Live Indonesian Penshell Female

Product Overview

• Species: Atrina pectinata (Also known as Fan Shell or Razor Clam)

• Key Characteristics:

  • Live & Fresh – Sourced from the clean coastal waters of Indonesia

  • Female Penshell – Typically richer in flavor with a slightly firmer texture

  • Flavor Profile: Sweet, briny, and full of oceanic umami

  • Texture: Tender with a slight chew, similar to scallops but meatier

  • Highly Prized in Japanese & Chinese Cuisine – Often used in sashimi, stir-fries, and soups

• Suitable For:

  • Sashimi (Raw): Delicate, sweet, and best with light seasoning

  • Grilling: Enhances natural umami and develops a smoky aroma

  • Stir-Frying: Pairs well with garlic, butter, or XO sauce

  • Soups & Hotpot: Adds depth and a natural sweetness to broths

  • Steaming: Preserves its delicate texture and taste

• Not Suitable For:

  • Overcooking, as it can turn rubbery and lose its delicate texture

Why Choose Live Indonesian Penshell (Female)?

✔ Naturally Sweet & Umami-Rich – A delicacy known for its clean, oceanic taste.
✔ Perfect for Sashimi, Stir-Frying & Grilling – Versatile for various cuisines.
✔ Sustainably Harvested – Sourced fresh from Indonesia’s pristine waters.

Handling & Preparation Tips

1. Storage & Cleaning:

   • Keep live in a damp, cool environment or refrigerate at 0–4°C.

   • Rinse in saltwater before use to remove any grit.

2. Cooking Methods:

   • Sashimi: Slice thinly and serve with ponzu or soy sauce.

   • Grilling: Grill on high heat for 2–3 minutes per side until lightly charred.

   • Stir-Frying: Quick-cook over high heat with garlic, butter, or XO sauce for 2–4 minutes.

   • Hotpot/Soups: Simmer for 2–3 minutes to release its umami-rich essence.

   • Steaming: Steam whole with ginger and soy sauce for 5–7 minutes.

🚫 Avoid:

• Overcooking, as it can become tough and chewy.

• Storing in freshwater, as it can cause the penshell to die quickly.

✅ Key Takeaways:

• Naturally sweet, oceanic umami flavor with a tender, scallop-like texture.

• Versatile – Best enjoyed raw as sashimi, grilled, stir-fried, or in soups.

• A delicacy in Asian cuisine, especially Japanese and Chinese dishes.