Green Ormer The green ormer (Haliotis tuberculata) is a northeast Atlantic and Mediterranean species of sea snail, a coastal marine gastropod mollusk in the family Haliotidae, the abalones or ormer snails. The flesh of the green ormer is prized as a delicacy, and this has led to a decline in its population in some areas.
The shell of this species is oval in shape, being almost circular in the young and becoming broader with age. The two sides of the abalone are connected by a flat face or "mantle". The shell coloration varies from dark green to gray, often with brown blotches. The exact patterning is unique to each individual. The shell has about 50% of the surface covered by small, round protuberances called "tubercles", which are arranged in spiral rows. The number of tubercles is therefore an identifying characteristic.
The inner surface of the shell is smooth and shiny, with a greenish-yellow or brown glaze on fresh specimens and a matte inner surface in older specimens. The inner surfaces of the shell margins are green or pink, without tubercles. The animal itself is pale brown with darker patches on its head and near the respiratory hole. It has narrow tentacles above the eyestalks which it uses to find food.
They feed primarily at night on algae, preferring encrusting forms such as Gigartina and Corallina, but also eating other macroalgae. The green ormer can damage the structure of seaweeds by boring holes in them to get at the thalli underneath.
In Ireland, it is illegal to sell this snail for food. In the United Kingdom, there are strict laws on selling sand with live green ormers. The green ormer is found in the Mediterranean Sea and the northeast Atlantic, from Scandinavia to West Africa including Portugal, Spain, France, Ireland, the United Kingdom (but not Scotland), Azores, and the Canary Islands.
Several different fossil forms have been described within this species complex with H. tuberculata, including Haliotis (Haliotis) (Pleuromeris) tuberculata d'Orbigny, 1841; Haliotis (Pseudhaliotis) tuberculata d'Orbigny, 1841; and Haliotis (Pupa) tuberculata pretiosa Brocchi, 1814.
Global green ormer production
Green ormer is a type of sea urchin that is found in the waters around the British Isles. It is a popular seafood dish in many parts of the world, and its popularity has led to an increase in green ormer global production. In 2013, global production of green ormer was estimated at 15,000 tonnes, with the majority of production taking place in the United Kingdom (8,500 tonnes) and France (4,000 tonnes). The global increase in green ormer production is largely due to the increasing demand for seafood dishes in many parts of the world.
The vast majority of green ormer that is produced globally is consumed within the European Union. In 2013, the European Union imported 11,000 tonnes of green ormer, with the majority coming from the United Kingdom (8,500 tonnes) and France (2,000 tonnes). The United Kingdom is by far the largest producer of green ormer, accounting for over half of global production.
France is the second-largest producer of green ormer, accounting for approximately a quarter of global production. Other significant producers of green ormer include Spain, Portugal, and Italy. Green ormer is typically harvested using divers, which collect the urchins by hand from the seabed. Once collected, the ormers are then taken to processing plants where they are cleaned and prepared for consumption.
Green ormer is usually sold fresh, canned, or frozen. It can be eaten raw, cooked, or used as an ingredient in various dishes. The most popular way to eat green ormer is simply to boil it and serve it with vinegar and salt. Green ormer is a nutritious seafood dish that is high in protein and low in fat. It is also a good source of vitamins and minerals, including zinc, iron, and calcium.
The increasing popularity of green ormer has led to an increase in global production. In order to meet the growing demand, more farmers are turning to aquaculture in order to produce green ormer. Aquaculture is the farming of fish, shellfish, and other aquatic animals in controlled environments. It is a sustainable way to produce seafood, as it does not deplete wild stocks or damage the environment.