CATDOLL : CATDOLL: How to keep clams fresh

1. How to keep clams fresh

How to keep clams fresh:

Container wet wipes refrigerator method. Take a container and add a little water, as long as it is moist, then put the clams in, cover the clams with a wet paper towel or wet towel, and put it in the refrigerator. This method requires frequent checks to see if the towel or paper towel remains moist.

Plastic bag, fork, container, refrigerator method: Put the clams into a plastic bag or a fresh-keeping bag, twist the bag tightly, poke a few air holes in the bag with a fork, put it into a container, and put it in the refrigerator.

Fresh shellfish can easily go bad if not properly handled and stored, so they should be eaten as soon as possible after purchase.

Additional information:

Types of clams:

1. Yellow clam. Its scientific name is Qingliu clam, which is produced in the shallow waters of the Yellow Sea. Its shell is yellow, its meat is also yellow, its shell is axe-shaped, and its spots are dark yellow.

2. Clams are a common shellfish on the market and are widely distributed in the southern and northern seas of China. They grow rapidly, have a short breeding cycle, are highly adaptable (wide temperature, wide salt content, and wide distribution), and can survive long out of water. They are an excellent shellfish suitable for high-density artificial breeding and are one of China's four major farmed shellfish.

3. White clams are a type of shellfish that is abundant on the Yellow Sea mudflats in Donggang area. They are named because their shells are whiter than other clams. They are about the size of chestnuts. Their quality and reputation are on par with those of yellow clams and sand clams, and their taste is special.

Do not freeze them directly in the refrigerator, as they will become empty and not very fresh. Put the uneaten clams in a large bowl and cover them with water.

Then just freeze it in the freezer. Thaw it before eating. When you eat it, it will be very fresh, almost like a live one.

How to keep clams fresh:

1. Clean the clams you bought.

2. After processing the clams, put them into a vacuum bag.

3. Tie up the fresh-keeping bag containing the clams and put it in the refrigerator to freeze.

Cover with plastic wrap and place in the refrigerator.

Freeze shellfish immediately after purchase. Do not place them in closed containers or tap water. Wrap them in moisture-proof rubber cloth and place them on the bottom shelf of the refrigerator.

Shelled shellfish should be placed in an airtight container. Raw shellfish can be stored in the refrigerator for 2 to 4 months, depending on their freshness and quality.

Before cooking, the shellfish should be placed in salt water for a period of time to help them excrete various toxins and sand. Then, the surface of the shellfish should be carefully cleaned with a small brush. Steaming and boiling are the preferred cooking methods, which can thoroughly heat and kill bacteria.

Additional information

Classification of clams

1. Yellow Clam

Originated from the shallow waters of the Yellow Sea, the shell is yellow, the meat is also yellow, the shell is axe-shaped, and the stripes are dark yellow. Clam meat contains protein, multiple vitamins, and nutrients required by the human body, such as calcium, phosphorus, iron, and selenium; it also contains trace amounts of cobalt, which has a good effect on maintaining the body's hematopoietic function and restoring liver function.

2. Flower Clams

Clams are a common shellfish seafood on the market and are widely distributed in the southern and northern seas of China. They grow rapidly, have a short breeding cycle, are highly adaptable, and can survive long out of water.

3. White clams

White clams are a type of shellfish that is abundant on the Yellow Sea mudflats in Donggang area. They are named because their shells are whiter than other clams. They are about the same size as chestnuts and have a mild and moderate seafood flavor. Another feature of white clams is their rich soup, fresh taste and tender meat.

Reference source: Baidu Encyclopedia - Clams

Reference source: People's Daily - Teach you how to eat shellfish and seafood healthily.

2. Does clams refer to seafood?

Clams are seafood.

Clams are also known as clams, flower clams, mango snails, etc. Their shells are long and slender and oblong. They are a mollusk that lives on the shallow seabed. We generally call aquatic products that live in the sea seafood.

Flower clams are molluscs with oval shells, light brown, and purple edges. They live on the shallow seabed and include many species such as flower clams, manila clams, and tongue clams. Their meat is extremely delicious and is known as "the best in the world" and "the best of all flavors". They are also relatively nutritious.

Living habits

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.

