DOCSLIB.ORG

Circular 162. the Soft-Shell Clam

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Circular 162. the Soft-Shell Clam HE OFT­ iHELL 'LAM UNITED STATES DEPARTMENT 8F THE INTERIOR FISH AND WILDLIFE SERVICE BUREAU OF COMMERCIAL FISHERIES Circular 162 CONTENTS Page 1 Intr oduc tion. • • • . 2 Natural history • . ~ . 2 Distribution. 3 Taxonomy. · . Anatomy. • • • •• . · . 3 4 Life cycle. • • • • • . • •• Predators, diseases, and parasites . 7 Fishery - methods and management .•••.••• • 9 New England area. • • • • • . • • • • • . .. 9 Chesapeake area . ........... 1 1 Special problem s of paralytic shellfish poisoning and pollution . .............. 13 Summary . .... 14 Acknowledgment s •••• · . 14 Selected bibliography •••••• 15 ABSTRACT Describes the soft- shell cla.1n industry of the Atlantic coast; reviewing past and present economic importance, fishery methods, fishery management programs, and special problems associated with shellfish culture and marketing. Provides a summary of soft- shell clam natural history in- eluding distribution, taxonomy, anatomy, and life cycle. l THE SOFT -SHELL CLAM by Robert W. Hanks Bureau of Commercial Fisheries Biological Labor ator y U.S. Fish and Wildlife Serv i c e Boothbay Harbor, Maine INTRODUCTION for s a lted c l a m s used as bait by cod fishermen on t he G r and Bank. For the next The soft-shell clam, Myaarenaria L., has 2 5 years this was the most important outlet played an important role in the history and for cla ms a nd was a sour ce of wealth to economy of the eastern coast of our country . some coastal communities . Many of the Long before the first explorers reached digg ers e a rne d up t o $10 per day in this our shores, clams were important in the busin ess during October to March, when diet of some American Indian tribes. Early other o c cupat ions wer e difficult to find . colonists relied on the abundant cla m A b out 18 75 a new demand for soft- shell stocks during periods of privation, although c lam s a r o s e as clam bakes and shore they rarely used clams as a regular food dinner s b ecame inc r ea singly popular durmg item. In the mid-1800's an important bai t the summer. Clams became important a s a clam fishery, supplying trawl bait for c od cons umer i t em for t he fir st time, and this fishermen, was established by some N e w demand f o r clams is still important to the England coastal communities. Later, w ith nort h e r n f isher y . Around 1900, canned the decline in demand for bait clams, c l a ms became incr easingly important, and consumer interest developed in canned for the next 40 year s most clam s went clams- -maintaining the fishery at a high to the canner ies . During thlS period clam­ level up to the early 1940's. The modern m ing was p r ohibit ed in some areas dUrIng trend is toward the marketing of fresh o r the summer by State law, thereby concen­ frozen clam meats that are generally tra t i n g p r oduction in the winter when there served as fried clams in most areas, but wa s little competition from other industries fresh clams, steamed in the shell, a re f o r lab o r , and clam prices were low. still popular in coastal regions. Since the l ate 1930's most clams have In recent year s, clam supplies from the been used i'1 the fresh shucked trade and New England area have declined, primaril y recently cooked and uncooked frozen due to the activity of a voracious predator. p roducts have become popular . Clams are With the introduction of mechanical digging p rima r ily used in the fried clam retail methods, a new source of clam produc tion m a r k e t and, with the lncrease in population, has been developed in the Chesapeake B ay better p reserving and marketing methods, region, and the soft- shell clam continues a nd extensive pubbcity by large restaurant to occupy a prominent position in our chains, t he demand for clams is gradually coastal shellfisheries. inc reasing . New England has traditionally been the Ear ly p r oduction records are not easlly center of soft- shell clam production, though obtaine d, b ut the first figutes given In the no commercial interest in c lam s w as Federal statistics indicate a fairly hI h evidenced before the middle 1 8 00' s. C l a ms, leve l of production had been estabhshed by of course, had been dug extensively before 1880 (fig . 