Celeplate Pass Sale: Japanese Sashimi King Scallops 刺身级日本扇贝贝柱

Sashimi-Grade Japanese Scallops

Harvested in the Northwest Pacific (FAO 61)

These premium Japanese scallops are harvested from the cold, mineral-rich waters of the Northwest Pacific Ocean (FAO Area 61), near the northern coastline of Japan. This region is internationally recognised for its clean marine environment and stable ocean temperatures, which support the development of firm, high-quality scallops suitable for raw consumption.

Each scallop is carefully handled and immediately quick-frozen to preserve its natural sweetness, creamy texture, and delicate flavour. The freezing process meets sashimi-grade handling standards, ensuring safety and freshness from harvest to table. The scallops are processed and packed in Japan under strict cold-chain logistics and seafood quality control systems.

Taste and Texture

When properly defrosted, these scallops deliver a smooth, tender bite with a subtle brininess and a touch of natural sweetness - the hallmarks of premium Japanese scallops. Their structure holds well for raw slicing, making them ideal for sashimi and crudo, as well as light searing (aburi style) or pairing with citrus-based dressings.

Serving Suggestions

• Enjoy raw with soy sauce and wasabi
• Slice thinly for carpaccio or sashimi platters
• Lightly sear with a blowtorch for a caramelised edge
• Add to seafood donburi, sushi, or cold noodle dishes
• Pair with yuzu, ponzu, or lemon vinaigrette

Defrosting Instructions

To preserve the sashimi-grade quality, we recommend:

• Preferred method: Defrost slowly in the refrigerator for 4 hours
• Quick method: Defrost in sealed packaging under cold running water for 15–20 minutes
• Once defrosted, store chilled and consume within 24 hours
• Do not refreeze