Characteristics:
The product is made from baby scallops from Mutsu Bay, Aomori, Japan. This is a bay with water rich in plankton, the main food for scallops. Raised in a natural environment, with a food source favored by nature, the scallops of Mutsu Bay are very soft and sweet.
Scallops are caught from April to July, the best time for scallops. Baby adductor muscle is quickly boiled and frozen right after catching, so it still ensures its inherent freshness.
In addition, the preliminary processing technique using sterilized sea water in the production process also helps the baby’s scallops not lose their sweetness.
This product was born to bring customers the inherent flavor of freshly caught scallops.
The product is easy to use, just defrost, no complicated processing required.
Shelf life 18 months.
After natural defrosting, it should be processed immediately to ensure the freshness of the product.
Baby scallops can be breaded, fried or used as a side dish or salad.
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