACCOMPANIMENTS GRILLED OYSTERS ................................................ 20.00 BLUE CRAB CLAWS, NC 1/4 LB .................................. 12.00 UNI BUTTER, PERSILLADE, BLACK LIME MOJO SAUCE, ALEPPO SALTED FISH BEIGNETS .......................................... 14.00 * KOMBU POACHED LOBSTER, ME 1/2 LB ..................... 21.00 THYME, -
Common Name: Chiton Class: Polyplacophora
Common Name: Chiton Class: Polyplacophora Scrapes algae off rock with radula 8 Overlapping Plates Phylum? Mollusca Class? Gastropoda Common name? Brown sea hare Class? Scaphopoda Common name? Tooth shell or tusk shell Mud Tentacle Foot Class? Gastropoda Common name? Limpet Phylum? Mollusca Class? Bivalvia Class? Gastropoda Common name? Brown sea hare Phylum? Mollusca Class? Gastropoda Common name? Nudibranch Class? Cephalopoda Cuttlefish Octopus Squid Nautilus Phylum? Mollusca Class? Gastropoda Most Bivalves are Filter Feeders A B E D C • A: Mantle • B: Gill • C: Mantle • D: Foot • E: Posterior adductor muscle I.D. Green: Foot I.D. Red Gills Three Body Regions 1. Head – Foot 2. Visceral Mass 3. Mantle A B C D • A: Radula • B: Mantle • C: Mouth • D: Foot What are these? Snail Radulas Dorsal HingeA Growth line UmboB (Anterior) Ventral ByssalC threads Mussel – View of Outer Shell • A: Hinge • B: Umbo • C: Byssal threads Internal Anatomy of the Bay Mussel A B C D • A: Labial palps • B: Mantle • C: Foot • D: Byssal threads NacreousB layer Posterior adductorC PeriostracumA muscle SiphonD Mantle Byssal threads E Internal Anatomy of the Bay Mussel • A: Periostracum • B: Nacreous layer • C: Posterior adductor muscle • D: Siphon • E: Mantle Byssal gland Mantle Gill Foot Labial palp Mantle Byssal threads Gill Byssal gland Mantle Foot Incurrent siphon Byssal Labial palp threads C D B A E • A: Foot • B: Gills • C: Posterior adductor muscle • D: Excurrent siphon • E: Incurrent siphon Heart G F H E D A B C • A: Foot • B: Gills • C: Mantle • D: Excurrent siphon • E: Incurrent siphon • F: Posterior adductor muscle • G: Labial palps • H: Anterior adductor muscle Siphon or 1. -
Environment for Development Improving Utilization of the Queen
Environment for Development Discussion Paper Series December 2020 ◼ EfD DP 20-39 Improving Utilization of the Queen Conch (Aliger Gigas) Resource in the Colombian Caribbean A Bioeconomic Model of Rotational Harvesting Jorge Marco, Diego Valderrama, Mario Rueda, and Maykol R o dr i g ue z - P r i et o Discussion papers are research materials circulated by their authors for purposes of information and discussion. They have not necessarily undergone formal peer review. Central America Chile China Research Program in Economics and Research Nucleus on Environmental and Environmental Economics Program in China Environment for Development in Central Natural Resource Economics (NENRE) (EEPC) America Tropical Agricultural Research and Universidad de Concepción Peking University Higher Education Center (CATIE) Colombia Ghana The Research Group on Environmental, Ethiopia The Environment and Natural Resource Natural Resource and Applied Economics Environment and Climate Research Center Research Unit, Institute of Statistical, Social Studies (REES-CEDE), Universidad de los (ECRC), Policy Studies Institute, Addis and Economic Research, University of Andes, Colombia Ababa, Ethiopia Ghana, Accra India Kenya Nigeria Centre for Research on the Economics of School of Economics Resource and Environmental Policy Climate, Food, Energy, and Environment, University of Nairobi Research Centre, University of Nigeria, (CECFEE), at Indian Statistical Institute, Nsukka New Delhi, India South Africa Tanzania Sweden Environmental Economics Policy Research Environment -
A Quick Guide to Cooking with Ausab Abalone in Brine
A Quick Guide to Cooking With Ausab Abalone in Brine Ausab Canned Abalone is a versatile product that requires minimal effort to create the perfect meal at home. The abalone is completely cleaned and cooked, and ready to eat. With a unique umami flavor, it can be used in many different ways. The meat is smooth and tender, and the perfect balance between sweet and salty. Ensure the canned abalone is stored in a well ventilated, cool place out of direct sunlight. How to Prepare the Abalone The abalone is canned, ready to eat with mouth attached. To preserve it’s tender texture, it is best to use the abalone when just heated through. This can be achieved by using the abalone at the end of cooking, or slowly heated in the can. To safely heat the abalone in it’s can follow these steps: 1. Leave the can unopened and remove all labels. 2. Place the can into a pot of water so that it is fully submerged and is horizontal. 3. Bring the water to a gentle simmer and leave submerged for 15 – 20 minutes. 4. Remove the pot from the heat and wait for the water to cool before carefully lifting the can out of the water with large tongs. 5. Open the can once it is cool enough to handle. 6. The abalone can be served whole or sliced thinly. Abalone Recipes Ausab Canned Abalone can be pan fried, used in soups or grilled. Teriyaki Abalone Serves 4 1 x Ausab Canned Abalone in Brine 250ml Light Soy Sauce 200ml Mirin 200ml Sake 60g Sugar 1. -
