Species FAO code: ULT

Spisula subtruncata

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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 Trogmuschel	–
Belgium	fr Mactre fr Spisule nl Strandschelp	–
Czech Republic	cs Mušle	–
France	fr spisule	–
Germany	de Dickschalige Trogmuschel de Trogmuschel	–
Greece	el Αχιβαδάκι	–
Italy	it Spisola	–
Netherlands	nl Afgeknotte strandschelp	–
Poland	pl Piaskołaz trójkątny	–
Portugal	pt Amêijoa-dourada	–
Slovenia	sl čvrste koritnice	–
Spain	es Almeja blanca es Clica	Catalonia: Cloïssa blanca atlàntica Galicia: Ameixa branca

Main production methods

Caught

Main fishing gears

Source: Palomares, M.L.D. and D. Pauly. Editors. SeaLifeBase. Spisula subtruncata (da Costa, 1778)

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
Brackish water

FAO major fishing areas

Source: Palomares, M.L.D. and D. Pauly. Editors. SeaLifeBase. Spisula subtruncata (da Costa, 1778)

Scientific name

Spisula subtruncata

Author

(da Costa, 1778)

Rank

Species

FAO code

ULT

Taxonomic classification

ClassBivalvia
- OrderVenerida
  - FamilyMactridae
    - GenusSpisula
      - SpeciesSpisula subtruncata

Source: Palomares, M.L.D. and D. Pauly. Editors. SeaLifeBase. Spisula subtruncata (da Costa, 1778)

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 subtruncata

Commercial designations

Main production methods

Main fishing gears

Dredges

Trawls

Nutrition values

Habitat

FAO major fishing areas

Area 27 - Atlantic, Northeast

Area 34 - Atlantic, Eastern Central

Area 37 - Mediterranean and Black Sea