HALIOTIDAE Abalones

• ABMAP: The Abalone Mapping Project
• Australia
• Abalone by UC Davis
  Article: Abalone Here and Now - Pacific Region , North American Abalone (Clickable Map) Fisheries & Oceans Canada
• Gastropds.com

• There are close to 100 species of abalone in the world, and no two look exactly alike before processing.

Since Abalone share common characteristics and cooking methods, etc. I will cover them here. If there is a special trait or tidbit of information, it will appear with the species listed below.

• Live abalone should be active and stuck hard to the tank. The muscle-foot should respond to touch. If it doesn't, or if it dents, the animal is near death.
• The entire flesh of the abalone is edible.
• Abalone, when cooked, is milky-moist, tender and mild – somewhat like lobster, though sweeter to the sophisticated palate. Taste-wise, abalone is also a distant cousin to calamari. Cultured abalone may be slightly more tender than wild-run. Cooked abalone appears in various shades of white.
• Frozen abalone meat should be firm, like an ivory-colored hockey puck. When thawed, it should have nearly no aroma.
• Shuck live abalone with a wide spatula placed between meat and shell. Trim viscera and fringe, then slice and lightly pound with a wooden mallet until tender. Do not overpound – you will shred the meat. Save trimmings for chowder stock. Heat oil to near flash point in a shallow pan, then sauté less than 1 minute per side. Overcooking turns this delicacy to shoe leather.

• Haliotis asinina
  (Linnaeus, 1758)
  

Donkey's-ear Abalone

• ABMAP
• A clickable map

• Haliotis assimilis
  (Dall, 1878 )
• Haliotis kamtschatkana
  (Jonas, 1845)
  

Threaded abalone

• ABMAP: ssp.: Haliotis k. kamtschatkana
• USA: San Luis Obispo County, California to Bahia Tortugas, Baja California.
• Considered a subspecies of the pinto (kamtschtkana) abalone by some scientists
• A clickable map
• NOTE :all abalone fisheries closed in B.C. (date) and recovery plans in progress looking at hatchery techniques and manipulations of wild stocks

• Haliotis

• Haliotis coccinea canariensis
  (Nordsieck, 1975)
• Haliotis tuberculata coccinea

• Haliotis coccinea canariensis. (Canary Islands). It's called "Oreja de mar" or "Almeja canaria". I couldn't find how it's exactly prepared... but I'm still searching. (AMG)
• ABMAP
• A clickable map

• Haliotis conicopora
  (Peron, 1816 )
• 
  

brownlip abalone, Conical Pore Abalone

• ABMAP: ssp. of rubra
• A clickable map

• Haliotis corrugata
  (Wood, 1828)
  

Pink abalone

• ABMAP
• Point Conception, California to Santa Maria Bay, Baja California, including the Channel Islands and Guadalupe Island. Grows slowly and is easily injured during picking. Once abundant in southern California; some habitat being recolonized by red abalone.
• A clickable map
  

• Haliotis cracherodii
  (Orcutt, 1900)
  

Black abalone

• ABMAP: bonita Orcutt, 1900: cracherodii var. californiensis
• USA: Mendocino County, California to southern Baja California.Usually harvested by shore pickers. Most of the commercial harvest is exported to the Orient. Sometimes dense and stacked on top of one another in undisturbed areas.
• A clickable map
  

• Haliotis discus
  (Reeve, 1846)

• ABMAP
• A clickable map

• Haliotis discus hannai
  (Ino, 1953)

• ABMAP: ssp: Haliotis discus
• A clickable map

• Haliotis diversicolor
  (Reeve, 1846)

• ABMAP: aquatilis Reeve, 1846: diversicolor
• A clickable map

• Haliotis diversicolor supertexta

• ABMAP: supertexta Lischke, 1870: var., syn. of diversicolor
• A clickable map

• Haliotis fulgens
  (Philippi, 1845)
  

Green abalone

• ABMAP
• Point Conception, California to Bahia Magdalena, Baja California. An important alternative to the red abalone (rufescens).
• A clickable map