1) . The! Tew England fi shery has this period, but since they were ever y ­ b e e n mar ked by a consistently high, b t where available and demand for t h em as var iable, level of productIon untll recent food and bait was probably on an i n dividual year s . The actual dollar val e of he basis, they were not a market i tem. In fishe r y r eached the 2 million mark d rm the period around 1850 the fir st real the 10 years from 1945 to 1 55 even tho h commercial fishery began w ith the demand this per iod marked a drastic decl n m 13 12 j\ r-\ 2000 II . ~ \ 10 /. \ III 1500 9 . ! .,; ... III o .. III ... 8 o 0 Z / \l c( III III 7 ~ Z -' o ~ \.'" ./ % .. / ~ 6 1000 I= ... "'",;Jib, S / \ ~ z 5 I / .. c( ~ ~ > U 4 Now E".,.... / ~ ~ I / 0 0 ./ III "'-. ~:\/ 500 A. 3 Chesapeake Bay ,\-. : 2 ·~bs ~ . i _ ~Ibs ) Middle Atlantic ~/ )/i.__ --. i ·· / .-.... 1880 IBM 1890 legs 1900 19O5 1910 191' 1920 1925 19~O 19M 19 40 19 45 195-0 19" 1960 (J 1884 1889 1894 1899 1904 1909 1914 1919 1924 1929 1934 1939 1944 1949 19!54 1~9 YEAR INTERVAL Figure 1.--Pounds of meat production and value of soft-shell clams from three major areas of the Atlantic coast. production of almost 6 million pounds. New NA TURAL HISTORY England clams have a decidedly favored price differential and are valued at almost Distribution twice the price of their southern counter­ part. New England production figures for The soft- shell clam is found from the recent years are the lowest (between 2 and coast of Laborador to the region of Cape 3 million pounds) on record for nearly a century. Hatteras, N.C. On the European coast it has been recorded from northern Norway Following World War II, particularly to the Bay of Biscay, France. Aroun4 1879, after 1950 when the "Maryland" escalator young clams were a ccidentally introduced dredge was invented and introduced, the into San Francisco Bay, Calif., with ship­ soft- shell clam fishery in Chesapeake Bay ments of seed oysters from the Atlantic rose to dominate production. Production coast. Since then they have spread from was almost double the New England output Monterey, Calif., to Alaska. The soft- shell in 1960 although the total value of clam s clam is also found along the western Pacific from the two areas was nearly identical. coast from the Kamchatka Peninsula to the The southern fishery is now limited only southern regions of the Japanese islands. by market demand as great quantities of This species, therefore, lives on every virtually virgin stocks are available. Almost coastline in the northern hemisphere, but all southern clams are shipped to the New it is only in the United States, particularly England area, for the market demand is on our eastern coast, that these clams still centered in the north. have become commercially important. 2 Taxonomy shell, which lives in deeper northern water s, and is of no commercial interest. The soft-shell clam belongs to that group Anatomy in the animal kingdom known as the phylum Mollusca. They are further arranged, to­ A discus sion of clam anatomy requires gether with other bivalves, into the class the establishment of certain directional PeZecypoda and because of certain character­ landmarks. The siphon (neck) is considered istics of gill structure are placed in the to be posterior while the opposite (head or order EuZamellibranchia. All of the structurally mouth) end is anterior. The hinge area is similar clams are then grouped in the family the back or dorsal region while the front, Myacidae. On the western Atlantic coast there with the exposed mantle edge (rim) is are only two recorded species of clams in ventral. These terms are in underlined the genus Mya; they are Mya arenaria, our com­ bold type in figure 2. It follows that having mercially important clam, and Mya truncata, a front, back, and head, the clam will also characterized by a short, square-ended have a right and left side. Posterior excurrent siphon incurrent siphon onal pallial cavity posterior adductor muscle epibranchial cavity kidney mass Dorsa I cut mantle edge heart (intestine passes through) crystalline style sheath (style within) brown or Keber's gland intestine digestive gland stomach Ventral mout anterior visceral outline foot Cllt mantle edge opening Anterior Figure 2.--Soft-shell clam internal anatomy 3 The external appearance of the soft- shell The interior of the visceral mass can be clam is an irregular ellipsoid with the two exposed by tearIng away the outer wall, valves, or shells, about equal in size. The uncovering the large brown liver and t he right shell is usually slightly larger than gonad (a tissue spread throughout the body). the left. When closed the two valves may Embedded in this gonad and surrounding touch along the ventral edge but gape widely connective material lie the long, coiled in front, allowing passage of the foot, and intestine, the crystalline style within its in back, allowing extrusion of the siphons.