Silicified Eocene Molluscs from the Lower Murchison District, Southern Carnarvon Basin, Western Australia
[<ecords o{ the Western A uslralian Museum 24: 217--246 (2008). Silicified Eocene molluscs from the Lower Murchison district, Southern Carnarvon Basin, Western Australia Thomas A. Darragh1 and George W. Kendrick2.3 I Department of Invertebrate Palaeontology, Museum Victoria, 1'.0. Box 666, Melbourne, Victoria 3001, Australia. Email: tdarragh(il.Illuseum.vic.gov.au :' Department of Earth and Planetary Sciences, Western Australian Museum, Locked Bag 49, Welshpool D.C., Western Australia 6986, Australia. 1 School of Earth and Ceographical Sciences, The University of Western Australia, 35 Stirling Highway, Crawlev, Western Australia 6009, Australia. Abstract - Silicified Middle to Late Eocene shallow water sandstones outcropping in the Lower Murchison District near Kalbarri township contain a silicified fossil fauna including foraminifera, sponges, bryozoans, solitary corals, brachiopods, echinoids and molluscs. The known molluscan fauna consists of 51 species, comprising 2 cephalopods, 14 bivalves, 1 scaphopod and 34 gastropods. Of these taxa three are newly described, Cerithium lvilya, Zeacolpus bartol1i, and Lyria lamellatoplicata. 25 of these molluscs are identical to or closely comparable with taxa from the southern Australian Eocene. The occurrence of this fauna extends the Southeast Australian Province during the Eocene from southwest Western Australia along the west coast north to at least 27° present day south latitude; consequently the province is here renamed the Southern Australian Province. Keywords: siliceous fossils, Eocene, Kalbarri, molluscs, new taxa, Carnarvon Basin, biogeography, Southern Australian Province. INTRODUCTION The source deposit, a pallid to ferruginous silicified Eocene marine molluscan assemblages from sandstone, forms a weakly defined, low breakaway coastal sedimentary basins in southern Australia trending N-S and sloping gently westward. -
Effects of Sediment and Suspended Solids on Freshwater Mussels
Effects of Sediment and Suspended Solids on Freshwater Mussels Jim Stoeckel School of Fisheries, Aquaculture, and Aquatic Sciences Auburn University Why is sediment a problem? Mussels are adapted to live in sediments Not all sediments are the same • Firm, stable sediment = GOOD • Unstable or Flocculent sediment = BAD Dislodgement Mussels sink into sediment Sediments taken in or during filtering Sediments are easily suspended activities Potential Impacts • Clearance rates tend to decrease • Pseudofeces production tends to increase • Feeding • Spawning How do Bivalves Sort Particles? Pseudofeces Sorted by: 1) inorganic vs. organic 2) Nitrogen vs Carbon rich 3) Algal species ? Site: 1) Gills – maybe 2) Palps – Yes! Feces: Passed Pseudofeces: Rejected particles bound in mucus through 1) “non-food” digestive 2) Excess food system Ingestion: Particles pass into stomach Selection Efficiency Varies Among Species and Habitat Good Poor What about unionid mussels? Payne et al. 1995 High TSS LOW TSS Palp area : Gill area = 3.78 +/- 0.95 Palp area : Gill area = 11.5 +/- 1.3 Two General Causes of High Suspended Solids Poor land use practices Eutrophication Inorganic: Organic: sand, silt, phytoplankton clay bacteria Eutrophication experiments in a semi-natural setting • Created eutrophication gradient • 6, 0.1 ha ponds South Auburn • 2 – no fertilization Fisheries • 2 – moderate fertilization Research • 2 – high fertilization Station • Monitored weekly – Secchi – Total suspended solids (TSS) • Organic and Inorganic Experimental mussel • Ligumia subrostrata -
Clam Dissection Guideline
