C O M M O N E D IB L E M O L L U S C S

O F T H E P H IL IP P IN E S

A F IE L D G U ID E
Published b y the S E A F D E C A q u a c u ltu re D e p a rtm e n t
T ig b a u a n , Ilo ilo , P hilip p in e s
 Common Edible Molluscs of the Philippines
The M olluscs com prise the largest
p h y lu m o f m arine invertebrates, w ith
over 8 0 ,0 0 0 species described (Barnes,
1 974). T h e y are so ft-b o d ie d animals,
w h ic h , in m ost cases, secrete a p ro te c t­
ive o u te r " s h e ll." T w o m a jo r
classes o f m olluscs, the Bivalvia and
G astropoda (o r univalves), are covered
in th is w o rk , as th e y co n ta in m ost o f
th e edible and e co n o m ica lly im p o rta n t
species. Class C ephalopoda is rep­
resented by the Cham bered N autilus.
Because o f the huge num ber o f
m olluscan species in h a b itin g P h ilip p in e
w aters (over 2 0 ,0 0 0 by some esti­
mates) th is stu d y has been lim ite d
to the m ost com m on edible ones
e xistin g on and aro u n d th e island o f
Panay in the W estern Visayas region.
T h is region was selected as repre­
sentative because some species unique
to the P h ilip p in e co-exist here w ith
m any th a t are c o m m o n ly fo u n d
th ro u g h o u t the In d o -P a cific (A b b o tt,
1979) and because Panay is located
in th e geographic center o f th e P h ilip ­
pines. T he species described here
are p rim a rily m arine, w ith a fe w
brackish and fresh w a te r varieties
in clu d e d . M arine species predom inate
in local d ie ts, p a rtly as a result o f the
increased use o f chem ical pesticides
and fe rtiliz e rs in recent years in
ricelands and fishponds, w h ic h were
once prim e habitats fo r m any edible
fresh and brackish w a te r species.
A s o u r w o rld becomes more p o l­
lu te d and populous, edible m olluscs,
w h ich serve as a m a jo r source o f
p ro te in fo r m any m illio n s o f people
(A b b o tt, 1 976), are becom ing a
p rim a ry focus o f those in vo lve d in
m a ric u ltu re a c tivitie s. T h is fie ld guide
is intended n o t o n ly f o r th e m , b u t also
fo r students, shell c o lle c to rs , travelers,
and anyone interested in m olluscs and
h o w th e y b e n e fit th e people o f th e
P hilippines.
T h is w o rk consists o f a series o f
id e n tific a tio n sheets w h ic h co n ta in
th e f o llo w in g basic in fo rm a tio n :
1. Pen and in k draw ings and
photographs o f each species
2. S c ie n tific classifica tio n
3 . C o m m o n names in English and
P h ilip p in e dialects
4. B rie f d e scrip tio n of shell c o lo r
and fo rm
5. Ecological and h a b ita t d e s c rip tio n
6. C o lle c tio n a n d /o r c u ltu re
techniques
7. M a rk e t price
8. P reparation as fo o d
S u p p le m e n ta ry o r unusual in fo rm a ­
tio n a b o u t each species is also in clu d e d
w here a p p ro p ria te . A ppe n d ice s cover­
ing m ore d e ta ile d in fo rm a tio n on fo o d
p re p a ra tio n w ill be in clu d e d to w a rd s
the end o f th e series. Those seeking
a d d itio n a l in fo rm a tio n a b o u t m olluscs
are encouraged to c o n s u lt th e f o llo ­
w in g lis t o f references.
1
 N otes o n Presentation
1. O n ly the m ost co m m o n edible
species o f the W estern Visayas are
presented and n o t all are o f co m ­
m ercial im p o rta n c e : m a n y are o n ly
co lle cte d b y b a rrio in h a b ita n ts near
th e ir homes (fo r use as pro te in
supplem ents to a largely ca rb o h y­
drate d ie t) and are n o t usually
m arketed.
2. A ll draw ings and p h o t ographs were
done b y th e a u th o r.
H in to n , A ., 1972: Shells o f N ew
G uinea and the C entral In d o -
P a cific. T h e Jacaranda Press,
M ilto n . 91 pp.
L u c ifo ra , D ., 1977: M arvellous W orld
o f Shells. A b b e y L ib ra ry , L o n d o n .
107 pp.
S m ith , R .I. and C a rlto n , J.T ., 1975:
Lights M anual: In te rtid a l In ve rte b ­
rates o f th e C entral C a lifo rn ia
Coast. U n iv e rs ity o f C a lifo rn ia
Press, B erkeley. 6 8 4 pp.

3. T h e m e tric system is used e x c lu ­ S o o t-R ye n , T ro n , 1955: A R e p o rt on

s iv e ly ; measurements are given in the F a m ily M y tilid a e (Pelecypoda).
cm . T h e U n iv e rs ity o f S. C a lifo rn ia
Press, L .A .

Talavera, F. and F a u stin o , L .A ., 1933:

REFERENCES E dible M olluscs o f M a n ila , P hil.
J . Sci. 5 0 (1 ) :1 -49.
A b b o tt, R .T ., 1 9 7 4 : A m erican Sea-
shells, 2 n d ed. Van N o stra n d T e b b le , N ., 1966: B ritis h Bivalve
R e in b o ld C o . N. Y . 5 9 8 pp. Seashells. Trustees o f the B ritish
M useum (N a tu ra l H is to ry ) L o n d o n .
A b b o tt, R .T . 1 9 7 6 : Seashells. T he 2 0 6 pp.
Ridge Press, N e w Y o rk . 156 pp.
T in k e r, S.W ., 1958: P acific Seashells,
A b b o tt , R .T ., 1 9 7 9 : K in g d o m o f th e Charles E. T u ttle Co. R u tla n d , V t.
Seashell. R u tle d ge Books, Inc. 231 pp.
N e w Y o rk . 2 4 7 p p .
Y onge, C .M ., 1977: F o rm and e volu­
B ardach, J.E., R y th e r, J.H ., and tio n in th e A nom iacea (M ollusca
M cL a rn e y, W .O ., 1972: A q u a cu l­ Bivalvia). Pododesmus, A n o m ia ,
tu re . John W ile y and Sons, Inc. P atro, E nigm onia (A n o m iid a e );
N e w Y o rk . 8 3 6 pp. P lacunanom ia, Placuna (Placunidae,
Fam . N o v.). P h il. Trans. R o y . Soc.
Barnes, R.D., 1974: Invertebrate L o n d o n . 2 7 6 : 45 3 -5 2 7 .
Z o o lo g y. W .P. Saunders C o m pany,
P hiladelphia. 8 3 8 pp. Y o u n g , A .L ., 1980: Larval and
Postlarval D evelopm ent o f the
H eslinga, G .A . and H illm a n , A ., 1981: W indow -Pane S hell, Placuna
H a tch e ry C u ltu re o f the C om m er­ p la c e n ta Linnaeus (B ivalvia:
cial T o p S n a il T rochus n ilo tic u s Placunidae) w ith a D iscussion on
in Palau, C a ro lin e Islands. A q u a ­ its N a tu ra l S e ttle m e n t. T he
c u ltu re , 2 2 :3 5 -4 3 . V e lig e r, 23: 141-148.
2
 S Y S T E M A T IC R ESU M E
P h y lu m M o llu s c a
Class Bivalvia
Subclass L a m e llib ra n ch ia
O rd e r T a x o d o n ta
F a m ily A rcid a e
A nadara granosa L in n e
A r ca a n tiq u a ta L in n e
A n a d a ra sp.
O rd e r A n iso m ya ria
F a m ily M y tilid a e
M o d io lu s m e tc a lfe i H anley
Perna v irid is L in n e
B ra ch id on te s sp.
F a m ily Pectinidae
A m u s iu m p le u ro n e cte s Linne
F a m ily O streidae
Crassostrea ire d a le i
Saccostrea sp.
F a m ily Placunidae
Placuna p la ce n ta L in n e
O rd e r H e te ro d o n ta
F a m ily C ardiidae
C ardium subrugosum
F a m ily G a rid a e
Soletel l ina elongata Lam arck
F a m ily Isognom onidae
Iso g n o m o n sp.
F a m ily M actridae
M a c tra m era Deshayes
M a ctra m a cu la ta L in n e
F a m ily S o lenidae
P harella a c u tid e n s B ro d e rip and
S o w e rb y
F a m ily V eneridae
D o n a x sp.
G e lo in a s tria ta
P aphia exavata
C irce g ib b a L a m a rck
O rder A d a p e d o n ta
F a m ily T e re d in id a e
Teredo sp.
Class G astropoda
Subclass P rosobranchia
O rd e r A rchaeogastropoda
F a m ily T rochacea
Trochus n ilo tic u s Linne
T u rb o c h ry s to s to m a Linne
F a m ily A n g a riid a e
A n g a ria d e lp h in u s L in n e
O rd e r M esogastropoda
F a m ily C ypraeidae
3
 Cypraea m o n e ta L in n e F a m ily M uricidae
C ypraea tig ris L in n e
Ocenebra sp.
F a m ily P otam ididae
F a m ily O lividae
T elescopium te le sco p iu m L in n e
P otam ides sp. O liva a n n u la ta

