Analysis:
Artificial seedling raising and culture of mussels
Source: Yipin Sea Cucumber Marine Food Network Update: June 2006-19 View: 2 15
Mussels are native to the North Pacific coast of the United States and Canada, with large volume, fast growth, delicious taste and high economic value. At present, the annual output of the United States and Canada is 2000-3000 tons, mainly sold to Southeast Asia, with an annual income of 340 million US dollars. Among them, 1000- 1200 tons are sold to China every year, with a value of1-1.50 billion US dollars.
Mytilus is a buried shellfish. The water temperature in the living sea area is 3-23℃ (after three years of domestication, the current adaptive water temperature is 0-25℃, and when the water temperature is lower than 25℃, it can be cultivated in Guangdong in winter and the following spring), the salinity is 27 ‰-32 ‰, the sediment is mainly sediment, and the water depth is 3-18m. When the shell length is 5- 10 cm, the mussel larvae have a strong ability to dive into the sand, which usually takes only 5 minutes. When the shell length exceeds 15 cm, it loses the ability to crawl and dive into the sand, and lives in caves all its life, unable to move.
In the first four years, mussels grew rapidly, and the shell length of 1 year was 5-6 cm and the weight was 36-40 g. The second-instar shell is 8 8- 10/0cm long and weighs 200-250g. The third-instar shell is10-12cm long and weighs 400-500g. The 4th instar shell is 12- 15cm long and weighs 500-800g. With the increase of age, the shell grows slowly, but the soft growth can continue, and the life span can reach more than 100 years. The meat yield of mussels is high, which can reach 60% -70%, and the main edible part is aqueduct muscle, accounting for 30% -35% of the total consumption. Every 100g contains 8 1 kcal, protein 14.4g and fat 1.3g, which has high nutritional value.
The breeding season of mussels is generally from April to July, and the peak period is from May to June. Individual spawning/kloc-0 10000-20000000, spawning water temperature 14- 17℃. The egg diameter is 82 microns. After 4-5 days, the fertilized egg develops into a D-shaped larva (120- 130 microns). 10- 12 days to develop into a shell-top larva (160- 180 micron); After about 30 days, the larvae sink, accompanied by metamorphosis, and the shell is 350-400 microns long.
Mytilus feeds on unicellular algae in seawater, and can also filter sediments and organic debris. The main enemies of mussels are crabs, starfish, snails and flounder. Adult mussels live on the bottom of the sea and have strong protection ability.
According to the survey, there are many sea areas suitable for its growth in northern China. From 1999, we introduced mussel species from the United States and conducted artificial seedling production experiments. In the past four years, we have introduced more than 420 species. Generally, after 4-5 days of transportation, the survival rate reaches 74%. Using the original shellfish culture equipment, it can be introduced in March-April to promote maturity, and it can lay eggs in about 20 days. If the temperature is raised, the hatching rate can reach 80% -90%.
Sand is the best attachment base for mussels. After attachment, the larvae were cultured by flowing water method, and the daily feeding amount gradually increased to10.20 million cells /ml. After 8- 10 days, the larvae developed into single-tube larvae (shell length 0.6- 1 mm). In 22-23 days, it developed into a double-tube juvenile shellfish (shell length1.4-1.6mm); After 30 days, the shell length is 2mm( 1500-800 capsules); The 40-day shell is 3.5 mm long (150- 180 capsules); 60 days, the shell is 8 mm (20-26 grains), at this time, the seedlings can be planted in the sea.
The mussel culture area should be in the inner bay with gentle current, small wind and waves, rich bait and much sediment, and the culture depth can be from the low tide line to 10 meter. The seabed water temperature is not lower than 0℃ in winter and not higher than 25℃ in summer.
Silkworm larvae can be transported dry at close range and wet at long distance. For seedlings with shell length of 5- 10 mm, put 50,000 seeds in each bag, add 3-5 liters of water, ventilate, and transport in a sealed foam box 14- 16 hours. The survival rate can reach 95%.
