IQF Clam Meat

Our frozen clams are sourced from ecologically certified coastal fishing grounds, where water quality is continuously monitored by independent marine conservation agencies. These areas are managed under strict quota systems and rotational harvesting schedules to prevent overfishing and protect juvenile stocks. We partner with local fishing communities that use low-impact hand-raking and small-dredge methods, ensuring minimal seabed disturbance and preserving the benthic ecosystem. Every catch is accompanied by a digital traceability log, recording harvest coordinates, time, and vessel identification-a transparent system that reassures importers of our unwavering commitment to environmental stewardship and legal compliance.

Immediately after landing, the clams enter our state-of-the-art processing facility, where the multi-stage purification begins. A primary soak in temperature-controlled, aerated seawater allows the clams to expel residual sand and grit naturally over 12 hours. This is followed by high-pressure oscillating spray washers operating at 15 bar, which dislodge surface biofilms and attached debris. The clams then travel through an automated gravity separator that removes empty shells and stones, while a sophisticated color-sorting machine with high-resolution cameras detects and ejects any clams with cracked, chipped, or discoloured shells. Finally, a team of experienced sorters performs a hand-picking check, discarding any specimens that fail our strict size and condition criteria-ensuring that only the most uniform, pristine clams proceed to the freezing line.