Is the Arctic shell the North Pole? When is the Arctic shell fresh?

When it comes to Japanese food, many people think of sushi and all kinds of seafood and sashimi. Arctic shellfish is a common ingredient in many Japanese food stores, so is it really related to the North Pole as its name suggests? Let's get to know each other.

Is the Arctic shell the North Pole? Arctic shellfish are mainly produced in the vast cold water areas of the North Pacific Ocean and the North Atlantic Ocean, and have nothing to do with the Arctic. Mainly in order to enhance the value of this shellfish, the merchant took this name according to the homonym of "sending shellfish to the north".

Japan, North Korea, Canada, Russia and other countries around the North Pacific all produce Arctic shellfish. Arctic shell, the scientific name of Kyle clam on Sakhalin Island, is one of the important edible shellfish in Japan and neighboring countries. It is a representative product of Soma City, Fukushima Prefecture, and is also listed as the market shell of Hokkaido.

Our love for Arctic shellfish comes from the popularity of Japanese materials in China, but it is not called Arctic shellfish in Japan, but called Arctic shellfish, which is transliterated from the Japanese word "ポキセィ" in Ainu dialect of Hokkaido.

At present, in the domestic market, the Arctic shell from Canada is basically the best quality. There are also Korean shellfish, but the quality is generally unstable due to the influence of fishing and processing technology. Due to the low output, Japanese arctic shellfish can only meet its domestic market, and there is basically no Japanese arctic shellfish in China.

When is the Arctic shell fresh? The winter from 65438+February to the following February is the best season to eat arctic shellfish. In winter, the arctic shell is the most plump, and the sugar content increases, so it will feel obviously sweet.

The growth of arctic shellfish is very slow, and it usually takes 4-6 years to grow quietly in the sea 50-60 meters deep to meet the market specifications. The double shells of the northern shell are hard and thick, and there are concentric growth lines on the shell surface, just like the annual rings of trees, which can clearly reflect the actual age of the northern shell.

Arctic shellfish usually inhabit the muddy offshore seabed, bury themselves at the bottom of thick sediments and communicate with the outside world only through siphon. It takes a lot of effort to catch arctic shellfish. So the market price is not cheap.

What color is the arctic shell? There are red, orange and white, and the colors are bright.

Part of the fresh arctic shell is purple-brown. This one is killed alive and can be eaten raw after strict fresh selection, so it is the top Arctic shell.

The fresh Arctic shell is bright and moist in color, the shell is complete, and the double shell is tightly closed. It can't be broken by hand or the double shell automatically cracks, and it will be closed immediately when touched slightly. A large number of accumulated arctic shells will make a filar silk sound. After the live arctic shells are peeled off, their bodies are white and transparent liquid flows out.

The processed shellfish is bright red. After cooking, it is treated with carbon monoxide and frozen to keep the bright color of the shellfish. The taste and nutrition are not comparable to those of fresh arctic shellfish.