F a m ily S tro m b id a e F a m ily V o lu tid a e

L a m b is la m b is Linne C y m b io la vespertil io L in n e
S tro m b u s aurisdianae L in n e
S. b u lla R o d in g
S. le n tig in o s u s L in n e Class C ephalopoda
S. lu h u a n u s L in n e
S. spp. Subclass N a u tilo d ia e

F a m ily T u rite llid a e N a u tilu s p o m p iliu s Linne

T u rrite lla te re b ra L in n e

O rd e r N eogastropoda

F a m ily C onidae

Conus le opardus (R o d in g )
Conus o m a ria Hwass
Conus spp.
Conus s tria ta

4
 D iag ra m m a tic H e te ro d o n t Bivalve

D iagram m atic Prosobranch G a stro p o d

5
F a m ily Pectinidae
S c ie n tific name: A m u s iu m p le u ro ­
nectes L in n e
English name: A sian M oon S callop
P h ilip p in e name: L a m p iro n g (Visayan)
Scallops are am ong th e fe w bivalves
w h ic h live unattached (o r w e a kly a t­
tached by byssal threads) on th e sur­
face o f th e ocean flo o r. T h e members
o f th is strange, sm ooth-shelled group
have evolved the a b ility to sw im by
c la p p in g th e ir shells to g e th e r and
e x p e llin g w a te r ra p id ly fro m th e ir
m a n tle c a v ity . T h e y use th is sw im ­
6
m ing a b ility to escape predators such
as starfish.
T he upper valve o f the Asian M oon
S callop is purple o r red, w h ile the
b o tto m valve is colorless, e vid e ntly a
fo rm o f p ro te ctive cam ouflage. These
anim als occur in large schools at
depths o f 8 to 20 fathom s.
These m olluscs are considered a
d e licacy and are fo u n d o n ly rarely
in the m arketplace. Scallops co m ­
m and a high price in seafood res­
taurants th ro u g h o u t the w o rld .
Fam ily Arcidae
S c ie n tific name: A nadara granosa
Linne
English name: A rk shell, " C o c k le "
(used in Malaysia b u t w ith no
ta x o n o m ic significance), B lo o d Clam
P h ilip p in e name: L ito b (Visayan)
H ala-an (Tagalog)
This greyish, heavily ribbed shell
belongs to the ord e r T a x o d o n ta ,
w h ich is distinguished b y th e ir num e­
rous and sim ila r hinge te e th .
T he tru e L ito b is bigger and m eatier
th a n its L ito b -lito b cousins, and lives
in th e brackish m ud fla ts instead o f in
the ro c k y m arine e n viro n m e n t. I t is
also b ila te ra lly s ym m e trica l, whereas
th e shell o f A r ca a n tiq u a ta is fla re d
s lig h tly at the p o s te rio r end. I t is
gathered a t lo w tid e b y b a rrio in h a b i­
tants w h o sell it in the m a rk e t place
fo r P 2 .0 0 /5 pcs.
Since A . granosa is n o t o n ly cheap
and ta sty b u t rich e r in p ro te in than
m ost o th e r sh e llfish , its c u ltu re should
be encouraged as a means o f p a rtia lly
s u p p ly in g the increasing need fo r high-
p ro te in fo o d s in S outheast Asia.
(B ardach, R y th e r, & M c L a rn e y, 1972).
T his m ollu sc is c u ltu re d e xte n sive ly in
M alaysia and w o rke rs a t th e U n iv e rs ity
o f th e P h ilip p in e s ' M arine Science C en­
te r at D ilim a n have spawned it in the
la b o ra to ry as part o f a program to
develop suitable c u ltu re techniques in
th e P hilip p in e s.
7
Fam ily Arcidae

S c ie n tific name: A n a d a ra sp. Fisherm en fro m the b a rrio dive in

English nam e: A rk Shell the sea to c o lle c t these b o tto m d w e ll­
P h ilip p in e name: H ungkay-h u n g ka y ers. T h e y are n o t generally seen in
(A k la n o n ) th e m arketplace, b u t are consum ed in
b a rrio homes.

H ungkay-h u n g ka y are used in soup

S hells o f th is small w h ite bivalve are and noodle dishes as w e ll as fo r "g in a ­
e x tre m e ly co m m o n on th e beaches o f m u s," a sa lty dish th a t is served as a
th e pro vin ce o f A k la n . viand o r as an appetizer.
8
Fam ily Arcidae
S c ie n tific name: A r ca a n tiq u a ta L im e
English name: A rk Shell, B lo o d C lam
P h ilip p in e name: L ito b -l ito b or
silu ta n (V isayan), Kam ot-pusa
(Tagalog).
These small m arine clams live
in algae-rich areas and attach th e m ­
selves to rocks, where th e y are ga­
thered at lo w tid e b y b a rrio in h a b i­
tants.
T h e y are called th e B lo o d C lam
because th e ir b lo o d is rich in hem og­
lo b in , giving it a d is tin c tiv e red c o lo r
and adding s u b s ta n tia lly to th e clams
n u tritiv e value.
W here a b u n d a n t, the e m p ty ark
shells are u tiliz e d in the m a n u fa ctu re
o f lim e . T h e y are available year-
ro u n d in the w e t m arkets o f the
Western Visayas fo r P 2 /1 0 -2 0 pcs.
T h e y can be prepared as an a ppetizer,
in soups, and in no o d le dishes. When
served as an appetize r, th e shells are
generally steamed open w ith slices o f
ginger to fla v o r the re su ltin g ju ice
o r b ro th .
9
F a m ily A niso m ya ria
S cie n tific name: B ra ch id on te s sp.
English name: S m all mussel
P h ilip p in e name: B a rko -b a rko (B u ru ­
anganon) K ila p u t (A k la n o n )
These sm all mussels are quite
co m m o n th ro u g h o u t n o rth e rn Panay
and elsewhere in th e Visayas. T hey
are co lle c te d in great numbers fro m
ro c ky-sa n d y in te rtid a l areas at lo w
tid e to su p p le m e n t diets and fo r sale
10
in the m arketplace. In M akato,
A k la n , great tw e n ty k ilo sacks o f these
mussels may be seen on m a rke t day.
T h e y sell fo r a b o u t P 0 .5 0 /o n e -h a lf kg
bag, unshelled, and are available
the year ro u n d .
In Buruanga, A k la n , th e y are
co lle cte d d a ily to supplem ent fa m ily
diets, and are served p rim a rily in
soups.
Fam ily Cardiidae
S c ie n tific name: C ardium subrugosum
English name: C ockle
P h ilip p in e name: Punaw (B u ru ­
anganon)
T h is small cockle lives in the sandy-
ro c k y in te rtid a l areas o f n o rth w e ste rn
Panay and elsewhere in the Visayas.
It is adapted to w ig g lin g in to the sand
and has a long siphon w h ic h is used fo r
gathering fo o d .
In Buruanga, A k la n , a large in te r­
tid a l area ju s t behind the p u b lic
m a rke t provides local in h a b ita n ts w ith
these and o th e r m olluscs w h ic h are
colle cte d d a ily at lo w tid e . Because
people can c o lle c t th e ir o w n , ve ry fe w
are m a rketed. W hen c o lle c tin g shells
in the ro c k y in te rtid a l zone, care
should be taken to replace o ve rtu rn e d
rocks to th e ir o rig in a l p o s itio n , thus
preserving the fra g ile h abitats o f
m ollusks and o th e r m a rin e life .
T his shell is prepared in th e same
m anner as the ark shells; in noodle
dishes, soups, and as an appetizer
and viand.
11
F a m ily V e neridae

S c ie n tific nam e: C irce gibba Lam arck clam is fo u n d in the sand near the
E nglish nam e: Sand Clam seashore. T h e y are colle cte d fo r sale
P h ilip p in e name: B ugaton (Visayan) in the m arket at lo w tid e by b a rrio
Saropsaropan (Tagalog) in h a b ita n ts th ro u g h o u t the P h ilip ­
pines. T h e y sell fo r P 2 /5 0 pcs, and are
T h is small cream -colored m arine served b o ile d as an appetizer o r viand.

