Live Arkshell // Akagai // 赤貝

$15.52 inc GST

Akagai (Arkshell) is also known as Blood Clams becuase of the red hue of it’s meat. It requires carefully preparation and is often rinsed in a vinegar-water mix. Once trimmed and butterflied, the flesh is thrown onto a flat surface (such as cutting boards) with the aim of tightening the meat and giving it more bite. It has a crunchy texture and a delicate, sweet taste.

Pre-order product

  • Per piece (Approximately 80 to 120g each, but largely dependent on catch and season)
  • Best season: Autumn to Spring (September to March) but best in Winter!
  • Suitable to be consumed as Sashimi
  • Other cooking methods: Grilling and Poaching

Note

  1. Weights provided are estimates and are dependent on the measurements of each catch – which see some pieces being smaller than others. We ensure that the minimum weights stated are met. Should you receive a larger piece, consider it your lucky day. Prices stated will be honoured. 
  2. Images are for visual purposes only, and may or may not be representative of the actual size, weight or colour of the produce. 

 

Akagai (Arkshell) is also known as Blood Clams becuase of the red hue of it’s meat. It requires carefully preparation and is often rinsed in a vinegar-water mix. Once trimmed and butterflied, the flesh is thrown onto a flat surface (such as cutting boards) with the aim of tightening the meat and giving it more bite. It has a crunchy texture and a delicate, sweet taste.