CATDOLL : CATDOLL: How to preserve conch scallops? How to raise conch scallops?

1. How to preserve conch and scallops?

Since seafood is out of seawater and lacks oxygen, it is not easy for scallops to survive, so freezing is an option. Apply salt on the surface before washing, wrap it with plastic wrap and store it in the refrigerator.

2.

You can also steam the scallops, let them cool in the air, and then freeze them in the refrigerator.

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If you want to keep them fresh, cover the scallops with ice cubes or ice bags. This will keep them fresh and preserve them for a long time.

2. How to raise conch and scallops?

Scallops are filter feeders that can choose the size of their food, but not the type. The appropriate size of food is sent into the mouth by the movement of the cilia, and the inappropriate particles are expelled from the body through the ventral groove of the foot.

The amount of food it eats is related to the water filtration rate, which is the lowest between 1 and 3 a.m. Therefore, the amount of food it eats is the highest at night. Its main food is organic debris, microscopic particles suspended in seawater, and plankton, such as diatoms, dinoflagellates, copepods, etc.; in addition, there are algae spores, bacteria, etc.

The composition of their food species is consistent with the species in the environment. Scallops, like mussels and pearl oysters, also use their byssus to attach to shallow sea rocks or sandy seabeds. Generally, the right shell is at the bottom and the left shell is at the top, lying flat on the seabed. They are usually not very active, but when they feel that the environment is not suitable, they can actively shed their byssus and swim in a smaller range.

Conch farming:

1. Breeding environment. When breeding conchs, pay attention to controlling the breeding environment. Do not breed them together with other shellfish. Keep them away from the same species of shellfish to prevent them from competing for nutrition and fighting. Determine the breeding quantity based on funds, breeding technology, etc., and then reasonably control the breeding area. The breeding farm should be surrounded by iron nets to ensure that it is strong enough to prevent the conchs from escaping or other shellfish from entering the breeding area during the breeding process. Insert an appropriate amount of small bamboo poles in the fence to help the conchs climb up the bamboo poles to breathe during the high temperature and lack of oxygen in summer.

2. Seedling selection. The selection of conch seedlings is very simple. Generally, they are caught in the ocean. Fresh and live conch with lighter color, complete and thin shells are selected. At present, the number of artificial seedlings in my country is relatively small, and only a small number of them are sold at a few docks in coastal provinces. After selecting the seedlings, wash them clean, and then put them into the basket for uniform speed. When stocking, pay attention to the stocking density. Never stock too densely, and evenly sow them in the prepared breeding sea area. Then do a good job of management to ensure the growth of conchs and improve the survival rate.

3. Feeding management. Pay attention to the seawater temperature after stocking, and keep the water temperature at around 15-30 degrees. Conch is an omnivorous shellfish. When it is artificially cultivated, the feed is mainly small fish, shrimp and shellfish. We should also pay attention to the content of diatoms in seawater, because conchs also feed on diatoms. Therefore, when there are fewer diatoms, the feeding amount should be increased, and vice versa. Check the feeding situation of the conch in about 3 days to prevent overfeeding from causing water quality deterioration, black bottom mud, and causing diseases and insect pests of the conch. If there is a climbing phenomenon, oxygen should be added in time to adjust the water quality and promote the growth of the conch.

4. Precautions. The main breeding method of conch is captive breeding, which is a dense aquaculture project. It can be properly caught in July and August every year, following the principle of retaining the strong and supplementing the weak. For some conchs that do not meet the listing standards, they should continue to be raised and can be used as seedlings or sold on the market in the second year. Conchs have strong adaptability, but their growth rate is faster in a suitable environment, so attention should be paid to changes in water quality during the breeding process. Adjust the ratio of bacteria and algae in the water, clean the seine net regularly, control the amount of bait, control the dissolved oxygen content, and treat the disease in time to prevent cross infection.

3. Should conch and scallops be steamed or boiled?

Yes, you can choose the cooking method according to your personal preference. In theory, steaming is more delicious because scallops are tender and fresh, and steaming can preserve their tender taste. In addition, the surface of scallop shells is uneven, with a lot of sand and dirt, which is difficult to clean completely. Steaming is cleaner and more hygienic because you only eat the meat inside the shell.

Scallops are animals of the family Scallopidae in the order Pectinata. They have a fan-shaped shell, but the hinge is straight and has wing-like protrusions at both ends. They are about 2.5 to 15 cm (1 to 6 inches) in size. The shell is smooth or has radial ribs. The ribs are smooth, scaly or protuberant, and bright red, purple, orange, yellow or white. The lower shell is lighter and smoother. They have a large adductor muscle. They are distributed in all oceans of the world, inhabiting shallow seas from low tide zones to hundreds of meters deep, and live attached or free. They mainly feed on mayflies and algae.

