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Chinese Razor Clam Meat (Sinonovacula constricta) — Easyseafood

Chinese Razor Clam Meat in this product refers to the meat of the Chinese razor clam Sinonovacula constricta (constricted razor clam) — the dominant farmed razor-clam species in China — that has been shucked from its long straight shell, purged of sand (de-sanded), washed, graded and frozen. It is supplied as shelled meat (the main export form), either raw frozen or pre-cooked (boiled), and frozen by IQF (free-flowing individual pieces) or BQF (glazed block). "Chinese razor clam" is a species / sourcing identity, not a cut or size grade. Other traded razor clams — Solen strictus (Japan) and wild Ensis spp. (Europe / Americas) — are distinct species and are not the default here.

What It Is

Sinonovacula constricta is a farmed bivalve mollusc (family Pharidae) cultivated on China's coastal mudflats — the country's leading domesticated razor-clam crop. For this product it is harvested, shucked, de-sanded (a critical step so the meat cooks grit-free), washed, graded and frozen. Supplied raw or boiled (pre-cooked), frozen by IQF or BQF with an optional protective glaze. Lean, sweet and firm-textured, it is a staple ingredient across Asian stir-fry, soup, steamed and hot-pot cookery and is increasingly used in European preparations.

Key Features

Farmed Sinonovacula constricta — Chinese razor clam, catalog default species (China coastal aquaculture)
Shelled, de-sanded (purged) meat — grit-free, ready to cook
Raw frozen or pre-cooked (boiled) per spec
IQF (free-flowing) or BQF glazed block
Protective ice glaze 0–20% optional
Lean, sweet, firm bivalve meat
Long frozen shelf life

Applications

Asian stir-fry — garlic / ginger razor clam, braised and steamed dishes
Soup & hot pot — chowders, seafood soup, shabu-shabu
European service — grilled a la plancha, or Korean sashimi-style
Retail & foodservice — portion packs and bulk cartons

Certifications & Packaging

ASC — applicable (farmed bivalve; certified farms available on request)
BAP / GLOBALG.A.P. — applicable for aquaculture supply
MSC — NOT applicable (MSC is for wild-capture fisheries; this species is farmed)
HACCP / BRC / IFS / ISO 22000 — food-safety management systems
HALAL / KOSHER — available on request

Storage & Thawing

Frozen at -18 °C or below. Typical shelf life 24 months under unbroken cold chain. Thaw under refrigeration or in cold water; drain before cooking. Cook thoroughly; avoid repeated thawing to preserve texture.

FAQ

Q1. What species is "Chinese razor clam"? A. It is Sinonovacula constricta (constricted razor clam, family Pharidae) — the dominant farmed razor clam of China. It is distinct from Solen strictus (Japanese razor clam) and wild Ensis spp. (European / American jackknife clams). Specifying the Latin name prevents substitution with lower-value or wild-caught razor-clam species.

Q2. Is it sold as meat or whole, raw or cooked? A. Export trade is overwhelmingly shelled meat, supplied raw frozen or pre-cooked (boiled) IQF, or BQF block. In-shell frozen is available on request. State cooked / raw and shelled / in-shell at order time.

Q3. Farmed — which sustainability certification applies? A. Because Sinonovacula constricta is farmed, the relevant labels are ASC, BAP and GLOBALG.A.P. (aquaculture standards). MSC does not apply — MSC is for wild-capture fisheries only. Some supplier pages mislabel farmed clam as "MSC"; that is incorrect for this farmed species. HACCP / BRC / IFS / ISO 22000 and HALAL / KOSHER are standard regardless.

Q4. What HS code applies to frozen Chinese razor clam meat? A. HS 0307.31 — "Clams (including razor clams), cockles and ark shells, live, fresh, chilled or frozen." This 6-digit code covers frozen razor clam in all forms (meat, in-shell). Do not use 0307.29 (other molluscs) or 0307.32 (dried / smoked / salted clams). If prepared / breaded, the code shifts to Chapter 16 — 1605.30.

Q5. IQF or BQF — which should I choose? A. IQF keeps pieces free-flowing for retail / portion packs but costs more. BQF (glazed block) is lower-cost for bulk foodservice reprocessing, with pieces stuck together. Both use the same de-sanded meat; choose by your downstream operation and glaze tolerance.

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