Why Nova Scotia's Arctic Surf Clams are Such a Big Hit in Japan - We are the best

You may not be familiar with the Arctic surf clam, but Canada, specifically Bedford, N.S., is home to the world's biggest fishery. The Clearwater processing plant harvests the mollusk miles offshore, where the ocean is deep and clean. The clam is then quickly processed and graded before being shipped around the world. Approximately 98 per cent heads to Asia for the sushi and sashimi markets. Join chef Ricardo Larrivée as he meets Clearwater's head chef Stefan Czapalay and learns how this mollusk became big in Japan. Subscribe: ****** About Canada 2017: CBC presents Canada 2017, a yearlong exploration of Canada and what it means to be Canadian as we mark 150 years since Confederation. Facebook: ****** Twitter: ****** Instagram: ****** About CBC: Welcome to the official YouTube channel for CBC, Canada’s public broadcaster. CBC is dedicated to creating content with original voices that inspire and entertain. Watch sneak peeks and trailers, behind the scenes footage, original web series, digital-exclusives and more. Connect with CBC Online: Twitter: ****** Facebook: ****** Instagram: ****** How a growing soybean industry is keeping one family's legacy alive ******

- I'm near Bedford, in Nova Scotia, not too far from Halifax, home of Clearwater, the biggest harvester and processor of arctic surf clam in the world. People in Asia just can't get enough of them. And even though it's unknown for most of us in Canada, it's harvested right here in our waters. Stefan Czapalay is the head chef of Clearwater. His role is to create and promote recipes that value the arctic surf clams. The actual fishing of the clam is done far away at sea. - Miles offshore. - Why? Why so far? - The ocean is very clean, very deep, very cold, and because there's a lot of food sources for the clam, it grows very well. - And what do you do with the clams on the boat? - That process is very fast, because we want it to be very, very fresh. So the clam comes on board the vessel, it's quick-steamed to loosen the meat, but that also locks in that red, red colour. The meat is taken out and it's immediately frozen, flash-frozen. - And the rest will be done at the plant. - Yes, so then it goes to the factories, where it's graded: Grade A, Grade B, based on size, colour, shape. - And shipped around the world. - Around the world, but 98% is heading to Asia for the sushi market and sashimi market. - So we're the best at it, eh? - Yeah, we are the best. - It's super good. - It's delicious. Very low fat, high protein, very colourful. - It's the taste of the ocean. - Just sweet, cold ocean. - Funny that none of us kind of know about this clam. - I know, I want young cooks to understand this-- I think because primarily it's being shipped to Asia, there was a void to fill that market, but now we're having very large catches, the species grows very quickly, so we're starting to sell more to the North American market. - Because this is sustainable. - Very sustainable: fishing practices, ocean mapping technology, very careful harvest, so we can continue to grow the species. - How do you prepare the clam to actually make a sushi? - OK, so for the large clam, I cut it on the bias with a knife, clean a little bit the stomach part, and place over the rice. - That's as simple as that. - As simple as that. - Every year, we process over 38,000 tons of arctic surf clams. That is over 100 million dollars. Japanese and Chinese gourmets love their bright colour, their sweet taste, and the unique texture of these clams harvested in cold, clear Canadian water. And that is why we are the best.