4. What is the shelf life of scallops?

1 day

I know the correct way to eat scallops. Put fresh scallops in water for an hour, put a little rusty metal, let it spit out the sand. Rinse with clean water and drain. Soak the black lobster sauce in water, wash with clean water, and then chop the garlic. Wash the pepper and cut it into small pieces, mix the white powder with sugar, and add 2 tablespoons of water. Turn the pan to red and add oil. After the oil boils, add black soybeans and garlic to the pan and stir-fry

5. How to cook scallops and conch deliciously?

Scallops and conch are very delicious seafood. Here are several ways to cook them for your reference.

Steamed scallops: Add steamed fish soy sauce, ginger slices and scallions to fresh scallops, steam for 5-8 minutes, then sprinkle with minced garlic, chili pepper and chopped coriander. This method is simple and easy to do, and can preserve the original flavor of the scallops.

Scallops: Add scallops and vegetables (such as cabbage, mushrooms, onions, etc.) to the broth, add appropriate amounts of salt, pepper and ginger, bring to a boil and then simmer over medium heat for 30 minutes. This method can increase the flavor and nutritional value of scallops.

Stir-fried conch: Pick out the conch meat, stir-fry with onion, ginger, garlic and dried chili peppers, add appropriate amount of salt, chicken essence and cooking wine for seasoning, and finally sprinkle with pepper powder and coriander. This method can increase the aroma and taste of conch.

Conch soup: Add conch and vegetables to the broth, add appropriate amount of salt, pepper and ginger slices, boil, then simmer over medium heat for 30 minutes. This method can increase the flavor and nutritional value of conch.

No matter which method you choose, be sure to choose fresh scallops and conchs, and pay attention to the cooking time and heat to ensure the taste and nutrition. I wish you a delicious scallop and conch dish!

6. Which is better, oysters, scallops or conch?

Oysters generally refer to oysters, which can strengthen the liver and detoxify, purify blood stasis, and restore fatigue. Scallops belong to the phylum Mollusca. The edible part of scallops is rich in protein, similar to fish and shrimp. Conchs belong to the phylum Mollusca, the gastropod molluscs. Relatively speaking, oysters are more valuable. Oysters have a more obvious kidney-tonifying effect, so oysters are better than scallops and conchs.

7. What is the shelf life of scallop meat?

About 2 days

Scallop meat can generally be stored for about 1-2 days. Fresh scallops should not be kept in the refrigerator for a long time. If you want to preserve them, you can apply salt on the surface of the scallops, wrap them with plastic wrap and put them in the refrigerator for freezing, or put them in ice cubes for ice storage. They can be kept for about 2 days. When purchasing fresh scallops, choose scallops with uniform and shiny shells and the same size. At the same time, observe whether the scallop shells are open. The shells of fresh scallops will close under the influence of external forces.

8. How to reheat overnight conches and scallops?

If it is not kept in the refrigerator overnight, do not eat it as it will breed bacteria.

9.What is the difference between conch and scallop?

Aquatic products are quite popular in the market. Scallops and conch meat are among them. The biggest difference between scallops and conchs is their shapes. Scallops are almost the shape of fans, but conch meat is generally round and tangled in circles. The two seafoods also taste different.

In terms of price, scallops are generally more expensive.

10. How long should conch and scallops be steamed together?

Steam the conch and scallops together for 15 minutes.

How long to cook scallops and conch depends on the cooking method and the heat. Seafood should be cooked thoroughly. Before eating seafood or aquatic products, they should be fully cooked or steamed because high temperature can kill bacteria. The cooking time of scallops and conch should not be too short.

The preferred cooking methods for scallops and conchs are steaming and boiling, which can thoroughly heat and kill bacteria. Grilling is prone to uneven heating, with the outside cooked and the inside raw, so it is recommended to use it less. Before cooking, make sure the scallops and conchs are fresh. Fresh shellfish have tightly closed shells.

Additional information:

Proper heating of fresh conch will make its foot muscles harder and more elastic, more chewy, and its visceral muscles more sticky and tender. Conch meat is rich in vitamin A, protein, iron, calcium and other nutrients.

Scallops are cold in nature, salty in taste, and enter the liver, gallbladder, and kidney meridians. They have the effects of nourishing yin, tonifying the kidney, improving eyesight, strengthening the brain, regulating the middle, lowering qi, and benefiting the five internal organs. They can treat dizziness, dry throat and thirst, coughing up blood due to consumptive disease, and weak spleen and stomach. Scallops are also rich in high-quality protein, low in fat, and contain omega-3 fatty acids that are extremely beneficial to the human body, which can lower blood lipids and soften blood vessels.