Scientific Name: Mimachlamys nobilis
Yesso Scallop is a marine bivalve mollusk widely recognized as an important scallop species in fisheries and aquaculture. It has a characteristic fan-shaped shell and is valued for its tender texture, delicate flavor, and versatile culinary applications.
Yesso Scallop can be prepared in a variety of ways, including grilling, steaming, pan-searing, baking, or further processing into seafood products. It is suitable for both retail and foodservice applications.
At HIEU NAM International, Yesso Scallop is carefully selected and processed under strict quality control procedures to maintain product quality, natural texture, and freshness. Appropriate freezing and cold storage conditions help preserve the product throughout storage and international transportation, supporting the requirements of seafood buyers in global markets.
Specification:
Processing: Whole Round
Size: 4-6, 6-8, 8-10, 10-12 (pcs/kg)
Packing: Bulk or retail, as customer need.
Scientific name: Paphia undulata
Yellow Clam is a bivalve shellfish known for its distinctive yellowish shell, tender meat, and mild natural sweetness. Its delicate yet firm texture makes it suitable for a variety of culinary applications and foodservice needs.
Yellow Clam can be prepared in various ways, including steaming, boiling, grilling, stir-frying, or further processing, depending on customer and market requirements.
At HIEU NAM International, Yellow Clam is carefully selected and processed under controlled conditions to maintain freshness, natural texture, and product quality. Suitable freezing and cold-storage conditions help preserve the product throughout storage and international transportation, supporting the requirements of B2B seafood buyers in different markets.
Scientific name: Meretrix Lyrata
White Clam is a shellfish known for its clean appearance, tender meat, and mild natural flavor. Its delicate yet firm texture makes it suitable for a variety of culinary applications and foodservice needs.
White Clam can be prepared in various ways, including steaming, boiling, grilling, stir-frying, or further processing, depending on customer and market requirements.
At HIEU NAM International, White Clam is carefully selected and processed under controlled conditions to maintain freshness, natural texture, and product quality. Suitable freezing and cold-storage conditions help preserve the product throughout storage and international transportation, supporting the requirements of B2B seafood buyers in different markets.
