[Anchor Lead]
Blood clams aren’t as sinister as they sound. In fact they are quite delicious and in season right now. Let’s take a look at how they’re caught.
[Pkg]
It takes about 40 minutes to reach this fish farm by boat from Yeosu. Large fishing nets lifted by a crane are teeming with blood clams. Fishermen begin to sort out and wash fresh clams right on the boat.
[Soundbite] Jeon Jung-ryeol(Blood Clam Farm Worker) : "These clams become fleshy, nutritious and tender when the temperature of the seawater goes down. They are in season from now until March."
Blood clams are the largest in size among ark clams and have a tender texture. They are fleshy and most flavorful during this time of year, when seawater temperatures begin to fall. The 1000-hectare blood clam farm in waters off Yeosu has seen its production dwindle 50 percent this year compared with last year due to typhoons.
[Soundbite] Kim Hyo-kyeom(Yeosu City Government) : "Blood clams are raised in a 1,000 hectare area. We expect this year's production to reach 8,000 tons."
The shipping price for ten kilograms of two-year-old blood clams is around ten dollars, 20 percent cheaper than last year. In-season blood clams are captivating the palates of gourmands for the winter season.