Saltwater shellfish

The meat of the varieties of Beasts that live in the oceans and possess shells that they hide in. Collected by fishermen with large nets and then stored on ice to keep them fresh. To eat them simply boil them in the shells and then eat the inside. On ice they store for up to two weeks, making them a protein rich ration for short sea voyages. The cooked meat is naturally very spicy and really sour, with a slippery chewy texture. This makes it unpopular with children, those with sensitive stomachs, and Sir Nightingale Deadovitch.

Properties

Material Characteristics

Soft and fleshy, round in shape and quite plump.

Geology & Geography

Shallow ocean waters. Found primarily in mucky flat beds on the shallow floor.

History & Usage

Everyday use

Food for poor fishermen and sailors.

Byproducts & Sideproducts

The shells of the shellfish are leftover.

Environmental Impact

The net dredging does disrupt the seafloor habitat.

Distribution

Trade & Market

Caught by poor fishermen and either sold in the town's fishmarket or put as rations for merchant sea vessels.

Storage

kept on ice.

Type

Biomaterial

Value

very little when in bulk

Rarity

very common in coastal areas

Odor

pleasently spicy when cooked, raw and especially not fresh it smells bad

Taste

spicy and particularly sour

Color

light purple