Marine cicada. Lobsters. Calorie content of the clam tridacna

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Would you like to try an exotic product that divers in the old days called "damn creature"? Introducing a rare guest even in expensive restaurants, which you can buy from us - sea cicada. A recognized world delicacy lives on the coasts of tropical seas. Its meat is even more tender than lobster meat, but a little bland, so it is mainly served with sauces. A terrible-looking delicacy will become the star of any dish and satisfy the taste buds of a demanding gourmet. Sea cicada (tridacna) is sold in our online store in a live form, with delivery, at an affordable price.

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Would you like to try an exotic product that divers in the old days called "damn creature"? We present a rare guest even in expensive restaurants, which you can buy from us - a sea cicada. A recognized world delicacy lives on the coasts of tropical seas. Its meat is even more tender than lobster meat, but a little bland, so it is mainly served with sauces. A terrible-looking delicacy will become the star of any dish and satisfy the taste buds of a demanding gourmet. Sea cicada (tridacna) is sold in our online store in a live form, with delivery, at an affordable price.

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Properties of the clam tridacna (sea cicada)

How much is the clam tridacna (sea cicada) ( average price for 1 kg.)?

Moscow and Moscow region

The clam tridacna (sea cicada) is considered a less common type of seafood in our latitudes. However, in domestic specialized stores you can buy a fresh delicacy of the clam tridacna (sea cicada). Tridacna belongs to the genus of large bivalve mollusks that live in the coastal waters of states with a hot tropical climate.

There is a fairly large species diversity of tridacna mollusks, but only a few types of seafood are most often used in cooking. The sea cicada has a creepy and even repulsive appearance, for which in the old days divers called the clam "hellish or devilish creature." For quite a long time, people avoided eating sea cicadas, but by chance, magnificent taste and beneficial features clam.

In our time, the sea cicada tridacna is one of the delicacies recognized throughout the world. Along with such well-known crustaceans as lobsters or lobsters, the meat of sea cicadas is highly valued in the most expensive restaurants around the world. It is worth noting that due to the distinctive structure and the presence of a massive and strong shell, the sea cicada is not so easy to catch.

They eat only meat, which is located in the tail of the mollusk. Professional culinary specialists assure that the meat of the sea cicada has more delicate taste compared to the recognized delicacy lobster. The meat of the sea cicada is distinguished by its crystal clear white hue, as well as its soft texture. That is why tridacna meat does not require additional cooking.

In cooking, the sea cicada is used like other types of molluscs. It is considered ideal to use the meat of the sea cicada for the preparation of gourmet snacks, as well as main dishes. Sea cicada meat in sweet and sour, creamy or original fruity peach sauce, you can just list endlessly original recipes cooking shellfish, which will be appreciated by both a true gourmet and a simple connoisseur of seafood.

However, from the meat of the sea cicada, you can cook not only true masterpieces of world cuisine, but also simple meals. Sea cicada meat can be boiled in salted water to make a tasty and nutritious seafood dish. Main feature. The meat of the clam can be considered a slightly insipid taste of the sea cicada. For this reason, sea cicada is usually served with various sauces that have a rich, bright taste. In addition, tridacna meat is used to make soups, salads, and fillings for seafood snacks.

Calorie content of the clam tridacna (sea cicada) 77 kcal

The energy value of the clam tridacna (sea cicada) (Proportion of proteins, fats, carbohydrates - bzhu).

Calories, kcal:

Proteins, g:

Carbohydrates, g:

The clam tridacna or in another way the sea cicada is not a common and popular type of seafood in Russia. However, the food market is currently very developed and it is possible to buy fresh sea cicada in specialized stores. The clam tridacna is the largest marine bivalve mollusk, whose habitat includes the coastal waters of hot tropical countries (calorizator). The weight of the mollusk can reach up to 250 kilograms with a length of over 1 meter. The sea cicada comes in a variety of colors - brown, green, yellow and even turquoise. The color of the tridacna mollusk depends on the unicellular algae living in its body, which produces nutrients and feeds them to the mollusk.

Scientists know quite a lot of varieties of tridacna mollusks, but not all of them are suitable for use in cooking, only a few species are eaten. In ancient times, divers called this type of mollusk "devil's or hellish creature", due to the terrifying and repulsive inherent in the marine cicada. appearance. For a long time people were wary of tridacna mollusks and, moreover, did not crave to eat them, but by chance, a person discovered the unique taste and beneficial properties of the sea cicada.

Calorie content of the clam tridacna

The calorie content of the tridacna mollusk is small, it is only 104 kcal per 100 grams of product.

The composition of the clam tridacna

Useful properties of the clam tridacna

Frequent consumption of clam meat improves vision, attention and memory, improves immunity, and strengthens the nervous system.

Tridacna clam in cooking

Currently, the clam tridacna is recognized as a delicacy in many countries. Cicada meat is served and highly valued in expensive restaurants around the world, similar to the more popular crustaceans, for example. It is worth noting that the mollusk is quite difficult to catch, due to the unusual structure and the presence of a strong and large shell.

