Crab & Clams

Two favourites from the cold shallows, landed at their best and frozen within hours. Sweet meat, a firm bite, and almost no preparation once thawed.

In This Collection

• Swimming Crab — sweet, fine-grained meat and plenty of it. Steam it in the shell and serve with a ginger dipping sauce.
• Razor Clam Meat — shelled and trimmed, so there is nothing to clean. Stir-fry briefly with garlic and a splash of rice wine.

Both are cleaned and packed the day they are landed.