Cooking trumpeter clam: tips from the best chefs. Fried trumpeter What is a sea trumpeter

This ancient animal has come down to our days since the Cenozoic era, which began sixty-six million years ago. The species has more than a hundred existing genera and extinct ones. Mollusks have long been an object of fishing in Western Europe and the Far East. In Russia, as elsewhere, the trumpeter is valued for its taste and beautiful shells; it is mined in the Sea of ​​Okhotsk all year round.

Description of the species and lifestyle of the mollusk

The body of the mollusk is hidden in a shell and consists of a well-developed head with two tentacles, at the ends of which are eyes, and a body consisting of a leg and an inner sac. Trumpeters have shells of various sizes from a few millimeters to twenty-five centimeters, coloring from light, almost white, to deep brown.

The bottom of tropical and subtropical seas is a favorite place where mollusks are found, they also live in temperate waters of the northern and southern hemispheres. From food, they prefer to hunt bivalve mollusks, eat annelids and do not disdain the corpses of animals. To obtain food from the trumpeters, a poisonous secret is secreted from the salivary glands, with the help of which the mollusk paralyzes the victim. The animal is bisexual and reproduces by laying eggs in capsules.

Composition, nutritional value and calorie content of the mollusk

In terms of nutritional value, the trumpeter is a nutritious product, it contains a rich set of vitamins, micro and macro elements, a high protein content with a low proportion of fat and carbohydrates. Mollusk meat is quickly digested and beneficial for the human body.

The content of vitamins and how they affect the body

The product contains:

• Vitamin A - 0.026 mg, helps to strengthen the immune system;
• Vitamin B1 - 0.026 mg, improves appetite;
• Vitamin B2 - 0.107 mg, normalizes metabolism;
• Vitamin B5 - 0.342 mg, promotes the production of cellular energy;
• Vitamin B9 - 6 mcg, calms the nervous system;
• Vitamin B12 - 9.07 mcg, an important component for the formation of blood cells;
• Vitamin C - 4 mg, immunity activator;
• Vitamin E - 0.13 mg, promotes recovery processes in the body;
• Vitamin K - 0.1 mcg, is responsible for blood clotting;
• Vitamin PP - 1.05 mg, especially useful for smokers;
• Choline - 65 mg, is needed for the proper functioning of the nervous system.

Minerals and daily allowance

The ratio of the daily norm is indicated approximately, since the indicator depends on gender, age and conditions of human activity. Based on the minimum daily allowance for an adult.

The composition of the product includes:

• Calcium (Ca) - 57 mg 7% of the daily requirement;
• Magnesium (Mg) - 86 mg 22% of the daily requirement;
• Sodium (Na) - 206 mg 10% of the daily value;
• Potassium (K) - 347 mg 17% of the daily requirement;
• Phosphorus (P) - 141 mg 14% of the daily requirement;
• Iron (Fe) - 5.03 mg 50% of the daily requirement;
• Zinc (Zn) - 1.63 mg 10% of the daily requirement;
• Copper (Cu) - 103 mg 100% DV;
• Manganese (Mn) - 0.447 mg 11% of the daily requirement;
• Selenium (Se) - 44.8 mcg 100% of the daily requirement;

Calorie content and nutritional value

The product is ideal for therapeutic and preventive nutrition and low-calorie diets.

The composition of the product per 100 gr contains:

• Proteins 17.1 gr;
• Fats 0.4 gr;
• Carbohydrates 2.8 gr.

The calorie content of clam meat is 23.8 kcal.

Benefits and harms, contraindications for use

The main benefit of trumpeter meat is an easily digestible protein for the human body, unlike the meat of domestic animals and birds. It contains phospholipids, which perfectly dissolve cholesterol and maintain the plasticity of cell membranes, and in case of their violation, they contribute to recovery, affect blood clotting and tissue regeneration.