• Haliotis iris
  

Balckfoot paua

• "Wikipedia" - "To Maori, paua are recognised taonga, or treasure, esteemed both as kai moana (seafood) and as a valued resource for traditional and contemporary arts and crafts. ..."
• "Haliotis iris and there are two other smaller species, not necessarily edible - Haliotis australis and Haliotis virginea and sub-species of the latter. .. private quote"
  
  
  

• Haliotis kamtschtkana
  

Pinto abalone, Northern abalone

• ABMAP: ??
• Sitka, Alaska to Monterey, California. Called northern abalone in Canada. Subiect of a commercial fishery in Alaska and Canada.
• A clickable map
  
  

• Haliotis laevigata
  (Quoy & Gaimard, 1834)
  

greenlip abalone

• ABMAP: albicans Quoy & Gaimard, 1834: laevigata
• A clickable map
  

• ABMAP
• A clickable map

Roe's abalone

• In Perth, the smaller Roe's abalone, named after the first Surveyor General of the Swan River colony in 1827, is so keenly sought that stringent rules and a very limited fishing season have been introduced to manage the recreational fishery.
• ABMAP
• A clickable map
  

• ABMAP: ancile Reeve, 1846: juv. rubra
• A clickable map

• Haliotis rufescens
  (Valenciennes, 1831)

Red abalone, ear-shell, pinto abalone, black-lipped abalone

• The most popular and common abalone in the North American market is the red abalone, available as farmed product from California and as both wild-harvested and farmed product from Mexico.
• They are voracious eaters with adult red abalones consuming their weight in kelp each day. This abalone has a brick-red outer shell, occasionally with bands of green or white, surrounded by black, hair-like fringe. The inner shell is iridescent mother-of-pearl.
• ABMAP: californiana Valenciennes, 1831: rufescens
• USA: Sunset Bay, Oregon to Bahia Tortugas, Baja California.
• World's largest abalone. Most desirable commercially for size and light meat color. They may recolonize depleted areas more rapidly than other species. Object of aquaculture in California.
• A clickable map
  

• Haliotis sorenseni
  (Bartsch, 1940)
  

White abalone

• ABMAP
• A clickable map
• USA: Point Conception, California to Bahia Tortugas, Baja California. Mostly found at the Channel Islands. Desirable for its tender meat.
  

• ABMAP
• A clickable map

• Haliotis ovina
  (Ršding, 1798)

• ABMAP: caelata Ršding, 1798: ovina
• A clickable map

• Haliotis ruber

• ABMAP: ????
• A clickable map

• Haliotis tuberculata

• ABMAP: bistriata Gmelin, 1791: nomen dubium, tuberculata, s.l.
  bistriata Costa, 1829: homonym, var., syn. of tuberculata var. lamellosa
  bisundata Monterosato: tuberculata var. lamellosa
• A clickable map

• Haliotis walallensis
  (Stearns, 1898)

Northern Green Abalone, Flat abalone

• ABMAP
• A clickable map
• distribution is limited: often reported to have been found in B.C. but there is no specimen or official record.

• Harpa major

• Cyrtodaria siliqua (Spengler, 1799)
• (Cyrtodaria siliqua)

Northern Propeller Clam; Banks Clam

• Panopea abrupta (Conrad, 1849)
• Syn:
  P. generosa

Pacific geoduck; China: elephant trunk clam;

• Underwater Harvesters Association
• Agriculture Canada

• Geoduck is prized for its incredibly sweet flavour and crunchy texture.
  
• The panopea abrupta, is better known by its Nisqually Indian name of "gwe-duk," or "dig-deep": the geoduck.That's "gooey-duck" to you and me!
  
• The most impressive hardshell clam in the Pacific Northwest is the geoduck (Panopea abrupta), the world's largest burrowing clam, found chiefly in Puget Sound. It can become an old-growth monster living more than 150 years and weighing up to 20 pounds.
• Geoduck (marketed as King Clams) are harvested from subtidal tracts in WA.
  The geoduck fishery in B.C. is managed by setting individual vessel quotas, and vessels fish throughout the coast. ( Underwater Harvesters Association (Canada) webpage.) There is great interest in geoduck aquaculture, intertidal in WA and subtidal in B.C.
  
