How do seashells appear in the sea for preschoolers. What are the raw mussels and oysters. The healing properties of shells
How to eat oysters and mussels
Mussels in the shells
What's inside the shell
As a child, reading about the ancient foreign life, I mentally lived through all the plots together with the book characters: I felt, grieved, rejoiced. And ate. She ate their magical delicious book food. Oysters seemed to me especially intriguing, reminiscent of large plastic clips in modest Soviet illustrations.
Depending on its composition, this matrix may have one form or another, and in this regard, we immediately emphasize that if proteins affect the characteristics of the membrane, this means that, by definition, genetics also have the right to vote, since genes are nothing but "Recipes" for the assembly of proteins.
No wonder the mollusks that produce spiral shells are classified in the same "family" - gastropods - and that those with "double-sided" shells are grouped into another, bivalve mollusks. The animal can be continuously pulled away or stopped, which occurs, for example, during stress, when the food is insufficient or when it is too cold. “Right now,” says Mr. Martel, “mollusks in St. Lawrence Bay have very few or no shells.”
I knew that oysters are sea shells that need to be eaten somehow in a special way, opening the tight latch with a special table tool (I wonder what?), And swallowing their slippery carcasses almost raw. In my fantasies, oysters were something strict, expensive, and aristocratic. Unlike mussels, which were more often mentioned in stories of a difficult and hungry life. From the novels, I realized that these edible shells differ in size (oysters are larger) and shades of taste - the mussel meat is more sweet and tender.
When an animal makes such a break, it is about the same as with trees, that is, the stop leaves a “growth ring”. We can clearly see in the photograph that we passed. The animal’s mantle always does the same, which explains the motive, which is repeated, but as it grows, the “lines” also become more and more. simplification, because the shell has more than one layer in thickness, but there is an idea.
The answer includes many factors, the answers. Martel, but we can certainly list some of the most famous. Therefore, a small animal is interested in making the defense as strong as possible. Delvassa, that is, to strengthen the shell.
Plunging into the story, I tried on all kinds of chic dresses of heroines, their shoes, jewelry, soaked cambrica handkerchiefs with a monogram with real French perfumes, accomplished feats, fell in love, suffered, trembled on potholes in the carriage, famously galloped on horses ... only tripping over etiquette rules. I was horrified to understand that if oysters were offered to me at a decent society dinner, I would be very ashamed because I do not know how to eat them properly. For some reason, the question of who treats the Soviet child to such a curiosity did not arise.
Similarly, the spikes observed in other species play the same role that serves to damage the jaw of a fish before it grinds the shell. Another way to make a hard shell, says our biologist, is to arrange the crystals precisely. Instead of laying them like plywood, some mollusks arrange them in a prismatic way.
However, in almost all seas there are still predators that have evolved to circumvent these defenses and overcome the toughest shells. Next to us is the Atlantic Wolf, a large fish in the bay of St. Lawrence. Thus, if the shell is often used as a shield, it can also be used for masking, and sometimes mainly for this, says Martel, because some species have a naturally thin shell. This explains some of the colors observed on the sinks.
The fact that another miracle is born in the shells of mollusks - pearls worn by many book beauties only intensified the intrigue.
What's inside the oyster shell
Of course, films about foreign life sometimes showed how the heroes gracefully and deftly handle different edible shells, but I did not have time to consider all the details, and there was nothing to train.
Since among the other relevant factors there is also the same “gradient spread” in the seas as on land, that is, the number of species is greatest in the tropics and decreases as one approaches the poles. Martel, even "if we understand well how the shell is secreted, we still have few answers."
Mediterranean mussel lives just below the surface of the water. The inner shell consists of muscles. Edible, it has been used since antiquity and comes from the Roman province of Provence, hence its scientific name. Spanish mussel eaten raw or stuffed.
In the mid-nineties, exotic bourgeois delicacies first appeared in post-Soviet stores: frog legs, snails, oysters, mussels and all sorts of other animals. You could see their frozen carcasses, but how to eat mussels (and cook) was a mystery.
