Turkey wing

Turkey wing (Arca zebra) — field identification starting point: a two-valved bivalve shell; confirm shell outline, ribs, hinge and interior features before harvest.

Most catches are smaller than the top size of about 4 in (10 cm).

Up to about 4 in (10 cm) long (shell). Source: SeaLifeBase

What it eats isn't well documented yet for this species.

It attaches with threads to the underside of rocks and coral heads. It often forms thick beds on rocky bottoms in shallow water.

Found in Puerto Rico. Start in the documented habitat and substrate for this species, then narrow the search using depth, current, structure and food activity. Habitat reference:

Habitat: rocky bottom.

From the surface down to 459 ft (140 m).

Search only legal collection areas and depths where the bottom can be inspected safely; closures and sanitary status matter more than a fishing depth number.

Water: marine. Habitat: rocky bottom.

Collect only during open legal/sanitary periods.

Use daylight/visibility and safe tide conditions unless local rules and experience support another approach.

Low water or low current can improve access/visibility, but never enter exposed reef, surf or mudflat conditions unsafely.

Choose sea state, wind and visibility that let you hold position and handle the fish safely. Avoid treating rough weather as a feeding advantage.

Not applicable to hand/collection fisheries.

Not applicable.

Species ID guide, gloves, lawful collection tool/container, measuring device if required, and current area/food-safety rules.

Not applicable; do not invent hook-and-line tackle for a shellfish collection species.

Not applicable.

Not applicable.

Identify the exact species, verify collection area/season/size and sanitary advisories, then use the least damaging legal collection method.

Let it go quickly if you're not keeping it.

Edible, but small, bony or strong-flavored — many anglers use it for bait or release it. Cook shellfish thoroughly; only eat raw shellfish from approved, tested waters.

Fair table fare.

Only harvest from an open, approved area and after exact species identification. Keep shellfish cold and clean. Scrub shells where applicable; for shucked mollusks, separate edible tissue with clean tools and prevent contact with contaminated seawater or surfaces. Shellfish sanitation closures override any recipe or cleaning advice.

For live clams, mussels and oysters, FDA guidance says to cook until shells open and discard any that stay closed. Cook shucked shellfish until firm and opaque. Only use shellfish from open, approved harvest areas; cooking does not reliably remove every marine biotoxin.

Shell edges, reef and contamination are the main risks. Wear protection and never eat shellfish from an area with an active closure/advisory.

No species-specific size, bag or season limits are listed here.

Avoid needless kills and follow protected-species, area and season rules.