Home Vegetables Read where scallops come from. Delicacy craft. Scientists about the reserves and prospects of scallop fishing. Methods for cultivating objects

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Read where scallops come from. Delicacy craft. Scientists about the reserves and prospects of scallop fishing. Methods for cultivating objects

scallop in daytime divers extract. The average catch of two divers per day is 500 - 600 scallops, the highest catch is up to 2000, the record is up to 20,000 shellfish. On a flat bottom, scallops are hunted from small motorized vessels using a beam trawl, consisting of a beam and two arches forming a frame. A special bag is sewn onto this frame. And where it’s shallow, scallop hunters go on boats, taking with them a special net on a long pole and “water glasses” - a wooden box with a glass bottom, which is lowered overboard into the water to better see the bottom. In shallow waters, large shells are usually caught, weighing up to 350 grams. Scallop fishing begins in April-May and ends in September. Wholesale prices for scallops »

Nutritional - beneficial properties of scallops

The most valuable and edible parts of the scallop are the muscle and mantle. Protein substances Scallop meat contains all the amino acids necessary for the human body. Scallop muscle is especially rich in nitrogenous substances and carbohydrates. The meat of this mollusk is valuable source minerals. The composition includes sodium, potassium, calcium, magnesium, sulfur, phosphorus, iron, copper, manganese, zinc, iodine and others. Scientists have discovered that scallop meat also contains small amounts of strontium, barium, cobalt, lithium, and arsenic. Moreover, in it. There are vitamins Bx, B2, B6, B12. Scallops have a higher content of certain amino acids than fish meat.

Mantle meat nutritional value inferior to scallop muscle meat, as it contains more water and half the protein, but it has a higher mineral content. Since the tissues of the mantle contain numerous glands that produce construction material for sinks.
Mollusk shells, dried and crushed, can be used as a mineral feed for birds. Feed meal and fat are prepared from the inedible parts of the scallop's body.

From the meat of the mantle and muscle I get: excellent food products. Not only do they taste good, but they are also protein foods. In our country, scallop mantle and muscle are sold fresh, fresh frozen, boiled, dried and canned.

Cooking scallop

A variety of culinary products made from scallop meat are especially good. In coastal areas, to prepare them, shells are boiled for thirteen to fifteen minutes in a three- to four-percent salt solution, the meat is removed, rolled in flour and fried with onions in oil until it is covered with a golden brown crust. When the meat is ready, the scallop is served with vegetable side dish. The same dish is prepared from freshly frozen muscle, only without prior thawing.

Types of scallops

Japanese scallop

Cultivated in the Yellow Sea. It usually lives on oyster banks with a depth of 2 to 6 meters, attaching to empty shells with the help of a byssus. Found on pebbles with depths of 4-8 meters. The shell is tall, brownish-purple, with ears of different lengths. The surface bears radial ribs covered with sparse scales. The largest dimensions are about 100 mm.

Sea scallop Mizuhopecten yessoensis (Jay, 1856)

