SHELL FISH DIVISION
Mission — the mission of the Shell Fish Division of Eagles In Flight Agriculture Company —is to produce fresh, diverse and healthy shell-fish, using currently sustainable organic agricultural methods, to farm shell-fish varieties that meet market demands and are produced by environmentally conscious fisheries, ultimately becoming the largest shellfish distributors worldwide.
Goal – The goal of the Shell Fish Division is to own hatcheries, promote sustainably managed populations of shellfish fisheries, use aquatic lands that protect ecosystem’s health, even while simultaneously setting high standards in ocean stewardship and customer service, ultimately providing an abundance of the finest, shellfish and responsibility contributing to eliminate hunger globally.
Shellfish: Shellfish is a broad term used to describe marine animals that have hard outer shells. Shellfish are often low in fat, high in protein and are classified as either crustaceans or mollusks. Lobster, shrimp and crabs are crustaceans, meaning they have a jointed, crust-like exoskeleton. Oysters and clams are types of mollusks, and are soft bodied and covered by a shell.
Humans are lovers of shellfish. Nearly every coastal region host consumers feature massive shell collections, often called shell heaps, or middens. They are tasty, sure, but let’s not choose oysters, mussels, and clams over a grass-fed lamb shoulder roast. The taste is not the driving factor. It’s the uniquely dense nutrition inherent in most shellfish. Since they spend their lives immersed in mineral rich water, they are excellent repositories of those same minerals, including zinc, iodine, selenium, and magnesium, along with vitamin A and B-vitamins (especially B12). According to the USDA National Nutrient Database, 3 oz. of lobster has 76 calories, 3 oz. of shrimp has 101 calories and 3 oz. of oysters has 87 calories.
Most clams are farmed. Now, they aren’t quite as nutrient-rich as oysters, but they’re still worth eating for a few reasons. First – the texture. Some people hate the chewiness; and understandably so if you get clams cooked to the consistency of rubber, as many restaurants do, but not every food has to be tender. Frankly, it would probably be a little unsettling if clams just disintegrated in your mouth. Second, the versatility. Clams definitely have a flavor – they aren’t blank canvases – but it’s a flavor that lends itself to a lot of cooking styles. Spicy stir fried Asian clams? Yep, works. Steamed with butter, garlic, and white wine? The New England clam chowder, which – by itself – justifies the presence of clams on this planet.
Shrimp are slender with long muscular abdomens. They look somewhat like small lobsters, but not like crabs. The abdomens of crabs are small and short, whereas the abdomens of lobsters and shrimp are large and long. The lower abdomens of shrimp support pleopods which are well adapted for swimming. The carapace of crabs are wide and flat, whereas the carapace of lobsters and shrimp are more cylindrical. The antennae of crabs are short, whereas the antennae of lobsters and shrimp are usually long, reaching more than twice the body length in some shrimp species.Prawns tend to be larger than the caridean shrimp species below, and many are commercially important. They are sometimes referred to as prawns. Dendrobranchiata, such as the giant tiger prawn pictured, typically have three pairs of claws, though their claws are less conspicuous than those of other shrimp. They do not brood eggs like the caridean, but shed them directly into the water. There gills are branching, whereas the gills of caridean shrimp are lamellar. The segments on their abdomens are even-sized, and there is no pronounced bend in the abdomen.
To distinguish between the two, rely on the labels or the guy working the seafood counter. Conch shells tend to be a bit more ornate looking, almost with a crown-like structure or “horns”, while whelks do not. It’s easy to mix them up. Conch shells double as wind instruments, and the taste of conch is incredible if used in the most common ways, in a stew, fried or boiled. The Queen Conch can produce pearls although rare, they do come in white, brown, and orange with many intermediate shades.Whelk is a common name that is applied to various kinds of sea snail, many of which have historically been used, or are still used, by humans for food. Although a number of whelks are relatively large and are in the family Buccinidae (the true whelks), the word whelk is also applied to some other marine gastropod mollusc species within several families of sea snails that are not very closely related.
Dungeness Crabsare a species of crab that inhabits eelgrass beds and water bottoms on the west coast of North America. It typically grows to 20 cm (7.9 in) across the carapace and is a popular seafood prized for its sweet and tender flesh. Its common name comes from the port of Dungeness, Washington.The carapace widths of mature Dungeness crabs may reach 25 centimetres (9.8 in) in some areas off the coast of Washington, but are typically under 20 centimetres (7.9 in). They are a popular delicacy. Snow Crabs are also known by other names for crabs in this genus include “queen crab” (in Canada) and “spider crab” – they are known by different names in different areas of the world. King Crabs, also called stone crabs, are a superfamily of crab-like decapod crustaceans chiefly found in cold seas. King crabs are generally thought to be derived from hermit crab-like ancestors, which may explain the asymmetry still found in the adult forms.
American Lobsters and Spiny Lobsters look somewhat like large versions of shrimp. Spiny lobsters lack the large claws, but have long, spiny antennae and a spiny carapace. Some of the biggest decapods are lobsters. Like crabs, lobsters have robust legs and are highly adapted for walking on the seafloor, though they do not walk sideways. Some species have rudimentary pleopods, which give them some ability to swim, and like shrimp they can lobster with their tail to escape predators, but their primary mode of locomotion is walking, not swimming. Lobsters are an intermediate development between shrimp and crabs.
Sweet, succulent scallops, formed into perfect bite-sized morsels. They almost seem designed specifically for eating, with their flat, even surfaces (good for searing), uniform, attractive color, and natural sweetness. Compare the scallop, which looks like it was formed in a mold, to the oyster, that delicious but shapeless blob of slime and salt, and you see why squeamish folks will shun shellfish but happily eat the scallop.