When winter arrives, seafood lovers look forward to a special treat: the Pen Shell. In Korea, it is commonly called Saejogae, named after the shape of its flesh, which resembles a bird’s beak. It is especially appreciated for its chewy texture and naturally sweet flavor.

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📌 Basic Information

• Scientific Name: Atrina pectinata (representative species)
• Classification: Bivalve mollusk
• Habitat: Sandy and muddy seabeds along Korea’s southern and western coasts
• Peak Season: Winter (December to March)

The pen shell is known for its long, triangular shell shape.

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🐦 Origin of the Name

✔️ The flesh resembles a bird’s beak
✔️ The Korean name combines “bird” and “clam”
✔️ Has regional nicknames

Its pointed and firm flesh is what inspired its unique name.

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🍽️ Taste and Texture

✔️ Chewy yet tender
✔️ Naturally sweet flavor
✔️ Mild and clean taste

It is especially delicious when lightly cooked, which enhances its elasticity and sweetness.

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🥢 Popular Dishes

🐚 Pen shell hot pot (shabu-shabu)
🐚 Lightly blanched pen shell
🐚 Sushi and sashimi

Briefly dipping it in hot broth makes the texture even more enjoyable.

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🌊 Nutritional Value

✔️ High in protein
✔️ Low in fat
✔️ Rich in iron and zinc

It is often enjoyed as a nutritious winter food that supports energy and recovery.

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⚠️ Sustainability

Due to decreasing catches in some areas:

✔️ Seasonal fishing restrictions are applied
✔️ Resource protection policies are enforced
✔️ Aquaculture research is ongoing

Sustainable consumption is important to preserve this valuable seafood.

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The Pen Shell is:

🐚 A signature winter delicacy
🍲 Known for its chewy, sweet texture
🌊 A true taste of the ocean season

Each bite delivers the fresh, clean flavor of the cold winter sea, making it a favorite among seafood enthusiasts.