Basic introduction of Chinese name: shellfish seafood Latin scientific name: shellfish kingdom: animal kingdom: mollusk class: lamprophyre distribution area: 80% live in marine morphological characteristics, origin distribution, treatment suggestions, cooking suggestions, eating taboos, poisoning symptoms, common seafood, practices and morphological characteristics. Shellfish refers to mollusks with shells. In scientific classification, it includes bivalves (bivalves), most gastropods (snails), polypods (turtles) and Digpoda (hornbills). Manatees and cephalopods (squid, octopus) are also mollusks, but their shells have degenerated and are not considered shellfish. The main component of shells is calcium carbonate CaCO3. Shellfish body is soft, symmetrical and unsegmented, and consists of five parts: head, feet, viscera, mantle and shell. There are sensory organs in the head, such as mouth, eyes and antennae. Feet are on the ventral surface of the body, which are composed of strong muscles and are organs for crawling, digging sand or swimming. Visceral sac is located in the back of the body, including heart, kidney, stomach, intestine, digestive gland and gonad. The mantle covers the outside of the body and consists of two layers of epidermis, connective tissue between epidermis and a small amount of muscle. The epidermal cells of the mantle secrete shells, and the mantle and shells are both protective organs of shellfish. The nervous system of shellfish consists of four pairs of ganglia: brain, foot, lateral and internal organs, and the nerves connected with them. The cranial nerve ganglion is located on the dorsal side of esophagus and sends nerves to the head and front of the body. The foot ganglion is located in the front of the foot and sends nerves to the foot; Pleural ganglion is located in the front of the body and sends nerves to the coat and gills; Visceral ganglion is located at the back of the body, sending nerves to internal organs. The primitive species of shellfish have a simple nervous system and no obvious ganglia. Compared with evolved species, they form ganglia, while more evolved species form a "brain", and each ganglion is concentrated in the head. Sensory organs mainly include antennae, eyes, balance sac and osphradium. The digestive system of shellfish includes oral cavity, toothed tongue, esophagus, gastrointestinal tract, * * and accessory digestive glands, among which toothed tongue is a special organ for licking and grinding food of shellfish, and it is also an important basis for classification. Shellfish breathe through gills and lungs. Aquatic species have gills, which are usually formed by extending the skin on the inner surface of the mantle, and are called gills. Each gill piece has gill filaments on both sides or one side of the gill axis and cilia on the gill. According to the movement of cilia, breathing water flows through gills in a certain route for gas exchange. Some species lose their primary gills, but use the skin surface or form secondary gills (back gills) on the skin surface to breathe. A part of the mantle of terrestrial species forms a lung cavity with dense veins to breathe air. The circulatory system of shellfish is generally an open tube, but in higher cephalopods, arterial tubes and venous tubes are connected by microvessels to form a closed tube. The center of shellfish's circulatory system is the heart, which has 1 ventricle and 1, 2 or 4 auricles. Blood contains hemocyanin, which is generally colorless. Only a few species, such as clams of bivalves and flatworms of gastropods, have hemoglobin and their blood is red. The main organ of shellfish excretory system is kidney. The kidney is composed of ciliated renal ducts, one end of which communicates with the pericardial cavity, and the other end of which opens in the jacket cavity. The number of kidneys varies from species to species, including 6 pairs, 2 pairs, 1 pair or only 1 pair. In addition to the kidney, some glands around the heart cavity wall or a part of the liver also have excretory function. The reproductive system of shellfish includes gonads, reproductive ducts, connectors and some accessory glands. Hermaphrodite or hermaphrodite origin distribution Zhoushan specialty seafood Nanhai specialty base treatment suggestion 1. Buy bivalves from reputable sources, and retailers of raw shellfish should show delivery labels to prove that they were caught on a safe coast; 2. Freeze immediately after purchase. Shellfish and seafood should not be put into closed containers and tap water. Wrap them in a damp-proof blanket and put them at the bottom of the freezer. Shellfish should be kept in a sealed container, and raw shellfish can be kept in the freezer for 2 to 4 months, mainly depending on its freshness and quality; 3. Check the packaging of frozen shellfish to ensure that it has not been opened, and there are no small frosting and ice crystals on the packaging bag. Too much frost means long freezing time, and some seafood is thawed before freezing; 4. Shellfish and seafood