Bamboo clams
Solen vagina – Ensis minorBamboo clams
- Scientific name: Solen vagina – Ensis minor
- Sales name: Cannolicchi
The bamboo clam is a bivalve mollusc characterized by a very elongated, tubuliform and yellowish-brown shell; the common size is 10-11 cm. This mollusc lives sunken in the sand in a vertical position in the coastal areas of the Mediterranean and the eastern Atlantic. The bamboo clams can be fished manually, using a metal rod ending with a cone (very similar to an arrow), or with “turbo blower” boats. In any case, it is a product exclusively of fishing. Bamboo clam meat is excellent (especially baked gratin).
| Origin | Holland, Italy |
|---|---|
| Fishing season | fishing is done all year round |
| Fishing gear | turbo blowing |
| Packaging | 1kg net; 3 kg polystyrene boxes |
|---|---|
| Minimum commercial size | 8 cm |
| Storage | temperature between +2° and +6° C for live and viable product. |
Chemical parameters provided for by Reg. (EC) 1881/06
| Lead | 1.5 mg/kg fresh weight |
|---|---|
| Cadmium | 1 mg/kg fresh weight |
| Mercury | 0.5 mg/kg fresh weight |
Biotoxicological parameters provided for by Reg. (EC) 853/04
| PSP (Paralytic Shellfish Poison) | 800 µg/kg | |
|---|---|---|
| ASP (Amnesic Shellfish Poison) | 20 mg/kg of Domoic acid | |
|
160 µg of Okadaic acid equivalents/kg | |
| Yessotoxins | 1 mg of Yessotoxins equivalents/kg | |
| Azaspiracids | 160 µg of Azaspiracid equivalents/kg |
Microbiological parameters provided for by Reg. (EC) 2073/05:
| E. coli | n=5 c=1 m=230 MPN/100g M=700 MPN/100g |
|---|---|
| Salmonella | absent in 25 g |
Odour: characteristic marine
Appearance: regular without epibond
Colour: brown
Taste: delicate marine flavour
Valore energetico: 60 kcal
Proteine: 15 g
Carboidrati: 0 g
Grassi: 2.28 g
*Valori bibliografici
The production process is kept under constant control through the HACCP method and a quality system implemented according to the principles dictated by the IFS Food standard version 8.
Considered an allergen according to the reference directive (Reg. UE 1169/2011 s.m. e i.)
To be consumed after cooking.
Transport temperatures must be maintained between +2°C and +10°C.
The labeling complies with Reg. EU 1169/2011 s.m. e i.
With preformed polyethylene mesh (LLDPE, VLDPE) suitable for food contact or, upon specific customer request, with biodegradable and compostable label and mesh.
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