What grows on the seabed?

Do you know where seafood comes from? I did not know that until I visited Vladivostok. In the Primorsky Territory, every bay in the Sea of ​​Japan is lined with beds. The usual cucumbers and tomatoes do not grow on them, but holes, scallops, oysters and mussels.

Money for the development of aquaculture

We probably saw trout farms in the Krasnoyarsk Territory. This fish can live in fresh running water. And for the marine organic (which becomes seafood for us), serve only salty sea. Yes, even a certain temperature. This has long been observed by coastal farmers. And they developed a whole technology for growing holes and oysters.

A decommissioned ship was converted into a farm

There are about 150 aquaculture companies in Primorye (that is, oyster and mussel farming is called here). For them, as well as for our farmers, government support is provided. You collect a package of documents and receive grants to pay interest on loans and leases, as well as part of the cost of acquiring and relocating viable aquatic young people and developing biotechnologies for promising aquaculture facilities, new equipment and machinery.

I came to the seafood farm on Voevoda Bay on Russky Island out of sheer curiosity, I really wanted to see the delicacy that the Chinese and Japanese especially appreciate – the sea cucumber. This is often called trepang – a mollusk that lives in the Sea of ​​Japan. The shores around Vladivostok are home to the sea cucumber. It is no coincidence that the bay of Golden Horn, on the coast of which this city is located, was named by the Chinese the trepang bay.

It is true that now the capture of this mollusk is prohibited – it is mentioned in the Red Book. And in such floating farms you can get trepan.

Both winter and summer

The farm beds are in the sea

Voevoda Bay is divided into squares. All these sea areas are leased for 25 years by ordinary farmers who grow seafood. The company I visited has been around for seven years and has not only water beds, but also its own laboratory, a production laboratory for food processing.

Shellfish farming equipment

With mussels everything is simple. For them, a “backbone” is placed in the sea, on which are hung ropes with holes. The mollusk sticks to these braids with its hairs. Lives, grows, gains weight. No need to feed or transplant from one rope to another. The mussel is an independent mollusk. Reproduces, feeds on its own.

Catching mussels

In two years, it grows, as they say here, in marketable sizes – from the palm of your hand. In spring and autumn, it is collected (daily fishing is 600–800 kg), goes through a special combine to clean and sort the young (they will go back to the sea for breeding), scalded to open, frozen and so on – in half-open shell – shipped for sale.

Combine harvester for sorting mussels

Interestingly, mollusks grow both in summer (when the water temperature in the bay reaches 23 degrees) and in winter. Before the ice forms, the rope structures are lowered to a depth of two meters and left until spring.

Trepangs love sweets

Kindergarten for trepang

But with scallops, oysters and oysters, you have to bite. Their minors are raised in factory conditions. First, local scientists observe egg fertilization and then how the offspring develop and become viable young. They prepare special food for them and go on a diet.

It is wrong to say that they are unpretentious in food. And what gourmets! Trepangs, for example, are rather lazy – they will not make extra moves to feed. They literally live on their food.

The food for mollusks in Primorye is very expensive. When there was a failure of cultivation for algae, the purchase price for them reached 60 thousand rubles per milliliter.

adult holes

The farmers also come out here. They organize their own workshops for the production of feed mixtures.

Collect Sargassum seaweed from the sea, grind it and mix it with bottom mud and spirulina (also seaweed). It turns out to be porridge, which is sent to the pool, – the farm worker Eugenia told us. – And to better absorb the bacteria trepan, we give them an antistress – oligosaccharide. They really like sweets.

Journey into adulthood

There are plenty of bottles with yellow and green compounds in the lab. This is food for oysters and sea cucumbers. Oysters prefer golden algae, which have calcium in their composition and this helps in the formation of the shell.

Algae to feed holes and oysters

And in the next lab, they observe the development of mollusks. The oysters and holes will only spend the first time of their lives in the farm pools – here they have a maternity ward and a kindergarten. For breeding they will go to the natural environment – to the sea. They will sew them in bags and baskets and lower them to the bottom, where they will start to mature. An oyster will grow for two years in commercial size – 12 cm, 150 grams. One trepang – four.

These are the oysters grown on the farm

After that, they will be collected and placed for a few weeks in a clean water pool – for overexposure. Besides, the animals of the seabed collect all kinds of dirt – sand, mud – that must come out of them naturally.

Only after that, the already cleaned molluscs, live or frozen, are sent to the customers or allowed for processing.

Trepang are used in the pharmaceutical industry, from which biologically active additives, extracts, tinctures, mixed with honey are prepared. Oysters are good on their own.

Comb live

The scallop spends its entire life in the plant pool. In the Sea of ​​Japan, the environment is not suitable for him.

And this comb is only for food

They creak and are eaten

All seafood is very useful and the ancient Chinese called it trepang sea ginseng. There are so many vitamins and minerals in this simple (and even disgusting!) Mollusk. This natural product helps heal the body and strengthen the immune system, improves

the work of the cardiovascular system and the gastrointestinal tract, saves from problems with the joints and skin.

These drills have already been baked

There are oysters and sea cucumbers in the Far East are recommended raw. Gourmets especially value trepang entrails. But I did not risk it. True, I tried the “five minute” mollusk (marinated for five minutes in soy sauce and garlic).

And you know, I liked it!

Photo by the author

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