Pacific Submerged Clam, also known as Elephant Clam, belongs to Submerged Clam of Submerged Clam Family. The word "Panopea" of submerged clam comes from ancient Greek mythology. She is the daughter of the Greek gods Thespius and Megmid, so the submerged mussel is also called the goddess mussel, and the Pacific submerged mussel also has a wonderful Chinese name: "elegant goddess mussel".
Pacific Submerged Clam, native to the North Pacific coast, is one of the largest known mud-dwelling bivalves.
The common English name of mussel is Geoduck, which means "digging deep"
Mytilus is one of the longest-lived species in nature, with a life span of 100 years.
The ivory mussel is buried deep in mud and sand, and catching it is a manual work. When people find the traces of the rainbow tube exposed from the mud, they will use the high-pressure water gun they carry with them to wash away the mud up to one meter thick above the mussel shell until the mussel shell is dug out. For mussels living at the bottom of the sea, all this needs to be done under the water.
People are catching mussels with high-pressure water guns.
After the net is lifted, the crew will carefully take the elephant mussel out of the bag, and each elephant mussel's shell will be tied with a rubber band to facilitate transportation and preservation.
Pacific mud clams are mainly native to the coasts of Washington State and Vancouver, Canada.
Since 1980s, people began to try artificial breeding, and now the breeding technology is mature.
Because adult mussels can't survive once they are dug out of their caves and put back into the sea. Therefore, mussels caught by divers at the bottom of the sea, regardless of size, must go ashore and are not allowed to be thrown back into the sea.
The main edible part of elephant mussel is a thick and long siphon. When treating mussels, peel off the body from the left and right shells, remove the visceral mass, cut off the whole siphon, and blanch it in hot water for a while, then you can easily peel off the dark and rough skin on the siphon, expose the white and elastic body, and slice it directly for raw food or cooking.
Common practices are porridge cooked like mussels, cooked like mussels, thick soup? Pull elephants, fry mussels and so on.
Elephant mussel sashimi
Today's protagonist, the Pacific cement bug, also known as the Canadian elephant clam, belongs to a larger species, as well as the smaller Mexican water clam and the Japanese goddess clam, which the Japanese call Mirugai.
The smaller individual on the left is the Mexican elephant mussel.
Japanese goddess clam also belongs to the high-grade shellfish in Japanese cuisine, which is generally like clam in sushi restaurant.
As a large mussel, the meat of mussel is very chewy and tough, and the mussel tastes particularly sweet and delicious, so it is really a precious high-grade shellfish.
This kind of psychological suggestion is arranged by Li Niang in Qixi Week. I have to say, Calendar Niang is really scheming. (Calendar Mom: Ahhh ...)