Sushi - Sushi Menu - Scallop Sushi
Scallop Sushi
Hotate
Sushi
Scallop sushi is the
softest sushi in the
shellfish category. The sweetness of the scallop is easily tasted due
to its
high glycogen content. The muscle that connects the organs to the shell
is used
for the main sushi ingredient. Other parts of the body are not used.
Scallops
have big cylindrical connector (or adductor) muscles since they can
jump and
swim near the ocean floor. The scallop is prepared by immersing them
in saltwater with the same concentration of seawater. This way, they
expel sand
that is trapped in their system. After they are shelled the flat
cylindrical
muscle is butterflied just enough to barely keep the two pieces
connected. The
cut piece is then flattened out and made into a nigiri.
If the scallop is barely grilled, the sweetness increases,
however, the fresh texture is lost. To intensify the sweetness of the
scallop,
it is best to use wasabi, but sea salt, and a drop of citrus works good
as well
instead of soy sauce.
Complete Tutorial on: How to Make Sushi
Also see: Scallop in Sushi Shellfish
Popular style for scallop
sushi: Nigiri
Popular condiments for
scallop
sushi: Wasabi, Salt, Yuzu
Category: Shellfish (Kairui)
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