Clam Dissection Guideline BACKGROUND: Clams are bivalves, meaning that they have shells consisting of two halves, or valves. The valves are joined at the top, and the adductor muscles on each side hold the shell closed. If the adductor muscles are relaxed, the shell is pulled open by ligaments located on each side of the umbo. The clam's foot is used to dig down into the sand, and a pair of long incurrent and excurrent siphons that extrude from the clam's mantle out the side of the shell reach up to the water above (only the exit points for the siphons are shown). Clams are filter feeders. Water and food particles are drawn in through one siphon to the gills where tiny, hair-like cilia move the water, and the food is caught in mucus on the gills. From there, the food-mucus mixture is transported along a groove to the palps (mouth flaps) which push it into the clam's mouth. The second siphon carries away the water. The gills also draw oxygen from the water flow. The mantle, a thin membrane surrounding the body of the clam, secretes the shell. The oldest part of the clam shell is the umbo, and it is from the hinge area that the clam extends as it grows. I. Purpose: The purpose of this lab is to identify the internal and external structures of a mollusk by dissecting a clam. II. Materials: 2 pairs of safety goggles 1 paper towel 2 pairs of gloves 1 pair of scissors 1 preserved clam 2 pairs of forceps 1 dissecting tray 2 probes III. -
AEBR 114 Review of Factors Affecting the Abundance of Toheroa Paphies
Review of factors affecting the abundance of toheroa (Paphies ventricosa) New Zealand Aquatic Environment and Biodiversity Report No. 114 J.R. Williams, C. Sim-Smith, C. Paterson. ISSN 1179-6480 (online) ISBN 978-0-478-41468-4 (online) June 2013 Requests for further copies should be directed to: Publications Logistics Officer Ministry for Primary Industries PO Box 2526 WELLINGTON 6140 Email: [email protected] Telephone: 0800 00 83 33 Facsimile: 04-894 0300 This publication is also available on the Ministry for Primary Industries websites at: http://www.mpi.govt.nz/news-resources/publications.aspx http://fs.fish.govt.nz go to Document library/Research reports © Crown Copyright - Ministry for Primary Industries TABLE OF CONTENTS EXECUTIVE SUMMARY ....................................................................................................... 1 1. INTRODUCTION ............................................................................................................ 2 2. METHODS ....................................................................................................................... 3 3. TIME SERIES OF ABUNDANCE .................................................................................. 3 3.1 Northland region beaches .......................................................................................... 3 3.2 Wellington region beaches ........................................................................................ 4 3.3 Southland region beaches ......................................................................................... -
Sustainable Shellfishshellfish Recommendations for Responsible Aquaculture
SustainableSustainable ShellfishShellfish Recommendations for responsible aquaculture By Heather Deal, M.Sc. As Sustainable Shellfish went to press, the B.C. Ministry of Agriculture, Food and Fisheries (MAFF) pulled their draft Code of Practice for Shellfish Aquaculture from circulation. This document, upon which much of Sustainable Shellfish is based, was one component in guiding, monitoring, and reg- ulating B.C.’s rapidly growing shellfish industry. The Code was by no means exhaustive – Sustainable Shellfish aims to address its gaps and limitations, including its lack of con- sideration for stringent environmental safeguards on the expanding industry. Now that the Code of Practice has been abandoned by gov- ernment, the shellfish industry is managed via complaints to the Farm Industry Review Board. This board uses "normal farm practices" as a standard, but does not and, according to MAFF, will not define what "normal farm practices" are with regard to aquaculture. In other words, although there is leg- islation in place, there are no longer governmental stan- dards or guidelines specific to this industry. The BC Shellfish Growers Association (BCSGA) does have an Environmental Management System and Code of Practice, which is very similar to that which MAFF pro- duced. The BCSGA Code is not available on their website, so please contact the association directly to request a copy: #7 - 140 Wallace Street Nanaimo, BC V9R 5B1 Tel: (250) 714-0804 Fax: (250) 714-0805 Email: [email protected] The draft government Code of Practice is still available on the David Suzuki Foundation website, www.davidsuzuki.org/oceans. Sustainable Shellfish, used in conjunction with the non- operational Code offers a way forward towards a low impact industry with minimal harmful effects on B.C.’s marine environment and coastal communities. -
Appertizers Soup