12
F a m ily O streidae
S c ie n tific name: Crassostrea ire d a le i
English name: S lip p e r o y s te r
P h ilip p in e name: Talaba (Tagalog,
V isayan), T ire m ( I longo)
Crassostrea ire d a le i has a generally
o vo id shape w ith irregular surface
features and is grey and w h ite . It is
c u ltu re d e xtensively th ro u g h o u t the
P hilippines. T here are thre e main c u l­
tu re m ethods c u rre n tly in use in th is
c o u n try . These include the tu l os
(stake), b itin (hanging), and sabog
(broadcast) m ethods. T h e tu l os is
s im ila r to th e b am boo sta kin g m e th o d
used in mussel fa rm in g , th e d iffe re n ce
being th a t th e stakes should exte n d
a b o u t 1 m eter above th e lo w -w a te r
m ark fo r o yste r c u ltu re . T h e b itin is
m ore intensive and uses o yste r and
c o c o n u t shells strung on th ic k , n y lo n
m o n o fila m e n t, suspended v e rtic a lly
fro m h o riz o n ta l braces o r ra fts . Sabog
is th e tra d itio n a l m e th o d o f o yste r
fa rm in g w here hard , sm o o th objects
such as tin cans o r o yste r shells are
scattered over a sandy, hard b o tto m
where spatfall is k n o w n to o ccu r.
W hile th is m e th o d is th e least la b o r
intensive, it yields fe w e r oysters th a n
th e o th e r tw o m ethods because the
area fo r spat a tta c h m e n t is lim ite d .
In all thre e m ethods th e oysters are
ready fo r harvest in 6-12 m onths.
O ysters are sold in the Ilo ilo C ity
m a rke t fo r P5 per g ro u p o f 15. T h e y
are e n jo ye d as an a p p e tize r o r viand.
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Fam ily Donacidae
S c ie n tific name: D o n a x sp.
English name: Wedge or Bean C lam
P h ilip p in e name: A g ih is (Visayan)
These small blue, b ro w n , and grey
clams o ccu r th ro u g h o u t th e w o rld on
the slopes o f sandy beaches at the
p o in t w here th e waves break and slide
over th e sand.
When th e y are a ccid e n ta lly u n ­
covered b y wave a c tio n , these animals
b u rro w ra p id ly back in to the sand.
T h is b u rro w in g is fa c ilita te d by th e ir
p o in te d f o o t and th e a n te rio r p o rtio n
o f th e ir she ll.
14
A s th e wave te m p o ra rily covers the
clam it extends its long siphon fo r a
fe w seconds to feed. T his inhalant
siphon is specially equipped w ith
margins th a t are frin g e d w ith in fo ld e d
tentacles w h ich serve to keep o u t
sw irlin g sand grains.
A gihis are collected by barrio
inhabitants at low tid e and are avail­
able in the m arketplace year ro u n d ,
b u t are larger in size fro m O ctober
to F ebru a ry. T h e y fetch a m arket
price o f P 0 .5 0 /o n e -h a lf lite r bag,
unshelled.
T h e y are ta s ty if cooked in a soup,
b u t the preferred preparation in the
Visayas is to salt them fo r 24 hours
and eat th e m as viand.
Fam ily Veneridae

S c ie n tific name: Geloin a s triata Scientists at the O regon State U n i­

L in n e
English name: M u d C lam
P h ilip p in e name: Tuway (Visayan)
T h is th ic k shelled clam is fo u n d 8
to 10 cm beneath th e surface o f m ud
fla ts near mangrove swamps at low
tid e , where th e y are collected by
b a rrio in h a bita n ts to be sold in the
m a rke t. T h e y sell fo r 3 to 5 pesos
per kilo g ra m , unshelled. T h e y are
served boiled o r bro ile d as an appe­
tiz e r o r viand.
ve rsity M arine Science C enter in N e w ­
p o rt, O regon, have re ce n tly ta ke n an
inte re st in c u ltu rin g th is clam because
o f its large size, hardiness and p o p u ­
la rity as a fo o d ite m in th e P hilippines.
T he a u th o r sent a sh ip m e n t o f 50 o f
these m olluscs fr o m K a lib o , A k la n
to OSU in early 1981 and atte m p ts
to spawn th e m in c a p tiv ity have been
sta rte d and are c o n tin u in g there.
T e ch n o lo g y developed at OSU c o u ld
be tra n sfe rre d to the P hilip p in e s
p ro v id in g increased incom e, e m p lo y ­
m e n t and p ro te in fo r local in h a b ita n ts.

15
Fam ily Isognomonidae
S c ie n tific name: Isognom on sp.
English name: u n k n o w n
P h ilip p in e name: C apiz-capiz ( I lo ngo),
I lo k o n it Bakhaw (A kla n o n )
Because o f its resemblance to the
Capiz shell (P lacuna pla ce nta ), the
I l ongos have nam ed this bivalve
C apiz-capiz. In A k la n , how ever, it is
named fo r its h a b ita t: I l o k o n it
Bakhaw means lite ra lly "a rm p it o f th e
16
m angrove," and it is at the ju n ctu re
o f th e lim bs and tru n k th a t th is m o l­
lusc attaches itse lf b y its long byssal
threads. T h e y are covered a t high tid e ,
b u t as the tid e recedes th e y are c o l­
lected fo r home use and fo r sale in
the m arketplace. T h e y cost P0.50/bag
in th e M a ka to , A k la n w e t m arket.
These shells are used p rim a rily fo r
m aking a fla v o rfu l soup.
F a m ily M actridae
S c ie n tific name: M actra m aculata
L in n e
English name: S u rf o r Hen Clam
P h ilip p in e name: K agaykay (Visayan)
These m arine clams are fo u n d on
sandy beaches in the Visayas, 2 to 4
cm below th e surface. T h e ir average
length is 5 to 6 cm and th e y vary in
c o lo r fro m yellow -cream to orange-
b ro w n .
Kagay-kay are harvested a t lo w tid e
w ith e ith e r a rake, w h ic h is tie d to the
operators w a ist and pulled back and
fo r th along a section o f beach, o r b y
tw is tin g ones' fe e t back and fo r th in
th e sand, th e re b y unco ve rin g th e clam .
I f co lle cte d in th e a fte rn o o n , th e y are
placed in a b u c k e t o f fresh w a te r and
k e p t alive u n til m a rke t tim e th e n e x t
m orning.
T h e y sell in th e K a lib o , A k la n w e t
m a rke t fo r P 2 .0 0 /2 0 pcs.
These clams are served in soups and
as an a p p e tize r o r viand.
17
F a m ily M actridae
S c ie n tific name: M a ctra mera
Deshayes
English name: Hen clam
P h ilip p in e name: "P u na w (Visayan)
K a ta ka w (Tagalog)
T h is is one o f m any hen clam s th a t
are used as a d ie t supp lem e n t in the
P h ilip p in e s. I t lives a fe w centim eters
b e lo w th e sand, and is co lle cte d a t lo w
tid e b y b a rrio in h a b ita n ts .
These clams are ra th e r m ig ra to ry in
18
h a b it, m oving upo n d o w n the shore in
accordance w ith the d ire c tio n o f the
c u rre n t (Talavera, 1 933).
A lth o u g h fo u n d in the Ilo ilo C ity
m a rke t, th is specimen came fro m the
island o f Negros, a fe w hours away by
boat.
Punaw are e ith e r boiled o r prepared
in th e " ih a w " m e th o d , w here th e y are
placed on h o t coals and bro ile d u n til
the shells open. T h e y are th e n served
as an appetizer o r viand.
Fam ily M ytilidae
S c ie n tific name: M o d io lu s m e tc a lfe i
H anley
English name: B row n mussel
P h ilip p in e name: A bahong (Visayan)
The A bah o n g has a very p ro m in e n t
u m b o and is dark brow n in co lo r.
It dwells in the m ud b o tto m s o f
estuaries such as Batan Bay in A k la n .
It attaches its e lf to the b o tto m b y its
byssal threads. U n lik e the green
mussel, how ever, it seems to prefer
h o riz o n ta l surfaces to vertical ones,
m aking fie ld c u ltu re more d iffic u lt.
M o d io lu s m e tc a lfe i H anley has
spawned spontaneously in c a p tiv ity
a t S E A F D E C 's Batan sub-sta tio n . The
larvae were raised to th e early veliger
stage, and fu rth e r research should lead
to the d e ve lo p m e n t o f practical
m ethods fo r fie ld c u ltu re .
These mussels sell in the Batan
m a rke t fo r 50 centavos per glass,
unshelled. T h e y can be served b o ile d ,
b u t are preferred as "g in a -m u s."
"G in a -m u s " is prepared by shelling
the mussel and placing th e m eat in a
closed co n ta in e r w ith salt fo r 7-10
days. It is served as a c o n d im e n t,
a ppetizer o r viand w ith rice.
19
Fam ily Venerrdae
S c ie n tific name: Paphia exavata
English name: Venus o r S u rf C lam
P h ilip p in e name: B a lin d a y ( I longo)
T h is m arine clam exists 6-8 cm
u n d e r th e sand on th e ocean b o tto m .
T he B a lin d a y clams come fro m the
island o f Negros, where the coastal
in h a b ita n ts d ig th e m up at lo w tid e , or
dive fo r th e m in 1-2 m o f w a te r. T h e y
are available d u rin g the m onths o f
M a rch , A p ril and M a y and again fro m
S eptem ber to D ecem ber. T h e rest
20
o f the year th e y are considered to o
small fo r c o lle c tio n .
T h e y have d is tin c t in h a la n t and ex­
h a la nt siphons w h ic h are used fo r
fo o d intake and e x p e lla tio n o f salt
w ater.
B alinday is available in the Ilo ilo
C ity m a rke t fo r P 2 .0 0 /2 0 pcs. T h e y
can be prepared by sim p ly b o ilin g
in salted w ater. T he " k i la w " prepa­
ra tio n is also p o p u la r, w here the clam
is placed in a m ix tu re o f vinegar,
onions, and ginger, and eaten raw.
Fam ily M ytilidae
S c ie n tific name: Perna v irid is Linne
English name: Green mussel
P h ilip p in e name: Tahong, A m ahong
(Tagalog, Visayan)
T he shell o f th is mussel, as im p lie d
by its name, is a b rig h t green on the
o u te r m argin, tending to a darker
shade tow ards th e center.
T he green mussel is one o f the m ost
p o p u la r shellfish in th e P hilippines and
is c u ltu re d extensively. C u ltu re me­
th o d s re ly on th e fa c t th a t a t a certain
p o in t in developm ent, the p la n k to n ic
larvae settle on any suitable substrate
present.
Bam boo staking is th e m ost w id e ­
spread m ethod at present, bam boo
being b o th re a d ily available and in e x­
pensive. T h e stakes are placed ½ to 1
m eter apart in " fa r m s " located in
estuaries and bays along the coast.
These farm s can have a d eleterious e f­
fe c t on th e ecology o f such an estuary
as s ilt fro m th e rivers builds up aro u n d
the stakes, decreasing the d epth and
hence the p ro d u c tio n area.
E xp e rim e n ta l m ethods designed to
avert s ilta tio n w ith o u t sa crificin g p ro ­
d u c tio n levels, u tiliz e a va rie ty o f rope
m aterials, flo a ts and rafts, and are
being tested in several locales.
The green mussel attaches its e lf to
these substrates by its long byssal
threads, and is ready fo r harvest in
6-10 m onths.
T h e y sell fo r one to tw o pesos per
k ilo lo c a lly and are e x p o rte d to M anila
and abroad w here th e y com m and a
m uch higher m a rke t price.
Tahong is p o p u la r as an appetizer,
in no o d le dishes, and as a viand.
21
Fam ily Solenidae
black in c o lo r and range in size fro m
S c ie n tific name: Pharella acutidens 4 to 5 cm as adults.
B ro d e rip and S ow erby
English name: R azor o r Jackknife clam S olenid clams are filte r feeders
P h ilip p in e name: T ik -h a n (A k la n o n , and have an in h a la n t and exhalant
I lo n g o ), Bilaog (Visayan) siphon fo r ta k in g in fo o d and expe llin g
seawater. They use th e ir long,
T his fa m ily of clams occurs plun ge r-like fo o t fo r m oving up and
th ro u g h o u t the w o rld on sandy d o w n in th e ir sem i-perm anent b u rro w
beaches. T h e y are collected du rin g w h ich extends 15-40 cm in to the sand.
lo w tid e by digging w ith the hands I f dislodged fro m th is b u rro w , th e y
(o r an o ld bo lo k n ife ) in the sand can sw im very fast b y sh o o tin g w ater
w herever a slig h t hole or depression o u t one end o f th e ir shell.
indicates th e ir presence. T h e y are
sold in th e w e t m arkets o f A k la n and These clams are b o ile d in saltw ater
o th e r V isayan provinces fo r P5.0 0 /5 0 and served in th e ir ow n soup as an
pcs, unshelled. T h e y are b ro w n and appetizer o r viand.

