At RŌNIN, we pride ourselves on following the Japanese tradition of eating fresh and seasonally. Every morning our Chefs go to the market to pick up ingredients for the daily menu and our seafood is either local or flown in from Japan. We're meticulous with our fish preparation and passionate about understanding their flavor profiles and where they come from. Learn more about the fish that we serve in our series, Fish Files.Akagai (あかがい) (赤貝) Ark shell Clam - Also known as the surf clam or blood clam because of the red colored water that is found inside upon opening. These clams are available year-round but they're best during the spring. They reach a diameter of 12 centimeters and are a good source of Omega 3 fatty acids and iron due to their high hemoglobin count. Often consumed raw, the akagai flesh is firm yet soft and sweet. Ark shell clams can be found along the Northern Atlantic Ocean. They are often shucked and butterflied to be served as sashimi or nigiri. When cooked, they can be lightly simmered, boiled, or sautéed with butter.