should stay away from cooked food and maintain good living habits, such as washing hands frequently and washing dishes and counters with warm water and soap; 5. Ensure the freshness of shellfish, and the shells of fresh oysters, clams, scallops and mussels are closed; Cooking suggestions deserve special attention: shellfish is the main host of parasites in the sea, and parasites in shellfish are not easy to be killed because of their special structure, so they must be cooked at high temperature and thoroughly cooked; In areas with high incidence of parasitic diseases, try not to eat shellfish seafood 1, and start soaking seafood in vinegar for three to five minutes to keep it clean and sand-free. 2. Boil the seafood and cook for another 3 to 5 minutes. Thin-shell seafood also needs to be cooked for 3 minutes until it curls; 3. Continue steaming for 4 to 9 minutes, and throw it away if it doesn't bounce off; 4. Fry at a temperature of 190 degrees for 3 minutes; Bake at 5.230 degrees 10 minute. Taboo 1. Shellfish and seafood are raw and cold. The traditional harvest season is autumn or autumn and winter. Eat less in the off-season, otherwise it will be bad for your health. 2. There are many sands in shellfish seafood. Before making and eating, you can put it in water, put a little sesame oil, and let it spit out a lot of sand and stones for 2 hours each time, and repeat it for 2-3 times, otherwise it is easy to get lithiasis. 3, shellfish seafood should not be eaten at the same time as beer, easy to get gout, diarrhea, you can drink three whips, spirits, yellow wine and so on. 4, eating shellfish seafood, the body is seriously unwell, you should seek medical attention immediately and replenish water; Mild discomfort, such as diarrhea, can take fast antidiarrheal drugs (fungi); Gout symptoms, you can eat radish, 1-3 days will be effective. Symptoms of Poisoning It is understood that food poisoning easily occurs in children, pregnant women, the elderly and people with low immunity. Nearly 165438+ million consumers suffer from food poisoning every year in Canada, and food poisoning can be avoided through proper storage and treatment. Poisoning symptoms are as follows: 1, paralysis type: caused by saxitoxin and its derivatives. After eating for 5 minutes to 4 hours, the lips, tongue and fingers become numb, and then the limbs and neck become paralyzed until the whole body. Often accompanied by dysphonia, salivation, headache, thirst, nausea, vomiting and so on. Severe patients died of respiratory muscle paralysis within 2~ 12 hours. 2. Diarrhea type: caused by domoic acid and its isomers. The main manifestations are vomiting and diarrhea, and the condition is mild. 3. Memory loss: caused by okadaic acid and its derivatives. It is characterized by abdominal pain, diarrhea, vomiting and salivation 3~6 hours after eating, and at the same time, memory loss, consciousness disorder and imbalance occur, which makes family members and relatives unable to identify, and in severe cases falls asleep. Memory loss may last for a year. 4. Neurotoxin type: caused by dinoflagellate toxin. It is characterized by numbness, tingling, dizziness and muscle pain on the lips, tongue, throat and face several minutes to several hours after eating. It can last for a few days. Introduction to common seafood Shellfish seafood is usually loved by consumers. They are not only delicious, but also quite eye-catching. When you see all kinds of shellfish on the menu, which one should you order? It is easy to know the most common knowledge of edible shellfish and seafood first. As a kind of shell, it is biologically classified as a mollusk. This is very in line with the way of thinking of people who love to eat, because the only use for foodies is to distinguish what kind of shell it is, how hard it is and what it looks like, and mark it in seafood pool as a symbol of whether it is delicious or not. At this time, it is almost the same as melon seed skin, especially when weighing. However, the "indiscriminate use of grains" in shellfish will always bring some troubles. Either you can't understand the Yaozhu, the yellow cricket and the scallop tip on the menu, or you can only say, "Have some of this kind of shells." Therefore, we must first popularize the most common knowledge of edible shellfish and seafood. Haihong Haihong, although there is a rainbow in its name, looks like a pair of black shells at first glance, especially the domestic Haihong, which is even more black. Usually, the names of seafood are vivid. Have you complained that the fishermen took the trouble to give this seafood such a misnomer? If you compare Australian sea rainbow with domestic sea rainbow, you will definitely understand. Many times, we misunderstand things because we still have problems in communication channels. If you look closely at the shell of the Australian sea rainbow, you will find that it is really a "rainbow" color. Although the color difference is very small, there will be different kinds of black, gray and silver on its