22
Fam ily Placunidae

S c ie n tific name: Placuna placenta calciu m su p p lem e n t fo r h o m e -fo rm u ­

Linne
English name: W in d o w Pane S hell,
Saddle O yste r
P h ilip p in e name: Capiz ( I lo n g o ),
Kapis (Tagalog), L a m p iro n g
( I lo ngo), Pi-us (A k la n o n )
T his tra n s lu c e n t bivalve is one o f
the m ost e co n o m ica lly im p o rta n t
molluscs in the P hilippines. Its shell
is used exte n sive ly fo r shelIcraft and
fo rm s the basis fo r an extensive
cottage in d u s try th ro u g h o u t the coast­
al areas o f Panay and elsewhere in the
Visayas. T he meat is p o p u la r as a
viand and app e tize r and th e discarded,
crushed shells make an exce lle n t
lated hog feed.
Capiz live unattached on th e su r­
face o f sandy m ud beaches and m ud
fla ts in estuaries such as th e "T in a g o n g
D a g a t" in B atan, A k la n . In h a b ita n ts
o f Bo. Ip il, T a b o n Island in Batan have
developed a c u ltu re te ch n iq u e fo r
these shells, w h ic h , th o u g h once
a b u n d a n t, are n o w scarce due to o ve r­
fish in g . T h e y c o lle c t th e m fro m one
area w hen th e y are 4 to 5 cm in
diam eter and tra n s p la n t th e m on the
m ud b o tto m near th e ir homes w here
th e y can be p ro te cte d fro m poachers.
N in e m onths later th e y are harvested
and sold in th e w e t m a rk e t f o r a p p ro ­
x im a te ly P 1.0 0 /2 5 pcs.

23
Fam ily Ostreidae

price o f P0 .5 0 /1 0 0 pcs., unshelled, or

S c ie n tific name: Saccostrea sp.
English nam e: O yste r
P h ilip p in e nam e: Si-si ( I longo,
A k la n o n )
These small oysters are fo u n d a t­
tached to rocks and pilings in coastal
areas th ro u g h o u t th e W estern Visayas,
where th e y are collected to supple­
m e n t fa m ily diets and fo r sale in th e
w e t m a rke t. T h e y fe tc h a m arket
P 2 .0 0 /q u a rt b o ttle , shelled as ginamus.
Saccostrea sp. is distinguished fro m
Crassostrea sp. by its sm aller size and
th e small depressions called chom ata
th a t lin e the in n e r margins o f th e shell.
T he sm ooth shell margins o f Crassos­
trea spp. are w ith o u t chom ata.
T h e y are usually b o ile d in salt
w a te r and served as an a ppetizer or
via n d . Si-si is also prepared as ginamus.

24
Fam ily Gariidae
S c ie n tific name: S o le te llin a elongata
Lam arck
English name: M u d C lam
P h ilip p in e name: Bayuyan (A k la n o n )
Paros (Tagalog)
M u d clams in h a b it the mangrove
m u d fla ts where b a rrio fo lk s co lle c t
th e m at lo w tid e . T h e y are seen year
ro u n d in the m arkets o f A k la n and
o th e r V isayan provinces.
B a-yu-yan sells fo r P 2 .0 0 /2 0 pcs
and is used to enhance th e fla v o r and
p ro te in c o n te n t o f noodle dishes such
as p a n cit o r b ijo n , and m ay also be
served b o ile d as an a p p e tize r o r viand.
25
Fam ily Teredinidae
S c ie n tific name: Teredo sp.
E nglish nam e: S h ip w o rm
P h ilip p in e nam e: T a m ilo k (V isayan)
These u n lik e ly lo o k in g bivalve
m olluscs live in th e w o o d o f the
M angrove tree know n lo c a lly as
" b a k -h o w " o r " b a k a w a n " w h ic h oc­
curs in great swamps th ro u g h o u t the
coastal areas o f th e Visayas and o th e r
parts o f th e P h ilip p in e s and SE Asia.
Because o f th e w idespread d e s tru c tio n
o f m angrove swamps f o r fish p o n d
d e ve lo p m e n t and th e subsequent in ­
creased use o f pesticides and f e r t ili­
zers, th e s h ip w o rm has suffered a
decrease in num bers in th e last ten
26
years and n o longer appears in the
m a rke tp la ce . T h e y can be obta in e d
b y special o rd e r in some areas, h o w ­
ever.
I f liv in g in th e " ta b ig -i" m angrove,
these m olluscs become poisonous
to m an.
T a m ilo k is served raw in its ow n
flu id and is considered a fin e tre a t b y
some non-squeam ish souls, especially
i f i t is served w ith beer. I t can also
be b o ile d o r prepared in the p o p u la r
" k ila w " s ty le , w here i t is soaked in
vinegar, soy sauce, pepper, ginger,
and o n io n .
Fam ily Nautilodiae
S c ie n tific name: N a u tilu s p o m p iliu s
L in n e
English name: Cham bered N a u tilu s
P h ilip p in e name: La-gang (Visayan)
These an cie nt m olluscs have lu rke d
on the ocean b o tto m since the C am ­
brian pe rio d , some 5 0 0 ,0 0 0 ,0 0 0 years
ago (Barnes, 1974). T h e y have the
a b ility to sw im very s lo w ly , and can
regulate the pressure o f the gas in
th e ir chambers in order to c o n tro l th e
d epth a t w h ich th e y sw im . The
chambered n a u tilu s feeds on Crustacea.
The c ry p tic design and red-brow n
c o lo ra tio n o f its shells allow s it to
sw im among schools o f lobsters at
great depths, a p p a re n tly w ith o u t being
detected by its prey.
T h e y are fished fo r o f f the coast
o f n o rth w e ste rn Panay by lo w e rin g
a w ooden or w ic k e r fra m e , baited
w ith th e e n tra ils o f one ch icke n , 3 0 to
4 0 fa th o m s in to th e ocean's depths.
T he flesh is sold lo c a lly fo r P 2 .0 0 /
p c ., b u t th e shell is sold to com m ercial
shell dealers fro m Cebu fo r around
P 7.50 each. T h e C ham bered N a u tilu s
shell is sold in shell shops th ro u g h o u t
th e P h ilip p in e s and m ay also be made
in to pearly b u tto n s and small table
lamps.
27
Fam ily Angariidae

