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Shell-Fish, Edible

The chief of these is the oyster--full particulars regarding which will be found under the heading OYSTER. It may be observed here that oysters are more digestible uncooked than cooked, and more palatable with lemon-juice than vinegar. Both humanity and good taste dictate that they should be eaten as quickly as possible after they are opened.

The scallop (Pecten maximus) is an edible shell-fish not to be despised. Broiled and stuffed with forcemeat, and served in its own shells, it not only forms an ornament to the table, but a pleasing variety among the fish. Everyone knows the shell of this fish, which used to be worn on the hat or coat of pilgrims as a mark that they had crossed the sea for the purpose of paying their devotions in the Holy Land. Scallops lie at the bottom of deep water in beds, from which they are dredged up.

The mussel (Mytilus edulis) is another of the mollusca that furnish a quota of food for the population of these islands. It is not often met with on the tables of the rich, but it is to be seen in the London markets and in the streets where people partake of such luxuries on foot. It was estimated by Professor Forbes that no less than four hundred thousand mussels were consumed annually in Edinburgh. They are not so easily digested as oysters, and are generally cooked before being eaten.

At times the common mussel is poisonous. This poisonous effect has been attributed to the presence of copper, and in some instances this metal has been detected in the fish which caused symptoms of poisoning; in other cases, however, chemistry can give no further explanation of the catastrophe than that "it is probable that there is an animal poison present." The symptoms produced by mussel-poisoning are described by Dr. Taylor as uneasiness and sense of weight at the pit of the stomach, numbness of the extremities, heat and constriction in the mouth and throat, thirst, cramps; or with swelling of the eyelids, heat and itching of the skin, with nettle-rash eruption; also vomiting and diarrhoea, with colic. Emetics, followed by sal volatile or stimulants, would be appropriate treatment.

Before using mussels, let them lie for some hours in cold water. Scatter in the water a table-spoonful of oatmeal; put the fish into a saucepan without water, and when the shells are well opened the mussels are done. Serve hot; eat with vinegar and pepper and bread and butter.

A side-dish of mussels may be made in this way:--Remove the shells, fry the fish in butter mixed with chopped parsley, pepper, and salt. Serve with lemon and brown bread and butter.

Another favourite bivalve is the cockle. This shell-fish is very abundant on most parts of our coast, especially where there is sand, and upon the banks of estuaries. It is highly esteemed both by rich and poor, and by some is preferred to the oyster. It is equally good raw or cooked. It may be boiled or roasted, eaten alone, or as sauce to other fish. It may be eaten with impunity in almost any numbers, and has not unfrequently staved off the pressure of starvation amongst the poor of our coasts. By culture it attains to a considerable size.

One of our neglected edible shell-fish is the limpet (Patella vulgaris). It is very abundant on all our coasts wherever there are rocks, and it can be easily procured by the aid of a strong knife. It is a tough morsel, but nutritious withal. The people of Ireland think it a delicacy, and a considerable consumption of limpets as articles of food occurs throughout the country. Next come periwinkles (Littorina littoria), "pinpatches," as they are called on the coast of Suffolk. On the banks of some of our estuaries they occur in myriads. They are looked upon as a poor man's luxury, but may be recommended to the notice of everybody. They should be bought alive, boiled, and whilst hot the creatures should be picked out of the shell with a pin, and eaten with vinegar and pepper. They are digestible and nutritious, and by no means to be despised.

The clam is a great favourite in the United States. The business of digging clams is engaged in by a large number of persons on the North-American coasts. There are two varieties--the hard-shelled and the soft-shelled. They are eaten largely in spring, when they are in the best condition. Clams are much prized by persons residing at a distance from the sea-coast, and they are frequently sent into the interior, where they meet with a ready sale, as they can be sold at a very low price.