How to prepare seafood

Asari clams, shijimi clams

Asari clams / shijimi clams - purging shellfish

あさりは海水よりも少し薄めの塩水2%くらいにつけ砂出しをする
しじみは真水につける。両方ともに暗い方が砂を吐き出すので、器をおおい30分~1時間おく。夏は冷蔵庫に

Even if the package says `pre-purged’, it is a good idea to purge shellfish one more time to be on the cautious side. For this it is important to mimic the environment the shellfish lived in as closely as is possible. Place Manila(asari) clams in a salt solution (about 2%; at 3% a salty taste many remain) slightly weaker than sea water, and place shijimi (tiny fresh water clams) in fresh water. Place both types of shellfish in a large tub and spread them out, fill to the top with either the salt solution or fresh water. Since a dark place facilitates sand purging, cover the tub with a newspaper and leave for at least 30 to 60 minutes. During the summer months, place in a refrigerator to ensure freshness.

Asari clams / shijimi clams - washing shells

貝の殻は汚れがついているので、水の中で殻と殻をこすり合わせて洗う

Since the shells of shellfish are actually quite dirty, wash by rubbing their shells together in water.

More about Asari clams, shijimi clams

Glossary

Related recipes