The seaside scallop is a Pacific, Asian, low-boreal, sublittoral-elite species, also found in the upper bathyal (Pozdnyakov, 2000). In the taxonomic series, it occupies the following position: The range of the scallop begins on the northern shores of the Korean Peninsula, passes along the coastal strip of the Primorye subzone, then near Sakhalin Island (in Aniva Bay, south of Terpeniye Bay and near the island Moneron). It is found in the South Kuril shallow waters and off the eastern coast of Iturup Island, as well as off Hokkaido Island and the northern coast of Honshu Island (Silina, 1986). According to Razin (1934), the seaside scallop is found at depths from 0.5 to 48 m, but forms the largest accumulations at a depth of 6-30 m. Off the coast of Primorye, settlements of the seaside scallop occupy areas from 1 to 280 hectares, but more often from 2 to 80 ha. In the northwestern part of the Tatar Strait, the scallop spreads over an area of 10 to 702 hectares. Average density According to different authors, scallop aggregations range from 0.06 to 7-8 specimens/m2. In the surveyed water areas of the Tatar Strait, the density of aggregations was low (0.02 - 0.53 specimens/m2) (Silina, Bregman, 1986; Bregman, 1979; Yukhimenko, 1999; Chupysheva, 1999; edited by Pozdnyakov, 2000). Clusters of scallops are arranged in the form of a narrow broken ribbon or circle, the shape of which depends on many environmental factors. As noted by Razin A.I. (1934), with a steep drop in the bottom, a sharp change in soils and sudden changes environmental conditions a ribbon distribution of the scallop is observed. According to other authors, the scallop is unevenly distributed in settlements. Its dense accumulations give way to areas where the abundance of mollusks gradually decreases. In these zones, the scallop can be found either as single, evenly dispersed specimens, or in small groups located in a mosaic pattern (Silina and Bregman, 1986). The distribution of mollusks is determined mainly by the relief and nature of the soil, the dynamics of the waters and the presence of a substrate for the settling of the larvae. Most often, the sea scallop is found on silty-sandy and sandy soils, even if these soils are located in islands among stones. In addition, it lives on purely gravel, pebble and coarse sandy soils. Only stones, highly moving sands and liquid silts avoid the scallop. The only exception is a large population from the lake. Second hall. Nakhodka Sea of Japan. In the studied areas of the western coast of the Tatar Strait, scallops are concentrated mainly on sandy and silty-sandy soils, sometimes located among stones. Its accumulations were also found on sandy and pebble soil (Razin, 1934; Silina, 1986; Yukhimenko, 1997, 1999; Chupysheva, 1999). Razin (1934) noted that, depending on the soil and depth, the valves of the sea scallop have different colors and characteristic fouling. Thus, for denser soils with pebbles and gravel, it is very typical that the upper valves are overgrown with calcareous algae Lithothamnium, Corallina, large calcareous tubes of Serpula columbriana worms, and the lower ones with Spirorbis. In small places they are colored green color blue-green algae and brown plaques of Ralfia clavata. Silty-sandy soils are characterized by the presence on the upper valves of a gray-dirty-greenish coating of silty sand and unicellular algae, and pink ascidian and hydroids of the Campanularia type are also quite common. The lower valves of scallops are strongly colored with clay-yellow soil, and sometimes with blackish spots. Important factors, limiting the distribution of the scallop are temperature, salinity and oxygen regime. Favorable areas are those with sufficiently constant strong tides and low tides. The scallop prefers not to live in closed bays with weak water movement and a lot of vegetation. The maximum known lifespan of the scallop is 22 years. The sea scallop is a dioecious animal. Males and females differ in the color of their gonads: in females, the gonads are colored from pinkish to orange, in males - from dirty whitish to cream. The literature indicates rare cases of functional hermaphroditism among males. The scallop becomes sexually mature at 2-3 years of age. The sex ratio is close to 1:1. Spawning of individuals, depending on the habitat, occurs from May-June to July-October. Thus, in Peter the Great Bay, scallop spawning is observed in May-June, in the northwestern part of the Tatar Strait, its spawning begins in the second ten days of July and lasts possibly until the end of August, and off Sakhalin Island and in the Sea of Okhotsk - in July-October. The timing of spawning of the sea scallop largely depends on the warming of the water. Therefore, this species is characterized by spawning in more early dates in closed shallow bays and later in the open part of the coast. Basically, it occurs in a short time (about 10 days), although sometimes it can stretch up to 1.5 months. The interannual variability of spawning dates is 15-20 days (Razin, 1934; Belogrudov, Maltsev, 1975; Dzyuba, 1986; Yukhimenko, 1999; edited by Pozdnyakov, 2000). The sea scallop has very high fertility: the female gonad contains an average of 100-170 million eggs (Dzyuba, 1986 according to Yamamoto, 1964). The larvae settle on a suitable substrate after 3-4 weeks, first in the upper horizons, and then spread to great depths. Juvenile scallops are in an attached state for 1.5-4 months, then switch to a free lifestyle (Razin, 1934; Kasyanov, 1986).

