• Species: Mactra chinensis — surf clam / Aoyagi, from Bohai & Yellow Sea

• Sand-free, shucked meat — thoroughly cleaned, ready to use

• Sushi grade & industrial grade — for sashimi/nigiri or cooked applications

• Multiple cuts — whole meat, sliced, strips, or custom

• IQF at -35°C (or block frozen at -25°C) — locks freshness, pieces stay separate

• Size options — 10–20, 20–40, 40–60 pcs/lb, or custom

• High protein & selenium — nutritious lean shellfish

• Long shelf life — 24 months frozen (unopened, -18°C or below)

• Sushi and sashimi (nigiri, gunkan, Aoyagi topping)

• Cold appetizers and seafood salads

• Hot pot / steamboat and stir-fries

• Congee, soups, and value-added seafood mixes

• Sushi bars, retail, and foodservice supply

• Certifications: HACCP, BRC, BAP, ISO 22000, EU Approved, FDA Registered

• Packaging: 1×10 lbs (4.54 kg) IQF polybag; 1×10 kg block; custom retail & foodservice packs

• Allergen note: Contains mollusk shellfish (clam)

• Store at -18°C (0°F) or below.

• Thaw under refrigeration; for sushi/sashimi use, keep chilled and consume promptly.

• Do not refreeze after thawing.

What is green willow clam meat? It is the sand-free shucked meat of the surf clam (Mactra chinensis), known in Japanese cuisine as Aoyagi. It has a sweet, briny taste and a firm, crisp texture, ideal for sushi and cooked dishes.

Is it sushi grade? Yes. We offer a sushi grade suitable for sashimi, nigiri, and gunkan, as well as an industrial grade for cooked applications. Both are processed sand-free.

What sizes and cuts are available? Whole meat, sliced, or strips, in sizes such as 10–20 / 20–40 / 40–60 pcs/lb, or per your specification.

Where is it sourced? From the Bohai Sea and Yellow Sea in China, then IQF frozen at -35°C to preserve freshness.