The cockleshell (scientific name: Scapharca subcrenata) is a species of cockleshells in the family of cockleshells. Mainly distributed in the western Pacific Ocean, Japan, Korea, China coast, the Bohai Sea and the East China Sea offshore more, often inhabiting the shallow sea sandy bottom. How to raise a cockle? Read on.

The living environment of cockleshells:

They live in the sandy bottom of the shallow inner bay from the low tide line to a depth of more than ten meters, especially in the estuary of the freshwater outflow near the mouth of the river, with 4-8 meters in the majority.

The juvenile cockleshells are mainly related to the water temperature and the size of the individual when they leave the attachment base and move into the submerged life. When the water temperature drops to 19℃, 80% of the juvenile shells with body length of 4.5mm start to detach from the attachment base, and transfer to the submerged life in the middle of September to the first half of October in the same year; the body length of 4.5mm basically does not detach from the attachment base. The growth of juvenile mussels of the same size was 36% faster than that on the attached substrate after submergence. The optimal water temperature for the growth of young shellfish is 20 to 26 ℃, 20 ℃ below the growth of a gradual slowdown, to 7 ℃ when the basic stop growing, stop feeding.

How to raise a cockleshell:

Cockleshells live in the sandy and muddy substrate of the shallow sea at a depth of 20 meters or less, and are more common at a depth of 2-10 meters; they are also often found in the lower intertidal zone. Burying shallow, generally with the growth of individuals and deepening, the depth of 3 to 10 centimeters. Habitat waters to have a moderate amount of freshwater inflow of the inner bay is preferable, salinity is generally in the 21 ~ 28.8, water temperature variation in 0 ~ 32 ℃, is a wide temperature, wide salt species. The main food is diatoms and organic debris.

Reproduction of cockles:

Cockles are dioecious, with a sex ratio of 1:1. The gonads of 2-year-old shells begin to mature. The gonads are orange-red in females and milky-white in males, and are more obvious at maturity.

The gonads are wrapped around the digestive glands (visceral mass), and at sexual maturity the gonads of females are reddish-violet, and those of males are yellowish-white, and the gonopore openings are located on the ventral surface of the posterior closed-shell muscle, with one each on the left and right. Eggs (egg diameter 50-60 microns) are fertilized and incubated in seawater. Living in the Bohai Sea Liaodong Bay arkshell in early July to early August spawning; breeding period there are 2-3 times the peak of sperm and egg discharge, each interval of about half a month. Shell length of about 4 centimeters individual spawning volume of up to 2 million -3 million. The spawning water temperature is mostly between 25-27℃. Larvae floating in seawater, to tandem round larval stage into the D-shaped larvae, in 150 microns when the top of the shell began to be significantly larger than the shell height, nearly long ovate; shell length up to 220 microns after the emergence of ? After the shell reaches 220 micrometers, the eye spots appear. The shell is 220 micrometers long and the eye spot appears after the shell is 220 micrometers long. The whole planktonic period takes about 16-17 days. After the larvae end their planktonic life, they attach themselves to solids such as sand, shells and seaweeds with their peduncles. The filaments are in the form of ribbons, which exist throughout life; after shedding, they have the ability to regenerate and attach themselves. Shell length of 1.2-1.5 centimeters, fell to the bottom of the sea into the shallow buried life, about 2-2.5 years after the growth of adult shells.

Hair Clams:

Hair Clams with Spinach

Taste: delicious and refreshing

Main Ingredients: 250 grams of hairy clams, 250 grams of spinach, 1 small piece of ginger, 4 cloves of garlic

Seasoning: 2 spoons of sesame oil, 1 tsp of balsamic vinegar, 1 tsp of refined salt, 1/2 tsp of MSG. 1/2 tsp

1, the clams cooked meat, ginger, garlic cleaned and chopped;

2, spinach clean, blanched and cooled, drained and cut into segments;

3, the clams, spinach, salt, vinegar, monosodium glutamate, sesame oil, minced ginger, minced garlic, mix well, plate can be.

Sauce burst cockles

1, buy back the cockles into the salt water to soak for two hours, spit out the sediment, rinse clean and then fished out and spare;

2, black bean sauce with the right amount of water, ginger slices, green and red pepper slices standby;

3, the pot of oil seventy percent heat, add ginger slices sautéed, and then put into the diluted black bean sauce a little bit of frying, into the red and green pepper flakes and cockles, and then pour a little cooking wine, and then put in a little bit of wine, and then put in a little bit of wine, and then put in a little bit of wine. Be sure to cook.