Vietnamese Whole Clams | U11-16

 These juicy wild-caught clams are used widely among Asian, European, and American cuisines in a variety of dishes. 

They grow in the pacific sands along the eastern shores of Vietnam and are caught year-round.  

WHAT DOES IT TASTE LIKE? 

Having a meaty and juicy texture, the Vietnamese White Clam will be on the sweeter side and won't have much of a fishy taste.  

FROZEN?

The Fish we sell are frozen directly on the boat/farm, which makes them fresher than most "fresh" fish in the market. As the fish is frozen properly, it doesn't matter if they are fatty or lean, or thick steaks or thin fillets. 

Our Salmon is sourced from Chile, a country known for its high end Salmon production.

THAWING INSTRUCTIONS

Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state.

DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.