Fresh Nama Hotate (Tennen Wild Scallops)

TASTING NOTES FROM THE CURATOR

This Nama Hotate are tennen (or wild) scallops from the Hokkaido Prefecture in Japan. They have no shells, and are sashimi-grade, making them ready-to-eat and safe to consume raw. They have a tender but firm texture, and are big and juicy. Nama Hotate from Hokkaido are arguably the best in the world. They have a clean, sweet flavor, and are great alone or as an ingredient.

PREPARATION AND PAIRINGS

Nama Hotate is ideal for sushi and sashimi, but it’s also great cooked. You can pan-sear them in butter, and use them in pastas. You can also grill them, or add them as an ingredient in soups and stews.

THE HOLY SCALLOP

The scallop shell is known as the emblem of the crusaders of the Order of St. James (or St. Jacques), one of Jesus’ 12 apostles. There is a legend that connects the two, being that he once saved a knight covered in scallops from drowning. The variation of that tale is that while his remains were being transported from Jerusalem to Spain, a knight’s horse fell into the water, emerging covered in scallops.

The scallop then became the symbol of St. James, and Medieval Christians would often have a scallop shell symbol on their clothing when they made the pilgrimage to Santiago de Compostela in Spain, to the shrine of St. James.

Storage Instructions

Fresh seafood will arrive to you in designated Styrofoam boxes with shaved ice or similar. Kindly store in your fridge as soon as received. For the best flavor and quality, fish should be prepared for eating the same day it is brought home, but it can be stored for max three days in a refrigerator at a cool 4°C.

Consume within 3 days.