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Well, this type of clam is pretty much on our Asian food menu occasionally, and I often seen them selling in Asian market, does anyone keep them in their tank? I might get a few when it show up in my local market, the only thing I'm concern is that these Tegillarca granosa (blood cockle or blood clam) carry viruses and bacteria that might harm other live stocks in my aquarium.
Here is a safety statement from Wiki:
Safety
"Unlike other varieties of clams that are safe to eat, the blood clam lives in low-oxygen environments, and thus ingests more viruses and bacteria, including hepatitis A, hepatitis E, typhoid, and dysentery, to get the nutrients it needs. Although blood clams are considered one of the more delicious Chinese delicacies, the style of preparation in Shanghai involves quick-boiling them, leaving many of the viruses and bacteria present."
Here is a safety statement from Wiki:
Safety
"Unlike other varieties of clams that are safe to eat, the blood clam lives in low-oxygen environments, and thus ingests more viruses and bacteria, including hepatitis A, hepatitis E, typhoid, and dysentery, to get the nutrients it needs. Although blood clams are considered one of the more delicious Chinese delicacies, the style of preparation in Shanghai involves quick-boiling them, leaving many of the viruses and bacteria present."