Edible molluscs are used to prepare many different dishes, such as Oysters Rockefeller (pictured)

This is a partial list of edible molluscs. Molluscs are a large phylum of invertebrate animals, many of which have shells. Edible molluscs are harvested from saltwater, freshwater, and the land, and include numerous members of the classes Gastropoda (snails), Bivalvia (clams, scallops, oysters etc.), Cephalopoda (octopus and squid), and Polyplacophora (chitons).

Many species of molluscs are eaten worldwide, either cooked or raw. Some mollusc species are commercially exploited and shipped as part of the international trade in shellfish; other species are harvested, sold and consumed locally. Some species are collected and eaten locally but are rarely bought and sold. A few species of molluscs are not commonly eaten now, but were eaten in historical or prehistoric times.

The list is divided into marine and non-marine (terrestrial and freshwater) species, and within those divisions, the lists are primarily arranged taxonomically, so that related species are grouped together.

Marine species

Gastropods (snails)

These sea snails are edible; some are listed by genus, others by species and others by their common name.

Most species of abalone, including:[1]

Blacklip abalone

Many species of true limpets, including:

A ventral view of Patella rustica

Many species of winkles, including:

A common periwinkle emerging from its shell

Many species of conchs, including:

Some murex species, including:

Some top shell species, including:

Many species of whelks, Buccinidae, including:

Several different species of large whelks in the family Buccinidae on sale at a fish market in Japan

Other sea snail groups:

Bivalves (clams etc.)

Note that the common names of edible bivalves can be misleading, in that not all species known as "cockles" "oysters", "mussels", etc., are closely related.

Ark clams (Arcidae), including:

Many species of true mussels, family Mytilidae, including:

Blue mussels

Many species of Pen shell including:

Many species of true oysters, including:

Mangrove oysters on mangrove trees in Carabane

Many species of true cockles, including:

Live cockles

Many species of scallop, including:

A live opened scallop showing the internal anatomy: The pale orange circular part is the adductor muscle; the darker orange curved part is the "coral", a culinary term for the ovary.

Many species of venus clam, including:

Hard clams

Many species in the family Mactridae, including:

A large shell of Spisula solidissima from Long Beach, Long Island, New York State

Many species of razor clams Pharidae, including:

Several species of bean clams Donacidae, including:

Other bivalve species, including:

A tank with live geoducks for sale

Chitons (coat of mail shells)

Cephalopods (octopus, squid etc.)

Photo of dozens of octopus in metal bins
Cooked octopus for sale at Tsukiji fish market

Many species of octopus including:

Many species of squid are used as food, including:

Some species of cuttlefish are eaten:

Other cephalopods:

Non-marine species

Cooking escargot

Edible freshwater and land mollusc species include freshwater snails, clams, mussels and land snails:

Land snails

Freshwater clams


See also

References

  1. ↑ Akimichi, Tomoya. "The Enduring Appeal of Abalone". article. Kikkoman.com. Archived from the original on 2014-08-18. Retrieved 2008-10-14.
  • Media related to Mollusca at Wikimedia Commons
  • Media related to Clams at Wikimedia Commons
  • Media related to Clam dishes at Wikimedia Commons
  • Media related to Oysters at Wikimedia Commons
  • Media related to Oyster dishes at Wikimedia Commons
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