Scallop in cooking

Scallop meat is tender and has a slightly sweet taste. Sea scallops are used to prepare various dishes. They can also be eaten raw. Scallops are used for preparing main courses and salads. Scallops are integral part many French dishes.

Scallop as a symbol

The bivalve shell of a mollusk is a symbol of the feminine water principle, which gives birth to all living things. In addition, the shell is a symbol of Vishnu and characterizes him as the ruler of the water space.

The scallop shell is also used as a symbol. For example, it is the emblem of pilgrims to the tomb of St. James. It is also the symbol of the Shell oil company. The company has long used the shell logo. At first it was a mussel shell, but the mussel shell on the emblem was replaced by an image of a scallop. In 1971, this image was stylized by designer Raymond Loewy, in this form it is on the emblem now, and the Shell emblem is, according to experts, one of the unsuccessful images of visual advertising.

Armorial figures
Mammals	Babr Bull Boar Ox Wolf Ermine Irbis Kangaroo Horse Cow Cat Fallow Lion Leopard Bear Deer Panther Dog Tiger Elephant
Birds	Raven Dove Rook Eagle Pelican Rooster Ostrich Duck
Mythological animals	Alfin Basilisk Wyvern Gamayun Harpy Gorgon Medusa Griffin Dragon Unicorn Zilant Yale Camelopard Centaur Manticore Pegasus Salamander Siren Phoenix
Fish	Pike Scallop
Plants	Mertsalova Palm Luther Rose Fleur-de-Lys Sunflower
Others	Archangel Michael St. George the Victorious Serpent Frog Moshna Ant Order of the Golden Fleece Bee Sun and Moon Fasces

Wikimedia Foundation. 2010.

Very often on the banks beach resorts You can find small shells that resemble oyster shells in appearance. Many people collect them for their collections or crafts, and few people realize that these are shells of bivalve mollusks - scallops. Sea scallops are members of the family sea mollusks. They have a fairly wide habitat - they can be found in almost all seas and oceans.

Structure and reproduction

Scallop shells have different colors, but always the same structure: two valves, ribbed on top and covered with a film (mantle) on the inside. Along the edge of the mantle there are small eyes located in two rows, with the help of which the mollusk has the ability to see. In the inner fold of the mantle there are many hairy processes that have the property of a tactile organ. Another feature of these mollusks is special way swimming in thick water. This happens by alternately opening and closing the valves (like the wings of a butterfly). Among all representatives of this family, scallops are mobile.

Scallops reproduce using eggs. Adults spawn directly into the water, and the current carries them to various distances. Sooner or later, the eggs reach the bottom, where they begin their development. Scallops are always on high alert in case of danger. In this case, the mollusk is able to jump sharply to a distance of up to half a meter. This property protects it from numerous enemies, including starfish. He reacts even to a light touch, from which he immediately runs away. Scallops live in the depth of the soil, and in summer they prefer cool zones at depth, and in winter, on the contrary, warm coastal zones.

Fishing

Edible species of scallops are caught in large quantities on an industrial scale. If the surface of the seabed allows, shells are collected using dredges, in other cases - with nets or by hand. Divers with extensive experience or divers can retrieve several thousand shells from the bottom in 5-6 hours of collection. To save useful properties shellfish and shells should be processed or frozen immediately.

In Russia, the scallop fishery has wide industrial scale. In the east, in the Far Eastern Marine Reserve in Peter the Great Bay, shellfish are grown in 2 stages. The juveniles are initially reared in shallow water for a year and then transferred to adult cages. In special cells containing several dozen shells, scallops grow for two years, after which they are ready for sale and use. The largest taste qualities Possessed by three-year-old individuals who have reached their biological maturity.

