CATDOLL : CATDOLL: Many people don’t understand the technology of razor clam farming. What are the key points of razor clam farming technology?

1. Many people do not understand the razor clam farming technology. What are the key points of razor clam farming technology?

Mollusk shellfish, such as razor clams and cockles, are found in shallow coastal areas. Razor clams are now a common seafood in daily life. Due to intensive fishing in coastal areas, the number of wild razor clams has decreased, and many people have begun to try to farm razor clams. However, due to poor management, razor clams have also been plagued by diseases. So how should razor clam farming be managed? How to prevent and treat diseases that razor clams are prone to? Razor clams are a well-known economic shellfish. They are now farmed in most parts of my country. They have tender meat and delicious taste. They are now more popular with consumers in the market because razor clams have the characteristics of low production cost, short cycle and good benefits. Now it has become a good project for farmers to make money. So what are the razor clam farming techniques?

Let's learn about it together! The site selection of razor clam breeding ponds should be selected at the estuary, so that water is convenient to obtain, the bottom is fine mud or silt, and the breeding water quality should also meet the pollution-free standard. Clean the pond bottom mud into mud, which will facilitate the later washing of seedlings. A certain amount of algae can also be cultivated in the pond. 3 to 5 days before stocking, drugs such as avermectin and triazophos emulsifiable concentrate are used to treat the pond to completely kill the hidden dangers of diseases and insect pests in the pond, and stock the seedlings after the drugs disappear.

Razor clam farming should be carried out in the middle and low tide areas. Even when the tide is high, it is relatively calm, and there are no big waves that threaten the growth of razor clams. If there is no suitable site, you can choose to build a clam pond. Razor clam farming requires good soil. Razor clams do not like the surface of the soil and live 30 cm below the sand layer. Therefore, poor soil quality will seriously affect the quality of razor clams. The top layer should be covered with soft mud, and the middle layer should be mixed with sand, and the bottom can be covered with sand. In addition to soil, razor clams also have high requirements for water quality. Generally, the water temperature should be between 3 and 32 degrees, and the water quality should be weakly alkaline.

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You must pay attention to the breeding temperature, which should be controlled at around 45 degrees. You must determine the breeding site in advance. You can choose a place near a shoal or a low-tide area. You must ensure two or three hours of exposure every day. You must pay attention to the breeding density, and you should also do a good job of resisting bacteria. You must replace water resources in a timely manner, and you should also pay attention to the oxygen in the water and strengthen management, and do a good job of preventing virus infection.

The key points of breeding technology are that the water temperature needs to be controlled in advance, the microorganisms in the water need to be controlled, the water needs to be disinfected and sterilized, the safety of the water needs to be ensured, and pests and diseases need to be prevented and controlled on a regular basis.

Choose low tide areas for breeding, choose tidal flats, and make sure to ensure the temperature remains stable. It is best to choose late May in the north to sow seedlings.

Pay attention to the water quality, the soil, the weather temperature, the food you feed, the oxygen in the water, the water temperature, and the water depth.

2. How to pronounce razor clam?

Razor clam, pronounced as chēng, is an animal of the genus Razor clam in the family Razoridae.

Razor clam is a marine shellfish. Mollusk. It has two narrow and long shells. The outer shell is egg-yellow and the inner shell is white. It lives in the sea near the coast. It can also be cultivated artificially. The meat is delicious. There are several types, such as constrictor razor clam and bamboo razor clam.

chēng, pronounced similar to "tan" in Minnan dialect and "qing" in Ou dialect. Razor clams are commonly found in the mud and sand of intertidal zones (especially in temperate zones). The shell is narrow and razor-shaped, up to 20 cm long (8 traces

Additional information:

Razor clams are suitable for growing near estuaries with low sea salinity and in the soft muddy seashores of inner bays. Razor clams should be cultured in calm, smooth tidal bays or flat beaches with frequent freshwater inflows, and the bottom should be muddy or slightly sandy.

