日本北海道熟帆立貝

1. 產地特色： 北海道是日本的主要產帆立貝地區之一，擁有豐富的海洋資源和優越的生長條件。這裡的海域提供了新鮮、美味的帆立貝，以其鮮甜的味道和優質的質地而聞名。

2. 食材價值： 北海道熟帆立貝肉質鮮嫩，口感豐富，富含蛋白質和微量元素，是一種高營養價值的海鮮。它同時也是日本料理中的重要食材，常見於壽司店和高級海鮮餐廳。

3. 食用季節： 北海道熟帆立貝的盛產季節通常在冷水期間，例如春季和秋季。這個時候帆立貝的肉質更為飽滿，味道更加鮮美。

4. 地方經濟： 帆立貝產業對於北海道的經濟至關重要。這不僅僅是一個重要的出口品，還吸引了許多遊客前來品嚐當地新鮮的海鮮，推動了當地旅遊和餐飲業的發展。

產地：日本

重量：500-600g / 1kg

保存方法：收貨後放在-18°C或以下的冰櫃內，以保持它的鮮味。若不能一次食用，請在解凍前分開再解凍。

最佳解凍方法：將貨品放在0-5°C的雪櫃內自然解凍，品質最好最新鮮，建議解凍後立即食用

特快解凍方法：直接將貨品連袋放在水中解凍

食用方法：解凍後，可作煎、炸、烤、煮等多用途

Japanese Hokkaido Cooked Scallops

Origin Characteristics: Hokkaido, Japan, is one of the primary regions for scallop production in Japan. It boasts abundant marine resources and excellent growing conditions. The waters here provide fresh, delicious scallops renowned for their sweetness and premium quality.

Nutritional Value: Hokkaido cooked scallops have tender, flavorful meat, offering a rich taste experience. They are high in proteins and essential minerals, making them a highly nutritious seafood choice. Additionally, they are a staple ingredient in Japanese cuisine, commonly found in sushi restaurants and upscale seafood establishments.

Seasonality: Hokkaido cooked scallops are most abundant during the cold-water seasons, such as spring and autumn. During this period, the scallops' meat is plump, offering a particularly succulent and fresh flavor.

Local Economy: The scallop industry is vital to Hokkaido's economy. Not only is it a significant export product, but it also attracts numerous tourists seeking to taste the local, fresh seafood, thereby driving the region's tourism and culinary sectors.

Origin: Japan

Weight: 500-600g / 1kg

Storage: Upon receipt, store the product in the freezer at -18°C or below to maintain its freshness. If not consumed at once, it is advisable to separate and thaw the scallops before defrosting.

Best Thawing Method: Thaw the product naturally in the refrigerator at 0-5°C for the freshest and best quality maintenance. It is recommended to consume immediately after thawing for the freshest taste.

Quick Thawing Method: Place the product, still in the bag, in water for quick thawing.

Cooking Suggestions: After thawing, the scallops can be pan-fried, deep-fried, grilled, or boiled, offering versatile culinary possibilities.