Useful properties and composition

Scallops are orderlies depths of the sea. They filter water, and it has been proven that on average they purify from 3 to 25 liters of water per hour (depending on the size of the mollusk).

Due to their low calorie content, scallops are used in dietary nutrition for obesity. Shellfish meat contains a full range of vitamins and microelements, as well as calcium and iodine. With regular consumption, the level of bad cholesterol in the blood is noticeably reduced, and the risk of cardiovascular diseases is also reduced. Like many seafood, scallops affect performance endocrine system, improve brain function and boost immunity. Scallop meat is recommended for men to increase male potency and maintain sexual function.

There are no contraindications to the consumption of shellfish, except for allergic reactions. For this reason, doctors recommend consumption with caution to nursing mothers.

Use in cooking

Of the huge variety of scallops, only a few are edible. Their meat is considered a delicacy and is served in best restaurants peace, is an integral ingredient French cuisine. Scallop fillet has a delicate, slightly sweet taste, reminiscent of crab meat. Sea scallops are eaten raw and processed.

How to choose

Scallops are sold both in shells and peeled. A special feature of fresh shellfish is the fresh sea smell. The meat has a pinkish or grayish tint and a column shape. For consumption without processing, you should purchase fresh shellfish. Frozen meat can be stored in the freezer compartment of the refrigerator for up to 2.5-3 months.

Preparation and use

The shells must be defrosted gradually at room temperature. After defrosting, you need to cook immediately, as shellfish meat is perishable. Scallops should not be re-frozen. Sometimes you can see a small capsule in the shell - this is a bag of caviar. It is healthy and has a delicate taste.

Scallop meat is added to salads, pies, and a variety of hot and main dishes are prepared. The most common ones are delicious recipes, How:
Tagliolini with scallops;
Venetian scallops;
Teriyaki scallops;
Scallop with black bean sauce.

The calorie content of 100 grams of product is only 88 kcal.

Video: about scallops in the program “Live Healthy”

Video: scallops in Spanish (recipe from ABC of Taste)

Apart from Primorye, scallops live in coastal waters and shallow waters of the temperate and subtropical zones of the World Ocean. There are relatively few species of scallops living in Russian seas, most of mollusks live in the Far Eastern seas. At a depth of fifty meters in the Sea of Japan from Sakhalin, Kamchatka to Korea and the South Kuril Islands Far Eastern scallops live: the very brightly colored and beautiful Swift's scallop (lat. Swiftopecten swifti).

Scallops have long been considered a delicacy (more precisely, their large adductor (muscle), sometimes mantle), it was highly valued by the ancient Romans and Greeks. Currently, in coastal, island and many other countries, these shells are eaten both in frozen and fresh, canned and even dried forms.

Large sea scallops are a very successful fishery in our country. Their canned or freshly frozen meat is widely sold. The fresh-frozen product, which was called “scallop muscle,” turned out to be especially popular. The coastal species of scallops reaches 16 years of age and 18-20 centimeters in length, or even more, but they are rare.

Scallops are caught with nets, dredges, and divers collect them by hand. In the scallop habitat, one diver can boast of a catch of several thousand shells in 6 hours of collecting. During one summer breeding season (June-July), a five- to six-year-old female lays up to 30 million eggs, which are fertilized in water. A veliger emerges from the eggs and soon settles to the bottom. The settled juveniles move with the help of proportionally stronger legs, with whose help they actively crawl at first. Juveniles actively populate coastal algae thickets, either actively moving or attaching themselves by byssal threads. After three months of life, by autumn, young mollusks reach 7 to 10 mm. At this time, the leg lags behind in growth, compared to other organs of the body, the scallops begin to move like adults, that is, in leaps.

