Is arctic shellfish arctic? Arctic shellfish are mainly produced in the vast cold waters of the North Pacific Ocean and the North Atlantic Ocean, and have nothing to do with the North Pole. Mainly in order to enhance the value of this kind of shellfish, the merchants took the name according to the homonym of "sending shellfish to the north".
Japan, North Korea, Canada, Russia and other countries around the North Pacific all produce Arctic shellfish. Arctic shell, the scientific name of Marco clam on Sakhalin Island, is one of the important edible shellfish in Japan and neighboring countries. It is a representative product of Soma City in Fukushima Prefecture and is also listed as a city shell in Kanemamu City, Hokkaido.
Our love for Arctic shellfish comes from the popularity of Japanese materials in China, but in Japan it is not called Arctic shellfish, but Beijibei shellfish, which is transliterated from the word "ポキセィ" in Ainu dialect of Hokkaido in Japanese.
At present, in the domestic market, the arctic shellfish from Canada are basically the best quality. There are also North Korean shellfish, but due to the influence of fishing and processing technology, the quality is generally unstable. Due to the low output, the Japanese Arctic shellfish can only meet its domestic market, and there is basically no Japanese Arctic shellfish in China.
When is the Arctic shell fresh? Every year1February-February of the following year, the winter is the best season for eating the Arctic shell. The Arctic shell in winter is the most plump, and the sugar content increases, which makes it feel obviously sweet and fresh.
The growth of arctic shellfish is very slow, and it usually takes 4-6 years to grow quietly in the sea area 50-60 meters deep at the bottom of the sea to reach the market specifications. The double shell of the arctic shell is hard and thick, and there are concentric growth lines on the surface of its shell, just like the annual rings of trees, which can clearly reflect the actual age of the arctic shell.
Arctic shellfish usually inhabit the offshore seabed with muddy bottom, bury themselves in the thick sediment bottom and communicate with the outside world only through siphon. It takes great efforts to catch arctic shellfish. So the market price is not cheap.
What color is the arctic shell? There are red, orange and white, and the color is bright.
Part of the fresh Arctic shell is purple-brown. This one is killed alive, and it can be eaten raw with strict fresh selection, so it is a top-grade Arctic shell.
The fresh Arctic shell is bright and moist in color, the shell is intact and the double shell is tightly closed, which can't be broken by hand or the double shell automatically cracks, and it will be closed immediately if it is touched slightly. A large number of stacked arctic shells will make a filar silk sound, and when the live arctic shells are peeled off, the body is white and transparent liquid flows out.
The processed Arctic shell is bright red, which is treated with carbon monoxide after cooking and frozen for keeping the bright color of the Arctic shell. The taste and nutrition can't be compared with the fresh Arctic shell.