English name: Whelk/SeaSnail
Common names: sea snail, snail, conch.
Origin and production period:
Virginia, North Carolina, California, Alaska.
Introduction:
Conch, also known as snail, is common on the Atlantic coast of the United States as well as on the shores of California and parts of Alaska. Members of these software classes usually live in shallow water or flat mud, but they can also be found in deep water up to 600 feet (200 meters) deep. Most conch vessels use trawling boxes or trawling. They can also be incidental catches of other products. Due to species differences, conch meat can range from white to yellow.
Conch eats almost anything. They can use their hard shells to open or crush the outer shell of other software animals to eat the meat inside the shell. They walk through a large, robust foot, and the meat from this foot makes the conch a globally shared seafood product. Most conch bodies are about 7 to 10 cm in length, and some can grow to nearly 20 cm in length. Most conch shells produce 100 to 450 grams of shelled meat.
There are many kinds of conch in the waters of the United States, and the most productive is Busycon canalic-ulatu, also known as snails. Although this conch is distributed from the shallow sandy bottom of Maine to Florida, almost all conch products come from Virginia and North Carolina waters. The fishermen who drove the boats there were caught in trap boxes that used rams as baits. The annual output was nearly 1,500 tons. Almost all products are exported to Asia, mainly Hong Kong and China. The groove is yellow in color and its texture is similar to that of geoduck.
On the Atlantic coast, fishermen also harvested large amounts of Knobby Conch (Busycon carica). This conch is not as good as a grooved snail, and its flesh is white. This conch is usually processed into canned food and sold to the U.S. domestic market.
The ditch snails were harvested from the early 1990s when they were exported to Hong Kong as an alternative to the more valuable Caribbean conch. In 1995, when the price of geoduck was long, demand for snails increased rapidly to replace geoduck. In recent years, an average of 800 tons of Lochner have been exported to the Asian market each year, of which about half are exported to Hong Kong.
After being harvested, live furrows are transported to processing plants where they are broken open by machines. Conch meat is removed by hand. The absence of a conch shell indicates that the conch was still alive at the time it was processed (the conch's detachment indicates that the conch was dead). Conch meat is usually soaked in ice water for 12-18 hours and graded and packed in 5 lbs (2.77 kg). Conch meat is divided into extra large (1-3 per pound), large (3-5 per pound), medium (5-7 per pound) and small (more than 7 per pound). The four levels are almost the same in the finished product.
The huge Bering Sea continental shelf in Lasja has a lot of conch resources. Japanese fishing vessels developed the Pribilof Neptunea pribiloffen-sis fishing ground in the 1970s, once producing more than 5,000 tons per year. In the mid-1990s, several American crabs were converted to conch-based fishing operations. In 1996, the output exceeded 1,500 tons. The live conch is transported directly to the processing plant where it is cooked and the conch meat is removed and frozen for export to Japan. Later, due to the drop in Japanese conch prices, fishermen stopped fishing due to unprofitability.
Today China is gradually becoming a huge potential market for Alaska Conch. Processors export whole conch shells to China and have shown great interest in the local market after processing. The color and texture of Alaskan conch meat is very similar to that of geoduck. However, due to the high death rate of Alaska snow crabs caught along the way, which limits the fishing of conch, Alaska Conch resources will be difficult to fully exploit.
A small amount of Kellet conch can be caught in California. This conch was accidentally caught while cheating crabs and lobsters. Most of this conch is sold to restaurants in California and Asia. This conch flesh is light orange and white, and its texture is very solid.
Sales suggestions Compared with the more expensive geoduck, the value of conch meat is very good. US processors can stably supply highly competitive conch meat. The United States has huge conch resources and is suitable for the needs of the growing Chinese market.
Product Description Conch
Scientific names (scientific nomenclature): Busycon canaliculatu (Bufo spicata), Busycon carica, Neptunea pribiloffensis, Kelletta kelletii
Common name (market name): sea snail, snail, conch
Individual size: up to 18 cm, average size 7 to 10 cm. Yield: from live snail to net flesh: 25-35%
The main products: Frozen raw products, to the dirty conch meat, 5 pounds (2.27 kg) a box. Conch meat grading: extra large (1-3 per pound), large (3-5 per pound), medium (5-7 per pound) and small (more than 7 per pound) four levels.
Preservation treatment: Frozen conch meat can be preserved for one year at minus 20 degrees Celsius. Flavor: Medium texture: Solid nutrition index (per 100 grams)
Calories: 137 kcal Protein: 24g Fat: 4g Cholesterol: 65mg Omega-3: 0.15g Sodium: 206mg Origin: Virginia, North Carolina, California, Alaska Distribution: Maine To coastal waters of Florida and California. Alaska Bering Sea main fishing method: trap box, trawling US average annual production: 1,500 tons (live conch)
Fishing season: April to November (Virginia and North Carolina).
Defective identification:
Discharged odors indicate improper handling. The detachment of the coriander coriander foot indicates that the conch has died prior to processing. Visceral persistence indicates that improper handling of the ice water for too long soaking or use of sodium polyphosphate may cause excessive water content, soft flesh, and excessive bacterial counts. , product quality decline
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