S c ie n tific name: A n g a ria d e lp hin u s D ie t and local w a te r c o n d itio n s are

L in n e responsible fo r a great va ria tio n in
English name: Reef D o lp h in o r spine p ro d u c tio n in the D e lp h in u la
D e lp h in u la Shell shell. In q u ie t w aters th is snail p ro ­
P h ilip p in e name: Lusob (Buruanga­ duces very long, curved spines. In
n o n , K inaray-a) shallow w aters, w here wave action
is strong (as in th e coral reef areas) the
spines are very sh o rt and b lu n t, as
These m e d iu m sized (average length illu stra te d above.
is 5 cm ) m olluscs are ve ry co m m o n in
n o rth w e s te rn Panay, w here th e y in ­ T h e y are served in soups, as an
h a b it th e coral reefs and ro c k y in te r­ appetizer and as a viand prepared in
tid a l zones. A t lo w tid e th e y are c o l­ the p in ayukan m anner (b o ile d in
lected fo r hom e use and fo r sale in c o c o n u t m ilk ) o r as eam-hay in vege­
th e m arke t. table dishes.
28
Fam ily Conidae
S c ie n tific name: Conus leopardus
(R oding)
English name: Leopard Cone
P h ilip p in e name: Apugan (Visayan)
T he Leopard Cone is the heaviest
cone shell in the w o rld , reaching
w eights o f up to 4 kg.
T h e shell is o fte n c u t in h a lf and
used as a co n ta in e r fo r lim e b y betel
n u t chewers.
T he Leopard C one is seldom seen
in th*e m arketplace b u t is caught q u ite
o fte n by speargun fisherm en d ivin g
aro u n d coral reefs th ro u g h o u t the
P h ilip p in e s. T h e meat is q u ite tasty
and is e ith e r b ro ile d ( " ih a w " ) o r
b o ile d and served as an appetizer
(p u lu ta n — Tagalog; sum sum an —
A k la n o n ) o r viand (u lam — Tagalog;
sula — A k la n o n ).
29
Fam ily Conidae

S c ie n tific name: C onus o m a ria Hwass taken when ha n d lin g these and all
o th e r live cones.
English name: U n k n o w n

P h ilip p in e name: A p ugan (A k la n o n , Cone shells are o fte n c u t in h a lf and

B ula k-la k (B u ruanganon), Ma-ma
(Tagalog)
T h is b e a u tifu l b ro w n and w h ite
cone has an average length o f 5 cm . It
is one o f the poisonous toxoglossans,
im m o b iliz in g its prey w ith a n e u ro to ­
x ic poison w h ich enters the w o u n d
th ro u g h the h o llo w c a v ity o f the
(radula) to o th . Its p rim a ry prey are
p o lych ae te w o rm s, o th e r gastro­
gastropods, and fis h ; it is also capable
o f stin g in g hum ans, and care should be
30
used to store lim e by betel n u t users
in the P hilip p in e s. Apugan means
co n ta in e r fo r lim e, and "m a -m a " is
the Tagalog te rm fo r the betel n u t
chew ing process.
These cones live in ro c k y in te r­
tid a l areas in northeastern Panay
and are gathered a t lo w tid e fo r hom e
use. T h e y are prepared by b o ilin g in
salted w ater and are p o p u la r as an
a ppetizer, in noodle dishes and as a
viand.
Fam ily Conidae
S c ie n tific name: Conus stria ta
English name: S tria te d Cone
P h ilip p in e name: Lak-lak (V isayan),
B ulak-lak (Tagalog)
T h is b ro w n and w h ite cone, th o u g h
edible, is nonetheless capable o f in ­
flic tin g a p a in fu l sting if handled
carelessly. Cone shells should be
picked up fro m the p o ste rio r o r w id e
end o n ly , and placed in a bag o f
th ic k m aterial o r a basket. I t is
advisable to wear gloves w hen handling
cones as a fu rth e r pre ca u tio n against
th e ir poisonous sting. The striated
cone lives in ro c k y in te rtid a l areas and
coral reefs th ro u g h o u t th e P hilippines.
Its average length is 7.5 cm .
Conus stria ta is a piscivorous
(fish-eating) species and w ill regur­
gitate a m ucous-covered bun d le o f
bones and fa tty substances some six
hours a fte r ingestion o f its prey.
T he spires o f m any cones become
the coveted " p u k a " shells o f the
P hilippines. A s wave a c tio n wears
the shell d o w n , th e p o in t is b lu n te d
and the b ody disintegrates, leaving
o n ly a small ro u n d shell bead. These
are co lle cte d in great num bers on
B oracay Island, M a la y, A k la n , w here
th e y su p p o rt a small cottage in d u s try .
B a rrio in h a b ita n ts th ro u g h o u t the
Visayas c o lle c t the live shells fo r hom e
c o n s u m p tio n . T h e y are usually p re ­
pared in the p in a yu ka n (ginata-an)
style and are served as an a p p e tize r o r
viand.
31
Fam ily Conidae

S c ie n tific name: C onus spp. ju ve n ile cones k n o w n lo c a lly as D alu-

d alu. Sm all ch ild re n fro m coastal
E nglish nam e: Cone shells
barrios c o lle c t these cones on a d a ily
P h ilip p in e name: D alu-dalu (B u ru ­ basis fo r use in hom e dishes such as
anganon) p in a yu ka n o r fo r eam-hay in vegetable
dishes. T he shells are shattered to
The ro c k y in te rtid a l areas o f o b ta in the m eat, w h ich serves as an
n o rth w e s te rn Panay are litte re d w ith im p o rta n t p ro te in supplem ent fo r
several d iffe re n t species of small m any fa m ilie s in th is area.

