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Scallop Meat Japan ~Sashimi Grade
From SGD $31.50
Sashimi Grade Scallop.
Scallops can be eaten raw as sashimi or sushi, or it may be cooked for use in various dishes.
We maintain a temperature controlled cold chain to ensure our products maintain product quality from time of manufacture to your doorstep.
Scallop is an edible shellfish of Japan that is both delicious and versatile.
Hokkaido and Aomori Prefecture are the main production areas and scallops from these areas are famous for their high quality.
The “hanging method” is undertaken in Uchiura Bay in Hokkaido, Mutsu Bay in Aomori prefecture and on the Japan Sea coast where scallops are usually caught from winter to spring.
The “seabed ranching and dredge method” is mainly undertaken on the coast of Okhotsk in Hokkaido, and scallops are caught from early summer to autumn.
Due to their many health benefits, scallops can be a great addition to your diet.
They are highly nutritious, rich in protein and low in calories.
Scallops are a nutritious source of protein and generally safe to eat.
- Weight indicated is the minimum what you will receive
How To Defrost Frozen Scallop
Regardless of the cooking method you choose, follow a few general tips when working with scallops:
- Thaw scallops, if frozen. You can thaw them several hours or overnight in the refrigerator.
- Do not thaw scallops at room temperature.
- Rinse scallops and pat them dry with paper towels before cooking.
- If scallops have too much moisture on the outside, they won’t brown properly.
- Cut large scallops in half to ensure even cooking.
- Minutes count! Cook scallops just until they are opaque; otherwise they can get tough quickly.
- If you’re not using a recipe and need to know how long to cook scallops, use the opaque cue. If scallops are opaque they are done.