Premium Orchid Clam, IQF
A large, deep-shelled clam with a sweet, firm adductor muscle that stays crisp after a two-second blanch. The meat is pale cream to soft apricot, clean-tasting, and holds its shape on the plate instead of turning rubbery.
What it is
The adductor muscle and mantle of Mactromeris polynyma, the Arctic surf clam sold elsewhere as the orchid clam. Packed as cleaned meat plus the whole shell-on pieces, with the tough foot trimmed away.
Where it comes from
Wild-harvested by dredge in the cold North Atlantic and North Pacific grounds, then landed and processed within hours. Each lot is graded for shell width before freezing.
Specifications
| Species | Mactromeris polynyma |
|---|---|
| Form | Cleaned meat, foot removed |
| Net weight | 2 kg per box |
| Grade | Large, 25 to 35 pieces per kilogram |
| Packaging | Vacuum sealed tray inside a printed carton |
Condition on arrival
Individually quick frozen and shipped solid. Pieces separate cleanly, so you can take what you need and return the rest to the freezer.
Storage and thawing
- Keep at −18 °C or colder; the practical window is nine months
- Thaw in the refrigerator overnight on a rack so the purge drains away
- Never refreeze once thawed
Shelf life and delivery
- Best before: 12 months from the production date printed on the carton
- Packed in an insulated liner with gel packs, sent on a cold chain
- Move the box straight to the freezer and check every piece is firm on arrival
How to cook it
- Sashimi — slice across the muscle and serve chilled with ponzu
- Blanch — two seconds in boiling water, then straight into ice
- Stir fry — high heat with garlic, ginger and scallion, 90 seconds
- Hot pot — drop in at the table and pull out as soon as it curls
Allergen information
Contains molluscs. Packed in a facility that also handles crustaceans and fish.