Anago, Silvery conger
Anchovy group
Barracuda
Barramundi , Asian Seabass , Giant Perch , Koral
Basa Swai Pangasius
Bigeye Scad - Meaji H
Black Pomfret
Black Tilapia / Telapia
Butter Fish
Carp Group
Clown featherback
Cobia
Common Climbing Perch – KOI
Croaker group
Emperor
Flathead fish / Bartail Flathead fish / Megochi
Fourfinger Threadfin
Gangetic Mystus / Kabashi Tengra
Goat fish / Paradise threadfin / Taposhi
Gourami, Gourami fish, Snakeskin gourami
Grey bamboo shark
Grey eel catfish
Grey Mullet Fish – Bata
Grey shark
Grouper
Hairtail - Ribbon Fish – Tachiuo
Hardtail Scad
Hilsa shad - Hilsa – Ilish
Indian Mackerel
Keo Fish / Chiring
King Mackerel & Wahoo – Sawara
King Snapper – Himedai
Layang scad
Leather jacket , Kawahagi
Mahi Mahi
Marble Goby
Marlin fish
Milk Fish
Moonfish
Oil fish
Parrot fish
Pike Conger - Conger Eel - Hamo Anago
Rabbitfish - Spinefoot – Ishigakidai
Red big eyes
Red Goby - Sea Goby
Red mullet
Red Pomfret / Red Pacu / Red bellied Pacu
Red Snapper - Tropical Snapper - Yoko-Fuedai
Red tailed Tinfoil barb, Rani Puti
Red Tilapia
Redtail Fusilier – Takasago
Redtail scad
Round Scad
Sand Goby / Baila
Sardine – Mamakari
Sheatfish / Ompok pabda / Modhu pabda
Short body mackerel
Silver barb / Java barb / Rajiputi / Puti
Snakehead fish - Mud fish – Showl
Spiny Eel / Lesser Spiny Eel / Star Baim / Tara Baim
Spotted Scat, Spadefish
Stingray fish
Swamp eel
Sweetlip
Swordfish
Threadfin Bream - Itoyoridai
Tongue Sole Fish – Hirame
Tuna whole round & Slice - cheap species
Wahoo
White pomfret
White Snapper
Yellow Catfish / Yellow Magur
Yellow stripe Snapper / Yellow-tail Fusilier
Yellow stripe trevally - Hosohira-Aji
Yellowfin Tuna
Yellowtail Scad
Blood clam is a species of ark clam known as the blood cockle or blood clam due to the red haemoglobin liquid inside the soft tissues. Blood clam is found throughout the coastal provinces in the central Vietnam.
Almost all of Blood clam go to Asian markets or restaurants and the development of an export market. Blood clams are sold frozen in Asian markets whole, half shell, or as cooked frozen meat.
Blood clams are considered one of the more delicious Chinese delicacies. In Korea, blood cockles (Blood clams) are called “kkomak” and are cooked and seasoned with soy sauce, chili powder, and sesame oil. Blood clams can be eaten raw or steam in wine or other liquid.
Blood Clams are the very rich seafood dishes of nutrients. The meat of Blood clam is slightly briny with a crisp, chewy and clean.
Cooking Tips for Blood clam: Grilled Blood clam, Stir-Fried Blood clam, Grinding Boiled Blood clam, Blood clam mixed in with tomatoes and lime juice and cilantro. In Vietnam, Blood clams are of great economic value and farmed in mud flats in much of their range. The amount of Blood clam supplied from Vietnam will be sustainable at very competitive prices.
34, Street 34, An Phu Ward, District 2, Ho Chi Minh City
Tel: (84) 28. 6281 1063 - Fax: (84) 28. 6281 1063
Email: mack@vietasiafoods.com & jack@vietasiafoods.com