OYSTERS, MUSSELS, CLAMS, COCKLES & WHELKS | W. Harvey & Sons
Jun 8, Moore (a) reported that dog whelks reach mm at I year, on barnacles and mussels but may also prey on cockles, other bivalves and gastropods. . The possible reasons for the relationship between wave exposure and Kent Wildlife Trust Shoresearch Intertidal Survey onwards. Sep 8, Folkestone is famous for its whelks, so they say. Or the whelks from Folkestone are famous. Whichever it is, for some reason few of us have. Mussels. Introduction. The mussel (Mytilus edulis) is eaten throughout Europe, and to a lesser extent in North America. It is a bivalve, that is the shell is in two.
The reason for their inability to lay turned out to be caused by they each growing a penis that blocked their oviducts. Though mainly seen in Dog Whelks, the disorder, called imposex, was also found in other sea snails.
Behold the bivalve: Our guide to oysters, cockles, mussels and other shelled fruits of the sea
The cause of the disorder was believed to be due to marine pollutants. The culprit was discovered to be mainly a chemical called tributyl tin.
Tributyl tin, popularly known as TBT, is found in anti-fouling paints used on boats and port structures. The discovery, together with fears for possible unknown impacts it might have on people, led to calls for the banning of that chemical.
A ban on the use of TBT in structures and vessels less than 25m long was introduced in Ireland in Is the species harmful?
Processing Mussels, Cockles and Whelks
But not edible, being distasteful Crothers, Biology information The ecology, physiology and genetics of Nucella lapillus has been extensively studied. The original references are given where appropriate. Growth rate Growth rates vary depending on wave exposure, prey type and starvation. Sheltered shore populations grow faster than wave exposed shore populations, resulting in larger more elongate shells Osborne, ; Crothers, ; Etter, Feare b reported that juveniles reached 10mm with a year, ca 15 mm at 2 years old and entered maturity at ca 20 mm at Robins Hood Bay in Yorkshire.
Moore a reported that dog whelks reach mm at I year, at 2 years and Maturity was calculated to be reached at 2. However, Etter suggested that adults continued to grow but extremely slowly. Etter transplanted juveniles between shores of different wave exposure, and concluded that growth was determined by environmental factors and depressed by wave exposure since it reducing foraging or feeding time.
- Dog Whelks good indicators of TBT in seawater
Crothers suggested that, although crabs select the largest first year class dog whelks, rapid growth may allow dog whelks to grow beyond the predators preferred size range and decrease their susceptibility to predation. Feeding Nucella lapillus is an important intertidal predator and preys mainly on barnacles and mussels but may also prey on cockles, other bivalves and gastropods.Everlast - White Trash Beautiful
As in many neogastropods, the mouth and radula are born on an extensible proboscis, which in Nucella lapillus is approximately the same length as the shell in each individual Barnes, ; Crothers, Nucella lapillus feeds by either pressing the proboscis between the valves of bivalves or plates of barnacles and removing flesh by the rasping radula, or by boring a hole in the shell of its prey and inserting the proboscis through the hole.
The victims shell is bored by a combination of mechanical rasping by the radula in the proboscis and chemical attack by secretions of the accessory boring organ ABO situated in the sole of the foot.
Dog Whelks good indicators of TBT in seawater - btcmu.info
The dog whelk secretes digestive enzymes into the body of the prey and then ingests the resultant tissue 'soup' Crothers, Extracting the Meats Unless the mussels are to be eaten raw, the meats are normally removed by cooking the mussels in steam or boiling water. The liquor produced can be kept if required for use in bottling or canning. Cool the mussels quickly by water spray to prevent toughening of the meat.
The meats are removed from the now open shells, usually by hand, and the beard or byssus pulled out. One bushel of whole mussels should yield from 6 to 9 pounds of cooked meats.
Percentage yield by weight may range from about 8 per cent to as high as 20 per cent of the whole mussels. Wash the meats in clean fresh water, but do not leave them soaking in water or they will lose flavour and appear less attractive.
The meats are now ready either for marketing as they are, or for further processing - they can be frozen, smoked, bottled or canned. Each of these processes is described fully below. Freezing and Cold Storage of Mussels There are no technical difficulties in preserving cooked mussel meats for long periods by freezing and cold storage; it is uneconomic to freeze the live mussel in shell.
The clean, cooked meats may be packed in a variety of containers before freezing, for example waxed cartons or polythene bags, or may be frozen unwrapped and packed or glazed afterwards. Mussel meats lend themselves equally well to either the plate freezing or the air blast freezing process, since the meats are small and provide good surface contact with the cooling medium.
Bottled Mussels Mussels packed in glass are usually pickled either in brine or vinegar solution; they may or may not be heat processed. The following method is a suitable one for bottling mussels in spiced vinegar: The solution may acquire a bluish tinge during this time, but this does not affect the flavour of the product. The meats are then packed into glass jars and covered with spiced vinegar that has been diluted with an equal quantity of water.
The jars are then sealed.