The taste of mussels
And when, after many years, in a crowded Greek kennel tavern (fish restaurant, from the group “kennel” - fish) I was offered a menu in some Greek and not Russian, I had to choose dishes whose names resembled at least something familiar and were reasonably priced. I ordered it. What is completely incomprehensible, but from the second course section. Five minutes later, they brought a dish where, in warm olive oil, small oval carcasses of some orange-sand sea animal, sprinkled with lemon, floated. I tried it. There were no words. There was only a sweet-salty trickle of taste, slowly fading in the mouth. These juicy lumps “for one bite” turned out to be mussels. And no shells and intimidating devices for opening them around were observed. This is how my childhood dreams came true by chance. It was so delicious!
A primer is a shell with a thick shell, decorated with very pronounced concentric stripes, the color of which varies from yellowish white to gray-white. Prairie is consumed raw, plain or with acidic seasoning or is cooked. Its flesh is very popular among seafood lovers because it is crispy, fragrant and iodized.
Provenance: Peaches in the North East Atlantic. The mollusk is a shell that has a continuous shell and is covered with concentric and radiant veins, forming a thin net. Its color varies from more or less light yellow to dark gray, sometimes spotted with brown. Like a shell and a clam, a clam is a digging shell. She lives in sandy areas.
When you ate a mussel, there remains such a mother-of-pearl shell!
Where do the mussels and oysters come from?
In general, the love of oysters and mussels has a long history. Of course, no one knows for sure when people first guessed to try the contents of the sink. The collection of mollusks is as ancient as mushroom hunting (by the way, fried on butter mussels taste like white mushrooms). Archaeological excavations confirm that already in the Stone Age oysters and mussels were included in the diet of the peoples inhabiting the coasts of the sea. And the chroniclers of ancient Rome mentioned that oysters were becoming smaller and therefore people were engaged in their artificial breeding and cultivation. So someone raised chickens and geese, and someone - oysters.
Shellfish are eaten raw, plain or with acidic or cooked condiments. Almonds - a shell with a slightly truncated shell on the back side, hard, convex. Its surface is provided with concentric strips, and the other is very thin. Like the shell and clam, almonds are shells that live in sandy areas. This is called the "poor oyster."
Almonds are consumed raw, plain or with acidic seasoning or cooked. Sea urchin, round and covered with feathers, abrasions of microscopic algae with mouths equipped with 5 teeth. Its feathers, powerful protection are superimposed on the soft shell, test. The interior consists of 5 orange glands, more or less dark, named coral. Sea urchin moves with tentacles ending in suction cups located between its spikes. He lives off the coast on cliffs or under algae.
Our distant ancestors loved edible shells because they were tasty, nutritious and easy prey. They could be eaten both raw and fried, cooked from them an excellent broth, tender clam meat harmoniously combined with vegetables, lemon juice and sea salt - that is, everything at hand.
Collecting mollusks does not require serious efforts and tools. You can find them on the underwater parts of coastal cliffs, port facilities, and on another solid base, to which larvae are attached at the beginning of their lives. Then they grow, gradually flooding the entire surface of the substrate. Catchers need to find these bunches of shells and carefully separate them from the base.
Edible, its fishing is allowed only from September to March, out of breeding season. Sea urchin is eaten raw, ordinary or with sandwiches with salted oils. Varnish is a smooth and shiny shell. He lives in the clean sands. The shell is thick, oval. Outside, its shade is beautiful reddish brown, varnished.
It is usually pure white inside. In the Mesolithic shells on the Atlantic coast of France, lacquer shells were found containing traces of their use as tools. The varnish is consumed raw, plain or with acidic seasoning or is cooked. Despite its strong consistency, its flesh is very popular among seafood lovers, because it is at the same time crispy and fragrant.
It is best to collect mussels and oysters away from civilization, where they grow larger, and the water that the mollusks constantly pass through is cleaner. Nature endowed mussels and oysters with this feature not only for the purification of sea waters. The shell, firmly adhered to the substrate, lives its life in stillness, and, therefore, eats only what the sea waves bring to it. Absorbing water, which is involved in the process of respiration, mollusks also feed on microorganisms that inhabit the sea.