Load more

Recommended publications
  • 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.
    [Show full text]
  • Paleoenvironmental Interpretation of Late Glacial and Post
    PALEOENVIRONMENTAL INTERPRETATION OF LATE GLACIAL AND POST- GLACIAL FOSSIL MARINE MOLLUSCS, EUREKA SOUND, CANADIAN ARCTIC ARCHIPELAGO A Thesis Submitted to the College of Graduate Studies and Research in Partial Fulfillment of the Requirements for the Degree of Master of Science in the Department of Geography University of Saskatchewan Saskatoon By Shanshan Cai © Copyright Shanshan Cai, April 2006. All rights reserved. i PERMISSION TO USE In presenting this thesis in partial fulfillment of the requirements for a Postgraduate degree from the University of Saskatchewan, I agree that the Libraries of this University may make it freely available for inspection. I further agree that permission for copying of this thesis in any manner, in whole or in part, for scholarly purposes may be granted by the professor or professors who supervised my thesis work or, in their absence, by the Head of the Department or the Dean of the College in which my thesis work was done. It is understood that any copying or publication or use of this thesis or parts thereof for financial gain shall not be allowed without my written permission. It is also understood that due recognition shall be given to me and to the University of Saskatchewan in any scholarly use which may be made of any material in my thesis. Requests for permission to copy or to make other use of material in this thesis in whole or part should be addressed to: Head of the Department of Geography University of Saskatchewan Saskatoon, Saskatchewan S7N 5A5 i ABSTRACT A total of 5065 specimens (5018 valves of bivalve and 47 gastropod shells) have been identified and classified into 27 species from 55 samples collected from raised glaciomarine and estuarine sediments, and glacial tills.
    [Show full text]
  • CHEMICAL STUDIES on the MEAT of ABALONE (Haliotis Discus Hannai INO)-Ⅰ
    Title CHEMICAL STUDIES ON THE MEAT OF ABALONE (Haliotis discus hannai INO)-Ⅰ Author(s) TANIKAWA, Eiichi; YAMASHITA, Jiro Citation 北海道大學水産學部研究彙報, 12(3), 210-238 Issue Date 1961-11 Doc URL http://hdl.handle.net/2115/23140 Type bulletin (article) File Information 12(3)_P210-238.pdf Instructions for use Hokkaido University Collection of Scholarly and Academic Papers : HUSCAP CHEMICAL STUDIES ON THE MEAT OF ABALONE (Haliotis discus hannai INo)-I Eiichi TANIKAWA and Jiro YAMASHITA* Faculty of Fisheries, Hokkaido University There are about 90 existing species of abalones (Haliotis) in the world, of which the distribution is wide, in the Pacific, Atlantic and Indian Oceans. Among the habitats, especially the coasts along Japan, the Pacific coast of the U.S.A. and coasts along Australia have many species and large production. In Japan from ancient times abalones have been used as food. Japanese, as well as American, abalones are famous for their large size. Among abalones, H. gigantea (" Madaka-awabi "), H. gigantea sieboldi (" Megai-awabi "), H. gigantea discus (" Kuro-awabi") and H. discus hannai (" Ezo-awabi") are important in commerce. Abalone is prepared as raw fresh meat (" Sashimi") or is cooked after cut­ ting it from the shell and trimming the visceral mass and then mantle fringe from the large central muscle which is then cut transversely into slices. These small steaks may be served at table as raw fresh meat (" Sashimi") or may be fried, stewed, or minced and made into chowder. A large proportion of the abalones harvested in Japan are prepared as cooked, dried and smoked products for export to China.
