165
Freezing of Clams
Although only a very small part of the commercial harvest of clams may be frozen,
only the best quality raw material should be selected for this process. Frozen storage
life is limited to only 4–6 months at 0 °F (−18 °C), rancidity and toughening of the
flesh being the major limiting factors. For preparation of clams before freezing are
washed, and then are opened. The meats are washed, drained, and packed (Banks
et al. 1977).
Many species of clams are harvested commercially. Only a very small part of the
commercial harvest is frozen. Clams are not usually frozen in the shell, but small
amounts are frozen as meats. They are shucked by cutting the adductor muscle and
scraping out the meat. Meats that are frozen are usually chopped or minced for use
in chowders (Kolbe and Kramer 2007).
Marinating of Clams
Clams are also pickled but to a lesser extent than mussels and oysters. Pickled cockles are common in France. The meat is dipped in 3% salt brine, drained, and covered
for 3 days with a 3% vinegar solution containing 3% salt. The cockles are then
drained, packed, and covered with spiced vinegar (Hackney 1990).
Canning of Clams
The clams are washed and scalded. The meats are shaken out of the shells and split
along one side to remove sand and mud. They are washed a second time and the
siphon, body side walls, and stomach are removed. The remainder is chopped and
packed into cans. Brine or clam juice is added, then the cans are closed and retorted
under pressure. They are removed from the steamer and sorted by size, small or
large, and by colour, light or dark. Hand shucked clams also are used. The clams are
packed into “C” enamelled cans. Clams shrink considerably during processing, so
“fill weights” are greater than “drain weights.” Dark discoloration is a problem
sometimes encountered with canned clams (Hackney 1990).
3.1.3 Oysters
3.1.3.1 General Information About Oysters
Oyster is the common name for several different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species the valves are highly
calcified, and many are somewhat irregular in shape. Many, but not all, oysters are
in the superfamily Ostreoidea (Wikipedia 2019g).
3.1 Bivalves
Freezing of Clams
Although only a very small part of the commercial harvest of clams may be frozen,
only the best quality raw material should be selected for this process. Frozen storage
life is limited to only 4–6 months at 0 °F (−18 °C), rancidity and toughening of the
flesh being the major limiting factors. For preparation of clams before freezing are
washed, and then are opened. The meats are washed, drained, and packed (Banks
et al. 1977).
Many species of clams are harvested commercially. Only a very small part of the
commercial harvest is frozen. Clams are not usually frozen in the shell, but small
amounts are frozen as meats. They are shucked by cutting the adductor muscle and
scraping out the meat. Meats that are frozen are usually chopped or minced for use
in chowders (Kolbe and Kramer 2007).
Marinating of Clams
Clams are also pickled but to a lesser extent than mussels and oysters. Pickled cockles are common in France. The meat is dipped in 3% salt brine, drained, and covered
for 3 days with a 3% vinegar solution containing 3% salt. The cockles are then
drained, packed, and covered with spiced vinegar (Hackney 1990).
Canning of Clams
The clams are washed and scalded. The meats are shaken out of the shells and split
along one side to remove sand and mud. They are washed a second time and the
siphon, body side walls, and stomach are removed. The remainder is chopped and
packed into cans. Brine or clam juice is added, then the cans are closed and retorted
under pressure. They are removed from the steamer and sorted by size, small or
large, and by colour, light or dark. Hand shucked clams also are used. The clams are
packed into “C” enamelled cans. Clams shrink considerably during processing, so
“fill weights” are greater than “drain weights.” Dark discoloration is a problem
sometimes encountered with canned clams (Hackney 1990).
3.1.3 Oysters
3.1.3.1 General Information About Oysters
Oyster is the common name for several different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species the valves are highly
calcified, and many are somewhat irregular in shape. Many, but not all, oysters are
in the superfamily Ostreoidea (Wikipedia 2019g).
3.1 Bivalves