3. What kind of seafood is this?

Yellow Clam

The best way to eat it is to grill it over charcoal. When the shells of the clams are opened, carefully remove them from the charcoal, pick up the hot clams with chopsticks and put them in your mouth. The rich juicy meat is so delicious. There are many ways to cook clams, but I personally think that this original method is the best, which allows the taste buds to fully feel the freshness of the clams. The last time I went to Dandong, I ate clams cooked in this way by the Yalu River. I am not very interested in seafood, but I was fascinated by this soup after taking a bite. It is so delicious! I thought there was some secret in the cooking method, but after asking around, I found out that it is the original method, just boil it and it is done. The secret is the clams themselves. Only in Dandong can you eat such delicious clams. And this kind of clams tastes fresher than other clams. The scientific name of yellow clam is Qingliu clam. It is produced in the shallow waters of the Yellow Sea. Its shell is yellow, its meat is also yellow, its shell is axe-shaped, and its stripes are dark yellow. Clam meat contains protein, multiple vitamins, and nutrients required by the human body, such as calcium, phosphorus, iron, and selenium; it also contains trace amounts of cobalt, which has a good effect on maintaining human hematopoietic function and restoring liver function, and has high nutritional value. Due to the sufficient nutrients in the waters near Dandong Donggang, the yellow clams produced here are larger and fatter than those in other places, and they are more delicious and nutritious. A few days ago, there were fresh, live yellow clams in the market, so I bought some and prepared to try this delicious yellow clam. Although it is said that it is simply cooked, it is the original deliciousness of the ingredients. But this method still requires some tips. For example, this sand removal, fresh shellfish and seafood will have sand. And this yellow clam is no exception, and it seems to have more. I found several methods and tried one of them, and the effect is still good. Of course, this method is only useful for fresh and live shellfish. For those that have "hung up", you can only clean them little by little by hand! Ingredients: 500g yellow clams, salt and chopped green onions. Method: 1. Put the yellow clams in a basin, add clean water, a little salt, a kitchen knife or other iron products, I put a spoon, soak for half a day and then wash. 2. Put the clams that have spit out the sand in the pot, add clean water to cover the surface of the clams, and add appropriate amount of salt. 3. Turn off the heat when the clams open while cooking. At this time, the soup has turned milky white. 4. Peel off the shells of the clams. (If you are worried about the sand, you can rinse it manually in the original soup.) 5. Take the sand-free clams and put them in a bowl. At this time, the original soup should be still and precipitated. 6. Slowly pour the precipitated original soup into the bowl, leaving the soup base to avoid sand. Finally, sprinkle some chopped green onions. There are many ways to cook clams, but I personally think that this original method is the best, which allows the taste buds to fully feel the freshness of the clams. The last time I went to Dandong, I ate yellow clams cooked this way by the Yalu River. Although I am not very interested in seafood, I was hooked on this soup after taking a bite. It is so fresh! I thought there was some secret in the method, but after asking around, I found out that it is the original method, just boil it and it is done. The secret is the yellow clams themselves. Only in Dandong can you eat such delicious yellow clams. And this kind of yellow clams tastes fresher than other clams. The scientific name of yellow clams is Qingliu clam, which is produced in the shallow waters of the Yellow Sea. The shell is yellow, and its meat is also yellow. It has an axe-shaped shell and dark yellow spots. Clam meat contains protein, multiple vitamins, and nutrients needed by the human body, such as calcium, phosphorus, iron, and selenium. It also contains trace amounts of cobalt, which has a good effect on maintaining human hematopoietic function and restoring liver function, and has high nutritional value. Because the sea area near Dandong Donggang is rich in nutrients, the yellow clams produced here are larger, fatter, more delicious, and more nutritious than those in other places. A few days ago, there were fresh, live yellow clams in the market, so I bought some and prepared to try this delicious yellow clam. Although it is said that it is simply cooked, it is the original deliciousness of the ingredients. But this method still requires some tips. For example, this sand removal, fresh shellfish and seafood will have sand. And this yellow clam is no exception, and it seems to be more. I found several methods and tried one of them, and the effect is still good. Of course, this method is only useful for fresh and live shellfish. For those that have "hung up", you can only wash them a little by hand! Ingredients: 500g yellow clams, salt and chopped green onions. Method: 1. Put the yellow clams in a basin, add water, a little salt, a kitchen knife or other iron products, I put a spoon, soak for half a day and then wash. 2. Put the clams that have spit out the sand in the pot, add water to cover the surface of the clams, and add salt. 3. Turn off the heat when the clams open. At this time, the soup has turned milky white. 4. Peel off the shells of the clams. (If you are worried about sand, you can rinse them manually in the original soup.) 5. Take the sand-free clams and put them in a bowl. At this time, the original soup should be still and settled. 6. Slowly pour the settled original soup into the bowl, leaving the soup base to avoid sand. Finally, sprinkle some chopped green onions.

1. Make sure the clams are alive so that it is easier to remove the sand and the soup will be more delicious!

2. If there are dead clams, you must remove the sand manually, otherwise it will affect the whole pot of soup.

3. Do not cook the clams for too long, just cook until they open.

4. When pouring the soup at the end, it is best to let it settle for a while before pouring it, and prevent sand from forming at the bottom of the soup. If there is some sand left at the end, discard it.

How to remove sand from shellfish

Method 1: Soak shellfish, such as clams, snails and mussels in water, and then put in a kitchen knife or other iron tool. The shellfish will spit out the mud and sand, usually in 2 to 3 hours.

Method 2: Put them all in one basin!

Then add a little vegetable oil to the water! The part of the water covered by the vegetable oil is isolated from the air, and the shellfish will feel that they are lacking oxygen in the water! They will stretch their bodies out to breathe! This will achieve the cleaning effect! ! If you want it to be cleaner, change the water several times! Add vegetable oil! Attention! Just the right amount of vegetable oil is enough, don't add too much! Otherwise, they can't breathe in it and it's easy to suffocate and die!