Day 6

Question 0

This tough uni-valve is well known in the Florida keys and makes a mean chowder.

Answer 0

Conch

Question 1

Larger cousin of the squid is very popular in Spain, Portugal, and Japan.

Answer 1

Cuttlefish

Question 2

Also known as land snails, these uni-valve are mostly farm raised in sunny California.

Answer 2

Escargot

Question 3

This sis the bone found in the head of most cephalopods.

Answer 3

Cuttlebones

Question 4

Oscar Meyer never made these, probably because they are too expensive.

Answer 4

Abalone

Question 5

This clam is also known as the Atlantic Hard Shell Clam.

Answer 5

Quahog

Question 6

Blue point, Appalachiolo, Chincoteahue, and Malpque

Answer 6

East coast clams

Question 7

Also known as a duck clam, this small green clam is typically cooked in stews.

Answer 7

Cockle

Question 8

The tag that is attached to a bag of shellfish must be kept on hand for this long.

Answer 8

90 days after the last item is served.

Question 9

Oysters from warmer climes are fatty and opaque, while cold water oysters are usually

Answer 9

Briny and transparent

Question 10

The North Atlantic version of conch, somtimes called scungilli

Answer 10

Channel whelk

Question 11

Although mostly transparent by food service workers

Answer 11

Hepatitis a

Question 12

These are the four common sizes of Atlantic clams.

Answer 12

Little neck
Top neck
Cherry stone
Chowder

Question 13

Squid and octopus

Answer 13

Ink

Question 14

Process of purging

Answer 14

Depuration

Question 15

Squid has the highest cholesterol and

Answer 15

Omega 3

Question 16

Commonly eaten part of a scallop

Answer 16

Adductor muscle

Question 17

Ipswich has

Answer 17

Soft shell clam