"Scallop" is a general term for many kinds of shellfish adductor muscle products; Because of its delicious taste, it is known as "the best seafood" and is listed as one of the "eight treasures in the sea", among which Japanese production is the best. Because Japanese scallop is dry, loose and easy to crack, it tastes fragrant, golden in color, slag-free, fresh and sweet, and its surface is dry but not greasy, which is also an important basis for judging the quality of Japanese scallop.

China also produces scallops, mainly produced in Qingdao, but the particles are generally fine, which are generally used to cook porridge or soup. The most common is scallop, commonly known as scallop.

How to choose fresh scallops

The bigger the shell, the better. In some cases, even if the shell is bigger, the size of the column meat will be similar. So the choice of scallop should be based on its thickness. The thicker the column meat inside, the bigger and fatter it is.

Yuanbei can be eaten except the black part. As for the treatment method, it should be noted that no matter whether scallops are tied well or not, shellfish will have a "skirt", so it must be washed upside down when cleaning, so that the sand can be mixed together and washed clean. This kind of scallop lives in the deep sea east of the Atlantic Ocean and is famous for its large size.

It is not difficult to imagine from its name that this kind of scallop is caught by divers themselves, and they will try their best to catch the largest scallop in order to obtain the highest market value.