Live Phillipines Yellow Nylon Shell (Seasonal)

Live Philippines Yellow Nylon Shell – Firm, Briny, and Perfect for Grilling or Stir-Frying 活 菲律宾 芒果贝

Description:

1. Product Overview

• Species: Yellow Nylon Shell (A unique shellfish from the Philippines, known for its chewy texture and briny sweetness)
• Key Characteristics:
  • Live & Fresh – Sourced directly from the Philippines for maximum freshness
  • Flavor Profile: Naturally briny and sweet, with a mild oceanic aroma
  • Texture: Firm, chewy, and slightly springy
  • Ideal for Various Cooking Methods – Best when grilled, stir-fried, or added to soups and seafood broths
• Suitable For:
  • Grilling: Grill over charcoal with a light butter-garlic sauce for a smoky, rich taste
  • Stir-Frying: Toss with garlic, chili, and basil for a quick and flavorful dish
  • Soups & Seafood Broths: Adds depth to seafood stews and rich, umami-filled broths
• Not Suitable For:
  • Raw consumption, as it has a tough texture that is best enjoyed when cooked
  • Deep frying, as it may become overly tough and chewy

2. Why Choose Live Philippines Yellow Nylon Shell?

✔ Naturally Briny and Sweet – A mild, ocean-fresh taste that enhances any seafood dish.
✔ Firm & Chewy Texture – Ideal for those who love a more substantial bite in their seafood.
✔ Great for Grilling & Stir-Frying – Versatile enough for smoky BBQ dishes or quick, flavorful stir-fries.

3. Handling & Preparation Tips

1. Storage & Cleaning:
   • Store live Yellow Nylon Shells in a cool, moist environment until ready to cook.
   • Keep refrigerated at 0–4°C if not using immediately.
   • Rinse thoroughly under running water and soak in salt water for at least 30 minutes to remove any sand or impurities.
2. Cooking Methods:
   • Grilling: Brush with a mixture of butter, garlic, and herbs, then grill until the shells open up.
   • Stir-Frying: Quickly stir-fry with chili, garlic, and light soy sauce for a bold, aromatic dish.
   • Soups & Broths: Simmer in a seafood broth to infuse a deep, briny umami flavor.

🚫 Avoid:

• Raw consumption, as the texture can be too tough and chewy.
• Overcooking, which can make the shellfish excessively rubbery.