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Scallop In Shell
Our Scallop In Shell offers the purest form of this prized bivalve, presented either as a fully closed live scallop or pre-opened on the half-shell for convenience. Sourced from the icy fjords of Norway and the pristine waters of Hokkaido, each scallop is graded by size (S, M, L, XL) and shell condition. Unlike frozen counterparts, our chilled scallops arrive with the mantle still active, the gills bright orange, and the adductor muscle translucent and firm. The shell itself serves as a natural baking dish-ideal for stuffing with breadcrumbs, herbs, and garlic butter, then broiled until golden. The meat releases a sweet, briny liquor during cooking that can be deglazed into sauces. Each scallop (shell-on) weighs 80–150g, with a meat yield of 20–40g. Packed in perforated trays with seawater-soaked pads, shelf life 6 days at 0–4°C. Low in saturated fat, zero carbs, and an excellent source of magnesium and iodine. Perfect for restaurant entrées, seafood towers, or home grilling. Air-freighted globally. HACCP certified.
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FAQ
Q: How does the freezing method (individual quick freezing vs. block freezing) affect the shelf life and cooking behavior of frozen scallops?
A: IQF scallops remain loose and can be portioned individually, allowing for faster thawing and even searing; they typically have a 9–12 month optimal quality window. Block-frozen (solid bricks) require longer thaw times, often create uneven moisture distribution, and are more prone to cell rupture, reducing their suitable freezing shelf life to 6–8 months even at -18°C.
Q: What is the ideal temperature fluctuation range for commercial frozen scallop storage, and how does even a 3°C rise impact muscle fiber integrity?
A: Ideally, storage should stay within ±1°C of -18°C. A rise to -15°C for just 48 hours accelerates ice recrystallization, which physically pierces sarcomeres, increasing drip loss from roughly 5% to over 15% upon thawing-a change visible as gaping between muscle bands.
Q: Are frozen scallops from farmed versus wild-caught sources distinguishable by freeze-thaw performance, and which holds up better?
A: Wild scallops generally have denser, more fibrous muscles due to greater exercise, which withstands freezing with less cellular damage. Farmed specimens, fed stationary diets, often have softer flesh and higher lipid content, making them more susceptible to oxidative rancidity during frozen storage-noticeable as a fishy aftertaste after 6 months.
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