Clams
Chamelea gallinaClams
- Scientific name: Chamelea gallina
- Sales name: Vongole (Lupini)
The clam is a bivalve mollusc with a robust shell made up of two equal valves with a rounded shape and small concentric ribs. Externally the shell is light brown, greyish-yellow, with dotted, striated rays or composed of dotted or zigzag lines. Inside, the color of the valves is white or yellowish and the shell is smooth; the common size is 2.5-3.5 centimeters. It lives sunken in the sandy or sandy-muddy seabeds of the coast, generally up to 12 meters deep. It is a product exclusively fished on natural banks, especially in the Middle and Upper Adriatic with boats called “turbo blowers”.
| Fishing season | fishing is done all year round |
|---|---|
| Fishing gear | rake and turbo blower |
| Packaging | fishing net 0.2, 0.5, 1, 3, 5, 10 kg |
|---|---|
| Minimum commercial size | 22 mm |
| Storage | temperature between +2° and +6° C for live and viable product. |
Chemical parameters provided for by Reg. (EC) 1881/06
| Lead | 1.5 mg/kg fresh weight |
|---|---|
| Cadmium | 1 mg/kg fresh weight |
| Mercury | 0.5 mg/kg fresh weight |
Biotoxicological parameters provided for by Reg. (EC) 853/04
| PSP (Paralytic Shellfish Poison) | 800 µg/kg |
|---|---|
| ASP (Amnesic Shellfish Poison) | 20 mg/kg of Domoic acid |
| Ac. Okadaico, dinophysis toxins and pectenotoxins | 160 µg of Okadaic acid equivalents/kg |
| Yessotoxins | 1 mg of Yessotoxins equivalents/kg |
| Azaspiracids | 160 µg of Azaspiracid equivalents/kg |
Microbiological parameters provided for by Reg. (EC) 2073/05:
| E. coli | n=5 c=1 m=230 MPN/100g M=700 MPN/100g |
|---|---|
| Salmonella | absent in 25 g |
Odour: characteristic marine
Appearance: regular
Colour: grey-white background with dark zigzag lines
Meat: tasty
Edible part: 25%
Energy value: 72 kcal
H2O: 82.5g
Proteins: 10.2 g
Fat: 2.5 g
Carbohydrates: 2.2 g
Sodium: 32 mg
Vitamin A: 0.02 mg
*Data source INRAN (National Research Institute for Food and Nutrition)
The production process is kept under constant control through the HACCP method and a quality system implemented according to the principles dictated by the IFS Food standard version 8.
Considered an allergen according to the reference directive (Reg. UE 1169/2011 s.m. e i.)
To be consumed after cooking.
Transport temperatures must be maintained between +2°C and +10°C.
The labeling complies with Reg. EU 1169/2011 s.m. e i.
With preformed polyethylene mesh (LLDPE, VLDPE) suitable for food contact or, upon specific customer request, with biodegradable and compostable label and mesh.
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