Abalones of the genus, Haliotis, are basically wedge-shaped. A species of tropical abalone, Haliotis asinina, commonly called “the Ass’s ear abalone” is elongated in shape. The scientific name, Haliotis, means “sea ear.”
The shell may be identified by the series of small holes running in a line near the left edge. They are not cast-offs but raw materials for costume jewelries and fashion accessories.
The flesh is rich in proteins, vitamins E, B, iron, selenium, phosphorous, magnesium and omega 6 fatty acids. It is low in unsaturated fat and can be eaten raw, grilled or cooked. OAPE processes wild abalone and ships boiled and individually quick frozen meat mostly to Hong Kong, Korea and Vietnam in refrigerated containers set at negative 20 degrees Celsius.
野生鮑魚然後把煮的和單體快速冷凍肉 主要運送到香港，韓國，越南，設置在零 下20攝氏度的冷藏集裝箱。
HEALTHY FACTS – “The flesh of the Abalone is known to be rich in Proteins, Vitamins A, B, Iron, Selenium, Phosphoroues, Magnesium, and Omega 6 Fatty Acid.”
Long Squid, more popularly known locally as Pusit Ballpen (Ballpen Squid) are part of the cephalopods family. Like all other cephalopods, long squid are also known to have a distinct head, a mantle as well as arms.
Studies show that long squid are good source of zinc, Vitamin B12 and riboflavin. Almost all parts of the squid are edible. The body can be simmered, boiled, fried or sautéed. Its arms, tentacles and ink are often great additions to fried rice and noodles soup. Whole dried smoked squid are also popular delicacies in most part of Asia.
Squids “Cephalopoda” or mollusks which include octopi and cuttlefish are softbodied and have a mantle (torso), 2 longer tentacles to catch prey and 8 arms. They squirt ink to confuse predators. They move fast and freely, have translucent skin and the ability to change colors. They are generally common around the globe with the exception of Giant Squids.
The flavor and texture of this sea creature is very similar to abalone or conch. As short as two minutes over high heat is enough to cook squid that has the tendency to turn rubbery. It is sometimes called calamari. The body can be stuffed whole, cut into flat pieces or sliced into rings. The arms, tentacles and ink are also edible. Squid is a good food source for zinc, manganese, copper, selenium,
vitamin B12 and riboflavin.
HEALTHY FACTS – “Squid is a good source of zinc, manganese, copper, selenium, vitamin B12 and riboflavin.”
The common cuttlefish, Sepia officinalis, reaches a maximum mantle length of 45 cm. Their mantle – the main body, houses their cuttlebone, reproductive organs, and digestive organs. Cuttlebones made of calcium carbonate dried and grounded are sold as pet food. The pair of flat fins, head, eight arms and two longer tentacles sans skin is the main ingredient of cuttlefish balls.
“Sepia” refers to the type of ink housed within their bodies and used as camouflage. The colored ink is not discarded but utilized by local fisher folks as a natural lure in fishing. Cast off skin and flesh trimmings can be cooked into adobo and other dishes.
The freshest flesh is processed into fillet, individually quick frozen and shipped to consumer the soonest time. Cuttlefish fillet is enjoyed raw – sashimi or cooked.
“Paphia undulata” a saltwater clam, can be found aplenty in shallow sandy sea beds of Southeast Asia.
This marine bivalve, commonly called ‘akegai’, nylon shellfish, soft-shelled yellow clam, baby yellow clam or surf clam is process boiled and individually quick frozen without the shell. It is high in selenium and zinc known to protect against heart disease and cancer of the esophagus and prostate. They are also known to increase male fertility.
Clams can be stewed, poached, boiled with ramen or sizzle in piping hot soups. The taste is flavorful and can be cooked from mild to spicy, can be served as appetizer or as main entrée. The clam is so versatile an ingredient, such that the next time you browse your menu, look for them under the pastas, risottos, paellas and sauce alfredo.
Scallops of the family” Pectinidae” have two types of meat in one shell: the white and meaty adductor muscle “scallop” and soft reddish roe or “coral”. The bay scallop is small and tender compared to the larger deep sea scallop. The entire scallop is edible but only the adductor muscle that opens and closes the shell is processed without additives and frozen.
These bivalves are related to clams, mussels and oysters. These cousins contain nutrients that can help maintain normal blood pressure, promote cardiovascular health, and provide protection against colon cancer. The delectable scallops can be served raw as in sashimi or in sushi, can be dried, seared, baked, stewed, sautéed, curried. They are also used as fillings, prepared as salads and much more.
Japanese Snails (Viviparus malleatus) thrive in gardens, rice paddies, agricultural and forest areas. They can be picked up from plants by hand or by spraying water at dusk in areas where they flourish and hide.
Snails are cleansed and purged of any toxic materials, blanched or simmered before being prepared for the table. The meat is pulled from the shells and rinsed in cold water. Mature snails yield more than young ones. The dishes are regarded as staples in the East and Africa. They are popular in Europe for centuries and delightfully called “escargots”. The French stuff, broil, fry, bake and cook them with wine and serve them as entrees or as hors d’oeuvres. Besides being delicious, snails are high in protein, low in fat, and a good
source of glycogen.
日本蝸牛（Viviparus Malleatus）在花園中茁壯，稻田，農業和森林地區成長. 它們可以從植物中手或噴水的地方拿去。蝸牛被潔淨，清除任何的毒物質，燙或燜前在可以煮。它的肉被拉到由殼和在冷水中漂洗。成熟的蝸牛比年輕的蝸牛產生更多的肉。
YELLOW SWAMP EEL
‘Anguilla spp’ or freshwater yellow eel are true fish despite looking like river snakes. They have gills and scales that are almost undetectable and are slippery due to the mucous layer produced by their skins. These bottom dwellers feed on invertebrates and small finfish, spend most of their lives in freshwater but return to sea to spawn.
After harvesting, the fish is gutted and cleaned to keep the flesh from being discolored by blood prior to freezing. The fish is glazed to protect against rancidity and drying.
The meat has a very firm texture, is 18% protein and 17% fat content, with a distinctive flavor and rich firm sweet taste. After being skinned, eels are cooked in stir fries and casseroles. The slimy delicacy may be grilled, roasted, fried, poached, braised, hot smoked or barbecued.
BANGUS FILLET (BONELESS)
Shrimp and Prawns are abundant and can be found near the seafloor, in rivers and in lakes. They have high levels of omega 3 fatty acids, vitamin B12, calcium iodine, selenium, zinc, phosphorus, niacin, iron and proteins essential for healthy skin, bones and teeth. The meat is sweet, succulent and tasty.
A staple in Asian, Continental and Mediterranean cuisine, shrimps and prawns grace our tables ‘a la paella’, bouillabaisse, tom yum, congee, cocktails, salads, curries, and a host of others. They may be eaten hot, cold, raw or pickled.
Although mostly caught in the wild, other cultured tiger prawns and freshwater species are also available. They are graded, sized, blocked and frozen whole. Requests for headless prawns are also accommodated.