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How to store clams

How to store clams:

1. Put a basin of water: You can put the clams in a basin of water, add edible salt, imitate the salt close to sea water, and store the clams in a basin of salt water.

2. Refrigerate: After buying clams, you can first drop a few drops of oil into clean water, then keep the clams in the clean water to let them spit out all the mud and sand. Next, you can prepare a waterproof fresh-keeping bag, fill it with some water, soak the clams in the water, and put them in the refrigerator for refrigeration. If you don’t have a fresh-keeping bag, you can also use a fresh-keeping box to add an appropriate amount of water, the water should cover the clams, then put the clams in, cover the lid, and put it in the refrigerator for refrigeration.

3. Freeze: After soaking the clams in water to spit out the sand, drain the water, put them in a plastic bag, and freeze them in the refrigerator.

4. Pickling: If there is no refrigerator, you can pickle the clams with salt and put them in a cool place. When you need to eat them, rinse them several times with clean water.

About Clams

Flower clams are also known as flower clams. In Hainan, flower clams are called mango snails. They are mollusks that are about 3 cm long, with an oval shell, light brown, and purple edges. They live on the shallow seabed. Their shells are long and thin, and are long and oval.

Clams are widely distributed in the southern and northern seas of my country, with higher production in the coastal areas of Fujian and Guangdong, with the season being in late spring and early summer. They grow rapidly, have a short breeding cycle, are highly adaptable, and can survive out of water for a long time. They are a shellfish suitable for high-density artificial breeding, and have been cultivated in large quantities in Quanzhou Bay, Weitou Bay, and Shenwan.

It lives in the shallow sea area several meters deep below the intertidal zone. It is mostly found on the muddy seabed. It is distributed along the coast. It can be caught in all seasons and is one of the most commonly used seafood for residents. It lives in the sandy or sandy muddy intertidal zone and shallow sea, especially in the estuary. It uses its axe feet to dig sand and mud, burying in the mudflats and living on the bottom. It is distributed along the coasts of Guangdong and Fujian. Its breeding season is from October to November every year.

For the above content, please refer to: Baidu Encyclopedia - Clam

Seafood Temporary Storage Method

1. Prepare artificial seawater. After the live seafood arrives at the destination, it must be sorted first, and those that are dead, seriously injured, and sick must be removed, and then rinsed. If tap water in the city is used as the water source for storing seafood, it must be dechlorinated before use. The simplest way to eliminate chlorine is to dry it in the sun, and put the water aside for 3-4 days before use. If there is no condition for drying, chemical dechlorination can be used. The commonly used dechlorination drug is sodium thiosulfate, and its dosage is generally 10 kg of tap water plus 1 gram of sodium thiosulfate. The dechlorinated water is mixed with concentrated seawater or solid seawater to the required salinity, that is, artificial seawater is made, and it can be used to store seafood.

2. Suitable water temperature. Water temperature is an important factor for seafood storage. The suitable water temperature for seafood is generally maintained at 18℃-21℃, but abalone and geoduck are low-temperature and high-salt species, and their adaptable temperature is 12℃-15℃. When the temperature is too high, it is not good for the stored organisms, and it is easy to cause diseases and losses.

3. Sufficient dissolved oxygen. Fish, shrimp, shellfish, etc. all use their gills to breathe dissolved oxygen in the water. Generally, the dissolved oxygen content in the water for stocking seafood should be kept above 5 mg/L. When it is lower than 3 mg/L, it is not suitable for fish to survive. Improving water quality, configuring oxygenation devices, increasing the number of water changes, reducing the number of stocks, increasing the light exposure time, and using a water circulation system to filter the water in the temporary storage pond can all increase the dissolved oxygen content in the water.

4. Adjust the pH of water. The pH of water is closely related to the survival of various seafood. Sodium dihydrogen phosphate and sodium bicarbonate are commonly used to adjust the pH of water. Before use, these two drugs should be dissolved in pure water to make a 1:100 solution. Sodium dihydrogen phosphate can increase the acidity of water; sodium bicarbonate can increase the alkalinity of water. When using, add the prepared solution drop by drop into the water as needed, stir it thoroughly, and continuously test it with PH paper until the pH of the water meets the requirements. The change of pH of the water should be controlled within the range of ±0.1.

5. Low-maintenance storage. To manage a closed circulation system well, you need to be "three diligent": Frequent inspection. Check whether the system equipment is operating normally, whether the inflation is sufficient, and whether the water flow is smooth. Frequent cleaning. Clean the dead seafood in the storage pond in time to avoid water quality deterioration caused by the decay of dead seafood. Frequent observation. Always observe whether the stored seafood has abnormal reactions and whether the water quality is maintained in good condition. If any problems occur, the cause should be found out in time and handled immediately.

Let me introduce to you how people living by the sea preserve the freshness of clams by removing sand from them and temporarily raising them. This method is applicable to removing sand from most shellfish.