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What is Coral Clam?

When we dine in seafood restaurant, we may see a dish called “Coral Clam”. We sometimes would like to see how it looks like before cooking. However under clarification from waiter, we know that coral clam is not clam. It is just the intestine of sea cucumber.

When sea cucumber sees its enemy, it will expose its intestine and let the enemy eat this. Sea cucumber makes use of this way to let enemy go. Sea cucumber can recover from hurt quickly and this way can keep it alive without permanent hurt. Fishermen then make use of the intestine to prepare delicacy and naming this as “Coral Clam” to make it sound elegant.

 

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Fish Maw - Ginseng Under Water

Previously some smugglers were arrested in L.A, United States. They illegally traded valuable fish maws and more than 500 pieces of fish maws were detected. Each piece of those fish maws can worth more than USD 20000. People are willing to pay such high prices as they are good to skin care.

In A.D. 500, Chinese people started to enjoy fish maws. They realize fish maws are good to health and some people name them as “Ginseng under Water”. Fish maws are good to kidney and blood circulation in our body. Also it can help stop bleeding so that Chinese people are willing to let patients and mothers who have just given born to their kids. Girls like them much as they are good to elastic skin since they consist of collagen. Fish maws are found in big fishes. The price varies from fish species and sizes.

Fish maws were previously prepared from fishes (belong to Pseudosciaena crocea) in coastal areas of China. Overfishing makes dried seafood traders approach fishermen in South America. Fish maws found in this smuggling case are from fishes belong to Totoaba macdonaldi.

 

Source: Cable News, Hong Kong. Translated by driedseafood.net

URL: http://cablenews.i-cable.com/webapps/program/study/videoPlay.php?video_id=12152548

Remarks: Cantonese News

 

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Conversion between Weight Units

Standard weight units (e.g. gram, kilogram, etc) are rarely used when trading dried seafood, especially in retail basis. Instead, pan-Chinese styles are usually adopted. When you would like to trade dried seafood, you have to be very clear about the definition of units and conversion between them. The following is the summary for your reference.

HK Catty (斤 or港斤) – This unit is usually used by dried seafood shops in Hong Kong. 1 HK Catty is equivalent to 0.60478982 KG
HK Tael (兩 or 港兩) – This unit is usually used by dried seafood shops in Hong Kong. 16 HK Tael is equivalent to 1 HK Catty.
HK Mace (錢 or 港錢) ─ This unit is less common as it is a small unit. 10 Mace is equivalent to 1 HK Tael.
Chinese Catty (市斤) ─ This unit is used mainly in Mainland China. 1 Chinese Catty is equivalent to 0.5 KG.
Taiwan Catty (台斤) ─ This unit is used mainly in Taiwan (except Kinmen and Matsu). 1 Taiwan Catty is equivalent to 0.6 KG.
Pound ─ English style weight unit. 1 Pound is equivalent to 0.45359237 KG.
Oz ─ English style weight unit. 16 Oz is equivalent to 1 Pound.

Below is the conversion table for your reference:

You can also make use of our calculator to do conversion

How is Oyster Sauce produced?

When we take boiled vegetables, a dish of black sticky sauce will be served at the same time which is known as Oyster Sauce. This sauce is delicious with strong taste. Do you want to know how such sauce is produced?

When people are going to prepare dried oyster, they need to use a lot of warm water to soak those fresh oysters. That water smells good and people would like to make it as sauce. They keep cooking that liquid and evaporate excess water inside that liquid. In order to prevent overcooking, stirring throughout the process is required. The end product will become very concentrated (only 7% of original liquid remained). The sauce is very dark in colour and sticky.

 

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Introduction to Dried Seafood

Many people may think dried seafood is simply an old Chinese-style food. However it is not that simple. It is a part of Chinese culture and wisdom.

There are many living things in the marine. Some of them are with high nutrition and can be very delicious when cooked properly. There are many different styles of seafood cooking and each one can present seafood specially. 2000 years ago, people got used to enjoy seafood. The remains of marine living things could be found in tomb of Chinese emperor.

2000 years ago, the capital was far away from seashore and how could seafood be processed and delivered properly? Please note that there was no airplane in that era! As you know marine living things hold a lot of water and they will be in bad taste if they are not being processed immediately.

People at that moment learnt that dehydration is a great method to keep their reward in a much longer time. Sun drying, wind drying, smoking and salting were used to handle fresh seafood. Bacteria activities are inhibited through those methods. Nowadays, scientists discovered that dehydration catalyzes cell activities and makes dried seafood with better taste.

Fishes were the major seafood of early stage. When people fished a lot and part of those fishes would be dried to keep longer time. Dried fish and salty fish shared high proportion of dried seafood. When people could travel more far away in the sea, they can fish different types of seafood. There are many types of dried seafood available. Some high-ranked ones like abalone, fish maw are common in banquets.

 

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