It is best not to eat.

Expansion:

1, Introduction:

Flower clams (gé), the treasures of shellfish, named for the smooth surface of the shell and covered with beautiful red, brown, black and other color patterns.

Flower clam is usually a common name for certain shellfish of the family Ruditapes, which are produced in the Chinese coastal waters, in particular: small-eyed flower curtain clam (Ruditapes variegatus), Philippine curtain clam (Ruditapesphilippinarum), of which the small-eyed flower curtain clam is also known as the variegated clam, and the other kind of Philippine clam (Ruditapesphilippinarum), which is also called the variegated clam, and another kind of Philippine clam. philippinarum), commonly known as the flower clam, and Liaoning called corbicula? (xiǎn zǐ), Shandong called clams (gá là), Japanese name: アサリ [あさり] Asari, English name: short necked clam.

Flower clams are a common shellfish in the market, widely distributed in the north and south of China's sea areas, it grows rapidly, short breeding cycle, adaptability (wide temperature, wide salt, wide distribution), and long time of survival out of water. It is an excellent shellfish suitable for artificial high-density culture and is one of the four major cultured shellfish in China. It can be used for cooking.

2. Morphological characteristics

The shell is small and thin, long ovoid. The top of the shell is slightly protruding, slightly bent forward in front of the dorsal edge. The radial ribs are fine and dense, and the ones located at the front and back are thicker and interwoven with concentric growth whorls to form a cloth pattern. The shell surface is highly variable in color and pattern, with spots or patterns composed of brown, dark brown, dense brown or russet. The inner surface of the shell is light gray or flesh red, with two to three light colored bands from the top of the shell to the ventral surface.