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Scallop aquaculture is the commercial activity of cultivating (farming) scallops until they reach a marketable size and can be sold as a consumer product. Wild juvenile scallops, or spat, were collected for growing in Japan as early as 1934. [1]
Mimachlamys varia, also known under common names variegated scallop [1] [2] [3] and black scallop, [4] is a species of small scallop, a marine bivalve mollusk in the family Pectinidae, the scallops. It occurs in the North Sea, the English Channel, the eastern Atlantic Ocean, and the Mediterranean Sea. [1] [2] [3] [5]
Whitfield, also known as Whitfield Estates, [6] is an unincorporated community and census-designated place (CDP) in Manatee County, Florida, United States.As of the 2020 census it had a population of 2,989, up from 2,882 at the 2010 census. [3]
Cioppino – Fish stew originating in San Francisco, with Dungeness crab, clam, mussels, squid, scallops, shrimp, and/or fish; Crawfish pie – Louisiana dish; Curanto – typical food in Chilean gastronomy based on baking seafood underground; Espetada – Portuguese skewer dish that often uses squid or fish, especially monkfish
Placopecten magellanicus, previously listed as Pecten tenuicostatus and as Pecten grandis [2] and once referred to as the "giant scallop", common names Atlantic deep-sea scallop, deep sea scallop, North Atlantic sea scallop, American sea scallop, Atlantic sea scallop, or sea scallop, [3] is a commercially important pectinid bivalve mollusk native to the northwest Atlantic Ocean.
Terra Ceia is an unincorporated community in Manatee County, Florida, United States that includes the 1,932 acres (7.82 km 2) Terra Ceia Preserve. [4] It is located on Terra Ceia Island near the Southern shore of Tampa Bay near the intersection of US 19 and I-275, at the southern end of the Sunshine Skyway Bridge.
Location in Manatee County and the state of Florida. ... ZIP codes: 34220–34221. Area code: 941: FIPS code ... and arrived in the area near the Manatee River in ...
Fried clams are mentioned as early as 1840, [8] and are listed on an 1865 menu from the Parker House hotel. How exactly they were prepared is unclear; the 1865 menu offers both "oysters—fried" and "oysters—fried in batter", but only "fried clams". [9] Nineteenth-century American cookbooks describe several different dishes of fried clams:
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