Capiz (Placuna placenta) is a bivalve marine mollusk in the family of Placunidae. These are farmed and cultured where the salinity of the ocean waters are conducive to its growth. Collected capiz shells are then cleaned and will undergo heat through an oven. The cooked capiz shells are cooled and dipped in hydrogen peroxide. After dipping, they are then kept in a closed container the whole day. The almost-flat shells of the capiz can grow to over 150 mm (5.9 in) in diameter, reaching maturity between 70 to 100 mm (2.8 to 3.9 in); securing the shells is a V-shaped ligament. Males and females are distinguished by the color of the gonads. Fertilization is external and larvae are free-swimming like plankton for 14 days or attached to surfaces via byssal thread during metamorphosis, eventually settling on the bottom.[3] They consume plankton filtered from the water passing through their slightly opened shell; the shell closes if the bivalve is above water during low tide.
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