Arctic shellfish is a kind of shellfish that originated from the cold deep sea of the Atlantic Ocean.

This kind of shell is mainly found in Japan and nearby countries, and is an important edible shellfish in these countries. Because it grows slowly at a depth of 50 to 60 meters, it takes 12 years. In the slow growth, it makes the taste stronger and more delicious. It can be said that the taste of Arctic shellfish is a well-deserved leader in shellfish products.

It is rich in some protein, some unsaturated fatty acids, etc. It is very rich in content, and the meat tastes fresh, tender and crisp, so it is a kind of gourmet food in seafood. It is captured within 45 minutes and processed, then put into the freezer, and it only needs to be thawed naturally for reuse.

Geographical conditions of arctic shellfish

The geographical conditions for the growth of Arctic shellfish are: living in the cold and pollution-free pure sea area 200~300 kilometers off the coast of Canada's North Atlantic, and the requirements for the growth environment of Arctic shellfish are extremely high. Only in the cold water with clear water quality of 0-5℃ and in the sand layer below 50-60 meters deep sea 15 cm, the cold sea water makes the meat of Arctic shellfish growing here particularly compact and tender.

Moreover, the shell surface is white, and the producing area has superior seawater environment and average salinity, which is very beneficial to the growth and reproduction of Arctic shellfish. The growing environment of arctic shellfish is very clean, which is difficult to be polluted. The meat is fat and delicious, which can be used for sashimi and boiled in white water is also very delicious.