Seedlings are sown around the Qingming Festival in early spring. Generally, artificial breeding can be harvested in about 8 months (at this time, the average is about 80 per kilogram). If it is cultivated naturally, it will take about 9 to 10 months, and there will be about 100 per kilogram. According to the length of breeding time, razor clams are divided into one-year razor clams, two-year razor clams, and three-year razor clams.

References Sources:

Baidu Encyclopedia - Razor Clam

3. How to cook razor clams?

Suitable for the crowd\x0d\x0a Most people can eat it\x0d\x0a 1. Suitable for people with postpartum weakness, irritability, thirst, damp-heat edema, dysentery, drunkenness, etc.;\x0d\x0a 2. People with spleen and stomach deficiency and diarrhea should eat less. \x0d\x0a Cooking Guide\x0d\x0a The method of eating razor clams is very simple. After washing the clams caught from the razor clam field, they are placed in clean water containing a small amount of salt. After the mud and sand in the belly of the clams are spit out, use a thin blade to gently split the back of the clams, pour them into boiling water, stay for a while, add chopped green onions, and then pick them up for consumption. The meat is tender and fresh, with a unique flavor, and it is a delicacy for wine. The ancients once praised it in a poem: The four-inch tail of the sand dragonfly falls yellow, and the flavor comes from Shaoyang; the wheat flower blooms in March and a half, and the beauty seed market razor clam seedlings. \x0d\x0a\x0d\x0a Three-shredded razor clams\x0d\x0a Ingredients: 750g razor clams, 15g Shaoxing wine, 25g cooked ham shreds, 10g minced ginger, 75g cooked mushrooms, 25g soy sauce, 50g clean cucumber, 13g refined salt, 250g leeks, 1g MSG\x0d\x0a Preparation: 1. Wash the clams, keep them in salt water for about 3 hours to make them spit out the mud and sand, then remove them and wash them with clean water. 2. Put 1.5kg of water in a wok, boil it over high heat, put in the clams, and remove them with a colander when they are open. Set aside the soup, peel off the shells after cooling, cut off the whisker tips and mud intestines, and wash them with cold boiled water. 3. Remove the roots of the leek, cut into 3.3 cm segments, blanch in boiling water, cut the mushrooms into strips, put the leek and mushroom strips into the original soup of the razor clams and soak for 2 minutes, remove and cool. 4. Put the clam meat, leek, mushroom strips, MSG, Shaoxing wine, and 2.5 grams of salt in a bowl and mix well. Put it on a plate, decorate it with cucumber flowers, drizzle with sesame oil, sprinkle with ham strips, and serve it on the table with a dish of minced ginger, vinegar, and soy sauce for dipping. \x0d\x0a\x0d\x0a Pot-fried clams\x0d\x0a Ingredients: 250 grams of shelled clams, 2 eggs, 40 grams of flour, 6 grams of salt, 5 grams of MSG, 10 grams of sugar, 15 grams of cooking wine, 25 grams of sesame oil, 100 milliliters of chicken broth, 5 grams of chopped green onion, 150 grams of cooked chicken oil, 5 grams of chopped ginger, 5 grams of green garlic, 1 dried chili\x0d\x0a Features: Light yellow in color, fresh and delicious, light, salty and spicy\x0d\x0a Preparation method:\x0d\x0a 1. Wash the clams and drain the water. Put them in a bowl, simmer with salt, wine, chopped green onion and ginger, and coat them with flour\x0d\x0a 2. Beat the eggs in a porcelain bowl, beat until foamy, and put in the clams coated with flour\x0d\x0a 3. Heat the wok over high heat and add the cooked chicken oil. When the oil temperature reaches 30% hot, pick up three clams by hand and place them flat in the wok in a square shape. After arranging them, slowly turn the wok over low heat and fry until the front is yellow, turn them over