The same shellfish, this Arctic shellfish is "wild" more delicious than the Arctic shellfish that have been eaten for so long / Is it raw or cooked? / Arctic shellfish vs Northern shellfish / Is it the same species? / Delicious on the table / Most striking? / Delicious food across the ocean / Where is the best? /

Since its inception, Arctic shellfish have been well received on the table of foodies, especially when it comes to Japanese sashimi, and the crisp and thick Arctic shellfish definitely occupies the first choice.

Don't look at the Arctic shellfish seem to be similar, in fact, the choice is very elaborate, high-quality Arctic shellfish is not casually replaced.

Today, Ah Xing takes you to explore the world exclusive to arctic shellfish!

<h1>Eaten arctic shellfish for so long / Is it raw or cooked? /</h1>

The dazzling and seductive color of Yan Red has always been the deepest impression left by arctic shellfish. But as a sashimi, it is really not a raw ingredient.

Arctic shellfish, scientific name is Sakhalin Island Marco clam, when fishing for Arctic shellfish, the digging vessel needs to sink the trawler to the bottom of the sea, and then wash the seabed with high-pressure water pipes to salvage the Arctic shellfish hidden in the depths of sediment.

After the Arctic shellfish is caught on the ship, it will be immediately sorted, hulled, cleaned, steamed, and finally frozen packaging, and strive to "lock" the sweet and crisp taste of the Arctic shellfish in the shortest possible time.

The raw Arctic shellfish have slightly purple-red feet, so the red and white Arctic shells that we usually see are actually cooked. This is also the reason why some people can't accept sashimi and can enjoy Arctic shellfish.

<h1>Arctic shellfish vs northern shellfish / Is it the same species? /</h1>

Don't think it's just a typo, Arctic shellfish and northern shellfish are not pronunciation problems, but indeed two different species.

Northern shellfish and Arctic shellfish are two species of shellfish in the family Macrocoae. The biggest difference between the northern shellfish and the Arctic shellfish is that their appearance is gray and light purple red, and the Arctic shellfish will be slightly larger.

The color of arctic shellfish is brighter and more cost-effective, so the most common thing to see in Japanese food stores is the beautiful figure of Arctic shellfish.

However, the Arctic shellfish did not continue its original name in the Japanese market, but chose the same name as the Kitagi Rai hokkigai, so many people will mistakenly think that it is the same thing.

Because the price is more expensive, it usually appears in high-end sushi restaurants, showing a gray raw food state.

<h1>Delicious on the table / Most striking? /</h1>

After the cooked Arctic shellfish, after thawing, you can eat directly, because the price is relatively close to the people, often appear in Japanese food stores, and even many foodies choose to buy back to make their own.

After all, the refreshing Arctic shellfish is almost a versatile ingredient, and in addition to the common sashimi usage, it can also be used in Chinese dishes.

Sashimi platter

Appetizer snacks

Sushi in hand

Cold mix of Arctic shellfish

Emerald Arctic shellfish

Raw pickled Arctic shellfish

A variety of versatile special practices, the crisp taste of Arctic shellfish, can always get a lot of appreciation, so it is famous in the global gastronomic world.

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<h1>Delicious food across the ocean / Where is the best? /</h1>

The main producer of Arctic shellfish is Canada, and The Arctic shellfishing industry in Canada began in 1986. Among them, the largest Arctic shellfish catch quota belongs to Clearwater Clearwater.

Arctic shellfish are a type of shellfish originating from the cold deep sea of the North Atlantic Ocean, produced in 50-60 meters deep sea, 15 cm of gravel protection for 12 years before it can grow and mature.

Because it grows in the natural environment of the cold sea since childhood, the arctic shellfish has crisp flesh, low fat, high nutritional value, and is rich in protein and unsaturated fatty acids.

Arctic shellfish from Clearwater are certified by the Ocean Council and strictly implement international safety and quality systems and standards to ensure food safety.

Unlike the North Korean shellfish outside, the Canadian shellfish will be caught in the pure waters of 200-300 kilometers offshore in the North Atlantic Ocean, maintaining the natural fresh and sweet taste of seafood, fresh and tender Q bombs, red and white contrast, natural and pleasant color.

I don't know if this Q bouncy tender little fresh meat, do you like it?