BLOOD CLAM, BLOOD ARK

Blood clam ( Arca granosa)- 赤貝 (akagai) is a species of ark clam known as the blood cockle or blood clam due to the red haemoglobin liquid inside the soft tissues. Blood clam ( Arca granosa)- 赤貝 (akagai) is found throughout the coastal provinces in the central Vietnam.

Almost all of Blood clam, blood cockle ( Arca granosa) - 赤貝 (akagai) go to Asian markets or restaurants and the development of an export market. Blood clams are sold frozen in Asian markets whole, half shell, or as cooked frozen meat.

Blood clams , blood cockle ( Arca granosa) -赤貝 (akagai) are considered one of the more delicious Chinese delicacies. In Korea, blood cockles, Blood clams ( Arca granosa) -赤貝 (akagai) are called “kkomak” and are cooked and seasoned with soy sauce, chili powder, and sesame oil. Blood clams , blood cockle ( Arca granosa)- 赤貝 (akagai) can be eaten raw or steam in wine or other liquid.

Blood Clams , blood cockle ( Arca granosa) - 赤貝 (akagai) are the very rich seafood dishes of nutrients. The meat of Blood clam , blood cockle ( Arca granosa)- 赤貝 (akagai) is slightly briny with a crisp, chewy and clean.

Cooking Tips for Blood clam , blood cockle ( Arca granosa)- 赤貝 (akagai): Grilled Blood clam, Stir-Fried Blood clam, Grinding Boiled Blood clam, Blood clam , blood cockle mixed in with tomatoes and lime juice and cilantro. In Vietnam, Blood clams , blood cockle ( Arca granosa)- 赤貝 (akagai) are of great economic value and farmed in mud flats in much of their range. The amount of Blood clam ( Arca granosa)- 赤貝 (akagai) supplied from Vietnam will be sustainable at very competitive prices.