Canned Fresh, Chinese Seafood Has a Long History
Many people in China consider eating seafood to be an act of good luck. In the seaside regions especially, you’ll find a rich collection of culinary traditions in which seafood is ever-present. Favored recipes rotate with the seasons, depending on what is freshest that time of year.
During mid-spring, baby clams are in their prime, so this is our packing season for Smoked Baby Clams and Boiled Baby Clams alike. In fact, Crown Prince President Dustan Hoffman just returned from a trip to China. She rode along with the professional fishing boats that harvest our fresh clams and spent time meeting with the people who catch, prepare and can our products each year.
Caught Just Right, Cooked Just Right
Immediately upon harvest, Crown Prince Baby Clams are frozen in on-vessel freezers. They’re then taken back to the port and transported by freezer truck to the packing facility. There they are prepared (some boiled, others lightly smoked) then packed carefully into their cans. Because they are packed so soon after harvest, they retain their fresh flavor and texture naturally, with no additives.
Baby clams are one of our most popular products. Once they’re shipped stateside and to your local grocer’s shelf, their journey is in your hands. From Cajun Clam Fritters to Cheesy Clam Chowder (how’s that for alliteration?), the delicious destinations of Boiled and Smoked Baby Clams are endless.
Bon appétit! Or, in Cantonese: 食飯!