加拿大翡翠螺 － 因殼是青綠色，因而命名翡翠螺。漁民每次出海都會在船上逗留3-4日，因很難養活及不想肉質變壞，所以在捕獲後會立即被煮熟再經急凍處理送到香港。解凍後可以刺身食法加調味醬料(豉油、wasabi或辣椒醬等)，或熟食亦可；翡翠螺肉質爽彈，有口感，而且比一般螺肉味道較重。

產地：加拿大

重量：400-500g (10-13隻)

保存方法：收貨後放在-18°C或以下的冰櫃內，以保持它的鮮味

最佳解凍方法：將貨品放在0-5°C的雪櫃內自然解凍，品質最好最新鮮，建議解凍後立即食用

特快解凍方法：直接將貨品連袋放在水中解凍

刺身做法：把翡翠螺肉解凍後隨即加上調味醬料即可。

頭盤做法：把翡翠螺肉解凍後放在熱水中焯熟後隨即冰鎮。

熟食做法：田老闆食譜>https://www.aquablue.hk/blogs/recipe/garlic-butter-whelk

Canadian Whelk - Named after its greenish shell, the Canadian Whelk is a popular seafood. Fishermen typically spend 3-4 days at sea, as it is difficult to keep them alive and maintain the quality of the meat. Therefore, once caught, they are immediately cooked and undergo rapid freezing before being sent to Hong Kong.

After thawing, the Canadian Whelk can be enjoyed raw as sashimi with condiments such as soy sauce, wasabi, or chili sauce. It can also be cooked and has a firm and chewy texture, with a stronger flavor compared to other types of shellfish.

Origin: Canada

Weight: 400-500g (10-13 pieces)

Storage: Keep the product in a freezer at -18°C or below to preserve its freshness.

Best thawing method: Naturally thaw the product in a refrigerator at 0-5°C for the best quality and freshness. It is recommended to consume it immediately after thawing.

Quick thawing method: Place the product in its bag in water to thaw.

Sashimi preparation: Thaw the Canadian Whelk meat and immediately serve it with your preferred condiments.

Appetizer preparation: Thaw the Canadian Whelk meat, blanch it in hot water, and then chill it.

Cooked dish preparation: Recipe by Mr. Tian > https://www.aquablue.hk/blogs/recipe/garlic-butter-whelk