Sashimi Grade Japanese Scallop (200g/pack)

Japanese Sashimi Grade Scallops from The Meat Guy Hong Kong
- Comes in a pack of 200g. (Final weight may vary slightly)
- Price: $140/pack
- Each pack is vacuum sealed and can is delivered frozen 
- Our supply of scallops is renewd frequently so you can be sure it is fresh

Description

Japanese scallops, known as "hotate" in Japan, are harvested from the pristine waters surrounding the Japanese archipelago. These bivalve mollusks are characterized by their sweet, delicate flavor and tender flesh. Sashimi grade scallops are specifically chosen for their superior quality, ensuring they are safe to eat raw. They are typically large, plump, and have a creamy white to pale pink hue, making them visually appealing as well.

Taste

The taste of Japanese scallop sashimi grade is nothing short of remarkable. With a subtle sweetness and a hint of ocean brininess, each bite delivers a burst of flavor that is both refreshing and satisfying. The natural sweetness of the scallops is often enhanced by the traditional Japanese practice of serving them with a touch of soy sauce, wasabi, or citrus, allowing the scallops' flavor to shine through. This balance of flavors makes them a perfect choice for sashimi lovers and seafood aficionados alike.

Texture

One of the standout features of sashimi grade Japanese scallops is their texture. When properly prepared, they offer a smooth, buttery mouthfeel that melts in your mouth. The tender flesh is firm yet delicate, providing a satisfying bite without being chewy. This unique texture is what sets sashimi grade scallops apart from those intended for cooking, making them ideal for raw preparations where their quality can be fully appreciated.

Cooking

While sashimi grade scallops are best enjoyed raw, they can also be incorporated into various cooked dishes. Their mild flavor and tender texture make them versatile ingredients in a range of culinary creations. You can lightly sear scallops to create a delicious crust while maintaining their succulent interior, or you can incorporate them into pasta, risottos, or seafood stews for added richness. However, it’s essential to remember that overcooking can detract from their delicate nature, so it’s best to cook them quickly and at high hea