    [Show full text]
  • Performance of the New England Hydraulic Dredge for the Harvest Of'stimpson~Surf Clams
    PERFORMANCE OF THE NEW ENGLAND HYDRAULIC DREDGE FOR THE HARVEST OF'STIMPSON~SURF CLAMS Inv d Experimental Biology Division*. Deparhnent of Fisheries and Oceans Canada Maurice Lamontagne Instihite 850 route de la Mer f O00 Mont-Joli (~uébec) G5H 324 Canadian Industry Report of isheries and Aquatic Sciences 235 ? nadian Industry Report of Fisheries and Aquatic Sciences canaain the ~e?iaIts:Bf ramh and develotrment iradustq fof MkF irnmedia~elar Iutuw1appdkashn. They are da.r.ected pfimarbly tmard indiziduak .h $ha primary and secondary çccrors of the fishing and marine mduaries. ?i,o ratlrMhn k phced on sulbjmt mcta and the series reflects the broad inoemrs and p~2ek5&oh Department d Fisher& and Oceans. aamely. fishiesad aqwticsc+awe~,. .' 1t@u~rr5reprts m. be cimed & full pnsblicatbns. The cornkt citatian aowars . abri the abatracr of each report. Eacb rekl is a&rrxad in Awair %ie.nr& ifid . technical publicatio . Sumber;l-9li e lndustrial Devel- opsnent BranCh. Technical Reports of th. lndiausrrkf ikxelo~mentÉranch. a& - ,Tecknical Reports of the &-sk*an's Servk Branch. kumkrs 62- I tO Giztaisseed as . Dapan~enzof Fishsies and the Em-i~onment.Fisher& and Màrine Service fndustry Reports. The current ysies name kas chmgel ~ithreport number 111. lndwsrr! reports are produc& rqiortdk bur are numkred nationrtlty. Requests .for indi\ idual rqporfs w il1 be fifkd by the issuing~rqblishmentl~tcdon the front cûvw and title page. Out-of-stwk feports-will k svpplied for fw? b'J; commacia~agents. Les rapporis 4 1'indlasrrk am t knmf k résultats des acîivitis de mher&c et de diveloppern-enl qui peuvent &se utiles a I'industrie gour des applications immédiates ou fatures.
    [Show full text]
  • The Impact of Hydraulic Blade Dredging on a Benthic Megafaunal Community in the Clyde Sea Area, Scotland
    Journal of Sea Research 50 (2003) 45–56 www.elsevier.com/locate/seares The impact of hydraulic blade dredging on a benthic megafaunal community in the Clyde Sea area, Scotland C. Hauton*, R.J.A. Atkinson, P.G. Moore University Marine Biological Station Millport (UMBSM), Isle of Cumbrae, Scotland, KA28 0EG, UK Received 4 December 2002; accepted 13 February 2003 Abstract A study was made of the impacts on a benthic megafaunal community of a hydraulic blade dredge fishing for razor clams Ensis spp. within the Clyde Sea area. Damage caused to the target species and the discard collected by the dredge as well as the fauna dislodged by the dredge but left exposed at the surface of the seabed was quantified. The dredge contents and the dislodged fauna were dominated by the burrowing heart urchin Echinocardium cordatum, approximately 60–70% of which survived the fishing process intact. The next most dominant species, the target razor clam species Ensis siliqua and E. arcuatus as well as the common otter shell Lutraria lutraria, did not survive the fishing process as well as E. cordatum, with between 20 and 100% of individuals suffering severe damage in any one dredge haul. Additional experiments were conducted to quantify the reburial capacity of dredged fauna that was returned to the seabed as discard. Approximately 85% of razor clams retained the ability to rapidly rebury into both undredged and dredged sand, as did the majority of those heart urchins Echinocardium cordatum which did not suffer aerial exposure. Individual E. cordatum which were brought to surface in the dredge collecting cage were unable to successfully rebury within three hours of being returned to the seabed.
