Golden Clams

Golden Clams

Invertebrate eaters?

Will any of these fishes try eat a blood red fire shrimp, hermit crabs, star fish, or clams?

Magnificent Foxface
Copperband Butterflyfish
Raccoon Butterflyfish
Teardrop Butterflyfish
Falcula Butterflyfish
Golden Semilarvatus Butterflyfish
Blue/Green Reef Chromis
Ocellaris Clownfish
Green Mandarin Goby
Spotted Mandarin Goby
Yellow Tang
Blue Hippo Tang
Six Line Wrasse
Longfin Fairy Wrasse

I know the butterflys will try to eat the corals so doing a reef tank will be out of the question. Really want to do a reef tank but can't have the butterfly eating at my money through corals. Also are all these fishes compatible with each other...I'm planning on having at least a 200 gallon setup.
Are there any corals that I may be able to have in the tank despite the butterflys?

Magnificent Foxface - no, herbivore
Copperband Butterflyfish - shouldn't touch inverts, will munch soft coral, very small mouth, may outcompete manderinfish to food however
Raccoon Butterflyfish - not invert safe, unless very well armoured
Teardrop Butterflyfish - not invert or coral safe
Falcula Butterflyfish - may nibble smaller inverts, risky, will eat coral and anemones
Golden Semilarvatus Butterflyfish - unlikely to touch larger inverts
Blue/Green Reef Chromis - should be peaceful towards inverts
Ocellaris Clownfish - should be peaceful towards inverts
Green Mandarin Goby - won't touch inverts, but may be outcompeted to food by scavenging inverts
Spotted Mandarin Goby - as above
Yellow Tang - should be peaceful towards larger inverts
Blue Hippo Tang - should be peaceful towards larger inverts
Six Line Wrasse - should be peaceful towards larger inverts, will eat smaller ones
Longfin Fairy Wrasse - should be peaceful towards larger inverts

as for their compatibility. you're going to find that the butterflyfish may be territorial towards each other. do more research on the species you want. manderinfish are difficult to keep and feed for instance.

Chesapeake Bay Seafood Recipes

The Chesapeake Bay Watershed includes more than 400,000 acres of land and thousands of miles of open bay, rivers and streams, making the Chesapeake Bay the largest estuary in North America. The region is famous for seafood including blue crabs, oysters, clams and fish.

The following selections of traditional Chesapeake Bay seafood recipes include examples of crabcakes, soft crabs, oyster dressing, oysters, clam fritters and fish chowder.

Oyster Dressing

Ingredients:

1 pint shucked oysters
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup butter
4 cups bread crumbs
1 tbsp. chopped parsley
1 tsp. sage
1/2 tsp. salt
1/8 tsp. poultry seasoning
1/8 tsp pepper

Instructions:

Preheat oven to 325 degrees F. Drain oysters, reserve liquor. Remove any shell and chop oysters.

Cook celery and onion in butter until tender.

Add oysters and oyster liquor to vegetables; cook for 10 minutes.

Combine oysters, cooked vegetables, bread cubes and seasonings in a large bowl; mix thoroughly.

Add additional oyster liquor as needed.

Bake dressing in a greased casserole for 30 minutes or until edges are brown.

Clam Fritters

Ingredients:

12-18 shucked and chopped clams depending on size
1 egg
dash of baking powder
1/4 tsp. yellow or spicy brown mustard
2 tbsp. milk
seafood breader mix OR flour with a dash of salt and pepper

Instructions:

Shuck the clams, catching the juice in the bowl. You should end up with a pint of clams or more. Rinse the clams in their own juice. Use scissors and remove stomachs from the clams. The remaining parts of the clams may be cut up into small pieces with scissors or chopped in a food processor.
Add the clams, egg, baking powder, about 2 tablespoons of milk and mix.

Blend in the breader mix or seasoned flour and stir until the batter becomes thick like pancake batter.

Heat a cast iron skillet on relatively high heat and add enough cooking oil to cover the bottom of the pan.

Spoon the batter mix into the oil when the pan is hot enough.

Cook until brown and then carefully flip the fritters.

Serve immediately on hamburger buns with ketchup and mustard or just eat them as is.

Crabcakes

Ingredients:

1 lb. crab meat
1/2 cup bread crumbs
2 eggs
1/4 cup mayonnaise
1 tsp. dry mustard or yellow mustard
1 tsp. crab seasoning
1/4 tsp. black pepper
dash Worcestershire sauce

Instructions:

Mix eggs, mayo mustard, seasonings and Worcestershire sauce.

Blend in crab meat and bread crumbs.
Form into cakes and place on a platter lined with wax paper. Chill crab cakes for 30-60 minutes before cooking for best results.

Fry in a hot cast iron skillet until golden brown or broil in the oven until brown, flipping once.

Fried Soft Crabs

Ingredients:

6 soft shelled blue crabs
Seafood Breader Mix
salt and pepper to taste
1/4 cup peanut oil

Instructions:

Preheat broiler.

Shake crabs and breader mix in a plastic bag.

Saute soft crabs in peanut oil with high heat until brown, turning once.

Rockfish Chowder

Ingredients:

1 lb rockfish fillets
5 potatoes
1 onion, sliced
2 cups of evaporated milk
2 cups of water
1/4 stick butter
salt and pepper to taste

Instructions:

Rinse fillets and cut into small pieces.

Pare potatoes, cut into small pieces and boil 5 minutes.

Add sliced onion and fish. Cook until fish is done, about 20 minutes.

Add milk, water, butter salt and pepper.

Simmer a few minutes and serve hot.

About the Author

The author writes for Hampton Roads Virginia, Fresh Seafood and Virginia Saltwater Fishing.

Golden Earrings Solo Acoustic Guitar Arr by The Great Johnny Smith

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