32 



MADRAS FISHERIES BULLETIN 



VOL. XI, 



The Top Shells (Trochus spp.). 



Tamil — Thalappaikatli {^svuutriu -s'—u^), Pamban. 



Several species of top-shells but chiefly T. radiatiis Gmel., 

 are occasionally fished along with Turbo in the neighbour- 

 hood of Pamban. The flesh is not valued owing to the small size 

 of the shells and the difficulty of extracting the body. Sometimes 

 when there is nothing else to be had for their curry and Trochus is 

 abundant, Valayan women collect the shells at low water, and cook 

 the flesh in the same way as that of Turbo. A small incentive to 

 the collection of these shells is the fact that the shell dealers in 

 Rameswaram temple give two annas a measure for the shells. 



The Olive Shell (Oliva gibbosa Born). 

 T^imW—Kovanji {(^ -sir an (^9)^ Palk Bay ; Sangii (<^s^), Pulicat. 

 This small spindle-shaped shell, noted for its high polish and 

 the beauty of its marbled colouring, is very 

 common about low-water level on all sandy 

 shores on the east coast ; it is rarely seen 

 in Malabar. On the Coromandel coast it is 

 extensively used as food by the Pattanavar 

 or sea-fishermen caste. On the Ramnad 

 coast it has less importance as a minor food 

 item ; while utilized, chiefly by Valayans, 

 in the same way as other shellfish whenever 

 found, it is in some cases sought for sepa- 

 rately on account of the price the shells 

 fetch when sold to the shell dealers in 

 Rameswaram temple, who give an anna per 

 hundred for the shells. 



On the Coromandel coast, the chief 

 collecting season is at the times of spring 

 tides during the fine weather period from 

 February to April. Towards the end of the ebb tide Pattanavar 

 women and lads then engage in the search, from about extreme 

 low water to a depth of a couple of feet. They find the shells by 

 turning the sand over with the foot or in the case of those in the 

 uncovered sand by marking the trail made as the Olive travels 

 about. 



The Pattanavars boil their catch in fresh water, extract the flesh 

 and then either use it in their curry or fry it in oil. 



Fig. i6. — The Common 

 Olivf. (Oliva gibbosa). x i 