32
Fam ily V olutidae
S c ie n tific name: C ym b io la ve sp e rtilio
Linne
English name: B at V o lu te
P h ilip p in e name: Sobra-sobra (A k la ­
non)
T h is b ro w n colored v o lu te is q u ite
c o m m o n in the ro c k y in te rtid a l areas
o f north w e ste rn Panay, where i t is
co lle cte d by b a rrio people to supple­
m e n t th e ir p ro te in -d e fic ie n t diets.
M o st volutes are co ile d d e x tra lly ,
o r in a clock-w ise d ire c tio n , b u t a
genetic a b e rra tio n in a b o u t one in
te n thousand B at V o lu te s results in
sinistral c o ilin g (co u n te r-clo ckw ise ).
T h e shell o f such a fre a k anim al w ill
have its o p ening on th e le ft side if held
w ith th e a n te rio r end up.
These m olluscs are usu a lly prepared
in th e p in a yu ka n style o r as eam-hay.
33
Fam ily Cypraeidae
S c ie n tific name: Cypraea m oneta
L in n e
English name: M o n e y C o w rie
P h ilip p in e name: Sigay (V isayan)
T h is small (average length is 3 cm)
co w rie varies in c o lo r fro m grey to
y e llo w and may have obscure y e llo w
spiral bands. It is fo u n d attached to
34
the underside o f rocks in in te rtid a l
areas and is collected by w om en and
ch ild re n at lo w tid e fo r home use.
T he m oney cow ries were used fo r
centuries as currency th ro u g h o u t
m uch o f the In d o -P a cific region.
Sigay is served in a tasty seafood
soup.
Family Cypraeidae
S c ie n tific name: Cypraea tig ris Linne
English name: T ig e r C ow rie
P h ilip p in e name: B a to to y (Visayan)
These b e a u tifu l shells are fo u n d
near coral reefs and in ro c k y in te rtid a l
areas on Borocay Island, M alay, A k la n ,
and o th e r places th ro u g h o u t the V isa­
yas. O n B orocay, th e y are collected
at n ig h t d u rin g the firs t tw o quarters
o f the m oon when the tid e is low .
T h e T ig e r C o w rie was considered
a sym bol o f sex and f e r t ilit y in ancient
tim es, and even to d a y in the R y u k y u
Islands o f Japan a w o m a n giving b irth
holds one in each hand to assure easy
d e live ry o f her c h ild .
T he m eat o f this cow rie is boiled
and eaten as an appe tize r and the
shells are sold in rest houses and shell
shops on B orocay and th ro u g h o u t
the P hilippines.
35
Fam ily Strombidae
S c ie n tific name: L a m b is la m b is L in n e
English name: C o m m o n S p id e r conch
P h ilip p in e name: Baka-baka (Visayan)
T h is conch gets its English name
fr o m its a ra ch n id -like appearance, b u t
th e F ilip in o s have named it fo r its
means o f lo c o m o tio n : Baka-baka
means "re s e m b lin g a c o w ," and as it
plods s lo w ly along over the ocean
b o tto m , th e image it provokes is
indeed bovine. L a m b is la m b is has a
salm on p in k co lo re d underside b u t its
36
dorsal surface is covered w ith a c r y p ti­
c a lly colored p e riostracum w h ic h hides
a b e a u tifu l dark red and w h ite striped
shell. Its average length is 13 cm .
These co m m o n conches are c o lle c t­
ed by divers on and aro u n d sha llo w
coral reefs th ro u g h o u t th e Visayas.
T h e y are usually consumed in the
hom e b u t are occasionally sold in the
w e t m a rke t. T h e y are very m eaty and
are e ith e r b ro ile d ( " ih a w " m ethod)
o r b o ile d and served as a viand w ith
rice o r as an appetizer.
Fam ily Muricidae
S c ie n tific name: O cenebra sp.
English name:
P h ilip p in e name: Hale-hale (A k la n o n )
T h is co m m o n snail is collected
fro m brackish w a te r mangrove swamps
near fishponds th ro u g h o u t the V isa­
yas. T he shell is d u ll grey, w ith a
purple co lo re d aperture.
Hale-hale sells fo r P 2 .0 0 /2 0 pcs in
the w e t m a rke t and is usu a lly b o ile d
and eaten as an a p p e tize r, o r if a b u n ­
d a n t, fo r viand. The m eat is rem oved
fro m th e shell w ith a p o in te d o b je c t
such as a p in , the th o rn fro m a local
orange tre e , o r a sliver o f bam boo.
37
Fam ily Olividae
S c ie n tific name: O liva an n u la ta
G m e lin
English name: O live Shell
P h ilip p in e name: B ib i-b ib i (Buruanga­
n o n ), Lak-lak (A k la n o n )
O live shells live on sandy b o tto m s
and feed on bivalve m olluscs, o th e r
gastropods, and echinoderm s. T h e y
are com m o n th ro u g h o u t the P h ilip ­
pines. In Buruanga, A k la n , th is b ro w n
38
and w h ite species is collected at lo w
tid e fo r hom e use, b u t is n o t usually
fo u n d in th e m arketplace.
The meat is rem oved fro m the
shell w ith a pin a fte r b o ilin g and is
cooked in the eam-hay (A k la n o n ) o r
sahob (Tagalog) m anner w here it is
m ixed w ith ro o t crops lik e gabi and
kam ote and the F ilip in o squash,
kalabasa.
Fam ily Potamidae
S c ie n tific name: P o ta m id e s sp.
English name: U n k n o w n
P h ilip p in e name: Banag (Kinaray-a)
T his freshw ater snail is fo u n d in
colonies in fresh w ater areas such as
rivers and ponds, in A n tiq u e province
and th ro u g h o u t the Visayas.
T h e y sell fo r P 1.0 0 /1 0 0 pcs in th e
Culasi, A n tiq u e m a rke t and are cooked
in c o c o n u t m ilk in the " p in a y u k a n "
style . T h e flesh is th e n sucked o u t o f
th e shell in the "s u p -s u p " manner.
39
Fam ily Strom bidae

S c ie n tific name: S tro m b u s b u lla aurisdiane Linne w h ic h it closely

R od in g resembles, it lives in sandy lagoons
English name: S tro m b -ty p e C onch and in te rtid a l areas near coral reefs.
P h ilip p in e nam e: Baka-baka (A k la n o n ,
B uruanganon)
In th e P h ilip p in e s i t is a com m on
T h is is a n o th e r com m o n stro m b p ro te in source and is cooked in vege­
liv in g in the P h ilip p in e s and o th e r table dishes as eam-hay and in co co n u t
In d o -P a c ific c o u n trie s. L ik e S tro m b u s m ilk in th e p in a yu ka n style.
40
Fam ily Strombidae

S c ie n tific name: S tro m b u s aurisdianae sandy lagoons close to coral reefs. It

L in n e m ay g row to as long as 8 cm , and is
English name: S tro m b -ty p e C onch fo u n d th ro u g h o u t the In d o -P a cific
P H ilip p in e name: Baka-baka (A k la n o n , region w h ic h stretches fro m the
Buruanganon) Indian Ocean to th e islands o f F iji and
b e yond.

T h is Baka-baka shell is used in local

T his a ttra c tiv e species is c o m m o n ly dishes as eam -hay, and may also be
colle cte d fro m in te rtid a l zones and cooked in th e p in a yu ka n style .

41
Fam ily Strombidae
S c ie n tific name: S tro m b u s le n tig in o su s
L in n e
English name: M ercenary C onch
P h ilip p in e name: K a n d ing-kanding
(K in a ra y-a ), Lusob-lusob (B u ru ­
anganon)
T h is a ttra c tiv e conch is named
K a n d in g -ka n d in g (g o a t-lik e ) fo r the
tw o p ro m in e n t " h o r n s " on th e dorsal
side o f its shell. F ittin g ly , it is also
a vegetarian. I t has b ro w n and w h ite
m arkings and a p in k -c o lo re d a p e rtu re .
Its average length is 7 .5 cm .
42
It is q u ite com m on in the w et
m a rke t o f C ulasi, A n tiq u e in Panay
Island w here it sells fo r P 0 .2 0 /3 pcs.
In h a b ita n ts o f tw o o ffsh o re islands
(M ararison and B atbatan) c o lle c t th e m
on in te rtid a l sand fla ts near a large
coral reef. D u rin g lo w tid e gatherers
sim p ly w a lk o n to the flats (using a
fla s h lig h t if c o lle ctin g at night) and
p ick th e m up. A t high tid e , th e y are
gathered b y divers.
The meat is b o ile d o r b ro ile d as
viand o r appetizer.
Fam ily Strombidae

S c ie n tific name: S tro m b u s luhuanus on Panay Island.

L in n e
English name: S tra w b e rry o r L uhu B a rrio w o m en gather th e m a t lo w
C onch tid e and sell th e m in th e w e t m a rke t
P h ilip p in e name: Pasyak (Buruanga­ where th e y are available th ro u g h o u t
n o n , K inaray-a), K id o k a y (A kla n o n ) th e year fo r P 0 .2 0 /5 pcs. T h e ir shells
are u tiliz e d b y local fisherm en as
T his c o lo rfu l (brow n-red and w h ite w eights fo r th e ir small beach seines.
b o d y , chocolate b ro w n colum ella
and red o u te r lip) shell is e xtre m e ly Pas-yak are considered th e tastiest
co m m o n in ro c k y in te rtid a l areas shell in Culasi and are served b o ile d
and coral reefs near Culasi, A n tiq u e as an app e tize r or viand.

43
Fam ily Strombidae
S c ie n tific name: S tro m b u s spp.
English name: S m all C onch
P h ilip p in e name: S ikad-sikad
These sm all conches live in sandy-
ro c k y in te rtid a l areas th ro u g h o u t the
Visayas and SE Asia and move in a
m anner unique am ong gastropods.
U sing th e ir m uscular fo o t and o p e rcu ­
lu m (w h ic h is fo rm e d in to a large
claw ) th e y k ic k (" s ik a d ") fo rw a rd by
rapid c o n tra c tio n o f th e colum ella
44
muscle. Hence the local name sikad-
sikad.
T h e y are co lle cte d by w om en and
ch ild re n a t lo w tid e and are used
e xtensively as a p ro te in supplem ent in
b a rrio fa m ily diets. T h e y are usually
cooked in vegetable dishes as eam-hay.
T he shell is cooked w h o le w ith vege­
tables such as ka m o te , gabi and
kalabasa. W hen eating, th e meat is
sim p ly sucked o u t o f th e shell, a p ro ­
cess called "s u p -s u p " (w h ich is the
sound made b y th e eater).
Fam ily Potamididae
S c ie n tific name: Telescopium
telescopium L in n e
English nam e: Telescope shell
P h ilip p in e name: Bagongon (Visayan)
These com m o n b ra ckish w a te r snails
live near the surface o f in te rtid a l
mangrove m u d fla ts th ro u g h o u t the
P hilippines. T h e y are usually fo u n d
in th e shady upper parts o f th e m u d ­
fla ts near the trees. T h e y forage in
the algae-rich m ud and feed m a in ly
at n ig h t o r d u rin g ra in y periods.
Bagongon are b ro w n and black in
c o lo r and have an average length o f
5 cm .
B a rrio in h a b ita n ts c o lle c t these
snails fro m fis h p o n d areas and sell
th e m in th e m a rke tp la ce, o r m ore
c o m m o n ly , use th e m to supplem ent
th e ir diets. In th e m a rk e t, th e y sell fo r
P 1 .0 0 /tw o -lite r sack.
Bagongon is usually prepared in
the p in a yu ka n o r ginatan (cooked
in c o c o n u t m ilk ) m anner.
45
Fam ily Trochacea
S c ie n tific name: Trochus n ilo tic u s
Linne
English name: C om m ercial T o p Shell
P h ilip p in e name: A lin-susu (A k la n o n ),
A lip u lo s (B uruanganon)
M em bers o f th is fa m ily o f gastro­
pods live on algae-strewn ocean b o t­
to m s and on coral reefs th ro u g h o u t
SE A sia and the P a cific at depths o f
3 to 7 fa th o m s. The flesh is succu le nt
and the nacreous shell is made in to
pearly b u tto n s , su p p o rtin g cottage
industries in some areas.
In n o rth w e ste rn Panay, th e y are a
46
com m on p ro te in supplem ent and are
collected fro m coral reefs by local
divers at high tid e .
Researchers at the M icronesian
M a ric u ltu re D e m o n stra tio n C enter in
Palau, C aroline Is., and th e U n iv e rs ity
o f H aw aii have fo u n d th a t these
m olluscs are q u ite easy to spawn and
raise (n a tu ra lly occurring algae in o u t­
d o o r rearing tanks precludes any
necessity fo r supplem ental feeding)
fo r reseeding coral reefs w ith over­
fished natural stocks. T his te ch n o lo g y
c o u ld be adapted to P h ilip p in e co n ­
d itio n s to the b e n e fit o f local in h a ­
b itants.
Fam ily Trochacea

