Essay All About Mussels

Zebra Mussels are small fingerlike size about two inches in length. They have a hard white shell with black strips. So that’s where they get their name. The Zebra Mussels originated from the Caspian Sea region of Asia. They are fresh-water mussel species capable to attaching to hard surfaces. The Zeba Mussels can tolerate a wide range of environment conditions. Adults can live out of the water for about seven days.

It shares ancestral background with shrimp and lobsters. They are omnivores with their prey being mussels, fish, plants, and smaller blue crabs (Society). Although the Blue Crab is well established within its ecosystem it is highly sensitive to environmental and habitat changes ("Blue Crab, Maryland State Crustacean", 2016). The detrimental conditions of the Chesapeake Bay have affected the populations of Blue Crabs along with over harvesting.

Put the turtle meat in a large saucepan with 1 teaspoon of salt, ¼ teaspoon cayenne, and the water. Bring to a boil.

This works well for Kamado type grills and charcoal Weber grills. For gas grills, place the smoking chips on the grill over the hot burners. You'll need at least two burners in a gas grill to setup indirect heat. Turn one burner on and place the fish on the opposite side.

     Colonization by zebra mussels has devastating ecological impacts on native bivalves (Mackie, 1991; Haag et al., 1993), frequently driving them to local extinction. Zebra mussels readily, perhaps preferentially, settle on native bivalves and eventually cover them over. They filter the water so efficiently that they can lower the amount of suspended food organisms below levels needed to sustain native unionids.

Mr. Jason Dickey is an aquatic ecologist with over 15 years professional experience in the assessment of freshwater ecosystems. His Masters research focused on impairment and recovery of lakes and streams across a land use gradient in the southeastern U.S. Much of his work at Cardno has focused on the measurement of surface and groundwater, biological assessment of aquatic flora and fauna, and instream habitat surveys. Jason also specializes in federally protected aquatic species and habitat and has significant project experience with Gulf sturgeon and freshwater mussels. Jason is qualified by the U.S. Fish and Wildlife Service for conducting mussel surveys in the Florida panhandle and southern Georgia and Alabama.

While the meats are cooking (if you’re doing this all in one day), start soaking the Corn Husks. You need to soak them submerged in warm water for at least 2 hours to make them soft and pliable.

First of all, Zebra mussel disrupt the food chain. In the Great lakes, zebra mussels eat the plankton that small, native fish need to survive. Consequently, this hurts the native fish and the larger fish that feed them.

I never imagined they would be using a fish and other smallmouth basses to spread their younglings. What surprised me the most about these different mussels was how much they have evolved into the different ways they disrupted their youngs. For example the Higgins eye pearlymussel has flaps that represent a minnows in their appearance and the mussels move this flap imitating the tail movement of the minnow. Then the fishes will bite down on the flap making the mussels distribute their larvae into their gills. Others will take a less freeloading approach and use their tongue like a foot moving up riverbanks where they spread their larvae making this approach less about waiting for a host but will not guarantee that most of the larvae will survive until youthhood. I think personally the best way for these creatures to repopulate is to use the method that the fish snapper use which I think happens to be the most riskiest too. As I explained before in the early paragraph the snapper will display its flesh and snapping its mouth closed onto the head of the fish force feeding its larvae into the mouth of the fish. Overall I thought that this was a very interesting article that brought attention to how mussels repopulate in different

The Holocaust was a tragic event that traumatized millions around the world forever. From broken hearts to family deaths, we will never forget those who lived through these haunting times. Those who lived in concentration camps were locked up, and yelled at everyday to do specific things one way. Otherwise, they would be killed. Since the camps were so full of people, diseases spread easily and food was scarce. The prisoners throughout the camp then began to starve and die off. From this derived the term of the “musselmen”. A musselmen is a prisoner of a concentration camp that is neglectful towards their appearance, and are inactive or dementive. As time continued on, starvation and disease throughout the camps caused many changes in the prisoners, which led them to become musselmen. The changes within these musselmen included a drastic difference in their appearance, mental state, and how their disease tortured them as they drifted between life and death.

Lobsters used to be categorized as low class food because there were so many lobsters in old New England that one source described it with "unbelievable abundance". On the other hand, in modern days, lobsters are thought to be a type of luxury food due to their richness in meat. The most conventional method to cook a lobster is to boil it. You put the lobster into a large kettle and boil it for about 10 minutes. Keep in mind that the lobster has to be alive when it is initially put into the kettle to maintain its freshness.

Their shells are fluted, irregular, chalky-white or gray, new growths this often colored purple, and can be distorted to conform to the shape of the object to which the oysters is attached. Oysters are often found in groups attached to one another or to an object such as a rock or a shell. Oysters have uneven valves, which is also known as the shells. The lower shell is cupped and often attached to a hard object. The upper shell is flattened and smaller than the lower shell. Spawning during the hot summer months temporarily reduces the quality of oysters, making them less

The typical meal I chose to represent is called Morue and its origins is from the Haitian ethnicity. Morue is a meal usually eaten at dinner time alongside Sauce Pois Rouge (red pea soup) which is served with rice, and drank with Ginger & Cinnamon tea. To make Morue, you need: 1 lb. of salt cod (morue), water as desired, 1 small diced shallot, 1 small diced onion, 1 cup of olive oil and 1 hot pepper. To prepare this meal, “add the cod in a saucepan and cover with water. Let boil over medium-high heat. Drain the cod and soak in cool water. Shred the boiled cod. Drain and set aside. In a skillet, heat the oil and sauté the remaining ingredients. Add the cod and sauté lightly for 2-3 mins (Recipes, 2014).”

To begin, I par-boiled my lobster on high for the allotted amount of time before removing them from the heat, and then shocking them in ice cold water. Following this step, I put them in the refrigerator in order for me to make them the following day. The next day I began by removing the lobster meat

     Cover and cook again for 5 minutes. Next add the fresh seasoned shrimp and boil. When the shrimp turns pink and plump it’s finally ready