Seven experiments were conducted using different size samples of live and frozen clams of different age. They can be listed as follows:
Experiment 1: six year old clams: “Japanese” style smoking
Experiment 2: six year old clams: “European” style smoking
Experiment 3: six year old clams: “Japanese” style smoking, adapted.
Experiment 4: whole two year old clams: “Japanese” style smoking
Experiment 5: six year old clams: “Japanese” style, large sample.
Experiment 6: frozen adductor muscle: plain marinade.
Experiment 7: six year olds: smoking trial for video production.
All experiments were carried out on the premises of the MMDC, Koror, Palau. Use was made of the kitchen of the dormitory, which is air-conditioned and suitably equipped with running chlorinated water, electrical stove and oven, two well functioning kitchen refrigerators with freezer compartment and all other necessary equipment. A laboratory scale (3000g/1g) was made available from the MMDC laboratory. The only piece of equipment missing was a probe thermometer for measuring smoking temperatures so no exact values are available on this parameter.
