$13.80GST-free
Size
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Sign inBlood cockles frozen alive, with one shell already removed and the grit already cleaned out. They thaw back to a natural deep red with the flesh still firm and springy.
Freezing them live is what preserves the colour and the sweetness — the haemoglobin that gives blood cockles their name, and their name in Chinese, survives the process when the cockle does not die first.
The work is already done: hand cleaned, one shell off, no sand. There is no prying shells apart and no gritty scrubbing, which is most of why people avoid cooking them at home.
Why Choose Them?
How To Cook Them:
Important:
We recommend cooking these through rather than eating them raw. Blood cockles are a well known risk for shellfish-borne illness when undercooked, and cooking them also gives you the texture these are best at.
Thawing:
Thaw in the refrigerator, or under running water still in the packaging. Do not soak the cockle meat directly in water — it washes the flavour straight out.
Storage:
Keep frozen at -18°C. Do not refreeze once thawed.
Allergen:
Contains molluscs.
The fiddly part already done. Order now.
活捕急冻的赤贝，已去掉单边壳、清洗去沙。解冻后色泽自然红润，肉质依然紧实弹牙。
「活着冻」正是颜色与鲜甜得以保住的原因 — 赤贝之所以又叫血蛤，靠的就是那份血红素，而它只有在贝还活着时被冷冻，才留得住。
功夫都替您做完了：人工清洗、去单壳、无沙。不必撬壳、不必刷沙 — 而这两件事，正是大多数人不愿在家做赤贝的主要原因。
为什么选择它？
烹调方式：
重要提示：
建议熟制后食用，不建议生食。赤贝在未煮透的情况下是贝类食源性疾病的已知风险来源；而且煮熟之后的口感，本来就是它最擅长的那一种。
解冻建议：
请置于冷藏室自然解冻，或带包装以流水解冻。切勿将贝肉直接泡在水里 — 那会把鲜味整个洗掉。
保存方式：
请于 -18°C 冷冻保存。解冻后请勿再次冷冻。
过敏原提示：
含软体动物。
麻烦的那一段，已经替您做完了。立即订购。