APPERTIZERS SPRING ROLLS (3 pcs) 5 THAI FISH CAKE Stuffed with vegetable and fried to a crisp served with plum sauce EDAMAME 5 Boiled soy bean tossed with sea salt SALT & PEPPER CALAMARI 10 Fried calamari tossed with salt, garlic, jalapeno, pepper, and scallion THAI CHICKEN WINGS (6 pcs) 8 Fried chicken wing tossed in tamarind sauce, topped with fried onion & cilantro CRAB CAKE (2 pcs) 10 Lump crab meat served with tartar sauce THAI FISH CAKE (TOD MUN PLA) (7 pcs) 9 STEAMED MUSSEL Homemade fish cake (curry paste, basil) served with sweet peanut&cucumber sauce STEAMED MUSSEL 10 Steamed mussel in spicy creamy lemongrass broth, kaffir lime leaves, basil leaves SHRIMP TEMPURA (3 pcs) 8 Shrimp, broccoli, sweet potato, & zucchini tempura served with tempura sauce GRILLED WHOLE SQUID 12 Served with spicy seafood sauce (garlic, lime juice, fresh chili, cilantro) GYOZA (5 pcs) 5 Fried or Steamed pork and chicken dumplings served with ponzu sauce SHRIMP SHUMAI (4 pcs) 6 CHICKEN SATAY Steamed jumbo shrimp dumplings served with ponzu sauce CHICKEN SATAY (5 pcs) 8 Grilled marinated chicken on skewers served with peanut & sweet cucumber sauce CRISPY CALAMARI 9 Fried calamari tempura served with sweet chili sauce SOFTSHELL CRAB APPERTIZER (2 pcs) 13 Fried jumbo softshell crab tempura served with ponzu sauce FRESH ROLL 7 Steamed shrimp, mint, cilantro, culantro, lettuce, carrot, basil leaves, rice noodle, wrapped with rice paper & served with peanut-hoisin sauce FRIED OYSTER (SERVED WITH FRIES) 10 FRESH ROLL FISH & CHIPS (SERVED WITH FRIES) 11 CRISPY -
How You Can Help Restore Water Quality & Our Native Oyster!
Oyster Gardening: How You Can Help Restore Water Quality & Our Native Oyster! Chesapeake Bay Foundation Tommy Leggett, Chris Moore, Jackie Harmon Chesapeake Bay Foundation • Mission – “Save the Bay” • 200,240 Members • 165 Employees • CBF Works to Save the Bay through – Environmental Education – Environmental Protection – Environmental Restoration Hampton Roads Office - cbf.org/hamptonroads •Food Oysters • Filter • Habitat 1000 2000 3000 4000 5000 6000 7000 8000 0 Virginia OysterLandings1880 - 2001 1880 1884 1888 1892 1896 1900 1904 Over Harvesting 1908 (1000s ofbushels) 1912 1916 1920 1924 1928 1932 1936 1940 1944 1948 1953 1957 1961 Slide adapted from VirginiaInstitutefrom Slide of adapted MSX 1965 1969 1973 1977 Dermo 1981 1985 1989 Marine Science (Stan Allen)presentati Marine Science 1993 1997 2001 2006 2010 2014 Oyster Biology • Oysters are a bivalve (2 shells) mollusk • They mature at age 1 and spawn several times each summer as long as they live • They start their lives as MALES and may become FEMALE as they get older and larger • The bigger they are, the more eggs they produce – a 3” female can produce 30 million eggs. A 3.5” oyster can produce TWICE that many! • The only time they are mobile is as microscopic larvae during their first two – three weeks of life • A single 3” oyster can filter up to 50 gallons of water in a single summer day • Oysters were once abundant enough to filter the volume of Chesapeake Bay in less than a week Aggressive Restoration is the Key! 2010 goal is for a 10X increase in native oyster biomass Strategy -
Freshwater Mussels of the Pacific Northwest
Freshwater Mussels of the Pacifi c Northwest Ethan Nedeau, Allan K. Smith, and Jen Stone Freshwater Mussels of the Pacifi c Northwest CONTENTS Part One: Introduction to Mussels..................1 What Are Freshwater Mussels?...................2 Life History..............................................3 Habitat..................................................5 Role in Ecosystems....................................6 Diversity and Distribution............................9 Conservation and Management................11 Searching for Mussels.............................13 Part Two: Field Guide................................15 Key Terms.............................................16 Identifi cation Key....................................17 Floaters: Genus Anodonta.......................19 California Floater...................................24 Winged Floater.....................................26 Oregon Floater......................................28 Western Floater.....................................30 Yukon Floater........................................32 Western Pearlshell.................................34 Western Ridged Mussel..........................38 Introduced Bivalves................................41 Selected Readings.................................43 www.watertenders.org AUTHORS Ethan Nedeau, biodrawversity, www.biodrawversity.com Allan K. Smith, Pacifi c Northwest Native Freshwater Mussel Workgroup Jen Stone, U.S. Fish and Wildlife Service, Columbia River Fisheries Program Offi ce, Vancouver, WA ACKNOWLEDGEMENTS Illustrations,