Razor
The Razor Clam is arguably the creamiest clam species.
Creamy, Sweet, Briny, Tender
Quick Facts
Commonly Known As:
Bamboo Clam, Jacknife Clam
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Species Name
Clams
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Latin Name
Ensis arcuatus, Ensis directus
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Origin
New England Coast Line
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Harvest Method
Hand Cultivated
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Range & Habitat
North Atlantic & New England
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Producer
New England Fleet
Range & Habitat
New England Fleet
New England was once the wealthiest region in the United States. Between 1850 and 1910 New Bedford was considered the whaling capital of the world. At this time whale oil and by products were more valuable than any other natural resource next to gold. The Seamen hunting these mammals were some of the richest men of their time building huge mansions along the coastline of New Bedford. They assembled the finest modern fishing fleets to hunt this ocean gem and nearly drove the whale to extinction. Today, New Bedford has transformed itself into a large scallop port along the Eastern Seaboard and produces the largest amount of shucked meats for our domestic consumption. In keeping with SeafoodS.com's commitment to providing complete regional solutions, our team has also layered in day-boat producers and aqua-culture artisans in Nantucket, Cape Cod, Boston, Glouster and many other local fisheries of the Northeast.
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Flaky, Moist
The Common Name Dungeness comes from the town of Dungeness, Washington where the Crab was first commercially harvested. The Dungeness can be utilized from Whole "Crab Crackings" over beers, or served in the most upscale venues paired with Champagne. The applications are endless and a money maker in their own rite.
Firm, Delicate, Light Pink Flesh
Fish caught during the winter months seem to have a higher fat content than those caught in the summer, and Opakapaka yields the best sashimi during the winter season. The smaller-sized fish harvested off the main Hawaiian Islands are directed toward the ethnic restaurant and household retail markets in Hawaii, where opakapaka is often prepared by steaming or baking fish with the head on. In these markets, opakapaka is also used to make sashimi and fish head soup.
Light, Sweet, Flakey
The Flame Snapper inhabit the rocky deep off the coast of Australia. They are known to live up to 1300 feet below the surface. The cold depths of their range produce a clean and moist protein that rivals any Snapper in their sweet and rich profile. Typically a larger Snapper, the Flame Snapper produces a very versatile fillet. The thickness allows perfect portioning and a remarkable plate presentation. The Flame Snapper also provides a beautiful deep pink to red skin that crisps wonderfully. The skeleton offers a clean yet rich ingredient for stocks, consommes, and fumets.