Raw, Arctic shellfish are all raw, processing method of Arctic shellfish: 1, thawing: natural thawing of Arctic shellfish 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. Tips: Arctic shellfish are sold in major seafood markets, and ClearWater is the best brand, because it has the largest fishing quota of Arctic shellfish in the world and is the largest fishing, processing and supplier of Arctic shellfish in the world. The company's Arctic shellfish are all shelled, cooked, eviscerated, cleaned, inspected and single frozen in the ship within 1 hour after capture, so as to maintain the original flavor and delicious taste of the Arctic shellfish, which makes people have a delicious aftertaste, so the products are popular all over the world. The tail of the Arctic shell, that is, the white part, will get a little older as it goes to the back. When sashimi, you can remove a little bit of the white part at the back and leave it for soup. Source: Player Hui