The glycogen contained in the meat of the mollusk is important for sports nutrition, as it helps to restore strength in the muscles. The product is rich in iodine, which has a positive effect on the state of the thyroid gland. A wide range of vitamins and minerals can satisfy most of the body's needs for these substances. The trumpeter is ideal for diet food due to its low calorie content.

Contraindications for use is the presence of an allergy to seafood.

How to choose and how to store a shellfish

There are several rules for choosing seafood, following which will help you get a quality product on your table.

Rule one: product freshness. At low prices, it is a dubious pleasure to purchase a sea delicacy of the best quality, most likely the expiration date of such a product has already expired or is coming to an end. To determine the freshness of the meat, smell it, there should not be a sharp "fishy" smell.

Rule two: if there is a choice between frozen and chilled, feel free to choose the chilled version, this is a guarantee that the product has not been subjected to repeated frosts, which means that its taste remains at its best.

Rule three: when choosing a frozen option, inspect the packaging, expiration date and amount of ice. A large amount of loose ice indicates a repeated freezing of the goods. Pay attention to the temperature regime at which the product is stored in the store. The temperature should be below fifteen degrees.

Rule four: choose a trusted and reliable store to buy, best of all with a lot of customer traffic, so you are more confident that the goods are fresh and not stale.

Let's talk about how to properly store a trumpeter. Frozen at a temperature of minus eighteen, the product can be stored for up to twenty days. If the meat is chilled, then the shelf life will be only two or three days, the finished dish has several hours. In the refrigerator, the fillet should be stored separately from other products in an airtight bag.

How to cook?

Before you cook the mollusk, you need to observe a number of important points. If you bought it frozen, then in no case should you defrost it in hot water or in the microwave, this will greatly spoil the taste of the meat. Defrosting should take place naturally in the refrigerator or at room temperature. Next, you should choose how to cook the trumpeter: right in the sink or remove it from there.

If you didn’t buy a fillet, then the question of how to clean will be relevant . As a rule, this can be done with a knife, having worked hard on the sink, so it is better to purchase an already peeled mollusk. If you have fresh and unpeeled meat, then you need to dissect the abdomen, pull out all the insides, cut off the suction cup and rinse in cold water. You need to cook seafood with care so that it does not become hard and rubbery. Heat treatment in time should be minimal, often the meat is simply poured with boiling water and allowed to stand for half a minute.

There are many recipes for cooking shellfish, both from compatriots from Sakhalin, and from famous chefs from different countries. The trumpeter is boiled, stewed in cream, fried in batter, baked in the oven with various sauces, fricassee, used in light salads with other seafood, combined with mushrooms, marinated, made stroganina and used in a variety of dishes. This product is highly valued in cooking in many countries of the world for its excellent taste. He is loved in Europe, and in Asia, and in America. It is combined with many products, served as an independent dish and as an appetizer, it goes especially well with beer.

Simple and delicious trumpeter recipes

You always want something tasty and quick, we present to your attention simple and quick ways to cook seafood.

Fricassee

Ragout is a simple and tasty dish. Boil the clams in acidified water and remove from the pan. Take fresh tomatoes one and a half times more by weight than seafood and scald with boiling water, peel. Chop the garlic and tomatoes, fry them in vegetable or olive oil. Next, add the trumpeter fillet and cook for a couple more minutes. Serve with rice.

Snack for beer with garlic sauce

In well-salted water, boil the clam meat for a couple of minutes, so that the fillet does not become hard, fold it into a colander. Prepare the sauce: chop the parsley leaves together with garlic until smooth, melt the butter in a water bath, mix everything together and pour into the saucepan. The snack is ready.

Trumpeter in cream

Soak the trumpeter meat in cream and leave overnight in the refrigerator. Chop and fry the onion, add chopped and soaked fillet, pour cream, add basil, salt, pepper and simmer with the lid closed for ten to fifteen minutes, the main thing is that the meat remains soft. Best served with mashed potatoes.

