Heap of raw closed clams with brown and cream banded shells

Blood Cockle

血蚶

KerangTegillarca granosa

Blood cockle is a staple of Malaysian hawker cooking, from char kway teow to sambal kerang, and is farmed on the intertidal mud flats of the Sarawak coast. It is sold live in mesh bags for the local trade and as blanched or boiled meat for export. Grading is by pieces per kilo, and product is washed and graded before packing.

Core hawker and street-food ingredient
Graded by pieces per kilo
Live, blanched or shucked meat
Washed and graded before packing

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Catalogue for reference only. No prices are shown online - please send an enquiry for specifications and terms.

HH-SH-02Specifications产品规格

Category分类: Shellfish & Molluscs
Origin产地: Sarawak intertidal mud flats, Malaysia
Season捕捞季节: Year-round, with better meat condition outside heavy rain periods
Size grades规格分级: 60/80 pcs/kg80/100 pcs/kg100/120 pcs/kg120/150 pcs/kg
Product forms加工形态: Live shell-onBlanched shell-onBoiled meatHalf shellIQF
Packing包装方式: Live: 10 kg or 20 kg mesh bag; meat: IQF 500 g pack x 20 per carton, 10 kg net
Storage储存条件: Live: 2-8°C, ship within 24-48 hours; frozen: -18°C or below

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