Provenance: Fishing in the North East Atlantic. Clams are a clam that is a larger clam than the last. He has a gray shell. He lives in sandy areas. Clam is consumed raw, plain or with acid or cooked seasoning.
Coldin is a small bivalve shell measuring from 1 to 3 centimeters. This mollusk lives on the seashore, mainly in the Camargue, under several centimeters of wet sand. Before using this shell, it is strongly recommended to abandon it.
They end up on the kitchen table - with salt water in the sink. If you bought frozen mussels or oysters, then in the process of defrosting mollusks, a wonderful aroma of the sea will soar in your house. For those who dream of relaxing on the beach, this smell in simple Russian cuisine is like a vitamin, invigorating cocktail, evoking joyful memories of the sea air, the sun and the waves. The smell of thawed mussels and oysters will drive away all melancholy and gloomy.
Origin: fishing in the Mediterranean. Violet lives on rocks and dead shells. He feeds on seawater filtration, resembling a large black brown potato coated with epibiotics, hence its scientific name, with a thick skin and bright yellow flesh, with an opening at one end and an anal opening in the middle of the body, attached to the back of the substrate.
Mediterranean violet is eaten raw, often with a sour seasoning. Very strongly iodized taste is not suitable for all tastes. The shells of the cases are heart-shaped, ribbed and white, sometimes slightly striped brown or black. They enclose and protect the animal about the size of a small white nut, fleshy and slightly hard, equipped with a small orange ridge, coral. It can drop down 1 or 2 cm by removing the foot, which is fixed on the sand, allowing it to avoid predators.
Of course, it is unlikely that you will be able to find oysters in the wild, they are supplied to shops and restaurants from special oyster farms. But mussels can still be obtained independently.
Processing mussels and oysters
And if these wonderful shells turned out to be in your kitchen, the first thing they should be thoroughly rinsed, having cleared the remains of the substrate, sand, silt and algae, remove the intestines (you will see something black under the skin).
Its shell is presented in the form of a light brown, calcined conical tube, which during growth wraps around its axis. The shell grows simultaneously with the body. Its opening is proportional to the size of the animal’s body. The puppy’s leg is very developed and makes up the edible part of the animal. He becomes an adult at the age of 4 years and can live more than 10 years; its height at 4 years is 5.5 cm, it can exceed 10 cm for older items.
He eats dead fish or crab. Other names: a singer in the Somme, calicoco in Cotentin, a torr in Kankale, a killer in Finister, a bav in Barfleur, a burgud mocha in Sables d'Olonna, etc. A pole is a gastropod mollusk whose color varies from olive green to brownish gray or black. Periwinkle is found along rocky shores, where there are many algae. Its shell, thick and continuous, has a transverse spiral strip. He can seal his sink by pulling in his leg and slamming its hole with a dark jacket.
Shelf life of fresh mussels and oysters
Raw mussels and oysters cannot be stored for a long time, they need to be dealt even faster than with fish. Washed, cleaned the mollusks, you can leave the shells ajar (whole), you can break off and throw 1 leaf, or even take the mussel out of the sink, depending on what you will cook next and how to serve.
Its size varies depending on its origin. French periwinkle or “real periwinkle” or an ordinary arbor is small, very black when wet, and includes an indoor operculum attached to the animal. The Portuguese blue is twice as large as the French periwinkle, often slate-gray, and not black, and the compartment lid is not completely glued.
Fresh Scallops
They are 5 times smaller than puppies. This shell, like mussel and oyster, is part of the mollusk family. There are at least 400 species worldwide, from the coastline to the seabed. True pilgrims Saint-Jacques live in the North Atlantic. Therefore, it is produced, in particular, in Scotland, Ireland and England, and, of course, in France: in Normandy and Brittany fishing is abundant, especially in the Gulf of Saint-Brieuc. It is harvested throughout the year, although most of the harvest occurs between March and November.
A dish of mussels (cooked) can be stored in the refrigerator, but I would not delay it for more than 12 hours, you never know. And freshly cooked mussels and oysters are tastier.
So, we need to decide whether we eat the shellfish raw, prepare a dish of mussels or oysters, or freeze them until better times
Most of the time a person consumes his white part, which turns out to be a muscle, usually called a nut. Next to it is the red-orange part: this is coral. This is the genital gland of Saint-Jacques, which appears several months before the period of its reproduction.