    [Show full text]
  • Shells Shells Are the Remains of a Group of Animals Called Molluscs
    Inspire - Educate – Showcase Shells Shells are the remains of a group of animals called molluscs. Bivalves Molluscs are soft-bodied animals inhabiting marine, land and Bivalves are molluscs made up of two shells joined by a hinge with freshwater habitats. The shells we commonly come across on the interlocking teeth. The shells are usually held together by a tough beach belong to one of two groups of molluscs, either gastropods ligament. These creatures also have a set of two tubes which which have one shell, or bivalves which have two shells. The material sometimes stick out from shell allowing the animal to breathe and making up the shell is secreted by special glands of the animal living feed. within it. Some commonly known bivalves include clams, cockles, mussels, scallops and oysters. Can you think of any others? Oysters and mussels attach themselves to solid objects such as jetty pylons or rocks on the sea floor and filter feed by taking Gastropod = One Shell Bivalve = Two Shells water into one tube and removing the tiny particles of plankton from the water. In contrast, scallops and cockles are moving Particular shell shapes have been adapted to suit the habitat and bivalves and can either swim through the conditions in which the animals live, helping them to survive. The water or pull themselves through the sand wedge shape of a cockle shell allows them to easily burrow into the with their muscular, soft bodies. sand. Ribs, folds and frills on many molluscs help to strengthen the shell and provide extra protection from predators.
    [Show full text]
  • Xoimi AMERICAN COXCIIOLOGY
    S31ITnS0NIAN MISCEllANEOUS COLLECTIOXS. BIBLIOGIIAPHY XOimi AMERICAN COXCIIOLOGY TREVIOUS TO THE YEAR 18G0. PREPARED FOR THE SMITHSONIAN INSTITUTION BY . W. G. BINNEY. PART II. FOKEIGN AUTHORS. WASHINGTON: SMITHSONIAN INSTITUTION. JUNE, 1864. : ADYERTISEMENT, The first part of the Bibliography of American Conchology, prepared for the Smithsonian Institution by Mr. Binuey, was published in March, 1863, and embraced the references to de- scriptions of shells by American authors. The second part of the same work is herewith presented to the public, and relates to species of North American shells referred to by European authors. In foreign works binomial authors alone have been quoted, and no species mentioned which is not referred to North America or some specified locality of it. The third part (in an advanced stage of preparation) will in- clude the General Index of Authors, the Index of Generic and Specific names, and a History of American Conchology, together with any additional references belonging to Part I and II, that may be met with. JOSEPH HENRY, Secretary S. I. Washington, June, 1864. (" ) PHILADELPHIA COLLINS, PRINTER. CO]^TENTS. Advertisement ii 4 PART II.—FOREIGN AUTHORS. Titles of Works and Articles published by Foreign Authors . 1 Appendix II to Part I, Section A 271 Appendix III to Part I, Section C 281 287 Appendix IV .......... • Index of Authors in Part II 295 Errata ' 306 (iii ) PART II. FOEEIGN AUTHORS. ( V ) BIBLIOGRxVPHY NOETH AMERICAN CONCHOLOGY. PART II. Pllipps.—A Voyage towards the North Pole, &c. : by CON- STANTiNE John Phipps. Loudou, ITTJc. Pa. BIBLIOGRAPHY OF [part II. FaliricillS.—Fauna Grcenlandica—systematice sistens ani- malia GrcEulandite occidentalis liactenus iudagata, &c., secun dum proprias observatioues Othonis Fabricii.
