Hokkaido Scallop Gyoren Sashimi Grade (3L)

Hokkaido Scallop Gyoren Sashimi Grade (3L) – Premium Sashimi-Grade Scallops

Description:

1. Product Overview

• Origin: Sourced from the pristine waters of Hokkaido, Japan.
• Key Characteristics:
  • Sashimi Grade Scallops – Hand-selected, fresh scallops perfect for raw consumption.
  • Size 3L – Large, plump, and tender scallops with a naturally sweet flavor.
  • Fresh & Sweet Flavor – Delicate and buttery texture with a clean, oceanic taste.
• Suitable For:
  • Sashimi & Sushi – The ideal choice for raw preparations, enjoyed with soy sauce and wasabi.
  • Scallop Carpaccio – Thinly sliced and served with citrus dressing for a refreshing dish.
  • Seafood Ceviche – Perfect for marinating in citrus juices and spices.
  • Grilled or Seared – Lightly sear for a crispy exterior while keeping the center tender.
• Not Suitable For:
  • Extended cooking times, which may overcook the delicate flesh.

2. Why Choose Hokkaido Scallop Gyoren Sashimi Grade (3L)?

✔ Authentic Hokkaido Quality – Directly sourced from the cold, nutrient-rich waters of Hokkaido, Japan.
✔ Fresh & Sashimi-Grade – Ideal for raw dishes, with a sweet, delicate flavor.
✔ Large 3L Size – Each scallop is large, plump, and perfect for high-end sushi and sashimi.
✔ Naturally Sweet & Buttery – Rich, oceanic flavor and silky texture.
✔ Versatile for Multiple Dishes – Perfect for raw, grilled, or lightly seared preparations.

3. Handling & Preparation Tips

1. Storage & Thawing:
   • Keep frozen at -18°C until ready to use.
   • Once thawed, consume within 24 hours for peak freshness.
2. Serving Ideas:
   • Sashimi Platter: Serve chilled with soy sauce, wasabi, and pickled ginger.
   • Scallop Carpaccio: Drizzle with lemon, olive oil, and a sprinkle of sea salt.
   • Grilled Scallops: Lightly sear or grill with butter and garlic for a luxurious dish.
   • Seafood Ceviche: Marinate with citrus and cilantro for a fresh, tangy starter.

🚫 Avoid:

• Overcooking, as it will dry out the delicate scallop flesh.
• Refreezing after thawing, which may alter texture and flavor.