In a groundbreaking development, researchers have introduced an innovative aquaculture system that transforms waste wood into a delectable and highly nutritious seafood alternative—aptly named ‘Naked Clams.’ This system not only offers a solution to repurpose marine pests but also provides a sustainable and environmentally friendly source of protein.
Naked Clams, previously considered marine pests, are actually shipworms that can grow up to an astonishing 30cm in just six months. Through their unique ability to burrow into waste wood, these white saltwater clams convert it into protein-rich seafood that tastes similar to oysters. Dr. David Willer, Henslow Research Fellow at the University of Cambridge’s Department of Zoology, states, “Naked Clams taste like oysters, they’re highly nutritious, and they can be produced with a really low impact on the environment.”
The Naked Clams boast higher levels of Vitamin B12 compared to most other bivalves, nearly double that found in blue mussels. Additionally, with the incorporation of an algae-based feed, these clams can be fortified with omega-3 polyunsaturated fatty acids, essential for human health. The innovative aquaculture system, designed as a fully-enclosed and controlled environment, eliminates water quality and food safety concerns often associated with traditional mussel and oyster farming.
The aquaculture system’s modular design not only ensures complete control but also makes it adaptable for urban settings, far from traditional marine environments. Dr. Willer emphasizes that Naked Clam aquaculture has never been attempted before, utilizing waste wood that would otherwise go to landfill or be recycled.
The Naked Clams’ unique growth process, without the need for shells, enables them to reach a harvestable size much faster than traditional mussels and oysters. Researchers anticipate that these ‘Naked Clam’ nuggets could become a popular ‘white meat’ substitute, particularly in processed foods like fish fingers and fishcakes.
The research, a collaboration between the Universities of Cambridge and Plymouth, has received funding from various sources, including The Fishmongers’ Company, British Ecological Society, Cambridge Philosophical Society, Seale-Hayne Trust, and BBSRC. Dr. Reuben Shipway at the University of Plymouth’s School of Biological & Marine Sciences highlights the urgency for alternative food sources with a micronutrient-rich profile, stating, “Switching from eating beef burgers to Naked Clam nuggets may well become a fantastic way to reduce your carbon footprint.”
The research team is currently experimenting with different types of waste wood and algal feed to optimize the growth, taste, and nutritional profile of Naked Clams. Collaborating with Cambridge Enterprise, they aim to scale up and commercialize this innovative aquaculture system, offering a sustainable solution to meet the growing demand for nutritious and environmentally conscious food sources.
