Clams are the call of the season in Goa !
Large quantities of clams are found during this season as the tides are low and clams come into lower flow level for breeding.
Clams are animals that burrow under the sea floor. They are bivalves, mollusks that have two shells to protect a soft body.
In total there are around 15,000 different species of clams throughout the globe. Fishermen here wade in the rivers like Mandovi and grope for hours for a handful of clams, priced as low as 10 rupees for a mug.
"It is only during the season that we get clams here. We sell it in the market for 10 to 20 rupees for one mug-full," said Inas, a fisherman.
Clams are highly valued as food and a lot of Goan delicacies are prepared with them.
"We buy these shells to make a special curry in Goa and also other spicy dishes, called as Sukai in Goa," said Sanjay Borkar, a buyer.
Goa has a huge amount of molluscan resources in the estuaries and coastal waters and contributes substantially to the economy of local fishermen.
About 1,000 tonne of clams, mussels and oysters are harvested annually from the creeks, estuaries and backwaters of Goa.
Goa produces about 1,000 tone of clams, mussels and oysters annually from the creeks, estuaries and backwaters of the state.
Dense clam beds of paphia malabarica (tisros) and meretrix casta (khube) occur in Mandovi and Zuary estuary. The green mussel (Perna viridis) locally called as 'shinanyos' is abundant in rocky substratum at Baga and Betul. (ANI) (courtesy: newkerala.com)
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Aquatic; Mussels, Oysters, Scallops, Clams, their empty Shells, etc. Images by Wernher Krutein and PhotoVault
__ From the http://www.goa-world.com/goa/recipes/ website ____________
Enjoy the following delicacies of Goan cooking:
MUSSELS (Shinane)
Ing :
2 dozen mussels,
1 oz. butter,
1 level tblsp flour,
1 egg yolk,
pepper and salt to taste,
2 tsp vinegar,
1 tblsp chopped coriander leaves
Method :
Brush and wash the shells thoroughly. Put them into a pan without water. Cover the pan and let them cook for half and hour in the steam until the shells open. Shake the pan and see if all the mussels are open. Take them out of the shells, and strain the liquid into a pan. Carefully remove the beard. To prepare a tasty dish of mussels, melt 1 oz. of butter, and add 1 level tblsp of flour and cook, stirring for 2 minutes. Then pour in the mussel liquid and stir until it boils. Remove from fire and cool slightly, add the yolk of an egg, pepper and salt to taste, vinegar, chopped coriander leaves. Cook till the egg thickens, add the mussels and stir well. Serve.
Remarks :
To test to see if the mussels are fit for eating, put a small onion into the mussels when boiling them. If bad, the onion will become quite black, but if good, it will retain its natural colour and will not taint the mussels in any way.
TISREANCHEM SUKEM (CLAMS)
100 large Clams
8 tbsps. Grated Coconut
3 Onions (chopped)
2 Green Chilies (chopped fine)
� tsp. Ginger-Garlic paste
1 tsps. Chili Powder
� tsp. Turmeric
� tsp. Jaggery (crushed)
� cup Tamarind Juice
2 tsp. Oil
Wash the clams well. Slit them open keeping the meat on one shell, discarding the empty halves. Mix the clams with all the ingredients, one by one and cook the mixture over a low flame, sprinkling the oil while the clams are being cooked. Add very little water if necessary. Cook till the preparation is quite dry.
- Forwarded by http://www.goa-world.com/goa/recipes/
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