Order Actiniaria Higher classification Anemonia | Scientific name Anemonia viridis Rank Species | |
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Similar Anemonia, Sea anemone, Beadlet anemone, Cnidaria, Anthozoa | ||
Snakelocks anemone anemonia viridis sea anemone
The snakelocks anemone (Anemonia viridis) is a sea anemone found in the eastern Atlantic Ocean to the Mediterranean Sea.
Contents
- Snakelocks anemone anemonia viridis sea anemone
- Snakelocks anemone anemonia viridis
- Reproduction
- Relationship with other animals
- Human uses
- References
The tentacles of anemones in deep or murky water can be a grey colour, but are otherwise usually a deep green colour with purple tips due to the presence of symbiotic algae within the tentacles that use sunlight as an energy source. As a result, the anemones prefer brightly lit shallow waters. On average the snakelock anemone is 8 cm wide.
Snakelocks anemone anemonia viridis
Reproduction
Unlike other cnidarians, anemones (and other Anthozoa) entirely lack the free-swimming medusa stage of the life cycle; the polyp produces eggs and sperm, and the fertilized egg develops into a planula that develops directly into another polyp.
Relationship with other animals
Several species of small animals regularly live in a symbiotic or commensal relationship with the snakelocks anemone, gaining protection from predators by residing among the venomous tentacles. These include the Incognitus (or anemone) goby, formerly known as Gobius buchichi (Gobius incognitus), the shrimp Periclimenes aegylios and the Leach's spider crab (Inachus phalangium).
Human uses
This species is becoming a popular aquarium pet, especially in Europe. It readily adapts to aquaria. This anemone is consumed in Sardinia, orziadas are deep-fried in olive oil also in southwestern Spain, in the Gulf of Cádiz region, as ortiguillas de mar (literally, "little sea nettles", because it has urticant properties before it is cooked), or simply ortiguillas. The whole animal is marinated in vinegar, coated in a tempura-like batter, and deep-fried in olive oil. Ortiguillas are offered in some coastal Andalusian restaurants as a delicacy. They are similar in appearance and texture to croquettes, but have a strong seafood taste.
