Aquaculture off
Shuitou, Fujian. It has a high economic value as food, and it is
aquacultured. On the coast of
Zhejiang Province alone, blood cockle plantations occupy around 145,000
mu (about 100 km2) of mudflats. These clams are raised in the river estuaries of the neighboring
Fujian Province as well.
Culinary use China Blood cockles are commonly consumed in coastal China particularly in the Yangtze River region.
Korea In
Korea, blood cockles are called
kkomak () and are cooked and seasoned with
soy sauce,
chili powder, and
sesame oil. File:Kkomak (Tegillarca granosa).jpg|Unprepared
kkomak (blood cockles) File:Kkomak (Tegillarca granosa) 2.jpg|Prepared
kkomak (blood cockles) File:Kkomak-muchim.jpg|
Kkomak-muchim (seasoned blood cockles)
Indonesia In
Indonesia, blood cockles (local:
kerang darah) are quite popular food and are served as various dishes including boiled, deep fried or sauteed.
Thailand In
Thailand, they are known as
hoi kraeng (), presumably a corruption of the common Indonesian name. In
Thai cuisine, they are usually boiled and eaten with a spicy and sour dipping sauce like other types of
seafood.
Safety Some sources of blood cockle may not undergo the
depuration process. Therefore, certain styles of preparation, such as the
poaching commonly carried out in Shanghai, can leave many pathogens present. ==References==