Navajuela Clam

Commercial name: Chilean Navajuela

Scientific name: Tagelus dombeii

Origin: Chile

Main harvesting areas: Biobío, Los Ríos and Los Lagos, particularly the Gulf of Arauco

Product description

Chilean navajuela is a bivalve mollusc with an elongated shell that inhabits sandy coastal bottoms. It is harvested through artisanal fishing, including shore gathering and diving.

Characteristics and properties

Its flesh has a delicate marine flavour and firm texture, suitable for preparations such as rice dishes, pasta, stews and sautés.

Nutritional contribution

From a nutritional standpoint, it provides protein. Its composition varies according to the season, the condition of the resource and product processing.

Commercial presentation

Shelled navajuela meat, practical for culinary use and for preparing a variety of seafood dishes. Size grade, preservation format and packaging are defined according to availability and the buyer’s requirements.