That is why, according to the period of the year and its origin, it will be or not. Scallops fried or cooked at a convenient time for you. His body is long and strong. His well-developed abdomen is powerful and complex when it is at rest. It has two huge wide and asymmetric tongs: the largest door of rounded sprouts that allow it to grind, and the other, the smaller one, has some kinds of sharp teeth for cutting. These clamps are extremely powerful, and it is better not to put your fingers; larger samples can easily cut them.
Is it possible to eat raw mussels and oysters
Do mussels and oysters squeak when they are eaten
A raw delusion is associated with eating raw oysters and mussels. Some believe that when you drink fresh clam from the sink, he, knowing the inevitability of death, desperately squeaks. Creepy story, true?!
In fact, the mollusks do not have vocal cords (have you ever heard the mollusks talk, sing, especially under water, where do they live?), And a squeak, or rather, a whistle, is born when opening a shell, when due to a difference pressure, the air whistles into its cavity.
In fact, they are only powerful in one sense - closure. This is how a simple elastic will not allow it to open the forceps and thereby hurt you. Its carapace is hard and thick, dark blue with orange spots. Lobsters live in holes between rocks, cracks or tunnels that they dig, and use two long tactile antennas to detect possible dangers.
He feeds on mollusks, worms, which he hunts at night, as well as dead bodies of fish. Lobster is cooked in the court broth, and its carapace acquires an orange-red color. It is eaten by cold or warm nature, nature or mayonnaise, or cooked as you like.
It is believed that after thoroughly washing the shells and removing the intestines (if you yourself caught the clams, the purchased mussels and oysters are usually processed), you need to soak them in clean, cool water for 2-3 days or for several hours.
After they can be eaten (drunk) raw, having previously opened the sink.
How to eat raw mussels and oysters
How to open raw oyster or mussel
The oyster or mussel shell should be turned with a pointed tip towards itself and a small and not very wide knife should be thrust (so that the blade does not spring and break) or a special oyster fork where the upper and lower wings meet.
Bend the leaves of the mussel. To do this, you will have to make a small effort - the mollusk muscle located in the middle of the shell will tend to slam the shutters. Having overcome the resistance, open the shell, drain the water, cut the muscle (with a knife or the cutting part of the oyster fork), remove this muscle, thus separating the tasty mollusk carcass from the shell.
What to eat raw mussels and oysters
Dip lemon on oyster or mussel meat, sprinkle with coarse salt or sea salt (since you are where the clams are eaten fresh, you will probably find it). Some gourmets prefer spicy seasonings - chili sauce, horseradish and a variety of sauces.
How to eat raw mussels and oysters from a shell
And after you seasoned mussel or oyster meat, gently and silently drink the contents of the shell from the casement, bringing it to your lips from the deeper and rounded side of the shell, so that it is both convenient and aesthetically pleasing.
Why do we “drink” if the mollusk is meat, and the water from the shell in which it splashed along the road from the sea to the table has already been drained? The fact is that after opening and draining, the mollusk gives up previously absorbed water, and juice again appears in the shell, which is very appreciated by gourmets.
How to Serve Fresh Mussels and Oysters
“Freshly and sharply smelled of the sea on an oyster saucer in ice ...” wrote Anna Akhmatova, noting one more nuance - it is customary to lay raw mollusks on a dish sprinkled with finely crushed ice. Raw oysters and mussels chilled with ice gain a clearer, distinctive taste and retain freshness longer.
Clams are often served cracker cookies, which is convenient to scoop up sauce and bite shell meat.
Fresh mussels and oysters are usually served and white wine. Still very appropriate will be bowls with water and a slice of lemon (to discourage the smell of seafood) and wet towels or warmed up wet hand wipes.
Of course, a chef can ease your task and serve clams open, but it's boring! Is it possible to skip such entertainment with mussels and oysters ?!
Signs of freshness of mussels and oysters
In addition, it is believed that the hand-opening of shells of mollusks will protect you from stale and stale product. If the shells open the leaves themselves, then they are already lethargic and fall asleep - the expiration date has expired, but they themselves have opened or the cook helped you, you definitely will not recognize them. Also, take a closer look, the carcass should have a healthy, appetizing appearance, dried, twisted specimens are inedible!
