Comments on: #8 Hokkigai – Surf Clam

By: dason

dason — Fri, 06 Nov 2009 05:49:12 +0000

Sorry,almost forget there also a chance you been serve a different class of clam call Aoyagi(青柳). The flesh of Aoyagi anh Hokkigai are extremeli alike. Even in Japan, the only chance you can have Raw Hokkigai is during peek summer and early spring.

By: Dason

Dason — Fri, 06 Nov 2009 05:10:59 +0000

the about reader are correct, the ones that are solid red with a clean white bottom are not counterfeitslike. The reason you think the hokkigai is served raw is there might be a chance you been serve black surf clam rather than red surf clam. The black one is much lighter im color almost to the point completly white even after it been blanched. The funny part there are many kind of surf clam out there, but in sushi turn all of them fall under "Hokkigai"

By: Cindy

Cindy — Tue, 03 Nov 2009 15:20:04 +0000

The surf clam with the bright red and white colour is definitely a high quality sushi clam that comes from the North Atlantic. As mentioned above, it is mildly blanched, which changes it from purple to the red colour, and is frozen at sea to maintain the top quality straight through to the consumer. Please take a look at our website for more info.

By: Guest

Guest — Wed, 07 Oct 2009 00:29:38 +0000

That last comment is correct. A raw surf clam will appear to be a dark purple color, once blanched on board the FAS processing vessels they take on this vibrant red color. Hokkigai is never served raw, always blanched. The picture of the clam above appears to be under-blanched, or a low-grade surd clam with a pigment defect.

By: Guest

Guest — Sat, 08 Aug 2009 10:18:50 +0000

I work on one of the boats the catch the clams you are showing here. beleave me.. the ones that are solid red with a clean white bottom are not counterfeits. Email me for Pictures if you like. folkyayo@hotmail.com