Sea acorn balyanus

Marine acorn Balanus or Balanus belongs to the genus Crustaceans. A feature of this type of sea acorns is an almost immobile lifestyle. The sea acorn balanus attaches to a hard, most often rocky surface. The sea acorns or balyanus got their original name due to the characteristic shape of the shell of the shrunken crayfish, which resembles the shell of the same name nut.

Translated from Latin, the name of the species balanus sounds like an acorn. Modern science knows about 60 species of sea acorns. In addition to the officially fixed scientific name, Balyanus acorns are called sea ducks, tulips or truffles. Also, sea acorns are known as persebes or pollicipeses.

Due to the presence of shells, sea ducks are often mistakenly referred to as mollusks. If adults of Balyanus lead a motionless lifestyle, young crustaceans live freely in the thickness of the sea water. The largest number of diverse species of sea acorn are distributed in seas located in tropical, temperate and subtropical climates.

Balyanus crustaceans are attached not only to rocky surfaces, but also to the bottoms of ships, as well as to other inhabitants of the deep sea, such as whales or crabs. The basis of the diet of sea duck balyanus is plankton. It is noteworthy that this species of crustaceans can remain painlessly without food for about a month.

Sea acorn balyanus has been used for culinary purposes since time immemorial. On an industrial scale, sea ducks are mined off the coast of Spain, as well as Portugal and Morocco. In cooking, large individuals of Balyanus are used, which reach 20 cm in length. This kind of seafood, exotic enough for our latitudes, is especially popular and in demand in countries with access to the sea.

Most often, sea acorns are boiled and used in the process of preparing soups from fish and seafood. In addition, crustacean meat can be part of the so-called sea cocktail. The baked meat of sea duck has excellent taste characteristics. Professionals and seafood connoisseurs argue that the taste of Balyanus meat combines the characteristics of shrimp as well as lobster.

In the Mediterranean region, balanas are eaten fresh, which means that seafood has not been pre-heat treated. Delicate crustacean meat is extracted from the core of the shell, which is eaten under a sauce of olive oil and vinegar.

It is worth noting that the cost of sea acorns balyanus makes it possible to classify these seafood as delicacies. It is no coincidence that Balyanus is called sea truffles. Often the cost of one kilogram of freshly caught crustaceans reaches 400 euros.