"Australian scallop" is also called Australian scallop. Australian scallop is commonly known as scallop in Cantonese. It is a shellfish similar to fresh scallops, but its shell is long and strip-shaped. Common seafood Available in the market.

Scallops generally cannot be exposed when the sea water is low, so catching them is more troublesome. Scallop shells have various colors and neat and beautiful rib patterns, making them a good material for making shell carving crafts. People who go to the beach to work, travel or recuperate like to collect some scallop shells as souvenirs for friends.

Scallops are delicious and nutritious. They are as famous as sea cucumbers and abalone and are listed as the three treasures of seafood. The adductor muscle of scallops is very developed and is the main raw material used to make scallops.

Extended information

Scallops, also known as sea fans, are suitable for people

1. Suitable for people with high cholesterol and high blood lipids, as well as people with goiter and bronchitis People with inflammation, stomach problems and other diseases;

2. Many shellfish are fat, and people with chronic diseases should eat them with caution; shellfish are often cold in nature, so people with weak spleen and stomach should not eat more. About 50 grams each time.

Fresh shellfish meat has a normal color and luster, no peculiar smell, feels smooth to the touch, and has good elasticity; stale shellfish meat has a reduced color or dull luster, a sour taste, a sticky feel, and poor elasticity. Fresh red clams are yellow-brown or light yellow-brown, shiny, and elastic; stale red clams are gray-yellow or light green, dull, and inelastic.

Do not eat undercooked shellfish to avoid contracting diseases such as hepatitis.

Reference: Baidu Encyclopedia-Scallop

Reference: Baidu Encyclopedia-Sea Scallop