shell, and there will be a variety of luster like Fritillaria. The newly salvaged sea red is a good season to eat sea red every July. Of course, the food chain has been globally integrated, and it is always fat and yellow. Like many seafood, especially crabs, Haihong must be eaten fresh, otherwise its detoxification and fire reduction effect is comparable to that of slimming tea. Stir-fried mussels in English nine-story tower: 500g mussels, 5-6 cloves of garlic, nine-story tower 1 handful, appropriate amount of salt and freshly ground black pepper, 5g of unsalted butter, 20ml of olive oil, and 2 cups of brandy or white wine1/. Practice: 1, garlic cloves are cut into minced garlic, and the thick stems and leaves are removed from the nine-story tower and washed; 2. After the mussel is thawed, brush the shell with a brush, rinse it clean and drain the water; 3. Heat the wok, add olive oil and butter, and after heating with low fire, add minced garlic and stir fry; 4. Turn the fire into mussels and cook brandy; 5. Then add salt and black pepper, stir well, cover the pot and simmer for 2 minutes; 6. Open the lid of the pot, put in nine layers of pagoda leaves and stir fry a few times. We consulted many seafood tycoons in Beijing, and neither Google nor Baidu knew about this mango shell. Maybe its name comes from its image from the beginning. Although we can't give you a Latin name recognized all over the world academically, at least we let you know that this kind of bright red shell shellfish is called mango shell in most restaurants in Beijing. There is a kind of red oil clam that looks like it, but it is not as bright as its shell. Some people call red oil clams mango shells. Judging from the taste, there is not much difference between the two. "Dalian abalone", as its name implies, is abalone produced in Dalian. At the same time, it is also the most popular seafood when Dalian people have toothache. It is said that the cheapest Dalian bag in the peak season is the only one in 8 yuan in the seafood market. In other words, Dalian abalone can be divided into seven-hole abalone and nine-hole abalone. No matter which one, it is in the same strain as the rare and delicious abalone we ate in the seafood restaurant-the abalone in sea cucumber is developed, and the general physique of Dalian abalone is the size of a canned festival. In the late 1990s, the reputation of Scapharca subcrenata in Zhejiang coastal areas was not very good. Please refer to the snail incident in 2006 for specific reasons. Shanghai once banned the sale of Scapharca subcrenata. It is a tradition that human beings like to blame other creatures for the improper consequences of their actions. As a mollusk, it is very important to treat clams before eating, but no one likes to eat them raw, but clams are not from the deep sea of Alaska, where there are no traces of pollution and human survival. You have to cook it before you can eat it. The easiest way is to blanch it. Before blanching, you must let it spit sand in clear water. Raw food is infinitely delicious. For the safety of life, don't learn from the ancients. Tape, the real body of Yaozhu before it became a condiment. It is also the most common shellfish we eat in various home-cooked dishes. Steamed garlic with lobster sauce and steamed winter flour, generally speaking, steaming sauna on fire is its regular destination. Oysters are probably the main snack food in Beijing in recent years. Of course, the grilled oysters we eat are basically domestic oysters. Among domestic oysters, oysters from Qinheng Island are the most popular. It is said that there is a power plant near Qinheng Island, and the seawater near the power plant is full of electrolytes, so the oysters and various marine life here are particularly clean and delicious. Most of the oysters used in high-end restaurants are imported. The living environment of oysters once directly affected their taste and hygiene. Oysters from Australia and northern Europe are the most common things in Beijing, while Icelandic oysters are the most popular among northern European diners. When it comes to eating oysters, the scene described in My Uncle Fisherman is probably the first time that young people now know about oysters. "They eat very elegantly, holding oysters with small handkerchiefs and stretching their heads forward slightly to avoid soiling their robes; Then open your mouth a little faster, suck the juice in and throw the oyster shell into the sea. " One of these oysters is an oyster. The French love oysters more, because it is simply a natural "blue pill" in the ocean. The most common way to eat oysters is raw, just add a little lemon juice. Even oysters are artificially divided into "Parisian School" and "new york School". French people eat a simple way, a little lemon is enough, while Americans seem to prefer a more complicated taste, and need to add some ketchup and other things. In fact, in Dalian, a coastal city in northern China, oysters are almost a must-have product for home travel. Especially in the