Eat it raw or dipped in horseradish. It is universally recognized that the Arctic shell comes from the pure sea area of the North Atlantic, which is 200-300 kilometers from the coast of Canada. The Arctic shell needs to grow slowly 12 years under the protection of cold water with a thickness of 15 cm, so it has a unique delicate and sweet taste. Processing method of Arctic shell: 1, thawing: natural thawing of Arctic shell is the best. In addition, it is recommended to buy the whole box, because the box will be more hygienic. 2. Crushing ice: Crush the ice cubes and put them into a large bowl to clean the processed Arctic shellfish. 3. Knife change: put the thawed Arctic shell on the chopping block, and cut each Arctic shell horizontally in turn with a knife to form two pieces of equal size. There are some dirt (intestines) at the bottom of the arctic shell, that is, the lowest edge of the white part. Remove these dirt with a knife and put the arctic shell into an ice bowl. 4. Cleaning: Wash the cleaned Arctic shell with broken ice for a while, then rinse it with clear water and set the plate. Source: Player Hui