All scallops can be grilled and cooked, but not all scallops can be eaten raw.
A waste to cook? We think not! Feed your loved ones (including yourself) the good stuff -- real scallops should not be pumped with chemicals!
- Sashimi-grade, wild caught, air-flown from Japan
- These scallops are dry packed, which means that they are not plumped up nor whitened with the use of chemicals that are commonly found in scallops in major markets. Hence are safe for sashimi consumption. Learn the difference.
- Best consumed in sushi, sashimi/chirashi, grilled, steamed or in steamboats
- Individually frozen and convenient for cooking and tastes great blow-torched (aburi)
- Flash frozen for freshness
- Can be kept up to 5 months in the freezer. Once thawed, please consume immediately as sashimi or keep chilled in chiller to be cooked over 2 days. Do not refreeze.
- Remove desired number of scallops, wash and leave it out to defrost for 5 to 10 minutes before slicing into sashimi slices. Each scallop is equivalent to approximately 2 to 3 slices of sashimi, can be sliced thinner for carpaccio.
- Note: Sashimi grade scallops are best flash frozen at -40°C. The process kills parasitic worms that fish/scallops are host to but doesn’t break down the flesh, so the meat remains fresh.
- NOTE: The natural colour of scallops is NOT WHITE. It is a little yellowish, cream-coloured, and some pieces may have an orange hue (pictured). It is not a defect. It is safe for raw consumption. If you want white scallops, please buy only NON-SASHIMI grade scallops, those are bleached and will be white as day (which we don't carry and don't recommend, even if you intend to cook them).