S c ie n tific name: T urbo chrysostom a T h e y are colle cte d fr o m th e ro c k y

Linne
English name: T u rb a n Shell
P h ilip p in e name: B ulalu (K inaray-a),
Bugtungan (B uruanganon)
T h is com m o n tu rb a n shell has a
ye llo w -g o ld aperture deepening to
b rig h t orange w ith in . Its average
length is 4 .5 cm .
in te rtid a l areas o f n o rth e rn and w e st­
ern Panay and are sold in the w e t
m arkets o f th e region. T u rb o ch ryso s­
to m a is co m m o n th ro u g h o u t the
P hilippines.
B ulalu is boiled and served as an
appetizer o r viand.

47
Fam ily Turitellidae
S c ie n tific name: T u rrite lla terebra
L in n e
English name: T u rrite lla Snail
P h ilip p in e name: L ib u d -lib u d
(A k la n o n )
T h e long, th in T u rrite lla snails
(average length is 10 cm ) are m ud o r
sand-dw elling and in h a b it the in te r­
tid a l areas o f m ost coastal provinces
48
in th e P hilippines.
L ik e m any o th e r gastropods, th e y
are u tiliz e d as a free, easily o b tainable
p ro te in source fo r b a rrio fam ilies.
T h e y are usually prepared in the
p in a yuka n and eam-hay manner.
When co o ke d , the p o in te d end o f the
shell is broken o ff and the meat is
sucked o u t sup-sup style .
 SHELL RECIPES
E A M H A Y is a basic in g re d ie n t in a and p a la ta b ility o f th e dish.
vegetable dish and is o fte n referred to
as fis h , m eat, ch icke n , shrim ps, or
Tahong Soup
m olluscs. When shells are used as
"e a m h a y " fo r squash and o th e r
Ingredients:
vegetables th e shells m ust be cooked
w ith the vegetables to enhance th e
1 piece o f ginger sliced th in
fla v o r (besides th e seasonings).
3 cloves o f g a rlic, p ounded
1 o n io n , chopped
G IN A M U S nga abahong is prepared
2 pieces to m a to e s, chopped
by shelling the m ollu sc then salting
1 lite r unshelled T a hong (green mussel)
th e meat o r flesh. I t takes fr o m seven
dash o f pepper and salt
t o te n days a fte r salting to serve th e
f u ll ripened ginamus. P ro p o rtio n :
P re p a ra tio n :
use 4 measures o f abahong to one o f
salt. A n y m o llu sc m ay be used. 1. Clean T a h o n g shells w ith a b ru sh ,
set aside.
P IN A Y U K A N is a general te rm fo r
dishes prepared w ith c o c o n u t m ilk , 2. Saute garlic, o n io n , to m a to e s and
be i t w ith vegetables, fis h , ch icke n , ginger.
o r shells o r in c o m b in a tio n . H o w to
3 . A d d a cup o f w a te r, b rin g t o a b o il;
prepare c o c o n u t m ilk o r p in a yuka n :
4 . A d d T a hong and season.
1. Use f u lly m atured c o co n u t.
2. G rate th e n u t m eat ve ry fin e . 5 . Remove fro m fire w hen th e shells
open. O verco o ke d shells make
3 . T o every n u t grated add a b o u t to u g h m eat.
½ c u p w a te r; w o rk w ith th e hands
to fa c ilita te e x tra c tio n o f th e th ic k 6 . Serve T a hong as soup.
o r ric h m ilk . S tra in th ro u g h w ire
stra in e r to separate th e m eat fro m
th e m ilk ; set aside. Cold Rice Salad w ith Seafood
and Vegetables
4 . Repeat the process o f e x tra c tio n
b y adding a b o u t one cu p w a te r to
In gredients:
th e c o c o n u t; stra in . T h is is k n o w n
as th e second e x tra c tio n o r th in c o ld poached T a h o n g , abahong, e tc.
e x tra c tio n . I t is used to c o o k th e
s h rim p
vegetables w ith th e seasonings and
m arinated m ushroom s
th e shells.
leeks
5. In th e last fe w m inutes o f c o o k in g p im ie n to s
tim e the rich m ilk o r fir s t e x tra c ­ t in y peas w it h rice
tio n is added; set to b o il a fe w ce le ry and parsley, plus d ill, th y m e
m inutes. Seasoning is th e last o r oregano fo r seasoning
a d d itio n , to im prove th e taste V in a ig re tte salad dressing

49
P re p a ra tio n : P re p a ra tio n :

S im p ly co m b in e ingredients in a 1. Steam o r b o il Tahong o n ly u n til

large salad b o w l and add dressing.
Serve c h ille d .
(F ro m : W om an's H om e C o m p a n io n ,
A p r il 1, 1981 9 :3 2 - 3 3 .)
shells open.
2. Remove flesh fro m she ll; c u t in to
ve ry small pieces; set aside; save
some good sized shells.

3. Saute garlic and onions in 2 T . fa t.

4 . A d d p o rk and co o k if fresh m eat is

S tu ffe d T a hong (Green Mussel) used, s tir u n til done.

5. A d d T a h o n g ; season w ith salt and

In g re d ie n ts: pepper s tirrin g o fte n to avoid
scorching.
3 0 -3 5 pieces T a h o n g in th e shells
(large) 6 . Remove fro m fire ; add bread
3 T . p o rk a d o b o o r fre sh , chopped crum bs, and beaten eggs t o m oisten
fin e m ix tu re .
2 T . o n io ns, ch o p p e d fin e
7. R e fill shells w ith the cooked
2 cloves g a rlic, (large) pounded
Tahong.
4 T . bread crum bs
1 large egg, w e ll beaten 8. D u st w ith bread crum bs; spread
F a t f o r c o o k in g , salt, pow dered beaten egg to cover th e to p .
pepper
9. F ry o r bake.

50
 L IS T O F S C IE N T IF IC N A M E S

Phylum Mollusca Class Cephalopoda

Class Bivalvia
N a u tilu s p o m p iliu s L in n e
Class Gastropoda
A m u s iu m p le u ro n e cte s L in n e
A n g a ria d e lp h in u s Linne
A nadara granosa Linne
C onus leopardus (R o d in g )
A nadara sp.
Conus o m a ria Hwass
A rca a n tiq u a ta Linne
C onus s tria ta
B ra ch id on te s sp.
C onus spp.
C ardium subrugosum
C y m b io la vespertil io L in n e
C irce g ib b a Lam arck
Cypraea m o n e ta Linne
Crassostrea ire d a le i
C ypraea tig ris L in n e
D on a x sp.
L a m b is la m b is Linne
Gelo in a s tria ta L in n e
O cenebra sp.
Isognom on sp.
O liva a n n u la ta
M a ctra m aculata L in n e
P otam ides sp.
M a ctra m era Deshayes
S tro m b u s aurisdianae Linne
M o d io lu s m e tc a lfe i H anley
S tro m b u s b u lla R o d in g
Paphia exavata
S tro m b u s le n tig in o su s L in n e
Perna v irid is Linne
S tro m b u s lu h u an u s L in n e
Pharella acutidens B ro d e rip and
S tro m b u s spp.
S ow erby
Telescopium tele sco p iu m L in n e
Placuna pla ce nta L in n e
T rochus n ilo tic u s L in n e
Saccostrea sp.
T u rb o c h ry s to s to m a L in n e
S o te llin a elongata Lam arck
T u rrite lla tere b ra L in n e
Teredo sp.