Trumpeter in batter

Beat not a thick batter, add herbs, salt and spices to it to your liking. Prepare breadcrumbs. Heat the oil in a frying pan to instantly set the batter on the meat. Dip the clam in the batter, then roll in the breadcrumbs and dip again in the batter. Send to the pan, fry in boiling oil until golden brown. Don't overcook or the meat will be tough.

Bon appetit!

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Today we will look at how to cook a trumpeter. Very often we deprive our diet by eating too few seafood dishes. Once upon a time, seafood could only be seen on store shelves in coastal areas, now they can be purchased at any store or market. Many people do not like seafood, but even more often they simply do not know how to cook it properly.

Here you will find recipes for making trumpeter.

Trumpeter cooking recipe No. 1

• 0.5 cup mayonnaise
• 0.5 kg trumpeter (better than homemade)
• salt to taste
• black and pink ground pepper to taste

How to cook a trumpeter?

1. Each cook has his own recipe for preparing a particular product, and the trumpeter is no exception. This recipe for making trumpeter was obtained by trial and error.
2. If your trumpet player is frozen, then first defrost it at room temperature. Then we put it in a saucepan and fill it with cold water so that it covers the trumpeter.
3. It should be borne in mind that when the trumpeter boils, a lot of foam is formed. Therefore, it’s good if you have enough space in the saucepan, otherwise the foam can simply “run away”.
4. We put the pan on the stove and bring to a boil, skimming off the resulting foam from time to time. As soon as the water boils, remove the pan from the stove and leave the trumpet player in this broth until it cools completely (overnight). In this case, the trumpeter will be soft and gentle, not rubbery.
5. The cooled trumpeter, to cook, is washed with running cold water, cut into rings or straws at your discretion.
6. Pour the chopped trumpeter with sauce. To prepare the sauce, mix mayonnaise, black and pink ground pepper. If necessary, you can salt. Our dish is ready. Honestly, of all the abundance of seafood, scallop and trumpeter are the most delicious! Although, as they say, the taste and color ...

Trumpeter cooking recipe number 2

1. In addition, the trumpeter can be cooked with any vegetables. For example, with carrots and onions. We cut the raw trumpeter into strips, simmer in a pan for five minutes, add the carrots, onions and sunflower oil chopped into strips.
2. Simmer the trumpeter for a few more minutes.
3. Then we pepper, salt the trumpeter and, if desired, add a little garlic passed through the press, close the lid and let it brew for ten minutes. Our trumpeter with vegetables is ready.

1. The trumpeter is well absorbed and is a source of trace elements and proteins, which are so necessary for our body.
2. The trumpeter contains a lot of fluorine and iodine, therefore, it is an excellent means of caries prevention.
3. The presence of trace elements in the trumpeter normalizes metabolism, increases the overall tone of the human body, and strengthens the immune system.
4. In addition, trumpeter meat contains a lot of glycogen and is very useful for people whose work is associated with heavy physical exertion.

Seafood actively conquers the hearts and stomachs of our compatriots. From this review, you will learn how to cook a trumpeter, and why he is generally good.

Breaded

You will need trumpeter meat and batter ingredients. It is better to make the batter sufficiently liquid - it will turn out more tender. Greens, spices, salt, take at your discretion. An alternative to batter is breadcrumbs.

Cooking order:

1. Make a batter.
2. Boil the trumpeter for 3 minutes.
3. Heat up a frying pan with oil.
4. Dip the pieces of meat in batter, spread in a pan and fry until golden brown.

Marinated

Sea trumpeter salad: recipe

Seafood salads are a great holiday appetizer and a healthy product for every day. An interesting option:

• 1.5 kg of clam meat;
• 1 can of peas or corn;
• 2 eggs, hard boiled and finely chopped;
• 4 pickles;
• small onion (soak it in vinegar);
• a handful of rice.

All that is needed:

1. Boil the trumpeter and rice, cool.
2. Grind the rest of the ingredients.
3. Mix everything and season with mayonnaise.

Trumpeter fricassee

Make a side dish and serve.

