Clochina or Clotxinas

What is a Clochina?

The clochina is an invertebrate marine mollusk belonging to the family mytilidaeIts shell is smaller than the common mussel, ranging between 4 and 7 cm, and has a blackish hue with bluish reflections. It is typical of the Mediterranean Sea and is cultivated on rafts (floating platforms), mainly on the Valencian coast, where it is a seasonal delicacy.

Characteristics of the Clochinas

Appearance

• Size: Small, 4 to 7 cm.
• Shell: Dark, with black and blue tones, thinner than that of common mussels.
• Meat: Soft and orange, with an intense flavor.

Behavior and Feeding

The Clochinas are molluscs bivalve which, like all bivalves, obtain their food by filtering seawater. Through this process, they capture phytoplankton particles and organic matter making it their main source of food. This activity not only provides them with nutrients, but contributes to the cleanliness of the marine ecosystem.

Your feeding starts when they open their shell slightly so that water can circulate through its gills. Inside, the labial palps and cilia (small mobile hairs) capture and filter these particles, while expelling those that are not usable.

Their feeding is carried out in a way continues while they are submerged, without depending on specific schedules. The ability of bivalve molluscs to filter large volumes of water makes this species excellent indicators of marine health

Nutritional values

Clochinas, low in calories and fat, but rich in protein and essential minerals.

They are also rich in Omega-3 fatty acids, which are beneficial for cardiovascular health.

Source: Ministry of Agriculture, Fisheries and Food

Habitat and Fishing Season

Habitat

Clochinas are found in Mediterranean waters, attached to rocks or hard surfaces. They prefer areas with constant water movement, which ensures high-quality phytoplankton for their food.

Fishing Season

Clochinas are harvested from April to August, when they reach their peak quality. Their production is closely regulated to ensure sustainability and maintain their culinary excellence.

Frequently asked questions about Clotxinas

How are Clochinas different from the common mussel?

Although they may look the same at first glance, clochinas are noticeably smaller, with a thinner shell and a size ranging from 4 to 7 cm. Their flavor is more intense and less salty than that of the common mussel, and their texture is more tender. Furthermore, the clochina is produced exclusively in the Mediterranean, while the common mussel has a wider distribution. Furthermore, the harvest season for clochinas is more limited, extending only from April to August.

How are Clochinas prepared?

Clochinas are extremely versatile in the kitchen. The most traditional way to prepare them is steamed, with a touch of lemon to enhance their natural flavor. They can also be incorporated into recipes such as rice dishes, fideuás, and Mediterranean stews, where they contribute their characteristic intense flavor. Some chefs even use them as a star ingredient in innovative dishes, such as seafood salads or clochina croquettes.

Can clochinas be eaten raw?

Although in some countries the consumption of raw mollusks is common, in the case of clochinas It is not usual due to the risk of contaminants or bacteria present in their natural environment. Cooking is the safest option and retains its flavor and nutritional properties.