    [Show full text]
  • Onion Strings 8 Shrimp Cocktail 12 Spiced Shrimp No Shell Served Hot
    Onion Strings 8 Hand cut and breaded thin rings soaked in buttermilk Shrimp Cocktail 12 COOL crisp outside, WARM inside cooked to order Spiced Shrimp no shell served hot NEW 13 Steamed shrimp with Old Bay™ and onions Stuffys NEW 8 Baked stuffed clams with our classic stuffing Real Ipswich Fried Clams 22 Oh yea! whole belly clams so fresh you can smell the ocean. Hand breaded and fried just right. Ipswich Steamers 1/2 - lb 8 1 – lb 15 A.K.A “P” clams or belly clams, sweet clams served with drawn butter and clam broth Fried Oysters 16 Plump, juicy and fried just right Awesome Crab Cocktail 17 Chunks of crabmeat served in a martini glass with home made mustard sauce Wicked Good Crab Cake 14 Stuffed with chunks of crabmeat served with house Old Bay™ tartar sauce Rhode Island Clam Cakes (fritters) sm 6 lg 10 Tender chopped clams in a light fritter batter deep fried. Try dipping them in our spicy Rhode Island clam chowder. That’s how it’s done in Newport! “Authentic New England Seafood” Flown in fresh from Boston every other day. Pets are always welcome at Chowder Heads. Yappy hour is everyday from 3 to 6 pm. Please help us support this all volunteer animal rescue organization by donating in the little dog house at the register. Please consider being a temporary foster home to a homeless dog or kitty. Lunch Rolls are served on a 6 inch famous New England Hot Dog roll soft on the inside and grilled in butter on the flat top to a crunchy golden brown and your choice of one side: skin on fries, crab fries (fries with Old Bay™), house salad, Kathy’s potato salad or creamy celery seed cole slaw.
    [Show full text]
  • Pacific Oysters, Abalone Undergo Sensory Evaluation
    12/14/2019 Pacific oysters, abalone undergo sensory evaluation « Global Aquaculture Advocate (https://www.aquaculturealliance.org) Intelligence Pacific oysters, abalone undergo sensory evaluation Monday, 1 November 2010 By Nick Elliott , Conor Delahunty , Ciarán Forde , Maeva Cochet and Peter Kube Results demonstrate ability to differentiate among regions, farms and growing conditions https://www.aquaculturealliance.org/advocate/pacific-oysters-abalone-undergo-sensory-evaluation/?headlessPrint=AAAAAPIA9c8r7gs82oWZBA 12/14/2019 Pacific oysters, abalone undergo sensory evaluation « Global Aquaculture Advocate Sensory evaluation is a scientic approach to measurement of how food products stimulate our senses. Sensory evaluation is a scientic approach to the measurement and analysis of how food and beverage products stimulate our senses. It is used routinely to guide food product research and development, production, manufacture and handling, and quality control. Information on the sensory properties of food and beverages can be related to differences in their chemical and physical compositions. The sensory differences also can be related to differences in consumer preference, offering insight on what drives product acceptance. Seafood evaluation A pilot study on the sensory properties of Pacic oysters and abalone was conducted at the CSIRO Sensory Laboratory in Sydney, Australia, by a team of scientists from CSIRO Food and Nutritional Sciences. It found differences among the sensory properties of samples produced in different growing conditions and regions. The pilot study began by establishing protocols for the preparation and tasting of the oysters and abalone, as well as a sensory evaluation vocabulary for odor, texture, avor and aftertaste for each product. Once consensus was reached, the samples underwent an objective sensory assessment by a panel of 10 trained assessors, whose role was to quantitatively rate the perceptual differences among the samples.
    [Show full text]
  • Jackson's Auction
    Jackson's Auction Collector's Choice: Antiques & Collectibles Wednesday - September 19, 2012 Collector's Choice: Antiques & Collectibles 675: REED & BARTON STERLING SILVER FLATWARE, 148 PIECES USD 4,000 - 6,000 A LARGE 148 PIECE SET OF REED AND BARTON FRANCIS 1ST STERLING SILVER FLATWARE, MID 20TH CENTURY. Comprising 24 table knives, 24 table forks, 24 salad forks, 35 teaspoons, 13 cream soup spoons, 5 tablespoons, 12 individual butter knives and 11 various serving pieces. Contained in two fitted chests, not matching. Total weight approximately 194 troy oz. 676: DUTCH SILVER EPERGNE, 1853 USD 1,000 - 1,500 A VERY FINE DUTCH SILVER AND CUT CRYSTAL CENTERPIECE EPERGNE, 1853. Stamp hallmarks including "Z&B" probably for Pieter Zollner and William Beijoer (1849-1871) comprising a silver entwining stem with extending foliage supporting two scallop cut crystal trays below a tulip blossom finial raised on a scalloped floral repousse and chased bell form base. Additionally stamped "Pde Meyer te'Hage." Silver weight approximately 34.76 troy oz. Height 22.5 inches (57cm). 677: WALLACE ROSE POINT STERLING SILVER FLATWARE, 63 PIECES USD 1,200 - 1,800 A VERY FINE SET OF WALLACE ROSE POINT STERLING SILVER FLATWARE, MID 20TH CENTURY. 63 pieces comprising 10 each place knives, place forks and salad forks, 20 teaspoons, 10 individual butters, a gravy ladle, sugar shell and pastry server. All contained in a fitted mahogany chest with drawer. Weight approximately 60 troy oz. 678: A FINE CONTINENTAL SILVER BACCHANALIAN FOOTED BOWL USD 200 - 400 A FINE CONTINENTAL SILVER BACCHANALIAN FOOTED BOWL, 20TH CENTURY. With embossed and chased facial mask within hammered scalloped lobes and grape vine rim in deep relief.
