Japanese Shellfish Species 2: Scallops-Hotategai-帆立貝

hotategai.jpg

Hotategai/帆立貝, or Scallops, is another worldwide favourite and also a source of dispute caused by illegal poaching, international or domestic.
The season is summer and the shellfish is sometimes called Akitagai/秋田貝, as of Akita Prefecture.
They are caught off Hokkaido, Aomori, Iwate and Miyagi Prefectures.
The domestic production/catch is over 300.000 tonnes a year, while 400 tonnes are imported from China as whole Scallops and 700 tonnes as the muscle part only (“kaibashira/貝柱”). Japanese scallops will be significantly larger than the Chinese.

Of course, they are much appreciated as sashimi, but also as sushi:
HOTATENIGIRI

(pic taken at Sushi Ko in Shizuoka City)

They are also much appreciated cooked/grilled in the shell with just a little shoyu and sake:
HOTAGE-GRILLED

Actually, a good-class sushi restaurant will serve the muscle part as sashimi or sushi, and will serve the rest of the shellfish cooked in light broth inside the shell later!

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2 thoughts on “Japanese Shellfish Species 2: Scallops-Hotategai-帆立貝”

  1. Scallops are my favourite animals from the mussel family. I also find them very versatile. They support very well even very strong, hot sauces (contrary to what French chefs pretend 😉 )
    I have never had scallops as sashimi though…

    Like

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