It is actively grown in part of the waters of Peter the Great Bay in the Far Eastern Marine Reserve. First, they are raised for a year in shallow water kindergarten, then they are transplanted into other cages - this process is called charging. One-year-old grown scallops are poured into a standard cage, the so-called garland. Each garland has 30 cells (sections), nine combs are poured into each section. And they are lowered into the water where they grow. After two years, they grow to the required size and are collected for sale. As a product, three-year-old scallops reaching 9-10 centimeters are best valued. Everything in the scallop is edible except the shell and stomach. The mantle contains great amount minerals. Scallop muscle is a protein that is especially beneficial for men.

Off the coast of Southern Primorye, the population density of the sea scallop is up to 7-10 individuals per 1 m2.

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bivalve mollusk sea scallop

Introduction

2. Habitat

3. Food

4. Reproduction

5. Cultivation methods

Introduction

Scallops (Pectinidae), a family of marine bivalve mollusks. The shell is round, ribbed, sometimes with spines. The lower valve is convex, the upper one is flat or slightly concave. The eyes (several dozen) developed along the edge of the mantle react to changes in illumination, warning of danger. The settled juveniles can attach to the substrate by byssus. In adult forms, the leg is reduced, they lie freely on the bottom. Able to actively move (“flip”) in the water column, pushing out with force; water from the sink. Several dozen species. Widely distributed in almost all seas and oceans. In the Russian Federation - 15 species, in the Black Sea, northern and Far Eastern seas. They live on sandy and silty soils (from the water's edge to the abyssal). Detritivores. Food starfish, octopuses, etc. are edible. Object of fishing (annual catch about 0.4 million tons) and aquaculture; in the Russian Federation (in the south Far East) the most important is the sea scallop (Mizuhopecten yessoensis). In the Middle Ages, the shell was considered a sign of valor among the Crusaders and Pilgrims. (Baev A.A. 1986.).

1. Biological description of the sea scallop

The shell is rounded, with ears, the upper valve is flattened and brownish, the lower one is convex and white. Covered with 22-24 wide radial ribs. The largest specimen is about 20 cm. The scallop catches small organisms from plankton, but the main component of its food is detritus, that is, the surface film of the soil, saturated with diatoms and various microorganisms. The lifespan of a sea scallop is about 15 years. The muscle weight of large individuals is about 40g. The mollusk becomes sexually mature in the third year of life, reaching a length of 9 cm. The spawning season takes place in May - June, the female spawns about 30 million eggs. Swallowtail larvae first swim in the water column, but in July they settle on algae, and when they reach 2 cm, the scallops begin to lead an adult, bottom-dwelling lifestyle.

The species is of great commercial importance. The settlements are currently being replenished artificially, developed in Japan and used throughout the world. According to this method, settled juveniles are not raised in special pools, but are collected in the open sea, placing collectors in the path of currents on which the floating larvae settle. Then the collectors with the settled juveniles are transferred to a quiet place near the shore and left at a shallow depth up to next year. In spring or early summer, juveniles that have grown up and are ready to live on the bottom are deposited in areas of the sea selected for this purpose. After two or three years, when adults reach 100-120 mm, they are harvested. The muscle that closes the shell valves is used for food. Clam shells have a beautiful shape, so they were used as decorations in ancient and medieval times.

2. Habitat

Sea scallops from the family Pectinidae, which have many genera and species, are widespread in almost all seas and oceans, live at different depths, even in the ultraabyssal. The world of scallops in the shallow coastal waters of subtropical and temperate zones World ocean. In Russia, the largest number of them live in the seas of the Far East. In the shallow coastal waters of the Sea of Japan (to a depth of about 50 m) from Korea to Sakhalin and the South Kuril Islands. (Moiseev P.A. 1985).

3. Food

Scallops feed on detritus and small planktonic organisms, removing them from the water and sucking them into the mantle cavity. One scallop with a shell diameter of 4 cm is capable of filtering about 3 liters of water in 1 hour, and a specimen measuring 7 cm can filter up to 25 liters in the same time, i.e. the filtration capacity of scallops is very high (Moiseev P. A 1985).

