Scallop fillet in its own juice

Natural Far Eastern scallops caught in the North Kuril zone of the Sea of Okhotsk, size L, are a unique delicacy!

Scallops taste like crabs and lobsters, with a delicate, light and sweet flavor with slight hints of nuts like almonds or hazelnuts. There is also a slight saltiness or brightness due to the brine in which the scallops are cooked.

The technique for cooking scallop meat in its own juice involves pasteurizing the clams in a jar without adding preservatives or flavor enhancers. This preserves the fresh flavor of the product, soft texture of the clam, as well as valuable microelements and vitamins. The scallop is characterized by its juiciness, delicate texture and rich flavor. Due to its low fat and carbohydrate content, it is ideal for dietary purposes. The meat contains amino acids and minerals, including calcium, iron, iodine, as well as vitamins B1, B2, B6, B12 and others.