It is believed that the most delicious will be oysters collected in the months of the year, the name of which contains the letter “p”. This is due to the fact that from May to August in mollusks the breeding season and the strength of their body are aimed at procreation, they lose weight and taste.
Is it scary to eat raw oysters and mussels
The first sensation of an oyster swallowed and moving on may turn out to be ambiguous, unusual, strange, so it’s better to give yourself time to get used to it and first swallow it without chewing. The feeling of buzz and delight, the need to repeat these special sensations will come a little later and will be remembered forever.
Or, who knows, perhaps you will never again dare to try this delicacy even when it’s hot. I assure you - raw and cooked shellfish are completely different - touch the tongue, chew them, feel the tingling senses and the structure of the pieces ... and you will understand what I mean. Probably, the most vivid sensation from a raw product is born, mainly, at the moment of slipping it through the esophagus, but from the cooked one - in the mouth when you chew and taste in different places of the tongue. And if, nevertheless, a raw oyster and a treat are incompatible concepts for you, try fried, baked, boiled or stewed shellfish.
How to find mussels and oysters in a store
So, you decided to cook a dish of mussels or oysters. If you are now far from the mollusk habitats, look for these marine delicacies in the frozen department of the supermarket. Mussels and oysters can be in shells, in halves of shells or just carcasses. Sometimes the catchy inscription on the packaging is in a foreign language, and the Russian translation is so small that you won’t understand right away.
So, if you want mussels, look for the inscriptions: mussel(in English), de mossel (in German), moule(French), mitilo cozza (in Italian), almeja(in Spanish) μύδια (in Greek).
If they are oysters, then their name in foreign languages \u200b\u200bis: oyster(English), Auster (Deutsch); huître (French), ostrica(Italian), ostra (Spanish), το στρείδι (Greek).
When you defrost mollusks, be sure to smell them. I think they can be bought because of the bright aroma of the sea and freshness alone! The smell of stupefying, uplifting and beckoning to the distant southern lands! Just a miracle!
Delicious mussels (boiled) in garlic sauce
How to open shells of mussels and oysters during heat treatment
If you got shellfish in shells - the first thing they should be opened. The sinks must be heated, for this they are suitable: a cast-iron frying pan, a pan with thick walls (you can add water to the dishes, the leaves will open in the water, and you will have an excellent broth that needs to be filtered before further use, or you can just throw them on a dry, hot surface), a baking sheet, and in nature a sheet of iron or an empty tin can come off.
Mussels can not be subjected to prolonged heat treatment, otherwise they will be tasteless and dry.The same principles apply here as when cooking squid.
Or - you can pour shells over with boiling water. When heated, the muscle of the mollusk ceases to close the shell flaps, and they open easily. After this muscle is cut to alleviate the fate of the taster. In general, you can eat immediately after disclosure. And you can continue the cooking process.
What to cook with mussels or oysters
A photo delicious food from oysters Alexander Ostapenko
There are many other delicious and interesting shellfish dishes. You can use mussels and oysters in those dishes to which you could put fish, shrimp or squid. Remember that mussels and oysters can not be cooked, fried or stewed for a long time, they are cooked quickly, in one breath.
Great soups are cooked from oysters and mussels, pilaf is cooked, shellfish stewed with vegetables, with different sauces, spices, barbecue, salads and paella are cooked. I recently fried potatoes and added boiled mussel meat to it at the end - very tasty!
Pearl shells with pieces of meat laid out on multi-colored vegetable dishes or sticking out of rice porridge look very funny. At first glance, it seems that this is inedible, because on top of the wonderful products are some kind of bone boats! And then you think - and how did we gobble up everything so quickly ?!