• Geoduck is extremely popular in Hong Kong, China and Japan, where it is considered a rare taste treat. They are usually cooked in a fondue-style Chinese hot pot or raw sashimi style and dipped in soy sauce and wasabi. On Japanese menus, Geoduck is called mirugai.
• Lots of trivia and even a song about this monster can be found on this page. The Geoduck Chronicles: How an obscure bivalve became the object of international desire: by William Dietrich (Special to The Seattle Times )
  

• Choosing a Goeduck:
  • geoduck are most popular live, preferably kept in a chilled salt water tank with good water circulation. However, they may also be found chilled, flash-frozen, or as vacuum-packed siphons. Occasionally, they are even sold as dried body meat.
  • Live goeduck: look for ones that have fresh, plump, firm looking siphons. Although light beige-coloured siphons are preferred by many customers, the taste and texture of the meat inside is the same regardless of the exterior siphon colour.
  • If you are going to eat the goeduck that day, you can often ask ask the steller to cut it out of its shell for you and discard the dark, egg-sized, oval stomach. What should remain is the siphon attached to a crescent-shaped strip of body meat.
  • If not eating immediately, live Geoduck will keep in the coldest part of your refrigerator for two to three days wrapped in a damp cloth
    
• How to Prepare a Geoduck:
  • Method #1: from the Underwater Harvesters Association
• insert a small, sharp paring knife in between the shell and the body of the Geoduck around the base of the siphon
• cut along the edge of the shell to separate the shell from the body Bbeing sure to sever the adductor muscles at the top and bottom of the shell while doing so.
• Then trim off and discard the dark, egg-sized, oval stomach
• Now get rid of the tough skin covering the siphon and body meat, by running hot water from your tap until it's just too hot to the touch. Then place the clam in the hot water until the skin begins to bubble and loosen. When ready, you should be able to peel off the skin easily like a cylindrical sheaf to expose the edible creamy-smooth flesh underneath.
• Rinse and scrub off any brown pigment and loose skin that may cling to the meat
• cut the siphon off from the body meat and split it lengthwise in half across the two apertures showing in the thicker end. Then, using a very sharp knife, cut each piece of the siphon into paper thin slices on a sharp bias. After trimming off the spongy parts from the body meat, it can either be sliced the same way as the siphon and served or cut up and put in a tasty chowder.
• Important: Geoduck toughens very quickly when cooked. Therefore, a very quick blanch in a pot of boiling broth or an equally quick toss into a boiling sauce yields the best results.
  
  
• Method #2: from Agriculture Canada
  
  • Blanch the entire clam in boiling water for 10 seconds (no longer!).
  • Using a paring knife, carve the clam away from the shell.
  • Separate the viscera from the meat of the neck (siphon) and breast (mantle).
  • Peel the skin off the siphon and mantle (like slipping off a rubber glove).
  • Wash thoroughly.
  • Split the siphon by inserting knife or scissors into lower siphon hole, at the end where the viscera were removed, and cutting lengthwise.
  • Wash siphon, removing all traces of sand and grit.
  • The meat below the siphon is the breast meat, and may be split down the median line and cut into small lengths.
  • Once the tough outer skin is removed, the remaining breast meat is quite tender.

  • The siphon meat, on the other hand, should be sectioned and pounded gently with the smooth side of a meat mallet to tenderize the sections into thin steaks. (Tenderizing is not necessary if you intend to use the meat in chowder).

• How to serve goeducks
  • Easy dipping sauce for blanched Geoduck: Heat equal parts of Japanese soy sauce and canned chicken stock with one or two sliced small chilies on the stove or in the microwave. Adjust to taste with a pinch of sugar and garnish with some chopped green onions or cilantro and a sprinkle of sesame oil if desired.
  • toss some blanched Geoduck into a stir-fry of snow peas, carrots and water chestnuts right before serving.

• Panopea bitruncata
  (Conrad,
  1842)

Atlantic goeduck

• On the threatened or endangered species list

• Panopea generosa
  (Gould1850)
• Syn.
  P abrupta

Pacific goeduck

URL

All Periwinkles are edible though many are simply too small to be worth the effort to free them from their shells. Most Periwinkles are concidered too small to be of economic importance.

