Culture and processing technology of bay scallop

Scallop, Lamellibranchia, scallop family. The shell is fan-shaped, the top of the shell has ears before and after, the front is big and the back is small. The right shell is flat with about 10 radial ribs, and the left shell is convex with more than 30 radial ribs with spinous protuberances on the ribs. The shell is brown, with grayish white to purplish red patterns. It often lives on the shallow sea floor with high current velocity and clear water quality, and is attached to the rocks with foot filaments. When the shell is opened and closed, it can make a crisp snapping sound and swim slightly. It is produced in the northern coast of China. It is one of the main species of cultured shellfish along the northern coast of China. The species of cultured scallop include domestic chlamys farreri (Chlamysfarreri) and bay scallop (Argopectenirradians) produced in the United States. The culture technology of bay scallop is discussed in this paper.

Under the conditions, the sea area of cultured scallop is generally offshore, the sea water is clear and transparent, the depth of sea water is between 10 meters and 20 meters, the content of nutrients is high, the phytoplankton is rich, the pollution is light, the heavy chemical ion index is up to the standard, the wind and waves are small, the underwater undercurrent is weak, and the enemy organisms are few.

Prepare the rope rafts for scallop culture to prepare sufficient stakes, ropes and buoys in March or April or July and August. The rope raft is made of 24 strands of flax rope or 5 cm thick nylon rope, the length of the rope raft is 100 meters, the two ends are fixed with two thick locust wood stakes 2 meters long, and the upper end is provided with plastic or hollow glass buoy. Every 0.5 meters, a special scallop cage of 8 ~ 10 layers is tied with fine nylon rope, which is used as an attachment for the growth of scallop seedlings, and a buoy is fastened every 20 centimeters to ensure that the rope raft floats on the water. The distance between rows is more than 5 meters, which is convenient for ships to pass through the culture area. The breeding scale can be determined according to the actual situation.

The cultured scallop can be released twice a year, which has the advantages of low cost, low risk and easy operation. The first time is in May and June, and the second is in September and October. During the flood tide in February, March and August and September every year, the seedlings are placed in scallop cages with about 20 seedlings on each layer, with a total of 8 ~ 10 layers. The scallop cages after release are transported to the breeding farm and carefully tied to the culture rope. Bay scallop is resistant to high temperature and grows relatively fast. it is released in the first year and harvested in the same year.

Cultivate

1. Eliminate the enemy. The enemy organisms of scallops are hermit crabs, sea wagons, large seaweeds, seaweed, and so on. They should go to sea frequently, observe more, and pick up scallop cages and nylon rope cages for observation at any time, so as to remove enemy organisms or foreign bodies attached to them.

two。 Against the wind and waves. Farmed scallops should go out to sea frequently, inspect more, guard against wind, theft and man-made destruction.

3. Wash cages and dishes frequently. As the scallop has relatively strict requirements for sea water, it should be observed in time, rinse the cage frequently and remove foreign bodies such as seaweed. When the scallop grows to a certain specification, it should be turned back in time to facilitate the scallop to inhale fresh sea water and promote its healthy growth.

The growth rate of harvested scallop is relatively fast, and it is harvested in two crops every year, usually between November and December or between February and March. When the fan shell is as long as 5cm ~ 8cm, the meat of the scallop is the fattest, that is, it enters the harvest period. When harvesting, the nylon rope raft attached to scallops is cut off with a special knife for processing or direct sale. If dried for more than a week, scallops are likely to die of dehydration.

The processing and sale of scallops made from the adductor muscle of scallops is delicious. It is a rare sea treasure and is popular with people. The production process is simple and it sells very well.

1. Make scallops. Rinse the picked scallops with fresh water, make brine with water and salt in the proportion of 100 ∶ 3, put them into brine, rinse gently, control the water to dry, remove impurities, outer membrane and visceral mass, carefully remove the clean scallop obturator muscle with a knife, put it on a plate and freeze it to make scallop Ding.

two。 Fresh-keeping sale. Put the scallops into the fresh-keeping food box, without adding any chemical ingredients, pack a box for every 500 grams, seal the box with sterilized plastic film and put it on the market. Bagged sales, easy to eat, long shelf life, easy to store and transport.

Benefit analysis of scallop culture scale can be large or small, at least two 24 horsepower fishing boats, 2 ~ 4 people to operate. A 100m long culture rope can harvest 7.5t ~ 10t scallop per year, and the profit can reach 5000 ~ 10,000 yuan. The benefits are considerable. In recent years, due to the influence of environmental factors such as sea water pollution, the scale of scallop culture has decreased and the yield has decreased.