Fresh scallops can be frozen.

Scallops are not easy to survive, so freezing is fine. Do not wash the scallops first, rub salt on the inner surface, wrap them in plastic wrap and store them in the refrigerator. Or freeze the water and scallops together to preserve the freshness of the scallops.

Unlike land animals, shellfish are very easy to lose freshness. Although frozen scallops can be stored for a longer period of time, some bacteria can still reproduce at low temperatures, so they cannot be stored for a long time. Otherwise, after thawing, the scallops will turn black, their freshness will decrease, and their nutritional value will be greatly reduced. Therefore, they can generally be stored for one year. It is recommended to consume within one year.

Purchasing and eating scallops

Purchasing and eating chilled scallops. When purchasing chilled scallops, you must first check whether their appearance is white. Then, after thawing, the yield of pure scallop meat, the size and uniformity of the particles, whether there are many pieces and how fresh they are, can determine whether to use them. Generally, chilled scallops with a yield rate of about 70%, white color, large and plump particles, high freshness, no broken bits, or no more than 10 broken bits per 500 grams are qualified products.

The main edible part of scallops is the adductor muscle, which is the scallop column. Its meat is tender and delicious, and it is a health food with extremely high nutritional value. The dried product of scallop adductor muscle, commonly known as scallops, is one of my country’s traditional “sea delicacies” and is deeply loved by consumers.

Reference for the above content: Baidu Encyclopedia-Scallops