You might want to try this method of extraction: Use a cork with a straight
pin inserted into it and then you use the pin to take the winkles out of the shell

Wild and Free: Edible Periwinkles:

• Littorina angulifera
  (Lamarck,1822)

Research paper

Past Name: Littorina obtusata

Flat Periwinles:Other scientific names: Littorina littoralis,Littorina palliata and Littorina mariae

• Littorina littorea
  (Linnaeus, 1758)

bigorneau, common and edible periwinkle, winkle

pickled 'periwinkles' in France

Mock clam chowder

Preparation Method & Recipe for Fritters

• Spain: Caramuxo o mincha: It is boiled with the shell and salt and laurel. It's delicious. In Galicia fishermen catch this species when the sea is in very bad condition and they can't sail out of the harbour (AMG)

• URL
• URL
• this species is sometimes referred to as hatchet shells

• Codakia orbicularis
  (Linnaeus, 1758)
  Tiger Lucine (local Spanish name is "almeja")

• Linga pensilvanica (L., 1758)
  
  

• Lucina pectinata (Gmelin, 1791)

Thick lucine

• Lucinoma borealis
  (Linnaeus, 1767)

Northern lucine

MACTRIDAE
Mactra, Surf and Gaper Clams

• Species list:

• Eastonia rugosa (Helbling, 1778)
  

An - Rugose mactra; Es - Pechina rugosa; Fr - Eastonie rugueuse

• Lutraria angustior (Philippi, 1844)

An - Narrow otter shell; Es - Pechina estrecha; Fr - Lutraire étroite

• Lutraria lutraria (Linnaeus, 1758)

• Lutraria magna (da Costa, 1778)

• Mactra antiquata (Spengler 1802),

• Mactra chinensis

• Mactra corallina (Linnaeus, 1758)

• Mactra Dollabriformis

Hatchet Surf clam

• Mactra fragilis

Fragile surfclam

• Mactra glauca (Born, 1778)

An - Grey rough shell; Es - Pechina blancs; Fr - Mactre fauve;Japan -Haiirominatogai

• mactra planulata

• Mactra quadrangularis

• Mactra sachalinensis

Hen Clam

• Mactra solidissima

Sea clam-surf clam

• Mactra stultorum

• Mactrellona alata (Spengler 1802)

• Mactromeris catilliformis

Dish Surfclam

• Mactromeris hemphilli
  (Dall ??

Hemphill Surfclam

• Mactromeris polynyma
  (Stimpson, 1860)

Alaska surfclam, pinkneck clam.Stimpson's surfclam
Sp. Almeja, Japan.Hokkigai

Former Name: Spisula polynyma

• DFO: Offshore Surf Clam Integrated Fishery Management Plan: Maritimes and Newfoundland Regions1998-2002

• Mactrotoma californica

California surfclam

• Mactrotoma nasuta

• Rangia Cuneata

Brackishwater Clam, Atlantic Rangia cla, Freshwater Clam, Wedge Clam,

• Simomactra Falcata
  (Gould

Hooked surfclam

• Simomactra Planulata

Flat surfclam

• Spisula raveneli (Conrad, 1831).

• Spisula solidissima

Atlantic surf or “bar” clam

• Spisula elliptica
  (Brown,
  1827)

Elliptical trough shell

• Spisula sachalinensis

• Spisula solida
  (Linne 1758)
  

Thick trough shell

• Spisula
  solidissima
  (Dillwyn 1817),

Hen clam,Bar clam, Sea clam, Atlantic surfclam

• Spisula subtruncata (da Costa, 1778)

• Tresus capax
  (A.A. Gould, 1850)

Fat Gaper, Horse clam

• Harvested intertidally by recreational fishers. Harvested subtidally in B.C. by geoduck divers.

• Tresus nutalli
  (Conrad, 1837)

Pacific gaper, horse clam

• Harvested intertidally by recreational fishers. Harvested subtidally in B.C. by geoduck divers.