User:Piilaniii/Cellana talcosa

Comments by A. Faucci (Apr 11 2024):

It looks like you have been working directly on the main article before it was ready for prime time and a Wikipedian has been fixing your article...... Unless you make changes I will try to grade you on your draft in your sandbox or whatever you added on March 11.

Cellana telcosa

This species is endemic to the Hawaiian islands, where its common name is koele or opihi ko'ele. Iʻm going to add another common name that I found, also going to add more images as there arenʻt many ( such as anatomy) and location.

Cultural significance: make sure the info is about C. talcosa only and not opihi in general, as that would go on a different Wikipedia page. I'll send you some info via email.

Sources (trying to find better references also, many saying the same thing)

Talc Limpet, ’Opihi Ko’ele, Cellana Talcosa, www.marinelifephotography.com/marine/mollusks/gastropods/limpets/cellana-talcosa.htm. Accessed 18 Feb. 2024.

“Cellana Talcosa.” OPIHI, coe.hawaii.edu/opihi/organisms/cellana-talcosa/. Accessed 18 Feb. 2024

Worms - World Register of Marine Species - Cellana Talcosa (A. Gould, 1846), www.marinespecies.org/aphia.php?p=taxdetails&id=325463. Accessed 18 Feb. 2024,

Things I need to work on:

Reference section, (looking at the UH sites available, looking for more reliable info then just "opihi" in general.

Sections I need are description (includes anatomy & morphology), distribution & habitat, Human use & cultural significance.

Culture significance plays a huge part in the "opihi family" in general, so going to add in sandbox the significance of that in my own words.

April 14, 2024 add on

Classification
Cellana talcosa, commonly known as Opihi Koele, is a Hawaiian species of opihi that can thrive in subtidal zones down to a depth of 10 feet. It is the largest of its kind, with a shell diameter of up to 4 inches. The shells of Opihi Koele are characterized by a low profile, smooth texture, and thick build.

Distribution
The ʻopihi kōʻele, also known as the giant kneecap limpet, is the largest species of Hawaiian ʻopihi. This particular species can be found in the shallow waters of the lower intertidal zone, where it is submerged.

Habitat
This species is typically found on rocks that are frequently battered by powerful waves, up to 20 feet deep. Its shell has a rounded, dome-like shape and is adorned with delicate, radiating ribs. The interior is a pristine white, while the animal's foot boasts a vibrant yellow hue. While this creature's muscular foot is known to be quite tough, it can be cooked to a tender consistency. It reaches a size of up to four inches and is not often spotted west of Moloka'i. This fascinating species is unique to the Hawaiian Islands.

Description
Dome-shaped shells with a rounded shape are often covered in CCA (crustose coralline algae). They can be found in the low intertidal to subtidal zones.

Anatomy
The foot of a Cellana Talcosa usually has a pedal mucous gland that opens either on the dorsal or ventral surface. This gland produces a slimy trail that the animal uses to glide along. The power for locomotion comes from fine muscular contractions that move in waves from the front to the back of the foot.

Harvesting

 * In the state of Hawaii, there are three types of opihi that are only found there, and they are called endemic species. These species include the alinalina (yellow-footed), the koele (giant kneecap limpet), and the makaiauli (dark-footed). However, the numbers of opihi have decreased after Western contact for various reasons such as overharvesting, shoreline development, and pollution. Certain species, such as koele, have become rare, especially on Kauai and Oahu.


 * To protect the remaining opihi, the state introduced a law in the 1970s that sets a minimum size requirement for opihi before they can be taken or sold. Furthermore, specific regulations have been put in place that restrict the harvesting of opihi in certain locations.

Human use

 * For Hawaiians, the ʻopihi holds significant cultural importance as a favored food source, often consumed raw or boiled. In addition to its culinary uses, the ʻopihi shell was utilized as jewelry, plant fertilizer, and a tool for scraping mi, a type of edible taro root. While men were typically responsible for fishing on coral reefs and offshore waters, women and children collected various molluscs, sea urchins, and seaweeds from intertidal and nearshore areas, including the highly prized ʻopihi. However, gathering wild ʻopihi can be incredibly dangerous, and is primarily done by women. A Hawaiian proverb translates to “the ʻopihi is a fish of death,” highlighting the risks involved in collecting this delicacy from its wave-swept rocky habitat.


 * In the past, Hawaiian ʻopihi collectors adhered to a set of regulations established by community resource managers known as konohiki. These regulations were designed to maintain robust ʻopihi populations by restricting the size, number, species, locations, and times of harvesting. Unfortunately, due to excessive harvesting and habitat degradation, ʻopihi populations have dwindled in modern-day Hawaiʻi. It is our sincere hope that sustainable management practices, drawing on both traditional knowledge and scientific rigor, will ensure that future generations can continue to relish the delights of ʻopihi.

Culture significance

 * Opihi picking is a risky activity that involves navigating through rocks and the powerful ocean waves. In just a matter of seconds, the view of the horizon disappears as a massive wave crashes against the rocks with thunderous force. The surge of seawater covers the shore with white water, creating a chaotic scene. As the tumult subsides, a brief moment of safety arises as a wet figure emerges from the retreating water. The fisherman then quickly harvests Hawai‘i's most dangerous catch before the next wave comes.


 * Opihi embodies the essence of Hawai‘i's laid-back lifestyle. Harvested simply with a butter knife from the rocks, ‘opihi can be enjoyed raw or grilled over an open flame and paired with your preferred sauce, such as shoyu and chili pepper water. This delicacy may not suit everyone's palate and is not commonly found on restaurant menus. However, those who have tasted ‘opihi can attest to its oceanic flavor and for many, it evokes feelings of nostalgia for the bygone era of Hawai‘i.