L IS T O F P H IL IP P IN E N A M E S

A bah o n g K idoeay B ulalu Sarap-sarapan

A g ih is K ila p u t B ugaton Sigay
A lin-su-su Lagang Bugtungan Sisi
A lip u lo s Lak-lak B ulak-lak Sikad-sikad
Apugan L a m p iro n g Bayuyan S ilu ta n
Apugan L ib u d -lib u d C apiz Sobra-sobra
Bagongon L ito b C apiz-capiz T a hong
Baka-baka L ito b -lito b D alu-dalu Talaba
Baka-baka Lusob-lusob Halaan T a m ilo k
B alin d a y Lusob Hale-hale T ik -h a n
Banag Ma-ma I lo ko n i t b a khaw Tuway
B a rko -b a rko Pasyak Kagaykay
B a to to y Pi-us K am ot-pusa
B ib i-b ib i Punaw K andin g -ka n d in g

51
 G LO SSAR Y
A d d u c to r m uscle scars: scars on th e
in te rio r o f th e shell le ft b y the
muscles w h ic h close th e bivalve
sh e ll; n o rm a lly one o r tw o are
present.
A n te r io r : refers to th e end w h ic h is in
fr o n t w hen th e m o llu sc is c ra w lin g .
c .f. p o ste rio r.
A p e rtu re : in gastropods o n ly , it is
th e space a t th e end o f th e b o d y
w h o rl in to w h ic h th e m ollusc
can w ith d ra w its e lf.
B o d y whorl : th e last and largest w h o rl
o r tu rn w h ic h te rm in a te s a t the
a p e rtu re o f th e shell.
Byssus o r byssal th re a d s: A bu n d le o f
c h itin o u s threads laid d o w n b y the
bivalves' f o o t and used b y some
species f o r a tta c h m e n t.
C a rd in a l hinge te e th : p ro je ctio n s
located a b o u t th e m id d le o f the
hinge w h ic h f i t in to c o m p le m e n ta ry
depressions in th e o p p o site valve.
C h o m a ta : sm all depressions lin in g th e
in n e r shell m argin o f Saccostrea
spp. w h ic h distin g uish it fro m
Crassostrea spp.
C o lu m e lla : th e th ic k e n e d axis o f the
shell a b o u t w h ic h th e w h o rls are
developed.
D o rs a l: refers to th e upper p o rtio n
o f a bivalve shell on the hinge
side.
52
H inge: the dorsal region o f th e shell
along w h ic h the valves m eet and
w here th e y m ay be held to g e th e r
b y in te rlo c k in g te e th .
In te rtid a l zo n e : coastal areas th a t
are p e rio d ic a lly in u ndated and
exposed by th e cyclica l move­
m ents o f th e tides. T h e y are
usually ric h in m arine life and
m ay be ro c k y , sandy, o r b o th .
L ig a m e n t: a band o f fibers in the
hinge w h ic h react against th e p u ll
o f th e a d d u c to r muscles and open
th e shell b y fo rc in g the valves
apart.
L ip : th e edge o f the b o d y w h o rl
w h ic h borders th e a perture. T he
o u te r lip is th a t p a rt o f th e lip
w h ic h is away fr o m th e center o f
th e shell.
M a n tle : th e fle s h y cape o f the live
m ollu sc w h ic h secretes its hard,
c a lciu m carbonate shell.
P a llia l lin e : the m ark on th e inside o f
th e shell le ft a t the p o sitio n o f
a tta c h m e n t o f th e m antle lobes.
P a llia l sinus: an in d e n ta tio n in the
p a llia l lin e , som etim es p ronounced,
always w ith its opening in the
p o s te rio r h a lf o f the shell and
som etim es w ith its low er m argin
c o n flu e n t w ith p a rt o f the pallial
line.
P erio stra cu m : a h o rn y covering w h ic h
 overlays the e x te rio r o f th e shell
in m any species and, lik e th e shell,
is secreted and shaped b y th e fle sh y
m antle o f th e anim al.
P o s te rio r: refers in bivalves to th e h a lf
o f th e shell c o n ta in in g th e hinge; in
gastropods i t is th e area w here th e
apex o r spire is located.
S p ire : in gastropods, th e p o in te d end
w h ic h is also th e p o in t o f o rig in o f
g ro w th .
U m b o : th e apex o r p o in t fr o m w h ic h
g ro w th o f th e valves com m ences,
hence it is the o ld e st p a rt o f th e
shell.
V e n tra l: in bivalves, th e side o f th e
shell op p o site th e hinge. c.f.
dorsal.
53
 Acknowledgements

I w o u ld lik e to th a n k th e fo llo w in g M r. Jose J. Parco & fa m ily , K a lib o ,

fa m ilie s and in d ivid u a ls fo r th e ir A k la n
s u p p o rt and k in d assistance:
T h e H .M . Pastrana fa m ily o f Jaro,
The G abriel B e rm u d o fa m ily of I lo ilo
B atan, A k la n .
M r. Ihra Potestas, S E A F D E C M ollusc
M r. Pedro B. B ue n o and the p u b li­ e xp e rt, Batan, A k la n
c a tio n s ta ff o f th e S E A F D E C
A Q D , T igb a u a n , Ilo ilo . A t t y . A la n Q u im p o and fa m ily ,
K a lib o , A k la n
M r. Jaim e C abrera, c u ra to r, C oncho-
lo g y S e ctio n , N a tio n a l M useum o f M r. & M rs. M a tth e w R ile y , U.S.
th e P h ilip p in e s, M anila Peace C orps V o lu n te e rs, Buruanga,
A k la n
M r. T im o th y Casey, U.S. Peace C orps
S ta ff, M anila M r. S c o tt S indelar, U.S. Peace C orps
V o lu n te e r, Batan, A k la n .
T h e F rancisco fa m ily of Buruanga,
A k la n The Sualog fa m ily o f Buruanga, A k la n

M r. D avid F rye , U.S. Peace C orps M r. D ante V illa n u e va , Bo. S ongkulan,

V o lu n te e r, M anila Batan, A k la n

D r. E dgardo G om ez, D ire c to r, UP M r. A d a m L. Y o u n g , H ead, S eafarm ing

M a rin e Sciences C enter, D ilim a n . U n it, S E A F D E C , T igbauan, Ilo ilo
as w e ll as countless m a rke t vendors,
M r. Jepredo M a ria n o , B o . S on g ku la n , fish e rm e n and b a rrio inhabitants
B atan, A k la n th ro u g h o u t th e island o f Panay

and fin a lly ,

Miss S alvacion T. M o tu s , K a lib o ,
A k la n
M y lo vin g w ife M a ritza , w h o served as
tra n s la to r, ty p is t, co o k, research
The O rcajada fa m ily of Culasi,
aide and tra v e llin g co m p a n io n ;
A n tiq u e
w it h o u t her in fin ite patience and
u n re le n tin g s u p p o rt, this p ro je ct
M rs. R obelia O rtega, B o. S ongkulan,
w o u ld n o t have been possible.
B atan, A k la n

54
 About the Author
R ichard L . E dwards is c u rre n tly
w o rk in g as a U.S. Peace C orps V o lu n ­
te e r in B atan, A k la n , Panay Island,
w here he serves as a technical advisor
f o r fis h p o n d and mussel fa rm projects.
H is te rm o f service w ill be co m pleted
in A u g u st o f 1981.
P rio r t o his Peace C orps assignment,
he received a B.S. in B io lo g y
(em phasizing m arine b io lo g y and eco­
logy) fr o m the U n iv e rs ity o f O regon
in Eugene, O regon. He spent one te rm
a t th e O regon In s titu te o f M arine
B io lo g y in C harleston, O regon s tu d y ­
ing inve rte b rate zo o lo gy and w o rk e d
fo r n in e m o n th s researching the
c u ltu re o f T ilapia spp. in a solar
greenhouse. He also w o rk e d fo r a
s h o rt tim e as a b iological aide in a
large salm on ha tch e ry in S p rin g fie ld ,
O regon.
M r. E dw ards' in te re st in edible
m olluscs arose fro m his w o rk w ith
mussel farm ers and fr o m his expe­
rience liv in g in an im poverished
coastal b a rrio in B atan w here he
fo u n d th a t live m olluscs colle cte d
fro m th e beaches, ro c k y in te rtid a l
zones and fish p o n d s near his home
were u tiliz e d e xte n sive ly as a p ro te in
source fo r th e fa m ilie s in th e area.
His travels th ro u g h o u t th e coastal
areas o f Panay as w e ll as extensive
dialogues w ith o th e r m a ric u ltu re w o r k ­
ers c o n firm e d fo r h im th a t m olluscs
are an im p o rta n t p ro te in source in
th e P h ilip p in e s and th a t a fie ld guide
to these anim als w o u ld be o f in te re st
to m a ric u ltu re scientists lo o k in g fo r
new species to raise in c a p tiv ity ,
stu d e n ts, shell co lle c to rs , and others
w ith a general c u rio s ity a b o u t m olluscs
and h o w th e y are u tiliz e d b y the
F ilip in o people.
55