and fry again. Fry both sides until they are light yellow, pour into a colander and control the oil. 4. After the wok is clean, add 20 grams of sesame oil and heat it to 40%. Add the dried chili segments and fry until crisp but not mushy. Then add the chopped green onion and ginger, cook in cooking wine, add chicken broth, MSG and sugar, then put the fried clams into the wok and bring to a boil. When the soup is about to dry up, place the green garlic segments on the clams, drizzle with the remaining sesame oil, remove from the wok, and pour into a large round plate. Crispy clams Ingredients: 200g clean clam meat, one egg yolk, 20g starch, 40g flour, 10g water, 3g baking powder. \x0d\x0a Seasoning: 1500g salad oil (about 100g consumed), 2g salt, 2g MSG, 4g cooking wine, 10g broth, 5g sesame oil, 10g each of scallion and ginger. \x0d\x0a Preparation method: 1. Mix scallion, ginger, salt, MSG, cooking wine, broth, and sesame oil to make a marinade, and mix egg yolk, starch, flour, water, and baking powder to make a crispy paste for later use. 2. Marinate the clam meat with the marinade, dip each one in the crispy paste, and put it in a 50% hot oil pan, fry it on medium heat for 3 minutes until it is cooked and light yellow, remove it from the oil, and serve it on a plate. \x0d\x0a Features: light yellow in color, crispy on the outside, and tender on the inside. \x0d\x0a Technical tips: Master the ratio of crispy paste. \x0d\x0a\x0d\x0a Braised razor clams with chives\x0d\x0a Ingredients: 250g fresh clam meat, 3g refined salt, 50g broth, 50g peanut oil, 100g chives, 2g Shaoxing wine, 5g sesame oil\x0d\x0a Preparation method\x0d\x0a 1. Wash the clam meat in the original soup, remove it and drain the water. Remove the impurities from the chives, wash it, cut it into 3 cm long sections, and separate the chives from the leaves and put them on a plate. \x0d\x0a 2. Add peanut oil to the wok, heat it to 80% hot, then quickly stir-fry the chives and clam meat, then add the broth, refined salt, Shaoxing wine, MSG and chives leaves, stir-fry briefly, drizzle with sesame oil, turn the spoon over and serve. \x0d\x0a [Technology key]: Razor clam meat should not be starched, stir-fried at high temperature and rapid fire, the dish is crisp and tender without juice. \x0d\x0a [Flavor characteristics] "Roasted razor clams with leek" is a seasonal dish with strong traditional characteristics in the coastal areas of Shandong. Razor clams are paired with tender leek, and the two delicacies of sea vegetables are combined into one dish. The dish is fresh, tender, light and not greasy. It is the first dish of spring and is best served with wine. \x0d\x0a\x0d\x0a Stir-fried clams\x0d\x0a 1. Boil water in a pot, put the clams in and cook for one minute\x0d\x0a 2. Put oil in the pot, add onion, ginger and garlic, sauté until fragrant, add the clams and fry\x0d\x0a 3. Add cooking wine, soy sauce, salt and dried chili peppers, stir-fry for a while, add a little water, and it's ready\x0d\x0a The way to eat clams is very simple. After catching clams from the clam field, wash them and put them in clean water with a small amount of salt. After the mud and sand in the clams' abdomens are spit out, pour them into boiling water, stay for a while, add chopped green onions and a little salt, and then pick them up and eat them. You can also use dried chili peppers and cooking oil to make spicy stir-fried clams. The meat is tender and fresh, with a unique flavor, and it is a good dish to go with wine. \x0d\x0a\x0d\x0a Stir-fried clams with black beans and peppers\x0d\x0a 1. Soak the clams to make them spit out the sand, remove the intestines and take out the meat, cut into sections, blanch them in cooking wine and remove them. \x0d\x0a 2. Ingredients: