Soft Shell Clam Mya Arenaria
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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, -
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 -
Geoducks—A Compendium
34, NUMBER 1 VOLUME JOURNAL OF SHELLFISH RESEARCH APRIL 2015 JOURNAL OF SHELLFISH RESEARCH Vol. 34, No. 1 APRIL 2015 JOURNAL OF SHELLFISH RESEARCH CONTENTS VOLUME 34, NUMBER 1 APRIL 2015 Geoducks — A compendium ...................................................................... 1 Brent Vadopalas and Jonathan P. Davis .......................................................................................... 3 Paul E. Gribben and Kevin G. Heasman Developing fisheries and aquaculture industries for Panopea zelandica in New Zealand ............................... 5 Ignacio Leyva-Valencia, Pedro Cruz-Hernandez, Sergio T. Alvarez-Castaneda,~ Delia I. Rojas-Posadas, Miguel M. Correa-Ramırez, Brent Vadopalas and Daniel B. Lluch-Cota Phylogeny and phylogeography of the geoduck Panopea (Bivalvia: Hiatellidae) ..................................... 11 J. Jesus Bautista-Romero, Sergio Scarry Gonzalez-Pel aez, Enrique Morales-Bojorquez, Jose Angel Hidalgo-de-la-Toba and Daniel Bernardo Lluch-Cota Sinusoidal function modeling applied to age validation of geoducks Panopea generosa and Panopea globosa ................. 21 Brent Vadopalas, Jonathan P. Davis and Carolyn S. Friedman Maturation, spawning, and fecundity of the farmed Pacific geoduck Panopea generosa in Puget Sound, Washington ............ 31 Bianca Arney, Wenshan Liu, Ian Forster, R. Scott McKinley and Christopher M. Pearce Temperature and food-ration optimization in the hatchery culture of juveniles of the Pacific geoduck Panopea generosa ......... 39 Alejandra Ferreira-Arrieta, Zaul Garcıa-Esquivel, Marco A. Gonzalez-G omez and Enrique Valenzuela-Espinoza Growth, survival, and feeding rates for the geoduck Panopea globosa during larval development ......................... 55 Sandra Tapia-Morales, Zaul Garcıa-Esquivel, Brent Vadopalas and Jonathan Davis Growth and burrowing rates of juvenile geoducks Panopea generosa and Panopea globosa under laboratory conditions .......... 63 Fabiola G. Arcos-Ortega, Santiago J. Sanchez Leon–Hing, Carmen Rodriguez-Jaramillo, Mario A. -
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. -
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 ......................................................................................... -
Functional Traits of a Native and an Invasive Clam of the Genus Ruditapes Occurring in Sympatry in a Coastal Lagoon
www.nature.com/scientificreports OPEN Functional traits of a native and an invasive clam of the genus Ruditapes occurring in sympatry Received: 19 June 2018 Accepted: 8 October 2018 in a coastal lagoon Published: xx xx xxxx Marta Lobão Lopes1, Joana Patrício Rodrigues1, Daniel Crespo2, Marina Dolbeth1,3, Ricardo Calado1 & Ana Isabel Lillebø1 The main objective of this study was to evaluate the functional traits regarding bioturbation activity and its infuence in the nutrient cycling of the native clam species Ruditapes decussatus and the invasive species Ruditapes philippinarum in Ria de Aveiro lagoon. Presently, these species live in sympatry and the impact of the invasive species was evaluated under controlled microcosmos setting, through combined/manipulated ratios of both species, including monospecifc scenarios and a control without bivalves. Bioturbation intensity was measured by maximum, median and mean mix depth of particle redistribution, as well as by Surface Boundary Roughness (SBR), using time-lapse fuorescent sediment profle imaging (f-SPI) analysis, through the use of luminophores. Water nutrient concentrations (NH4- N, NOx-N and PO4-P) were also evaluated. This study showed that there were no signifcant diferences in the maximum, median and mean mix depth of particle redistribution, SBR and water nutrient concentrations between the diferent ratios of clam species tested. Signifcant diferences were only recorded between the control treatment (no bivalves) and those with bivalves. Thus, according to the present work, in a scenario of potential replacement of the native species by the invasive species, no signifcant diferences are anticipated in short- and long-term regarding the tested functional traits. -
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. -
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 -
OHA Issues Advisory for Softshell Clams Along Oregon Coast Removing Skin from Clam’S Siphon Dramatically Reduces Arsenic Levels, Public Health Officials Say
EDITORS: Oregon Public Health Division staff members will be available for interviews from 4 p.m. to 4:30 p.m. TODAY (July 13) in Room 1-A (first floor), Portland State Office Building, 800 NE Oregon St. July 13, 2015 Media contact: Jonathan Modie, 971-246-9139, [email protected] OHA issues advisory for softshell clams along Oregon Coast Removing skin from clam’s siphon dramatically reduces arsenic levels, public health officials say The Oregon Health Authority is issuing a health advisory for the length of the Oregon Coast for softshell clams because they contain high levels of naturally occurring arsenic. The advisory is most important for people who dig their own clams and target the specific species Mya arenaria, since these clams are not commercially available in markets or restaurants. The advisory, issued today by the OHA Public Health Division, recommends removing the skin from the siphon, or “neck,” of softshell clams before eating them. Softshell clams are found primarily in estuary and intertidal regions of the Oregon coast. This advisory stems from tests the Oregon Department of Environmental Quality performed on a variety of shellfish species collected along the Oregon coast as part of its Water Quality Toxics Monitoring Program. DEQ’s tests found that when analyzed whole without the shell, softshell clams contained unusually high levels of inorganic arsenic. Most of the arsenic was concentrated in the skin covering the clam’s siphon. Researchers found that by removing the skin covering the siphon before eating, the arsenic can be greatly reduced, to levels that are not harmful. -
THE NAUTILUS [Vol
2 2 THE NAUTILUS [Vol. 69 (1) separated from each other by five centimeters. The snail was expanded with its head oriented away from the clam. When placed on the sand, the clam showed no activity during the next 30 minutes after which observations were discontinued. All but the lower (anterior) end of the body of the clam was covered by an envelope of slime secreted by the foot of the snail. It seems clear that P. duplicatus capturesEnsis directus by approaching it below the surface of the substratum and by ir ritating the lower portion so that it retreats upward. The snail then coats the razor clam with an envelope of slime which ap pears to have anesthetic properties. Successful capture proba bly depends on the ability of the snail to maintain contact with its prey until anesthesia takes place. ON THE OCCURRENCE OF THE NUDIBRANCH ALDERIA MODESTA (LOVÉN, 1844) ON THE CENTRAL CALIFORNIAN COAST By CADET HAND and JOAN STEINBERG Department of Zoology, University of California, Berkeley Alderia modesta (Loven, 1844) has long been known from the coasts of northern Europe. It has been recorded from as far north as the Trondheim Fjord in Norway (Norman, 1893), south to Skibbereen in Ireland (Allman, 1845) and on the French coast (Gollien, 1929). Therefore, it has been of con siderable interest to us to find well-established populations of an Alderia in two localities on the central Californian coast. Through the kindness of Monsieur G. Van Put of the Royal Institute of Natural Sciences of Belgium in Brussels and Dr.