Sea almond
| Sea almond | ||||||||||||
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Sea almond ( Glycymeris glycymeris ) |
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| Systematics | ||||||||||||
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| Scientific name | ||||||||||||
| Glycymeris glycymeris | ||||||||||||
| Linnaeus , 1758 |
The dog cockle , also Common Samtmuschel , ( Glycymeris Glycymeris ) is a living in the sea mussel -Art from the order of Arcida .
features
The equally-flanged, almost equally-sided, moderately flared case is roughly round in outline; the rear edge is also somewhat truncated on some copies. It reaches a maximum case length of 9 cm, with about the same case height and a thickness that is about two thirds of the case length and height. The upper lock edge is straight, the lower one slightly curved. It has two series of short teeth separated from one another by a narrow area with no teeth. There are up to 12 teeth in each series, each of which is largest on the inside and smaller on the outside. They are slightly angled or curved, angles or arcs point inwards. The edge of the mantle is entire (integripalliat), and the two sphincter muscles are about the same size, approximately square in outline with rounded corners. The edge of the mantle is covered with numerous "compound eyes" which allow the shell to register light / dark and movements.
The shell is relatively thick and the surface is covered by a velvety, dark brown periostracum , which is mostly rubbed off and only preserved as a band on the edges of the case. The white to light brown or slightly reddish basic color appears under the periostracum, in which bands parallel to the edge, more or less wide, reddish brown, wavy or frayed bands, also in zigzag form, can be embedded. But it can also be almost monochrome. The surface is ornamented with more or less distinct coarse growth strips parallel to the edge. These are crossed by weak radial ribs and thus form a net-like pattern. The inner edge of the housing has approx. 50 teeth.
Geographical distribution and habitat
The sea almond is found in the north-east Atlantic from Norway to Morocco as well as in the Mediterranean and the North Sea . The species is also found in the waters around Madeira and the Canary Islands , and it also penetrates the western Baltic Sea .
The sea almond lives shallowly buried in sandy to muddy-sandy soils at depths of up to 100 meters, rarely even deeper. The maximum distribution is around 20 to 50 m; in this depth range they often occur in large numbers. Individual valves are therefore often found en masse in the rinsing fringes of the coasts.
It feeds on phytoplankton , which it filters out of the water with its gills. The sexes are separate. The females on the coast of Brittany around April / May and September / October (but not every year!) Produce relatively few, yolk-rich eggs, which are released into the open water and fertilized there. From this a Veliger larva develops, which metamorphoses and changes to soil life.
The sea almond lives on average 25 years old. However, individual specimens can live to be over 100 years old.
Taxonomy
The species was first scientifically described by Carl von Linné in 1758 under the name Arca glycymeris . It is the typical species of the genus Glycymeris da Costa, 1778. The great variability in coloration and also in the shape of the housing led to a whole series of synonyms : Arca minima Turton, 1819, Glycymeris orbicularis da Costa, 1778, Glycymeris wagenwoorti Lacourt, 1977 , Pectunculus dautzenbergi de Gregorio, 1892, Pectunculus Glycymeris var. bavayi Bucquoy, Dautzenberg & Dollfus, 1891, Pectunculus Glycymeris var. globosa Jeffreys, 1869, Pectunculus Glycymeris var. lineolata Dautzenberg, 1893, Pectunculus Glycymeris var. obscura Bucquoy, Dautzenberg & Dollfus, 1891 Pectunculus Glycymeris var. typica Monterosato, 1892, Pectunculus Glycymeris var. zigzag Dautzenberg, 1893, Pectunculus marmoratus Lamarck, 1819 and Pectunculus punctatus Calcara 1840.
The sea almond as a seafood
The sea almond is fished in smaller quantities mainly as by-catch to the firm trough clam ( Spisula solida ) and is eaten mainly in France (as "Amande de Mer") and in Portugal. Since the meat becomes quite tough after cooking (hence the somewhat derogatory name "dog cockle" = only suitable for feeding to dogs) comes from the mussels by soaking (3 hours at 20 °) in a marinade of table salt and Sodium tripolyphosphate prepared and then either eaten raw with a sauce or cooked. The meat remains tender after this treatment.
supporting documents
literature
- Rosina Fechter and Gerhard Falkner: molluscs. 287 pp., Mosaik-Verlag, Munich 1990 (Steinbach's Nature Guide 10) ISBN 3-570-03414-3
- Rudolf Kilias: Lexicon marine mussels and snails. 2nd edition, 340 pp., Verlag Eugen Ulmer, Stuttgart 1997 ISBN 3-8001-7332-8 (p. 132)
- Fritz Nordsieck : The European sea shells (Bivalvia). From the Arctic Ocean to Cape Verde, the Mediterranean Sea and the Black Sea. 256 p., Gustav Fischer Verlag, Stuttgart 1969 (p. 25/26)
- Guido Poppe, Yoshihiro Goto: European Seashells Volume 2 (Scaphopoda, Bivalvia, Cephalopoda) . 221 pp., Verlag Christa Hemmen, Wiesbaden 1993 (2000 unv. Reprint) ISBN 3925919104 (p. 46)
On-line
Individual evidence
- ↑ Marie Savinaa and Stéphane Pouvreaub: A comparative ecophysiological study of two infaunal filter-feeding bivalves: Paphia rhomboides and Glycymeris glycymeris. Aquaculture, 239: 289-306, Amsterdam 2004 doi : 10.1016 / j.aquaculture.2004.05.029 .
- ^ Carl von Linné: Systema naturae per regna tria naturae, secundum classes, ordines, genera, species, cum characteribus, differentiis, synonymis, locis. Tomus I. Editio decima, reformata. Pp. 1-824, Holmia / Stockholm, Salvius, 1758. Online at www.biodiversitylibrary.org (p. 695).
- ↑ MolluscaBase: Glycymeris glycymeris (Linnaeus, 1758)
- ↑ I. Batista, I. Vidal, HM Lourenço, I. Sousa and ML Nunes: Tenderization of the dog cockle ( Glycymeris glycymeris ) meat by polyphosphates. European Food Research Technology, 210: 31-33, Berlin & Heidelberg 1999 ISSN 1438-2377 doi: 10.1007 / s002170050527