green and red peppers, spicy black beans. \x0d\x0a 3. Heat oil in a pan, sauté garlic and ginger, add black beans and stir-fry until fragrant, add green and red peppers and stir-fry, and pour a little water. Then add the clam meat, add salt, sugar, chicken essence, and light soy sauce, and stir well. \x0d\x0a Two tablespoons of oil, because there are many clams, two pounds, half a scallion, cut into sections and cut in half, \x0d\x0a A large piece of ginger, sliced ​​or shredded, stir-fry the oil until fragrant, a large handful of chili powder, a spoonful of bean paste, and stir-fry with the scallion and ginger over high heat until fragrant. \x0d\x0a Rinse the clams with clean water, and then drain them with a colander. At least no water should drip when you toss them a few times. \x0d\x0a Pour the drained clams into the pot, immediately add half a spoon of cooking wine, and stir-fry quickly over high heat. A lot of water will come out. You must use high heat.\x0d\x0a When you see that 4/5 of the clams have opened their mouths, add a little dark soy sauce to color them, taste if the saltiness is enough, add salt if not, and remove from the pot.\x0d\x0a Do not add MSG, the clams are already very fresh.\x0d\x0a Steamed clams with garlic.\x0d\x0a Large bamboo clams have a unique shape, unique movement, and tender meat. They have become people's favorite seafood. They can be mixed, fried, or steamed. \x0d\x0a Ingredients: 10 large bamboo clams, 30 grams of minced garlic\x0d\x0a Method: ① Peel the shells of the large bamboo clams and take out the meat. ② Mix the minced garlic, cooked oil, salt and cornstarch. ③ Put the shells back in the steamer and steam for six minutes. ④ Serve one for each person to share. \x0d\x0a\x0d\x0a Scallion oil clams\x0d\x0a Main ingredients: clams Side ingredients: scallion, ginger, garlic seeds, cooking wine, vinegar, sugar, and MSG\x0d\x0a Method: Boil one pound of clams in boiling water for 30 seconds. Be careful not to overcook them, otherwise there will be no meat. Remove them, drain the water, and place them on a plate in order\x0d\x0a The key is to make the soup, add a tablespoon of cooking wine, some water, and put in appropriate amount of MSG, sugar, Lee Kum Kee steamed fish soy sauce, seafood sauce, vinegar, minced garlic, and chopped ginger\x0d\x0a Thicken with water starch and pour it on the arranged clams. Sprinkle with chopped scallions. Make sure you add more to bring out the flavor\x0d\x0a The last step is to pour a tablespoon of peanut oil that has been heated to 90% hot on the chopped scallions. OK, the cauliflower is served\x0d\x0a Scallion oil clams is a relatively time-consuming dish, but it is worth the time because of its good color, aroma and taste. \x0d\x0a Razor clams are a kind of seafood product, which can be bought in the market. There are two kinds of clams sold in the market, one is soaked in water, and the other is mud. The former can be made right away, and the latter is easier to preserve, but it must be soaked in water to remove the mud before eating. \x0d\x0a Ingredients: scallion, ginger, cooking wine, chili, chicken essence, sugar, refined salt, salad oil, soy sauce, garlic. \x0d\x0a Preparation before making: chop the scallion, chop four or five garlic cloves, chop two or three dried chilies, chop ginger, and slice a little. \x0d\x0a Production process:\x0d\x0a 1. Put hot water in the pot, add cooking wine and sliced ​​ginger;\x0d\x0a 2. Boil the clams briefly, but pay attention to the tenderness;\x0d\x0a 3. Handle the clams, remove the dirt from the clams, and arrange them in a flat and large plate in sequence;\x0d\x0a 4. Put the arranged clams in the steamer and steam them (pay attention to the time), usually three to five minutes;\x0d\x0a 