Scallop

As scallops Scallops two closely related species of mussels are called, both of which belong to the genus Pecten. This genus is the type genus of scallops ( Pectinidae ). Pecten jacobaeus, the Mediterranean scallop, lives in the Mediterranean. The distribution areas of the sister species Pecten maximus ( Great Atlantic scallop ) range from north of the British Isles along the entire Atlantic coast to southern Portugal. The two Pecten species are among the largest and tastiest edible clams.

Anatomy

As the oysters have the pectinids a central sphincter. Therefore, the characteristic scar stirred inside the shell. Since the pectinids move floating, muscle strand is better developed than in the oyster. Your shell has a regular drawing with 12 to 17 ribs, which is also seen as archetypal form of a seashell. Adult animals usually have a size of 10-15 cm, but can reach up to 20 cm.

Occurrence

As the best fishing areas of the Great scallop apply Scotland, France and Ireland. Fishing season is from November to March, the mussels are offered year round frozen. In Chile, related species are also grown in aquaculture, for example, in the Bay of Tongoy, which also come as scallops in the trade.

With regard to France there before the Norman coast in the English Channel important scallop deposits. In terms of tonnes fished mussels is Port-en -Bessin, the most important fishing port in Lower Normandy. The place has a long fishing tradition. Since 2004, every year a festival on the occasion of the new scallop season is celebrated ( early October to mid-May ). Over two-thirds of the French scallops are fished on the coast of Normandy. Since the shell is one of the endangered species, the fishing is highly regulated. Only specimens that are larger than 11 inches may be taken for the sale. Guarantee high quality standards for the capture and sale is the so-called "Label Rouge " (Eng. red seal of approval ).

Preparation

Fresh mussels should be hard and closed. To open you put the flat part upwards and cut with a knife on the inside of the upper shell along, and then lock up the flatter shell. All black innards and the beard be removed. Can only use the cylinder- shaped, white muscle strand between the flaps and the orange-red roe ( Corail ). He is considered a delicacy. The flesh has a nutty, slightly sweet flavor.

Large scallops can be prepared in many ways, classic as casserole stew in their own shell. Raw, they are particularly consumed in Japanese sushi cuisine, for example, over a nigiri ( hand-formed rice balls ) under the name hotategai.

Name origin and symbolism

The name refers to the scallops St. James, who became the patron saint of pilgrims. He received the scallop as a badge intended for posthumous he wears in presentations usually at the hat, sometimes at the belt. Because of this retrospective attribute the scallop was also the symbol of the pilgrims, especially the pilgrims of St James, and the clam widely known in the Middle Ages.

The Christian pilgrims of the Middle Ages used the scallop to draw water. A more common among domestic pilgrims Jacob was the pilgrimage 60 km further to end at Cape Finisterre to collect there from the sea a real scallop. Worn as pilgrims mark the hat band of the hat or belt, it is historically connected with the pilgrimage to Santiago de Compostela, in order to commemorate the visit of the tomb of St. James. The shell was more than just a souvenir. After returning home, she secured her reputation carrier, and some could be put the shell to the grave.