Products Origin

Products Origin




Introduction to Dried Scallop

Another name for dried scallop is dried conpoy. Like many other dried seafood, dried scallop is produced because when dried, they can be preserved for a longer period of time. Scallop can be served in many different dishes such as porridge, fried rice, stir-fry, steam, roast, braise, as soup ingredient, seasoning, as well as sauce-making (for example XO sauce). Even 1/2 or 1/4 of a dried scallop can already make dishes become tastier.

 

Types of Dried Scallop

There are about 30 kinds of shellfish which can be made into scallop with most of them belonging in the pectinidae and pinnidae family of the bivalvia class. The most well-known Japanese scallop specie is the patinopecten yessoensis.

 

Origins of Dried Scallop

Japan, China and Vietnam are the biggest producers of dried scallop in the world. Scallop produced in Hokkaido, Japan is of the best quality, followed by Vietnam. Usually businessmen will not import scallop from Vietnam, therefore scallop selling in Hong Kong are mainly from Japan and China.

 

Our Major Suppliers of Dried Scallop

Our Chinese dried mushrooms are mainly produced in Souya, northern part of Hokkaido, Japan. Scallop produced in Souya has a strong fragrance, gold color, is round and firm, has small amount of salt coated on the body, and tastes fresh and sweet.