In cooking, not all the meat of the sea cicada is used, but only what is in the tail. The meat of the mollusk has the purest white shade and a very delicate texture (kalorizator). Professional chefs claim that cicada meat is more tender than the meat of such a popular delicacy as lobster.

The meat of the sea cicada has a slightly bland taste, so it is customary to serve it with various flavorful sauces, such as sweet and sour, creamy or fruity. Professionals in cooking most often use clam meat to prepare delicious main courses and snacks.

This wonderful beast in Italian is called cicale del mare, pannocchie, cannocchie. In Russian, this is a mantis shrimp, but recently, by analogy with the first Italian name, moregada is called a marine cicada.

I cooked these bastards yesterday. For the photo I chose two of the most outstanding specimens - with a very unusual color. "Eyes" on their tail. The coloration is unusual because, as a rule, the rim on the tail is a neutral color.

As far as I know, they are caught in the Adriatic Sea, they are not in the Tyrrhenian. In Moscow, they can be bought in La Mare, the price is inhumane, about 5000 per kg.
The thing is very tasty, sweet to the touch, something in between a crab and scallop. It doesn't look like crayfish or shrimp.
Italian traditional recipes I don’t remember offhand with the subject. Now cicadas in a restaurant serving are either an ingredient in zuppa di pesce, of which there are thousands of options, or a participant complex snacks from seafood. Since I mentioned zuppa di pesce, I will note in passing that on the Adriatic the "soup" is often much more liquid than on the other side of the boot, and is more often served as a first course. On the contrary, somewhere near Naples zuppa di pesce is rather a sea stew, and can be offered as a second course.
On the Adriatic coast of Italy, cicada can also be served as an independent snack. Standard portion - 6 pieces. They are eaten either raw (rarely) or boiled.
An obligatory feature when serving is a partially cut shell. The “skin” on the back of them, when boiled, is tougher than that of shrimp, but softer than that of langoustines. The animal shell is incised on both sides, then removed from the back. On the abdomen, it is quite soft, the abdominal shell serves as a support while you wield a knife and fork and eat the sweet meat of our mouth-footed.

Accompany the cicadas, at will, lemon juice and olive oil. They are eaten cold.
Given the crisis, in Italy, cicadas are considered non-daily food - about 20 euros per kilogram. Yesterday I specially calculated: a portion at home is 5 euros. (I find it funny). The same in the restaurant - 18-20 euros.

I haven’t read about this nuance anywhere, from practical experience - the liquid after cooking fresh mussels, vongole, cicadas becomes milky white. A beautiful broth will not work - you should add tomatoes for color or dispose of the liquid in the risotto. But with liquid from mussels and vongole, careful handling is required - try it, and then put it in food, otherwise, due to the content of sea water, you risk oversalting the dish.

In addition to meat, the Venetians value corallo - "caviar" in cicadas. The caviar in the cicada is located in a "vein" from head to tail, exactly in the middle of the "meat" (sorry, I don't know how to put it right). Gourmets do not eat cicadas in the summer, they have almost no caviar. I eat :) I’m not at all sure about the translation of corallo as caviar, but I don’t have reference books at hand. If the cicada is undercooked, then corallo is an orange mass of the consistency of egg yolk, in boiled form - caviar with very small eggs, like a medium-sized river fish.

Cicadas have subtleties when cooked. It costs very little to cook them. No more than 2, very carefully 3 minutes. More is not worth it. They will not become hard, but the pulp will lose its taste and will exfoliate in threads.

I apologize for the number of typos, but I am writing in unusual conditions.

P.S. I will try to show the Venetian Rialto market, but for this you have to get up early;)
If I find - I will show you Venetian moleche - very small crabs that change their shell, they are almost naked and eat them whole.

Lobsters are large marine crustaceans that have earned fame as an exquisite gourmet delicacy. different countries. They have been eaten for more than a century, but today they have become an expensive pleasure. This is due to restrictions on the catch for the safety of the population.

Varieties of lobsters

have been used for cooking since ancient times. different kinds lobsters:

Norwegian. They rarely exceed 20 cm in length, but are most highly valued due to their excellent gastronomic qualities.
European. They are caught on the coasts of Western Europe and have a wide range of habitats. They can reach a meter in length and weigh up to 20 kg.
American. They reach a length of one meter.

Today you can buy lobsters grown on a special farm in Moscow. Their meat is distinguished by a pleasant taste and nutrition, it contains a large amount of valuable substances. This is a valuable source of protein, meat is rich in trace elements, amino acids, Omega-3 acids. It prolongs youth, strengthens the immune system, supplies the body with all the necessary substances.

Online order conditions

The LA MARE store offers to buy lobsters at a bargain price wholesale and retail, seafood is sold in cafes and restaurants. Make an online purchase with home delivery: choose a delicious and fresh product on the site, add it to the basket and specify the required quantity.