In the past, mussels were cultivated by bottom sowing method, and each bag contained 654.38+00000 seedlings. After sowing, the seedlings grow quickly. Sowing at the end of June, the shell length can reach about 3 cm at the end of August. However, due to the invasion of the enemy, the survival rate of shellfish fry is low, about 1 0% after1year, and about 1% -2% after 3 years. Therefore, since 200 1, we have adopted the method of pvc management and maintenance to plant mussels and achieved good results. After 1 year, the survival rate reached 60%, the average shell length was 4 cm and the weight was 30 g. In the method, a plastic pipe (or pvc pipe) with a diameter of 10-20cm and a length of 25-30cm is adopted, and 10-30 seedlings are placed in the pipe, one end of the pipe is buried in the sand bottom, and the other end is exposed to the sand surface by 5- 10cm, and the hole diameter of the outer cover is 1cm. After 3 months, the seedlings drilled into the sand 10 cm, 20-25 cm in 6 months, 10- 12 months, and began to disperse. At this time, the plastic pipe can be taken out (it can be recycled), and the survival rate of seedlings after protection is very high. When the tube spacing is 50-60 cm, 4000 sleeves can be inserted per mu, and 400-65438+ 10,000 seedlings can be raised.
Eat mussels professionally.
Mussel season
It's just right to eat mussels this summer.
Strictly speaking, mussels are not produced in China. Although mussels have a unique appearance, they are indeed the most expensive mussel products in the world. Giant mussels are only produced in the Pacific Northwest and Alaska, of which the west coast of North America is the most fertile. Vancouver, Canada is the largest distribution center for giant mussels, and the water quality in this area is pollution-free.
A few years ago, when ivory mussels were introduced to China, they were really popular for a while. From Hong Kong to Dalian, ivory mussels can be found everywhere in fresh water cabinets in many seafood restaurants. But to be honest, the high price of mussels really makes it a "symbol" of consumption such as abalone. However, after the bubble, consumption has returned to rationality. Now even some restaurants in Guangzhou only need a kilo of 88 yuan, so it's just right to eat mussels.
The chef said mussels
Sand mussels are the top grade, and pork gall porridge is delicious.
Finally, I have an appointment with Brother He, who has just finished his personal cooking performance in America at the invitation of the American Chinese Food Association. He told reporters that the meat of the truly fat mussels will be slightly yellow, which is the color of shellfish fat, and it will have the unique sweetness of mussels when eaten in the mouth.
He Ge said that in general, mussels can be divided into mud mussels and sand mussels. The neck of mussels growing in sand is white, while the neck of mussels growing in mud is darker. When it comes to eating, mussels with few impurities and no odor are top grade. Even for the same mussel, the taste and texture of its neck meat and breast meat are very different. Its neck * * * has a unique umami flavor and a tough texture, and is usually used for raw food. Chest * * * has a delicate clam flavor and excellent soft glutinous texture, which is very suitable for frying, frying or making soup.
Brother He's experience is: when choosing the original elephant mussel, see if the two shells at its nose can be effectively closed; Even if it has been sliced, there are differences in skills. Fresh slices can show wavy muscle fibers, but not fresh ones. The reason is that fresh mussels shrink strongly when scalding, so wrinkled mussels are better. In addition, the color of fresh mussel meat slices is milky white and yellow, otherwise there will be a slight silver gray.
Classic dishes
Elephant mussel sashimi
This is the most classic dish for eating mussels. Ivory mussels taste fresh, slightly sweet and smooth, and this wonderful taste can best be reflected in sashimi.
Shang Tang ru bang crossing the bridge
This dish has nothing to do with Yunnan crossing the bridge rice noodles. It interprets the delicacy and delicacy of ivory mussels with Cantonese cuisine. Put Flammulina velutipes, Lentinus Edodes and other ingredients into a pot with boiling soup, and burn the chopped ivory mussels like instant-boiled mutton. It is fragrant and warm, which can satisfy people who are not used to eating raw food.
Laoganma cold salad mussels
The specific method is as follows: cut mussels into strips and let them cool, then shred carrots, onions and coriander, and finally mix them on the plate with a bottle of Laoganma Chili lobster sauce on the market to appetize.
Xiangbabang sushi
If the sashimi of ivory mussels is like Chun Xue, then the sushi of ivory mussels can be regarded as a snack, but it can be eaten for a few dollars, which is a "popular" dish.
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