4. Reproduction

Sexual maturity occurs in the third year of life at a size of 9-10 cm. They reproduce in the summer in June-July. 5-6 year old females, 12-13 cm long, lay from 30 to 150 million eggs. Spawning of individuals in Peter the Great Bay is observed in May-June, in the waters of northern Primorye and off Sakhalin Island, in the South Kuril shallow waters, in the Sea of Okhotsk - in July-October. At this time, when the water temperature warms up to 9-12°C or more. Scallop eggs are pelagic, fertilization is external, the incubation period lasts several hours, but the hatched larvae live in the water column, going through the stages of metamorphosis and drifting with the current from 25 to 40 days. At this time, the greatest mortality of scallop offspring is observed, and although its individual fecundity is enormous, a negligible number of juveniles survive to the viable stage. After completing the larval stage of life, the veliger begins to settle on the substrate, turning into a young scallop (fry). Having reached a size of 5-12 mm, the juveniles detach from the substrate and settle on the ground, where they spend their entire subsequent life. Large numbers of fry live in coastal thickets of brown and purple algae, sometimes attaching to them with a byssus, sometimes crawling with the help of their legs (in adult mollusks the leg is reduced). By the end of autumn, the fry reach a size of 7-10 mm, the density of their settlements off the coast of Southern Primorye is 7-10 copies/m2. The scallop reaches commercial size (10-12 cm) at the age of 3-4 years. (Moiseev P. A 1985, Yavnov S. V. 2000).

5. Cultivation methods

The seaside scallop is one of the valuable commercial invertebrates and is in demand both in the domestic and foreign markets. Scallop cultivation is based on the use of the natural ability of larvae at a certain stage of development to attach to the substrate and grow in an attached state quite for a long time. At the first stage of cultivation, planktonic larvae are collected on collectors located on installations consisting of a system of main and working cables.

A 100x100 m installation accommodates 2000 garlands of collectors. The collector consists of a shell bag sewn from nylon material, or a mesh sleeve filled with a lump of the same material folded into an accordion. 10 collectors are tied into a garland, and the garlands are hung on installations at a depth of 7-10 m. The settling time of a scallop in Southern Primorye is 2 -3rd decade of June. Depends largely temperature regime in this period. Over time, water collectors become heavily overgrown with algae, mussels, ascidians and other animals, which leads to an increase in scallop mortality. Therefore, when they reach 8-10 mm, the juveniles are transplanted into cages.

The second stage is transplanting the juveniles into cages and growing them up to 1 year. 250 juveniles are placed in cages (wire frames covered with wire and tied together in garlands of 10 pieces). The garlands are attached to a stream 4 m long, and the entire installation for winter maintenance is sunk 1-1.5 m from the surface of the water. During transplantation, it is very important to carefully sort the scallop spat, selecting and removing fines, and separating from each other specimens bound into druses by the bitsus of mussels and chlyamis. With high-quality sorting and normal wintering without the cages settling on the ground, the survival rate of scallops is 92-95%.

The third stage is growing scallops to commercial sizes on the ground (bottom or soil growing method) or hanging scallops growing on suspended installations. When scallops are grown on the bottom, their mortality rate often exceeds 50%, while when raised from suspended shells it is only 5-10%. With suspended cultivation of seaside scallops, the period for obtaining commercial scallops is reduced to 2.5-3 years. But this method of cultivation is very labor-intensive and requires large capital expenditures for the construction of GBTS (hydrobiotechnical structure) and their maintenance. Here, as with the method of bottom rearing, scallop spat is collected on suspended collectors and after a year of growing, they are not poured onto the bottom, but juvenile mollusks are suspended on special GBTS, where they reach marketable sizes. According to the method of placing shellfish on the GBTS, this cultivation technology is divided into longline culture, culture in pocket cages and conventional cage culture.

