Product Parameters

AAA Frozen Blood Clam Meat

blood clam

Product Details

AAA Frozen Blood Clam Meat

AAA Frozen Blood Clam Meat represents the highest grade of this exceptional bivalve, presenting only the finest, most uniformly sized meat, meticulously cleaned and individually quick frozen to preserve its natural succulence and vibrant ruby-red colour. Scientifically known as Tegillarca granosa, the blood clam is a bivalve mollusc widely cultivated across the coastal regions of China – particularly in Zhejiang, Fujian, Guangdong, and Shandong – as well as in Southeast Asia. Unlike most other bivalves, blood clams contain haemoglobin in their circulatory system, a rare trait that gives the meat its characteristic deep red colour and distinguishes it from ordinary clams. The shell is thick, oval, and deeply ribbed, with 17 to 20 strong radial ribs bearing conspicuous nodules, protecting the plump, tender meat inside. The AAA grade is reserved for specimens that meet the most exacting standards: uniform size, pristine colour, and flawless texture. Each piece of meat is carefully inspected before freezing, ensuring that only the finest product reaches the consumer.

Our advantage

Fresh raw materials

sand purging

cleaning

shucking and meat extraction

evisceration

rinsing

individual quick freezing (IQF)

sorting and packaging

Nutritional Information(Serving Size: 100g)

nutritional

Our Advantages

advantages

Certifications

certification

Our Company

公司介绍

FAQ

01.What does the "AAA" grade signify for AAA Frozen Blood Clam Meat, and what quality standards distinguish it from lower grades?

In the frozen seafood industry, "AAA" represents the highest premium quality grade. For AAA Frozen Blood Clam Meat, this grade is determined by stringent selection criteria that go beyond basic commercial requirements: (1) Meat integrity – each piece of clam meat must be whole, plump, and intact, with no tearing, fragmentation, or破损; (2) Color – the meat must display the characteristic bright red to deep red coloration, indicating optimal freshness and proper hemoglobin retention; (3) Size uniformity – all pieces within a single grade must fall within a very narrow size range, with minimal variation; (4) Cleanliness – the meat must be free from residual shell fragments, sand, mud, or any foreign matter; (5) Odor – a fresh, clean marine aroma with no ammoniacal, sour, or off-odors. While A-grade may allow for minor imperfections and AA-grade requires higher uniformity, AAA represents the very best quality available, reserved for premium markets and high-end culinary applications where presentation and texture are paramount.

02.What are the raw material requirements for AAA Frozen Blood Clam Meat, and why is using live clams critical for achieving AAA grade?

The production of AAA Frozen Blood Clam Meat begins with the most stringent raw material selection. Only live blood clams are permitted for processing – it is strictly forbidden to use dead shells or frozen dead shells. This requirement is critical for several reasons: (1) Freshness – live clams ensure the meat retains its natural bright red color, firm texture, and clean flavor; (2) Food safety – dead clams decompose rapidly and can harbor harmful bacteria, increasing the risk of histamine formation and foodborne illness; (3) Yield – live clams provide higher meat yield and better quality than clams that have died during catch or transport; (4) AAA grade eligibility – only meat from live, healthy clams can meet the stringent sensory and quality standards required for AAA grading. Clams are typically harvested during the peak season from July to October in major farming areas such as China's Bohai Sea.

03.What are the nutritional components and health benefits of AAA Frozen Blood Clam Meat?

AAA Frozen Blood Clam Meat is an exceptionally nutrient-dense seafood. Scientific studies indicate that blood clams contain approximately 21.75% protein by weight, making them an excellent source of high-quality protein. They are particularly rich in iron – notably heme iron, which is more easily absorbed by the human body than non-heme iron, and this iron content is directly linked to the hemoglobin present in the clam's tissues. Blood clams also contain significant amounts of Vitamin B12 (cobalamin), niacin (Vitamin B3), and essential minerals including zinc and selenium. In traditional Chinese medicine, blood clam meat is considered to have properties that replenish blood, moisten the five viscera, strengthen the stomach, and clear heat and phlegm. The high iron and Vitamin B12 content make it particularly beneficial for preventing iron-deficiency anemia and supporting red blood cell formation. The IQF freezing process used in AAA-grade production effectively preserves these nutritional values by minimizing ice crystal damage to cell structures.