Scientific name: callista chione
Trade name: hard clam
Origin: Italy and Croatia
Packing: nets of 0.5 kg; 1 kg; 2 kg; 3 kg; 5 kg; 15 kg.
Storage: temperature between 2°C and 6°C for a live and healthy product.
Minimum shelf life: these shellfish must be alive at the time of purchase and before cooking.