Municipal budgetary educational institution "Protasovskaya secondary school"
These amazing seashells
Creative project
(group)
Circle "Think, Create, Explore!" 2nd grade
Goncharova Natalia Viktorovna
primary school teacher
Protasovo 2014
Introduction
For the second year in our class, the “Think, Create, Investigate” circle has been working. We like to learn everything new, answer questions: Who? What? How? Why? Where from? Where? What for? And many others. When we worked on the project “Natural fantasies”, it turned out that many of the guys at home have shells. These are real wonders of nature. We examined different shells, and we wanted to learn about them as much as possible. And we called our next project“These amazing shells”
I'm this sink
In the box shore.
She lay earlier
In the sand on the shore.
My grandpa
From the Caucasus
I brought her with me.
Put it on your ear -
And the surf is rustling in it
And the wind drives the waves ...
And in the room with us
We can listen to the sea
It’s as if the Caucasus is here.
We set ourselves the goal: "Learn as much as possible about shells." And defined the tasks:
- Discover:
- Where do seashells come from?
- Why are they empty inside. Did anyone live in them before?
- And why are they different in shape?
- What does a shell consist of?
Come up with:
- How can you use shells.
Create:
- DIY crafts and shell jewelry.
We looked for answers to these questions in encyclopedias and the Internet. Then at the mug they told their classmates. But the crafts did everything together.
- Where do the shells come from.
To answer this question, we remembered where we got these shells from, we asked our parents. Some find on the sand of beaches where sea waves throw them. Others are found in wooded areas, and in rivers, and in ponds, and in lakes.
2 . Why are they empty inside. Did anyone live in them before?
Such shells are usually empty - this is the former home of some dead animals. When people talk about shells, they usually mean soft-bodied animals, known as mollusks. We were told that in a biology class in grade 7 we will find out who they are. But we want to know now and therefore have turned to the Internet for help. Here is what we learned:
Mollusks - widespread celiac, invertebrate animals. Their body is soft, undivided, in most it is divided into a head, trunk and leg. But not all mollusks have a shell. And those that have are divided into several groups. There are gastropods and bivalves. In our collection of shells, we have identified both. In nature, gastropods are a variety of terrestrial and freshwater snails and slugs. In the seas lives more than two times more species of gastropods than in fresh water and on land. These include trumpeters, saucers, spinning tops, littorini, kauri, cones and many other groups.
Bivalves include oysters, mussels, barley, scallop, toothless and many others. It turns out that many mollusks use for food: oysters, rapans, mussels, grape snails. And some mollusks produce pearls, which are used for jewelry.
What does a shell consist of?
We conducted a survey among elementary school students. They asked a question: What does a shell consist of? And here are the answers we received.
We interviewed 20 primary school students. 3 people said that the shells are made of chalk or limestone, 10 people said they did not know. The rest called different substances, including dough and minerals.
But we ourselves wanted to check it out. To find out, we used fragments of shells. We carefully examined them and evenconducted experiments. And it turned out:
- Small shells are easy to break with your hands
- The crushed shells do not dissolve in water, but the water turns cloudy white.
- If a shell fragment is held along the school board, a white trace remains, as after a chalk, which is easily erased.
We hypothesized: Perhaps the shell contains chalk. For confirmation, we turned to the encyclopedia. It turns out that the shell is made of limestone by the mollusk itself. Certain glands of it can take limestone out of the water and deposit its smallest particles at the edges or along the inside of the shell. Limestone and chalk are related substances.Our hypothesis was confirmed!
There are seashells in themselves very beautiful. They can be used as jewelry. But what about the small shells, which we had a lot? Is their fate lying in a box? We decided to make useful and beautiful things out of them. For beauty, we made the paintings "The Wreck", "Spring", "Shell Flower", photo frames. And for the benefit of the whole class, we made a swamp and those who inhabit it. Soon at the lesson of the world around us, we will have the theme “Ponds and its inhabitants”. We will consider frogs, herons, turtles, swans, dragonflies and butterflies. If our swamp like other classes, we can lend a lesson.
We really enjoyed working on this project. We see the result of our work and can show it to others. Along the way, we had a few more questions about these amazing animals and we will look forward to biology lessons.
List of sources:
- Alfred Brem. Life of animals. M. Publisher Eksmo, 2004- 960s
- I know the world. Children's Encyclopedia: Animals / author compiled by P.R. Lyakhov LLC Publishing House AST - LTD 1998 - 544s