Arctic Surf Clams
We are working collaboratively with Dr. Christopher Davis (Pemaquid Oyster) and Dr. Sandra Shumway (University of Connecticut) to examine the fate and growth of Arctic surf clams, Mactromeris polynyma, in the cold waters of eastern Maine.
Mactromeris polynyma in spawning tank at DEI (4-30-2011)
During the fall of 2010, Arctic surf clams were harvested from the Gulf of St. Lawrence, approximately 200 miles north of Quebec City, and, with the permission of the Maine Department of Marine Resources, transported to DEI's Black Duck Cove shellfish hatchery. They were held in seawater throughout the winter in sand-filled plastic fish totes in the facility and, beginning in late March 2011, were fed copious amounts of cultured microalgae in an attempt to condition them to spawn. Spawning was successful, and occurred in early May. Larvae and juveniles were reared at 15oC, and as of the late summer 2011, we have approximately 300,000 three millimeter (3 mm) animals. These animals will be used in a variety of field studies to examine their fate and growth under a variety of stocking densities and different predator exclusion nets.
Noted for their brilliant purplish-red foot, Mactromeris is prized in Japan and other Asian countries as a delicacy in sushi bars and restaurants. The red foot is eaten raw, and is called Hokkigai.
