Species FAO code: CLB

Spisula solidissima

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Page contents

Commercial designations
Production methods and fishing gears
EU quality schemes and nutrition values
Species distribution and habitat
Species description
Combined Nomenclature

Commercial designations

Country	Commercial designations	Names accepted or permitted locally or regionally
Austria	de Dickschalige Trogmuschel de Riesentrogmuschel de Trogmuschel	–
Belgium	fr Mactre fr Spisule nl Strandschelp	–
Czech Republic	cs Mušle	–
Estonia	et Suur valgkarp	–
France	fr spisule	–
Germany	de Riesentrogmuschel de Dickschalige Trogmuschel de Trogmuschel	–
Ireland	en Atlantic surf clam ga Sliogán trach Atlantach	–
Italy	it Spisola atlantica	–
Netherlands	nl Reuze strandschelp	–
Portugal	pt Amêijoa-branca-americana	–
Slovenia	sl čvrsta koritnica sl čvrste koritnice	–

Main production methods

Caught

Source: Palomares, M.L.D. and D. Pauly. Editors. SeaLifeBase. Spisula solidissima (Dillwyn, 1817)

Nutrition values

	Nutrition values per serving (100g)
Energy	86.0 kcal
Total fat	0.96 g
Saturates	0.187 g
Carbohydrate	3.57 g
Sugars	0.0 g
Protein	14.67 g
Salt	1502.5 mg

Source: USDA - FoodData Central

Habitat

Saltwater

FAO major fishing areas

Source: Palomares, M.L.D. and D. Pauly. Editors. SeaLifeBase. Spisula solidissima (Dillwyn, 1817)

Distribution maps

Source: FAO - FAO aquatic species distribution map of Spisula solidissima

Scientific name

Spisula solidissima

Author

(Dillwyn, 1817)

Rank

Species

FAO code

CLB

Taxonomic classification

ClassBivalvia
- OrderVenerida
  - FamilyMactridae
    - GenusSpisula
      - SpeciesSpisula solidissima

Synonyms

Mactra solidissima Dillwyn, 1817

Source: Palomares, M.L.D. and D. Pauly. Editors. SeaLifeBase. Spisula solidissima (Dillwyn, 1817)

An annually revised goods classification scheme used in EU for the purposes of customs duty and foreign trade statistics. The scheme is based on the Harmonized System nomenclature, further extended with Community subdivisions. Each subdivision is identified by an eight-digit numerical code. Read more: Combined Nomenclature

03 — CHAPTER 3 - FISH AND CRUSTACEANS, MOLLUSCS AND OTHER AQUATIC INVERTEBRATES
- 0307 — Molluscs, whether in shell or not, live, fresh, chilled, frozen, dried, salted or in brine; smoked molluscs, whether in shell or not, whether or not cooked before or during the smoking process; flours, meals and pellets of molluscs, fit for human consumption
  - Clams, cockles and ark shells (families Arcidae, Arcticidae, Cardiidae, Donacidae, Hiatellidae, Mactridae, Mesodesmatidae, Myidae, Semelidae, Solecurtidae, Solenidae, Tridacnidae and Veneridae)
    - 0307 71 00 — Live, fresh or chilled
    - 0307 79 — Other
      - 0307 79 10 — Smoked, whether in shell or not, whether or not cooked before or during the smoking process, not otherwise prepared
      - 0307 79 90 — Other
16 — CHAPTER 16 - PREPARATIONS OF MEAT, OF FISH OR OF CRUSTACEANS, MOLLUSCS OR OTHER AQUATIC INVERTEBRATES
- 1605 — Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved
  - Molluscs
    - 1605 56 00 — Clams, cockles and arkshells

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Spisula solidissima

Commercial designations

Main production methods

Nutrition values

Habitat

FAO major fishing areas

Area 21 - Atlantic, Northwest

Area 31 - Atlantic, Western Central

Distribution maps