How to borrow Garena clams above

Mussels: When is the season for which type of mussel?

Anyone who collects mussels themselves or buys them fresh at the place where they are caught should take into account the seasonal fishing times (see list below). These two aspects also play a role: First, the mussels still have to be alive, which can be recognized by their closed shells (except for the scallop, whose shells can be slightly open). In addition, the shells of fresh mussels do not open until they are cooked. The specimens that do not have to be sorted out - they are spoiled.

The most popular types of mussels


mussels: They are fished in German waters for a large part of the year. Exception: From mid-April to the end of June, mussels are not caught because they are supposed to lay their eggs in peace during this time. In some countries, however, this regulation is not adhered to. Mussels are among the absolute favorites with Germans, Swiss and Austrians and are used in numerous dishes and soups.

Scallops: Scallops, also known as scallops, are caught fresh in winter, between November and March. In Brittany, where this type of mussel is abundant, fishermen are only allowed to fish on two or three set days in the following week in order to protect stocks. At all other times they are available frozen. They taste nutty and sweet, can be made well in a soup or served with pasta with a lemon sauce.

Clams: They come from the Mediterranean, among others. Their closed season in German waters lasts from May 1st to June 30th. This type of mussel is often served with pasta dishes. For Italian chefs, the clam is inextricably linked with the dish “Spaghetti vongole”, in which the mussels are prepared with olive oil, white wine and garlic.

Oysters: The high-priced oysters, which some sip with relish while others shudder at the thought of them, come from different coasts in Europe: for example France, England, Scotland, Ireland, the Netherlands, but also Germany (“Sylter Royal”). There is actually no fishing season because the breeding stocks are huge worldwide.

The rule of thumb with the 'R'


The old rule of thumb for fresh mussels is: mussels can be consumed in all months that end on a R. The spring and summer months of March to August are particularly unsuitable for catching blue mussels, since this is the time when algae form in the sea, the toxins of which are absorbed by the mussels. With advancing mechanization, however, some things have become easier when it comes to catching mussels, and the rule is actually out of date. Today, when mussels are fished in algae-rich areas between March and August, they are then kept in clear water for a few weeks and the toxins disappear.

In addition, until the introduction of modern cooling techniques and thus uninterrupted cold chains, it was hardly possible to store the fresh mussels in warm months or to transport them from the place of catching to the trade. Because, as already mentioned: mussels have to stay alive until they are processed. This problem is also eliminated today, since the mussels can be sent over long distances in sea water and thus cooled.