We urgently need alternative food sources that provide the micronutrient-rich profile of meat and fish but without the environmental cost. Our system offers a sustainable solution. Wild shipworms are eaten in the Philippines – either raw, or battered and fried like calamari – but we’re thinking of Naked Clams being more popular as a ‘white meat’ substitute in processed foods like fish fingers and fishcakes. It may well become a fantastic way to reduce your carbon footprint.
Lecturer in Marine Biology
Naked Clams taste like oysters, they’re highly nutritious and they can be produced with a really low impact on the environment. Naked Clam aquaculture has never been attempted before. We’re growing them using wood that would otherwise go to landfill or be recycled, to produce food that’s high in protein and essential nutrients like Vitamin B12.
Lead author on the new study, and Henslow Research Fellow at the University of Cambridge’s Department of Zoology