5. At the same time, put a little ginger and garlic in a small oil pan, stir-fry, add cooking wine, sugar, light soy sauce, chili, chicken essence to season, and pour it on the arranged steamed clams;\x0d\x0a 6. Sprinkle the remaining onions, garlic, etc. on the clams, and then evenly sprinkle a little refined salt;\x0d\x0a 7. Clean the pot and heat a little salad oil; \x0d\x0a 8. Pour the hot oil into the dish. \x0d\x0a Reminder: Razor clams should not be overcooked, the order should not be reversed, and they should not be eaten too cold. \x0d\x0a\x0d\x0a Tofu and clams\x0d\x0a Main ingredients: 200g tofu, 200g clams\x0d\x0a Accessories: one green and red pepper, chopped green onion, cooking wine, garlic slices, ginger slices, white pepper powder, sugar, salt, light soy sauce, and broth\x0d\x0a Method\x0d\x0a 1. Put oil in a wok, sauté the garlic and ginger slices, then stir-fry the clams.\x0d\x0a 2. Add cooking wine, tofu cubes, green onion, and half a bowl of broth (or water), bring to a boil and simmer for a while, then pick out the shells of the clams.\x0d\x0a 3. Add salt, light soy sauce, green and red peppers, and chopped green onion to add flavor. Add chicken essence and serve\x0d\x0a\x0d\x0a Spicy Razor Clams\x0d\x0a Ingredients: Razor Clams: Chili powder, garlic stalks, ginger and garlic, steamed fish soy sauce, vinegar, salt. \x0d\x0a Method:\x0d\x0a 1. Soak the clams in clean water (add a small amount of salt and oil to make the clams spit out mud and sand) for 3 hours, then drain the water and put them in a boiling water pot to cook, drain and put them in a container;\x0d\x0a 2. Put all the ingredients on the clams;\x0d\x0a 3. The key step! Heat oil in a hot pan, and when the oil is hot and smoking, pour the oil on the ingredients on the clams. The method is a bit similar to the seasoning method of white-cut chicken. \x0d\x0a\x0d\x0a Razor clam omelette\x0d\x0a Ingredients: 500g razor clams, 2 eggs, 1 onion, MSG, salt, oil, flour\x0d\x0a Preparation method\x0d\x0a 1. Wash the clams and cook them in a pan, then peel off the clam meat. \x0d\x0a 2. Beat the eggs into a paste. \x0d\x0a 3. Dice the onion\x0d\x0a 4. Pour the clams, onion cubes, and egg paste together, add MSG, salt, and a teaspoon of flour and mix well. \x0d\x0a 5. Fry the semi-finished product on both sides in a frying pan. \x0d\x0a Tips\x0d\x0a After buying the clams, it is best to soak them in light salt water for an hour to let them spit out the mud and sand. \x0d\x0a\x0d\x0a Garlic-mashed clams\x0d\x0a Ingredients: 1 jin of clams Seasoning: 1 head of garlic, a little chicken essence, 25g salt, 2 cooking wine, and dried chilies\x0d\x0a Method:\x0d\x0a 1 Buy about 1 jin of clams and put them in light salt water, add a few drops of cooking oil, and let them spit out the sand and mud for half a day.\x0d\x0a 2 Then wash them, spread them on a plate, sprinkle some cooking wine, steam them in a pot for 7 minutes, take them out and let them cool, then remove half of the shell and the intestines on the side.\x0d\x0a 3 Take a clean plate, spread the processed clams on it, make garlic into garlic paste, and sprinkle it on the clams.\x0d\x0a 4 Heat a pot, add a little water, add two tablespoons of cooking wine, a little chicken essence, salt, pour in thin water starch, stir quickly, boil, remove from heat, pour on the clams, and serve.