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trumpeter meat

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Trumpeter casserole For 1 kg of raw trumpeter meat - 3-4 eggs, 1/2 cup flour, 11/2 cups of milk, 3 onions. Slightly boil the sliced ​​trumpeter meat (bring to the first boil). Place the blanched meat in a pan with melted butter.

Trumpeter meat in batter Cut the cooked raw trumpeter meat into 1 cm thick pieces. Prepare the batter as follows: mix the egg with flour, add salt, water, beat the mixture until smooth. Immerse a portion of the trumpeter in the batter, then deep-fry until

Solyanka from trumpeter meat Boil seaweed, cut into strips and fry. Separately, fry the onion and carrots in vegetable oil. Boiled trumpeter meat, vegetables, seaweed, tomato sauce mix and simmer in the oven

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Initially, the respiratory organs of all mollusks were gills, but in connection with the transition to a terrestrial way of life, mollusks switched to breathing with the help of a lung - a bag formed by a mantle, the walls of which are densely braided with blood vessels.

As we have already said, even pond snails that have returned to the water continue to breathe with their lungs. The same mollusks that originally lived in the seas retained gills as respiratory organs. Let's take a closer look at one of these marine molluscs - the trumpeter.

Interest in these animals arose in ancient times. Many legends and beliefs are associated with their curled shells. In the illustrations of medieval books, trumpeter shells were a common element of the seascape, along with mermaids and other mythical creatures.

They look like a long helical cone. The turns of the spiral are tightly fused with each other. As in the vast majority of gastropods, the shell of the trumpeter is twisted to the right side, i.e. its mouth is located on the right, if you look at the shell from its side. Shell sizes vary from 8 to 15 centimeters in different species.

Outside, the shell is covered with a thin stratum corneum, which determines its brownish or brownish color. The surface is covered with low longitudinal ribs crossed by transverse growth lines. In young snails, the shell is very small, but it grows as the mollusk grows. New layers grow in the region of the mouth, and each new whorl is wider than the previous one, which determines the conical shape of the shells. The growth rate depends on the time of year, on temperature conditions and other factors, so the growth rings are not entirely uniform, their thickness and number can determine the age of the snail and the conditions in which it developed. In addition, the shell of the trumpeter is covered with transverse ridges alternating with grooves. A wavy surface is formed.

When an animal crawls along the seabed, the head and leg protrude from the shell, and at the moment of danger they are instantly drawn in. The trumpeter's leg carries a lid that closes the entrance to the shell when the mollusk hides there entirely. In a fully extended animal crawling on a sole, the lid rests on the back of the upper side of the leg so as not to interfere with movement. The skin of the head and legs is soft and velvety, but becomes mucous when irritated. On its light background, dark spots of irregular shape stand out.

Trumpeters breathe with the help of real gills, or rather one gill, "because, as we have already said, in gastropods, in most cases, the reduction of many paired organs occurs. The gill cavity of the trumpeter lies on the back of the snail and is directed forward. However, water does not enter there immediately "First, it undergoes strict control for suitability. For this, a special organ is used - a siphon. It is a tube coming out of the mantle cavity and opening outward. At the base of the siphon, an olfactory organ is placed, which serves to determine the properties of water. In addition, the siphon is in constant motion, leaning from side to side more actively than the tentacles, while it also performs the function of an organ of touch.Through the siphon tube, water enters the mantle cavity and washes the gill, where oxygen diffuses into the blood vessels of the mollusk.A gland is located next to the gill , which secretes cleansing mucus, which carries away various foreign particles that enter with water from the mantle cavity.

In addition to the organs of touch, which are the tentacles and the siphon, and the olfactory organ at the base of the siphon, the trumpeter also has a pair of balance organs. These are small, half a centimeter bubbles filled with liquid in which "earing stones" float.

