When we explore the vastness of the sea, we are often attracted to the different shapes and colors of shellfish. One of the most striking is the long shelled seafood known as "long shells".

There are many different types of long shells, and they are found in oceans all over the world. They are characterized by a pair of elongated, hard shells that range in length from a few centimeters to tens of centimeters. These shells are usually tubular or conical in shape, with a smooth surface or with raised ridges.

There are many different types of long shells, the best known of which include:

Blood Arks: Blood arks are a filter-feeding shellfish that are widely distributed in warm-water seas around the world. Their shells are long and tubular, up to 10 centimeters in length, with a smooth, dark red or dark purple surface. The meat of blood clam is delicious and is a common ingredient in many seafood dishes.

2. Bamboo razor clams: Bamboo razor clams are a kind of long shells that live in the muddy sandy seabed. Their shells are long and conical, up to 20 centimeters in length, with regular circular lines on the surface. The meat of bamboo razor clams is tender and crunchy, making them ideal for grilling and steaming.

3. Elephant mussels: Elephant mussels are the largest bivalve shellfish in the world. Their shells are long and tubular, with a length of up to 1 meter and a weight of up to several kilograms. The meat of the mussels is plump, with an elastic texture, and is regarded as a delicacy among seafood.

4. Razor clams: razor clams are a common long shell found in coastal areas around the world. Their shells are long and tubular, up to 5 centimeters in length, with radiating ribbed lines on the surface. The meat of razor clams is delicious and ideal for soups, stir-fries, stews and many other cooking methods.

5. Clams: clams are a small-sized long shell, the shell is long tubular, length up to 3 cm, the surface with an irregular pattern of spots or stripes. The clam's meat is tender and is a common ingredient for stir-frying and steaming.

When cooking long shells, it is recommended to soak them in cold water first to remove sand. Cooking methods can vary depending on the species. Blood clam and bamboo razor clam are suitable for steaming or grilling, while elephant trunk clam and razor clam can be stir-fried or stewed. Clams, on the other hand, are suitable for stir-frying or steaming.

It is important to note that some long shellfish may contain shellfish poisons, so it is important to cook them well before consumption. You should also avoid raw shellfish to minimize the risk of food poisoning.