SIZE:
7.5 to 13 cm, up to 16 cm.
LIFE EXPECTANCY:
40 years, up to 92 years.
LIFE CYCLE:
Sexual maturity occurs when the Stimpson’s surf clam reaches around 6 cm.
Individuals are either male or female.
Reproduction takes place between late June and late July. Adults release eggs and sperm into the water column in a synchronized manner. The fertilized eggs release larvae, which live for several weeks in the open sea before settling to the sea bottom and beginning their sedentary shellfish life.
The Stimpson’s surf clam shell is usually oval, although sometimes triangular. It is thick with a rough texture. The shell is whitish and covered with a thin, yellowish-brown coating that looks like leather. It is covered with concentric lines.
Coastal zone, between the low tide line and 100 m depth.
Stimpson’s surf clams bury themselves in sandy bottoms and favour water temperatures below 15 °C.
PREYS:
Plankton
PREDATORS:
Crustaceans
Bottom fish
MACHINES:
Hydraulic dredge.
REGULATIONS:
- Specified fishing season between March and September
- Limited number of permits
- Minimum size of 80 mm
- Specified fishing zones
Between 2018 and 2020, 99 % of the catch came from the North Shore.
Recreational harvesting of Stimpson’s surf clams is prohibited.
Stimpson’s surf clam is a Smarter seafood-listed species.
BENEFITS:
Stimpson’s surf clams are a good source of omega-3 fatty acids, protein and iron.
LET’S COOK:
Firm, soft texture. Sweet flavour with a hint of the sea. A taste similar to lobster.
The edible parts of the Stimpson’s surf clam are its foot (muscle) and its mantle. They are usually sold canned or in brine.
The foot, which is orange-red and white, is visually striking. It is mainly exported to Japan, where it is particularly appreciated in sushi.
The mantle is more often used in dishes such as chowders or seafood gratins.
OUR CULINARY ADVICE:
- It is important not to overcook the muscle, as it quickly hardens and becomes rubbery.
- Bought canned, Stimpson’s surf clams are usually eaten at room temperature. However, they are just as delicious when heated slightly.
- Served with cheese and a bit of toasted bread, they make a perfect appetizer.
To avoid poisoning, it is important to follow safe shellfish storage, handling and cooking practices.
Source : DFO
