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Best Mexican Shellfish Types
THIS SPECIES IS AT RISK OF EXTINCTION DUE TO EXCESSIVE GATHERING. Also known as Caracol rosado, Lobatus gigas, or the Aztec name Teccizmama, Caribbean sea queen conch is one of the largest Caribbean mollusks.
Their beautiful shells measure from 20 centimeters to 35 centimeters in length. In the past, queen conch’s shell was used to make knives, blades, and musical instruments which were used in various ceremonies and rituals. Nowadays, the flesh of queen conch is the most prized, particularly on the Yucatan peninsula, while on the island of Cozumel, the meat is typically used in ceviche, but it can also be prepared with coconut milk or roasted.
Concha negra or mangrove cockle (lat. Anadara tuberculosa) is a species of saltwater clam, an edible bivalve mollusk commonly found on the Pacific coast of the Americas, ranging from Baja California in Mexico to Peru. One of its distinctive features is the red-colored hemolymph (blood), which has led to its popular name in some regions as the "blood cockle".
This coloration is due to a high concentration of hemoglobin, which is atypical for bivalves, as most have clear or slightly milky hemolymph. These clams have been used as a food source by indigenous peoples of the region for centuries.
Charru mussel (lat. Mytella charruana) is a species of mussel native to the Atlantic coast of Central and South America. It is primarily found in brackish and freshwater environments such as estuaries, lagoons, and rivers. The charru mussel is characterized by its elongated shell, which can vary in color but is usually dark brown or black.
They are generally not harvested or consumed on a large scale. However, in certain regions where they are found, they may be collected for personal or local consumption. They can be steamed, boiled, grilled, or incorporated into various seafood dishes and recipes.
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