**Breed Name: Chlamys farreri** **Species:** Mollusks, Gills, Iso-Columns, Scallops --- **Biological Characteristics** 1) **Morphological Structure** The scallop shell typically exhibits a purple-brown or light brown coloration, sometimes with yellow-brown, apricot-red, or gray-white patterns. The shell height is slightly greater than its length. The anterior ear is significantly larger, about twice the size of the posterior ear. A depression on the ventral side of the front ear forms a fistula-like opening. There are 6–10 small, rough teeth along the upper edge of the right shell. The shells have prominent ridges; the left shell has around 10 radiating ribs with spines, while the right shell has more pronounced major ridges. The mantle margin lacks a healing point, and the edges are lined with tentacles of varying lengths, along with well-developed eye spots. The foot is short and stick-like, with a groove on its ventral surface. The rectum passes through the heart, and the epidermis and connective tissues form a petal-like structure. 2) **Ecological Habits** Chlamys farreri is naturally found only in coastal areas of Liaoning Province and the Shandong Peninsula in China. They inhabit waters below the low tide line, where the water flow is strong, salinity is high, and visibility is good. These scallops live at depths between 10 to 30 meters, on hard seabeds with reefs, shells, or gravel. They can move short distances by closing their shells and using current force. They have a wide temperature tolerance, surviving between -2°C and 35°C, with an optimal range of 15–25°C. Their preferred salinity range is 1.0147 to 1.0291, with an ideal range of 1.0174 to 1.0261. They can be transported safely for 8–9 hours at air temperatures of 20–22°C. --- **Economic Traits** Chlamys farreri is a rare marine shellfish species. Its adductor muscle is hypertrophic and fresh, making it highly valued. Dried products are considered delicacies, containing an average of 5.43% glycogen, along with citrate and succinic acid—earning it the title "the best in the world." Medical research suggests it may help prevent cancer. Additionally, scallop shells serve as valuable raw materials for various industries. --- **Current Status of Aquaculture** Chlamys farreri has become one of China’s key marine aquaculture species. High populations are found in Liaoning, Hebei, and Shandong, particularly in Shandong, where large-scale farming has developed. However, overstocking and disease outbreaks have occurred, such as the 1996 incident in Shandong, which caused massive losses. Some farms saw up to 90% mortality, resulting in economic losses exceeding 1.5 billion yuan. Scallop farming began in the 1970s and 1980s in China, with successful trials of seedlings from Shandong’s Changdao and Weihai regions. It was later promoted in Lianyungang. Currently, both Gansu and Lianyungang engage in scallop farming, using methods like shallow-sea culture and polyculture in shrimp ponds. In 1997, the Lianyungang Yuanda Ocean Group invested over 10 million yuan in offshore farming, stocking 400 mu of area. --- **Economic Analysis** Scallop farming requires a significant initial investment, with costs around 1,200 yuan per mu. This includes fixed assets like ropes, floats, cages, and shellfish. Financial analysis shows that with a 1.5 million yuan investment, annual output can reach 800,000 yuan, with profits exceeding 300,000 yuan. The return rate is about 26%, and the payback period is roughly two years. Scallop products have strong market demand, contributing to both economic and social benefits by creating jobs and boosting local economies. --- **Seedling Technology** Scallop seedlings are produced using two main methods: semi-seedlings and artificial seedlings. **Semi-seedlings** 1) **Site Selection:** Choose areas with abundant natural resources, smooth currents, no floating silt, calm seas, and high salinity. 2) **Seedling Collectors:** Use red-brown ropes, palm ropes, polyethylene plates, seashells, or seedling bags. Seashells and seedlings are most effective. 3) **Timing:** For the North Sea region, seedlings are usually deployed from late March to mid-June. 4) **Detection Time:** Seedlings are generally detected in mid to late September, when shell height reaches 1–2 cm. **Artificial Seedlings** This method involves attaching shellfish using conventional techniques. Key steps include selecting and maturing broodstock, stimulating spawning, and providing suitable attachment bases. The process follows: Pro-shellfish (stimulation) → Eggs (fertilization, hatching) → Larvae (adhesion) → Juvenile shellfish Steps include: 1) Selecting healthy, mature pro-shellfish, transporting them dry with kelp, and washing them in a 20-ppm penicillin solution. 2) Keeping males and females separately in cages at a density of 20–40/m³, using gradient warming to promote maturation. 3) Stimulating spawning via physical or chemical methods, including temperature changes, light exposure, or ammonia seawater immersion. 4) Using brown mesh or similar materials as attachment bases. 5) Feeding larvae with algae like *Nitzschia closteria* or *Phaeodactylum tricornutum*, and later switching to higher-density feeds. 6) Preventing diseases by maintaining clean water, using antibiotics, and disinfecting equipment before rearing. --- **Cultivation Techniques** Choose sea areas with clear water, no pollution, high salinity, moderate temperatures, minimal silt, and rich food sources. Farming should be conducted in areas with stable conditions. **Cultivation Methods** Common methods include cage culture, rope hanging, tube culture, sticking culture, sowing, and pond breeding. Currently, cage and pond polyculture are most widely used. **Management** Adjust water depth seasonally, clean cages, replace nets, and ensure safe conditions. Regular monitoring helps prevent predation and parasitic damage. **Harvesting and Processing** Scallops are harvested after the main growing season, with a minimum size of 7 cm. They are sold fresh or processed by removing the adductor muscle, washing in seawater, boiling, and drying.

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