| Seafood | |
| Supplier | Hand Foods (Dalian) Co., Ltd. |
| English name | Frozen Cooked Cockle /Arkshell (on the half-shell) (Seafood, shellfish) |
| Latin name | Scapharca Subcrenata |
| HS Code Number | 0307799020 |
| Item Nr | FCA60PCS/LB |
| Type | Sea Fish Series |
| Size scope | 10-20,21-40,41-60,61-80Pcs/LB |
| Specification | Freshly Catching Alive Shellfish Series |
| 1)All the live materials are arranged to factory | |
| 2): Fully Sanding out ; | |
| 3): Second Sanding; | |
| 4): Washing fully and sorting size; | |
| 5): Fully Cooking and Half-Shell off; | |
| 6): Quick frozen by IQF machine; | |
| 7): Size Sorting and kicking off broken or defective cockle clams ; | |
| 8): Weighing and then making glazing ; | |
| 9) Retail packed and get through metal detector ; | |
| 10): Packing by transportation cartons ; | |
| 11) : Store and shipping under -18 C. | |
| Processing | Net Weight |
| A 100% N.W. | |
| B 90% N.W. 10% Glazing | |
| C 80% N.W. 20% Glazing | |
| (depends on client's requirements) | |
| Packing method | IWP or IVP and then bulk pack by 7kg, 15, kg or 10kg cartons. |
| Shelf life | 2years from production date. |
| Storage Condition | Please be kindly noted that it should be stored at Minus Temperature under -18 ºC . |
| Supply ability | 30000kgs per month |
| Min.order | 3300kg |
| Origin | China |
| Loading port | China Main Seaport |
| Delivery time | Within 39days |
| Price | FOB USD1-3/pound for negotiation |
| Payment term | L/C, T/T or D/P at sight. |
| OEM service | Avalible |
| Cooking method | Decoct , fried , soup , braise, Steam and so on. |
| Other relative products | Frozen Cooked Clams; Frozen Cooked Clam Meat; Frozen Cooked Arkshell (on the half-shell); |
| Frozen Cooked Arkshell Meat; Frozen Bloody Clam; Frozen Bloody Clam Meat; Frozen oyster Meat; | |
| Frozen Cooked Blue Mussel; Frozen Cooked Mussel Meat; Frozen Cooked Gaint Mussel (half-shell); | |
| Frozen Cooked Razor Clam Meat; Frozen Scallop Meat; Frozen Cooked Mantis Shrimp and so on. | |
| Supply ability | All the year around |