Frozen Moon Snail Meat

Thick foot meat lifted from the shell and cleaned of sand and grit before freezing. Dense, springy and faintly sweet, it takes a hard sear or a long braise without turning rubbery.

What It Is

The muscular foot of Neverita didyma, the moon snail, removed whole and trimmed of the digestive sac. Each piece is a plump oval of pale cream meat with a firm, close grain; there is no shell and no sand sac to clean out.

Where It Comes From

Gathered from tidal sand flats along the northern Chinese coast, shucked at the collection point and frozen the same day, so the meat never sits warm between the flat and the freezer.

Specifications

• Form: Shelled foot meat, cleaned, trimmed
• Piece size: 40–60 g each, 30 to 40 pieces per box
• Net weight: 2 kg per box
• Packaging: Individually quick frozen, then boxed

State

Raw and frozen at −18 °C or colder. Pieces stay separate so a single portion can be lifted out.

Storage & Shelf Life

• Frozen: up to 9 months at −18 °C
• Thawed: 0–4 °C, cook within 24 hours
• Thawing: overnight in the refrigerator
• Do not refreeze once fully thawed

Shelf Life & Delivery

Best before date is printed on the box and counted from the production date. Shipped with gel ice in an insulated liner on a cold chain; freeze on arrival and check the meat is firm and free of grit.

How to Cook

• Blanch for 40 seconds, then stir-fry hard with chilli, garlic and spring onion
• Braise with soy, star anise and ginger for 40 minutes until the meat turns tender
• Slice thin and dress cold with vinegar, sesame oil and coriander
• Simmer in a clear chicken stock with white pepper for a light soup

Allergens

Contains molluscan shellfish. Packed in a facility that also handles fish and crustaceans. Sold as food only, with no health or medical claims.