Longline cultivation is the hanging of mollusks in tiers on fishing lines or special plastic clamps threaded through holes drilled in the ear of the scallops with a diameter of 2 mm. This method is good because it costs little on materials, but there is a danger of the ears breaking off due to waves. It can be used in well-closed bays. In Japan, the process of drilling lugs is automated. There are special small-sized units for this. Growing in pocket cages, or using the figurative expression of the Japanese in a “pocket net”, is the use of a net with a 1-3 cm mesh stretched over a wire frame, to the inside of which pockets from the same net are attached. The scallops are placed in these pockets, where they remain until they reach marketable size.

Cage farming is the cultivation of scallops in hanging cages and replanting them three times as they grow. The placement of mollusks according to the scheme 250-20-10 specimens/cage according to the years of cultivation is considered to be the most optimal and effective. With this method of cultivation in a normally functioning farm, to grow 1000 tons of raw material, 33.3 hectares of suspended GBTS with commercial scallop are required. At the same time, 54 hectares of GBTS will be in circulation. The annual harvest of muscle meat is 166.5 tons.

Two latest methods have a common disadvantage. During wintering, the cages become heavily overgrown with algae and oysters, and their weight can triple. Therefore, cages must be cleared of fouling in the spring. All methods of hanging cultivation have been tested in Primorye and have shown high efficiency. However, bottom scallop cultivation has become widespread due to incomparably lower capital costs and less labor intensity. But for suspended cultivation of scallops per ton of product, a 10 times smaller water area is required, and there are no restrictions on the quality of the soil. Therefore, hanging scallop cultivation undoubtedly has great prospects. According to optimistic expectations, the total turnover of scallop mariculture for Southern Primorye alone can amount to $9.5 million (Moiseev P.A. 1985, Belogrudov E.A. 1981).

6. Useful and harmful properties sea scallop

The meat of this mollusk is rich in health benefits. human body amino acids, various trace elements and minerals (phosphorus, iron, magnesium, copper, iodine, sodium and many others). The sea scallop contains a large number of iodine, so necessary for adults and children. He has healing properties: When consumed regularly, it has a positive effect in the prevention of atherosclerosis, normalizes cholesterol levels in the blood, increased content group of vitamins has a beneficial effect on nervous system. Due to the low calorie content of the sea scallop, dishes that include this dietary seafood are recommended for regular consumption by many nutritionists. The sea scallop has the ability to accumulate toxins, which, when entering our body, can cause poisoning.

7. Use of scallop in national economy

The importance of the sea scallop in the national economy is also great. It is used: in applied arts, textile industry, in architecture (as a decorative element), commercial and industrial, in agriculture (feed additive), in medicine (obtaining a drug with antitumor and immunostimulating activity).

List of sources used

1. Atlas of bivalve mollusks of the Far Eastern seas of Russia / comp. Yavnov S.V.; scientific ed. S.E. Pozdnyakov. Vladivostok: “Dumas”, 2000.-168 p.

2. Marine aquaculture, textbook. allowance P.A. Moiseev, A.F. Karpevich, O.D. Romanycheva and others; // edited by Professor P.A. Moiseeva. M. - Agropromizdat. - 1985. - 253 p.

3. Baev A.A., Vinberg G.G., Zavezen G.A. 2nd ed., corrected. - M.: Sov. Encyclopedia, 1986 .-864 p.

4. Belogrudov E.A. Biological basis for the cultivation of the scallop Patinopecten yessoensis (Jay) (Mollusca, Bivalvia) in Posiet Bay (Sea of Japan). / Belogrudov E.A. - Vladivostok, 1981. -23 p.

5. Sharova, I.Kh. Zoology of invertebrates: for students. higher textbook Establishments / I.Kh. Sharova. - M.: VLADOS, 1994. - 592 p.

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