\x0d\x0a\x0d\x0a Sautéed clams\x0d\x0a Ingredients: clams, onions, green and red peppers, olive oil, salt, chicken essence, dark soy sauce, sugar\x0d\x0a Method:\x0d\x0a 1. Soak the clams in light salt water for two hours, rinse with clean water, put them in a boiling water pot and cook for two minutes, remove them, and rinse with cold water. \x0d\x0a 2. Peel the clams and remove the black lines, set aside, put the pot on the fire and heat it, add a little olive oil with a spoon, pour in the onion pieces, and stir-fry the red pepper pieces until fragrant. \x0d\x0a 3. Pour in the processed clam meat and stir-fry for one minute. Add a spoonful of sugar, pour in dark soy sauce and stir-fry evenly. Finally, add salt and chicken essence, stir well and serve. \x0d\x0a\x0d\x0a Mixed razor clams\x0d\x0a Ingredients: 300 grams of razor clams Seasoning: 5 grams of sesame oil, 10 grams of soy sauce, 10 grams of vinegar, 3 grams of MSG, 5 grams of ginger, appropriate amount\x0d\x0a Dish category: Tonic and health conditioning private dish nourishing yin conditioning\x0d\x0a Food preparation\x0d\x0a 1. Wash the clams, blanch them in a pot of boiling water, cool them, and serve the meat on a plate;\x0d\x0a 2. Mix soy sauce, sesame oil, MSG, vinegar, and minced ginger into juice, pour it on the clam meat and mix well\x0d\x0a\x0d\x0a Alfalfa razor clams\x0d\x0a Main ingredients: clams Accessories: eggs, black fungus, cucumber Seasoning: salt, chicken essence, onion, garlic, sesame oil, cooking oil\x0d\x0a Method:\x0d\x0a 1. Boil the clams in hot water for 2 minutes, remove, wash and shell, cut into pieces with an oblique knife for later use;\x0d\x0a 2. Wash the cucumber and cut into slices, wash the black fungus and tear it into small pieces;\x0d\x0a 3. Beat the eggs into a container, add black fungus, cucumber, salt, add a small amount of water, and stir evenly;\x0d\x0a 4. Put the pot on the fire and add oil. When the oil is hot, add garlic and onion and stir-fry until fragrant. Pour in alfalfa, clams, add salt and chicken essence and serve.\x0d\x0a Features: bright color, fresh taste\x0d\x0a\x0d\x0a Fried clams with rapeseed\x0d\x0a Ingredients: 500 grams of clams, 200 grams of rapeseed, 2 cloves of garlic (chopped), 2 slices of ginger, 3 dried chilies (deseeded and cut into sections), a little pepper, a little green and red pepper shreds, appropriate amount of salt, 3 tablespoons of oil. Preparation method: 1. Soak the clams in light salt water for 2 hours in advance (farmed clams can spit out all the sand in 2 hours, while wild ones are said to take 2 days), remove them after all the sand is spit out and drain; 2. Heat the wok, pour in oil, add chopped garlic and ginger slices and stir-fry until fragrant; 3. Pour in the clams and stir-fry, add dried chilies and rapeseed; 4. Stir-fry until the clam shells open, and season with salt and pepper; 5. When eating razor clams, it is best to remove the black line around the clam meat, because the black line is equivalent to the "sealing strip" between the inside and outside of the clam shell, which is relatively dirty. \x0d\x0a\x0d\x0a Stir-fried razor clams\x0d\x0a Cuisine: Home-cooked dishes\x0d\x0a Ingredients: 500g razor clams, ginger, onion, rice wine, sugar, salt, oil and other auxiliary materials\x0d\x0a Production: When the oil pan is heated to 80%, add ginger slices and salt, turn on high heat to pour in the clams and stir-fry slightly, then add rice wine and sugar and stir well. When the two shells of the razor clams are fully opened, quickly add the scallion segments, stir-fry a few more times, cut off the heat, and then you can take it out of the pot and put it in a bowl, and pour the soup on it. A bowl of "stir-fried razor clams" with yellow in white and green in white will appear in front of you. \x0d\x0a TIPS: Be sure to control the heat. If the heat is not enough, it will be raw; if the heat is too late, it will be overcooked; the green onion must be added last, so that the color will come out immediately; in addition, if you add some wild rice slices or mung bean sprouts, you can also stir-fry them with clams. No MSG is added for a more natural and fresh taste.