dead of winter, the most fertile season for northern oysters, and because the sea water is cleaner in winter, the "first course" for Dalian people to eat out is "a dozen oysters first", which is an appetizer for Dalian people. Meretrix meretrix/Meretrix meretrix, Meretrix meretrix, for people who eat it, the only difference is the color of the shell. The clams we eat in the market are all farmed, and their vitality is very active on most of our coastlines. For inland people, these two kinds of shellfish are probably the most familiar, common and cheapest. If we must find the difference between the two, it is probably the difference in use. Many times, clams will be used to make soup. Clam bean curd soup is a delicious dish, which can be ordered in any home-cooked restaurant, and clam is mostly used to stir-fry hot onions and ginger. Probably because these two kinds of shells are too common, and the frozen clam meat is sold separately, the restaurant that is not very good will buy the frozen snail meat first, and then add some clam shells in one place when cooking, so the cost for the restaurant is only one third of that of fresh seafood. If you see mussels and shells echoing in the distance, you must be angry. The name emerald snail is definitely an adjective. After blanching, the snail shells are all green, just like jewelry. Snail meat is fat and delicious. No wonder it will become a favorite of many people. Emerald snails are pure seafood imports, and the domestic sales of emerald snails basically come from Canada and Norway, which are big seafood countries. After the emerald snail was salvaged, it was immediately frozen at MINUS 30℃ and sent to all parts of the world after preservation. Meretrix meretrix, whose scientific name is SINONOVACULA SINONOVACULA, is a mollusk that lives in estuaries or shallow seas and is mainly distributed in coastal areas of China or Japan. There is an oblique groove from the top of the shell to the belly edge, which looks like a rope winding, so it is named SINONOVACULA constricta. Meat can be eaten or used as medicine. Summer is the season for producing razor clam. The most common kind of razor clam is called long razor clam, and its two shells are shaped like long bamboo tubes, hence the name. Longkou, Huangxian and other places call it "sea nail", while Haiyang calls it "fresh seed", which is delicious to accompany wine in summer. After cleaning, put it in clean water with a little salt. After the sediment in the stomach of the razor clam is completely spit out, gently cut the connecting line on the back of the razor clam with a thin blade, pour it into boiling water, wait for a while, add chopped green onion, and then pick it up and eat. Let's talk about how to eat shellfish first. Although it has a shell, it is still seafood, and it tastes nothing too profound. It's actually a game. It's just that it used to be harvested in the sea, and some varieties can be cultivated. But in the final analysis, the most important thing is to eat fresh words. The only meaning of this word used to be to be alive. Many seafood can't be cooked after death, and high temperature heating has no decomposition effect on the toxins produced by seafood after death. In order to "add freshness", raw food has a large number of fans. And seafood with good growth environment, eaten raw, is also the best way to experience their good taste and taste. One school is sashimi and sushi in Japan. The taste of shellfish is not as tender as that of fish, so it is especially amazing for sushi chefs to choose the appropriate knife method according to the toughness and taste of different shellfish. Unfortunately, in Beijing, sushi restaurants are generally abalone sushi and arctic shellfish sushi, and others are rare. After all, it's a pity that this is not a city full of delicious fish. Fortunately, China people's own cooking methods are varied enough to satisfy the experience of all kinds of shellfish and seafood. Practice: oysters 12 oysters, 150g garlic, oil, salt, chicken essence, white wine and pepper are roasted. Exercise 1. Clean the oyster shell, flatten the edge of the oyster shell with a hammer or hard object, and then pry it open with a flat screwdriver. 2. Peel the oyster shell, put it in a bowl, add a little white wine, salt and pepper, and refrigerate for 15 minutes. 3. Peel the garlic, chop it into minced garlic, put some oil in the wok, stir-fry the minced garlic with low fire, and stir-fry until it is slightly golden yellow. Rinsing with clear water before frying garlic can remove the mucus on the surface of garlic and prevent garlic from sticking to the pot. 4. Stir-fry minced garlic in oil, let it cool, and add salt and chicken essence according to taste. 5. Put the marinated oyster meat into the washed oyster shell and spread the prepared garlic on the oyster meat. 6. Put the oysters in the lower oven and bake for about 20 minutes on low heat until the oyster meat shrinks slightly. Finally, bake 1-2 minutes with high and low fire until the garlic changes color.