Description
むきほたて MUKI HOTATE - FROZEN WILD SCALLOP MEAT - Patinopecten yessoensis
aka. Mizuhopecten yessoensis
Muki = shucked/peeled (de shelled)
Location/Origin
Hokkaido
Size/Weight
5 LB Bag - U15 count - processed in China
5 LB Bag - U12 count - processed in China
1 KG pack - U12 count - processed in Japan
Texture/Flavor Profile
Muki Hotate offers a delightfully sweet, delicate flavor with a firm yet tender texture. These plump scallops have a mild, ocean-fresh taste, making them perfect for sushi, sashimi, or crudo. When cooked, they develop a slightly caramelized exterior, enhancing their natural sweetness.
Availability/Seasonality
These wild-caught scallops are available year-round, with peak quality in the colder months when the waters around Hokkaido, Japan, are at their freshest. Harvested sustainably, they provide chefs with consistently high-quality meat throughout the year.
About
Scientific Name: Patinopecten yessoensis.
Also known as Hokkaido Scallop, Muki Hotate is hand-dived and processed for top-grade quality. Sourced from the pristine waters of Hokkaido, these scallops are renowned for their sweetness and tenderness, making them a favorite among chefs for sushi, sashimi, and seafood dishes.
Preparation
Best served raw as nigiri, sashimi, or crudo, Muki Hotate can be thinly sliced, seasoned with flaky salt, lemon juice, and a touch of olive oil. For a bit of heat, add chili flakes. They also grill or sear beautifully, creating a caramelized outer layer that complements their sweet, tender flesh.
Nutritional Value
Muki Hotate is a low-calorie, high-protein seafood option, rich in essential nutrients like vitamin B12, selenium, magnesium, and omega-3 fatty acids. These nutrients support heart health, boost energy levels, and aid in maintaining strong bones and muscles.
Selection and Storage
Choose scallops with a translucent, firm appearance and a sweet, briny aroma. Store them in the refrigerator and consume within 1-2 days for optimal freshness. If not using immediately, wrap them tightly in plastic and freeze to preserve their quality.
Summary
Muki Hotate scallops bring a touch of luxury to any dish with their tender texture and sweet, oceanic flavor. Whether served raw or lightly cooked, their versatile nature makes them a prized ingredient for chefs seeking to create memorable seafood dishes.
aka. Mizuhopecten yessoensis
Muki = shucked/peeled (de shelled)
Location/Origin
Hokkaido
Size/Weight
5 LB Bag - U15 count - processed in China
5 LB Bag - U12 count - processed in China
1 KG pack - U12 count - processed in Japan
Texture/Flavor Profile
Muki Hotate offers a delightfully sweet, delicate flavor with a firm yet tender texture. These plump scallops have a mild, ocean-fresh taste, making them perfect for sushi, sashimi, or crudo. When cooked, they develop a slightly caramelized exterior, enhancing their natural sweetness.
Availability/Seasonality
These wild-caught scallops are available year-round, with peak quality in the colder months when the waters around Hokkaido, Japan, are at their freshest. Harvested sustainably, they provide chefs with consistently high-quality meat throughout the year.
About
Scientific Name: Patinopecten yessoensis.
Also known as Hokkaido Scallop, Muki Hotate is hand-dived and processed for top-grade quality. Sourced from the pristine waters of Hokkaido, these scallops are renowned for their sweetness and tenderness, making them a favorite among chefs for sushi, sashimi, and seafood dishes.
Preparation
Best served raw as nigiri, sashimi, or crudo, Muki Hotate can be thinly sliced, seasoned with flaky salt, lemon juice, and a touch of olive oil. For a bit of heat, add chili flakes. They also grill or sear beautifully, creating a caramelized outer layer that complements their sweet, tender flesh.
Nutritional Value
Muki Hotate is a low-calorie, high-protein seafood option, rich in essential nutrients like vitamin B12, selenium, magnesium, and omega-3 fatty acids. These nutrients support heart health, boost energy levels, and aid in maintaining strong bones and muscles.
Selection and Storage
Choose scallops with a translucent, firm appearance and a sweet, briny aroma. Store them in the refrigerator and consume within 1-2 days for optimal freshness. If not using immediately, wrap them tightly in plastic and freeze to preserve their quality.
Summary
Muki Hotate scallops bring a touch of luxury to any dish with their tender texture and sweet, oceanic flavor. Whether served raw or lightly cooked, their versatile nature makes them a prized ingredient for chefs seeking to create memorable seafood dishes.