Hokkaido Gyoren Scallops
北海道渔连刺生级带子
Pride of the North, Sustainable
These scallops are grown sustainably in the very cold seas around Hokkaido, fed by the strong Oyashio subarctic current, rich plankton, and plenty of exercise
The outcome—firm texture with deep flavour and rich umami, and true sashimi grade
Sent to Singapore from Hokkaido Gyoren, the apex federation of fisheries, they are exceptional in taste and quality, and great value
MSC-certified sustainable, true sashimi-grade
Scallops thrive in cold waters, and the phytoplankton-rich waters of Hokkaido are perfect.
Here, fishermen drop juvenile scallops on the seabed (bottom culture) and harvest them 4 years later. The seabed is divided into 4 sections, and each section is seeded and harvested in rotation, ensuring that the wider ocean is not affected. Thus, the valuable scallop resource is cultivated and protected under a strict management system. This approach has gained Hokkaido Gyoren the Marine Stewardship Council (MSC) certification since 2013, for well-managed sustainable fishing.
With ports located very close to the cultivation areas, Hokkaido scallops can be swiftly processed and frozen on the same day of harvest. Instantaneous freezing technology ensures that frozen scallops maintain virtually the same taste and texture as those freshly harvested, preserving their umami and texture even after defrosting. This contrasts with scallops from other origins, which may be harvested and refrigerated on board for up to a week, before landing and freezing on shore
Notsuke 野付, Hokkaido: with abundant nutrient-rich plankton, the bays of the Notsuke Peninsula are exceptional for raising scallops. This special, wild place is the source of our largest 3L and 2L scallops
Credits: JFOODO, along with the banner video at the top of this page
“Best scallops I’ve had”: the authentic Hokkaido experience
By looks, by flavour and by texture, you can easily tell the difference; genuine Hokkaido Gyoren scallops are simply more delicious. They are also chemical-free and minimally glazed. A natural ivory colour, these scallops are sweet and plump, with good bite, and the special mouthfeel and taste of top quality seafood
Much of the scallops labelled ‘Hokkaido’ in Singapore are counterfeits, typically processed in China from Japanese or Chinese raw material, with water retention agents and phosphates added to increase size, improve looks, and make the scallops remain ‘plump’ after cooking, at the expense of safety and taste. They are often bleached an unnatural white, and heavily glazed with ice. Those are not truly sashimi-grade, unlike our authentic Hokkaido scallops.
Who’s Gyoren?
Hokkaido Gyoren is short for the Hokkaido Federation of Fisheries Cooperative Associations, 北海道漁業協同組合連合会.
Surrounded by Japan's longest coastline and beautiful sea, Hokkaido is a seafood kingdom that boasts one-fourth of Japan's seafood catch, and Gyoren is the apex organisation representing 77 fishery associations in Hokkaido. Established in 1944, Gyoren’s mission is to protect the rich seas of the north and deliver fresh, safe and secure marine products to everyone.
Gyoren also issues a Safety Certificate Sticker for authentic Hokkaido Scallops. It is tied to traceability of shellfish toxins, place of origin as well as harvest and processing dates. This sticker is often counterfeited, but a telling detail is the blue Gyoren logo (trinity knot in a circle) printed on the underside of the authentic sticker
Hokkaido scallops are one of nature’s great gifts, but they are often counterfeited. Provenance thus matters, and when you get our Hokkaido Scallops, you are getting quality, safety, and authenticity.
Nature’s Superfood
Not only do scallops taste good, but they are also low in fat, high in protein and rich in minerals, and contain Omega-3 acids, “healthy fats” which may support heart health.
Sustainably-farmed scallops have the same nutritional value and no notable differences in taste to those caught in the wild. .
Scallops are rich in amino acids, which are the source of their delicious taste. They are characterised by a high content of glutamic acid and aspartic acid, which are the sources of umami, and a particularly high amount of glycine, which gives the scallop its unique sweetness and promotes deeper sleep.
In addition, shellfish contain a large amount of arginine, an amino acid that helps recovery from fatigue and strengthen muscles, and taurine, which reduces fatigue in the body. A versatile ingredient to maintain your health, it's a good idea to include scallops in your daily diet!
Credits: JFOODO, along with hotate sushi image below
Product Specifications
Sizes:
‘3L’ 11-15 pcs per kg
‘2L’ 16-20 pcs per kg
‘L’ 21-25 pcs per kg
‘M’ 26-30 pcs per kg
'S’ 31-35 pcs per kg
‘2S’ 36-40 pcs per kg
‘3S’ 41-50 pcs per kg
‘4S’ 51-60 pcs per kg
‘5S’ 61-80 pcs per kg
Stocked in Singapore and immediately available; no indent or forecasts required
Details:
1kg box, 10 boxes per carton
Individually quick-frozen, scallop adductor muscle only
Minimal glazing, full nett weight after thawing (original bag is overweight), chemical-free
Recommended cooking methods:
Sashimi, Aburi, Carpaccio
Pan-sear (single-side), Stir-fry, Steam
Grill
Tempura
Shabu-shabu / Hotpot
Donabe / Claypot Rice
