Shellfish Characteristics and Types

What distinguishes crustaceans from mollusks?

Which type of shellfish primarily contributes to the total fish consumption in the Philippines?

What kind of shellfish is suahe categorized as?

What is unique about talangka compared to other crabs?

What is the primary type of shellfish marketed mainly for exports?

Which of the following is NOT a characteristic of mollusks?

What is the role of aligi in crabs?

What distinguishes univalves from bivalves?

Which of the following is an example of a mollusk?

What is a significant indicator of freshness in oysters?

Which type of clam is characterized by a long siphon and can have partially open shells?

Which type of shellfish is marketed in live form ideally?

Which of the following types of oysters are typically of better quality?

Which part of the crab indicates its sex?

What texture does scallops have that contributes to their high market price?

How are oysters initially hatched before they attach to surfaces in water?

Shellfish Characteristics

Fish and shellfish are perishable and deteriorate rapidly after removal from water.
Shellfish are categorized based on shell characteristics. Examples include oysters, clams, scallops (hinged shells), and lobsters, crabs, shrimp (shell-like crusts).
15% of total fish consumption in Philippines is shellfish. Includes squid, cuttlefish and sea cucumber.

Crustaceans

Crustaceans have hard shells over the back, softer shells covering the lower body/legs.
Examples include crabs (alimango, alimasag, talangka), lobsters, and shrimps (suha, ulanga, taganton).
Crabs, especially talangka, vary in size and have edible parts like the fat (aligi).
Lobsters are valued for claw-meat and higher priced than tail-meat.
Shrimp is a popular consumption choice and is often eaten whole.

Mollusks

Mollusks have soft bodies protected by calcareous shells. Some have one shell (univalves) and others have two (bivalves).
Examples include oysters, clams, scallops, mussels (univalves and bivalves).
Edible portion of mollusks differs from finfish and crustaceans due to glycogen content.
Oyster freshness is measured by pH level (lower pH = less fresh).

Mariculture

Mariculture is saltwater fish and shellfish production in coves and shores.
Currently in early stages in Philippines.
Tahong (saltwater mussel) is cultured mostly in Bacoor, Cavite, considered delicious.

Market Forms of Shellfish

Shellfish are sold in the shell, shucked, or cooked.
Fresh shellfish are preferable.
Live shellfish are marketed live but are also sold whole.
Shucked shellfish are oysters, clams, mollusks, and scallops.
Headless shellfish are shrimps, lobsters, and prawns.
Most cooked shellfish are canned and exported.

Explore the fascinating world of shellfish, including their characteristics and classifications. This quiz covers different types of shellfish, including crustaceans and mollusks, while highlighting their importance in consumption, especially in the Philippines.