Trumpeters are found in all areas of the Far Eastern seas, where they live at different depths and on different soils. These benthic, slow crawling and generally rather lethargic animals can be predators that attack other invertebrates. The mouth opening of the trumpeter lies at the end of a long trunk emerging from under the mantle on the left side of the mollusk, next to the siphon. Inside the trunk passes the digestive tube, which begins with the pharynx. At the bottom of the pharynx, a radula with powerful teeth is well developed. When the trumpeter feeds, the front end of the radula protrudes through the mouth and begins to rub the prey like a rasp. The grater peels off the food substance layer by layer, and the food crushed in this way is swallowed by the snail. In addition to the fact that the radula is able to turn out of the pharynx out through the mouth, the trunk itself can also screw into the shell and turn back. Such devices make the trumpeter's diet very maneuverable: he can scrape prey that is not only under him, such as pond snails, but also on the side and above his head.

The most common and accessible food for trumpeters are animal corpses and decay products of animal origin. This food is found on the bottom of the sea almost everywhere. Mollusks have a very good sense of smell, in addition, their siphon constantly turns in the direction of the movement of water, so they very quickly gather near the next corpse. This is used to catch trumpeters with fish and meat traps. Sometimes trumpeters hunt like real predators, for example, bivalves, fish entangled in nets, and various echinoderms. The hunting of trumpeters for bivalve mollusks is very interesting. The shell of bivalves closes very tightly, but the trumpeter is stronger: with his powerful leg, he opens the shell, tearing the muscles-patterns, and eats the body. Thus, trumpeters feed on mussel colonies. One trumpeter completely eats all the soft parts of the mussel's body in about 3 hours. In 10 days, a snail can eat up to 100 mussels. However, despite such a passion for meat, trumpeters quite willingly eat algae.

The trumpeters themselves also become the prey of many marine animals. Young snails are eaten by some fish, starfish and some crabs. Typically, trumpeters actively avoid starfish by reacting to the chemicals released by the starfish. It turned out that the substances used by humans to combat oil pollution of sea waters damage the olfactory organs of trumpeters, and as a result, snails become defenseless against predators. Large adult trumpeters are the main food for walruses, which crush a thick shell with their powerful teeth and, together with its fragments, swallow the whole snail.

The trumpeters' shells actively drill the cleon's jaws. Anemones and hydroid polyps settle on the surface of the shells of living and dead snails. Empty shells of trumpeters are often inhabited by hermit crabs, and from above they can be densely covered with settlements of a wide variety of organisms.

Trumpeters are dioecious animals. They mate in early summer, and then the female lays her eggs. The clutches have a very characteristic shape. These are spherical large clusters of numerous leathery pouches glued together, or cocoons of a dirty yellow color. The female attaches the masonry to stones, mollusk shells, crab shells, sponges, and other underwater objects. Each cocoon looks like an oval bag, one side of which is flat and the other is convex.

Inside the cocoon, eggs lie in a clear and sticky nutrient fluid, mostly protein. Their number in a cocoon varies from 50 to 1000 or more. Each egg is about 0.25 mm in diameter. However, not all eggs develop into embryos. Most often, 4-6 eggs survive, and the rest break up into a protein granular mass, which is eaten by the surviving lucky ones. In this case, in this way, due to the large number of eggs, the survival of a small number of descendants is ensured.

It is not larvae that emerge from the eggs of trumpeters, but immediately young formed mollusks. The stage of a sailboat - a floating larva, characteristic of marine gastropods, passes at the trumpeter inside the egg under the protection of the egg membranes. Such an adaptation can be considered primitive care for offspring. For the trumpeter, as we have just found out, develops a very small number of embryos, and they must be protected from the vicissitudes of a free life in the water column. Young mollusks leaving the cocoon gnaw a hole in it and go outside, already having a small shell, consisting of 3 turns, about 3 millimeters high.

Large species of trumpeters are used for human food.

Currently, about 86 species of trumpeters are known. The most common species are Buccinum undatum, which lives in the White, Barents, and Baltic Seas, and B. elatior, which is widespread in the Far Eastern and Northern seas.