KOYO 식품상식

  조개
  꼬막
  

1. 꼬막은 고막, 고막조개, 안다미조개라고도 한다. 한자어로는 감, 복로(伏老), 괴합(魁蛤) 등으로 불린다. 껍데기의 길이 약 5cm,높이 약 4cm, 나비 약 3.5cm이다. 모양이 방형에 가까우며 겉면에 17∼18줄의 굵은 방사륵(放射肋)이 있다. 방사륵 위에 결절이 있다. 인대(靭帶)는 흑색으로 능형(稜形)이며 나비가 넓기 때문에 꼭대기가 약 5mm 정도 떨어져 있다. 조가비의 안쪽은 흰색이고 살은 붉은 편이다. 산란기는 지방에 따라 다르나 8∼10월이다. 조간대에서 수심 10m까지의 진흙질 바닥에 산다. 예로부터 식품으로 많이 이용되어 왔으며, 살짝 익혀서 초고추장과 함께 먹는 전라도 지방의 향토음식이다. <자산어보>에 살이 노랗고 맛이 달다고 하였고, <동국여지승람>에 전라도의 토산물로 기록되어 있다. 남부지방에서는 양식을 하고 있으며 건제품은 수출하고 있다. 한국 , 일본에 분포한다.
2002-06-21 20:43:44


   

관리자로그인~~ 전체 390개 - 현재 3/4 쪽
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