    [Show full text]
  • Status Review of the Pinto Abalone - Decision
    Status Review of the Pinto Abalone - Decision TABLE OF CONTENTS Page Summary Sheet ............................................................................................................. 1 of 42 CR-102 ......................................................................................................................... 3 of 42 WAC 220-330-090 Crawfish, ((abalone,)) sea urchins, sea cucumbers, goose barnacles—Areas and seasons, personal-use fishery ........................................ 6 of 42 WAC 220-320-010 Shellfish—Classification .................................................................. 7 of 42 WAC 220-610-010 Wildlife classified as endangered species ....................................... 9 of 42 Status Report for the Pinto Abalone in Washington .................................................... 10 of 42 Summary Sheet Meeting dates: May 31, 2019 Agenda item: Status Review of the Pinto Abalone (Decision) Presenter(s): Chris Eardley, Puget Sound Shellfish Policy Coordinator Henry Carson, Fish & Wildlife Research Scientist Background summary: Pinto abalone are iconic marine snails prized as food and for their beautiful shells. Initially a state recreational fishery started in 1959; the pinto abalone fishery closed in 1994 due to signs of overharvest. Populations have continued to decline since the closure, most likely due to illegal harvest and densities too low for reproduction to occur. Populations at monitoring sites declined 97% from 1992 – 2017. These ten sites originally held 359 individuals and now hold 12. The average size of the remnant individuals continues to increase and wild juveniles have not been sighted in ten years, indicating an aging population with little reproduction in the wild. The species is under active restoration by the department and its partners to prevent local extinction. Since 2009 we have placed over 15,000 hatchery-raised juvenile abalone on sites in the San Juan Islands. Federal listing under the Endangered Species Act (ESA) was evaluated in 2014 but retained the “species of concern” designation only.
    [Show full text]
  • Family-Business-Magazine.Pdf
    Featured in: Massachusetts SPRING 2017 Business Profile FAMILYBUSINESS Official magazine of the Woodman’s of Essex Unites Nostalgia with New Traditions The Woodman clan on the top deck of the restaurant in Essex. By Malea Ritz teeped in tradition, originality and “One of the things that the family and enjoy seeing their visitors’ experi- award-winning taste, Woodman’s of strives for is to keep the old new again. ence through a different medium. SEssex holds one major claim to fame We’re constantly trying to reinvent our- The restaurant’s original gluten-free above the rest – inventor of the fried clam. selves without changing,” said Maureen menu has also kept the crowds coming Woodman’s began as a roadside stand in Woodman, third generation, director of with the rise of Celiac’s disease in recent 1914, selling small grocery items, home- catering sales at Woodman’s of Essex. years and the emergence of the gluten- made potato chips and clams. On July 3, The restaurant prides itself on being free diet. Woodman’s menu items are 1916, original owners Lawrence “Chub- family-friendly, both for the elderly and made with corn flour, making them by” and Bessie Woodman took what was infants. For many, it has been a long-stand- more easily digestible than their wheat considered a facetious suggestion from a ing family tradition to come together. counterpart. local fisherman to fry up a few clams into “The experience has not changed. You “I think the food is current because you an experiment. Wondering if the finished know when you go there that the feel- just don’t cook this food at home still,” product was palatable enough to become ing and the taste and the smell is going she said.
    [Show full text]