• Live Scallops
  • scallop in shell live
  • scallop intershell recipe
  • hotate scallop nigiri
  • sizes of scallop shells

Vieiras vivas del Atlántico Norte (Hotate)

Vieiras vivas del Atlántico Norte (Hotate)

$29.96
$29.96 $0.00
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Unit Size: 4 libras o 10 libras

Vieiras vivas del Atlántico Norte (Hotate)

4 libras o 10 libras

$29.96

Vieiras vivas del Atlántico Norte (Hotate)

4 libras o 10 libras

$64.60

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Experimente lo mejor del océano con nuestras vieiras vivas del Atlántico Norte, capturadas en su hábitat natural, recién cosechadas en las frías y cristalinas aguas que se extienden desde el Golfo de Maine hasta el este de Cape Cod. Nuestros barcos especializados, el F/V Bing Bing y el F/V Hotate, entregan su pesca diaria directamente a nuestro muelle de Gloucester, Massachusetts, garantizando la mayor frescura posible.

Conocidas por su sabor dulce y delicado, y su textura tierna, estas vieiras son de la más alta calidad. Le garantizamos que llegarán vivas y listas para disfrutar. Perfectas para preparar sushi, sashimi o para sellar, asar o cocinar a la parrilla para una deliciosa comida caliente.

Lleve el auténtico sabor del Atlántico Norte a casa con nuestras vieiras premium aptas para sushi: un verdadero manjar para cualquier amante de los mariscos.

Tamaño de la vieira: Grande de 5 a 7 pulgadas —— Mediana de 3 a 4 pulgadas

1-3 piezas por libra para grandes

4-7 piezas por libra para tamaño mediano
  • Wild or Farmed: Wild
  • Availability: Year Round
  • Type: Fresh
  • Presentation: Live scallop, within the shell
  • Live Scallop Size: Medium or Large size
  • Scallop Meat Size (Within the shell): For medium live scallops the shell size is around 20/30 count. For large size scallop shells the meat size is around 10/20 or U10 count.
  • Package Size: 4 Lb
  • Harvest Area: Massachusetts State Waters
  • Scientific Name: Placopecten magellanicus
  • The Great South Channel: Located east of Cape Cod, this is a world-renowned "sweet spot" for scallops. The nutrient-rich, cold currents create the perfect environment for large, firm, and sweet sea scallops.
  • Nantucket Shoals: Known for shallower, sandy bottoms, scallops from this area are prized for their clean flavor and tender texture.
  • Gulf of Maine: Our boats navigate these historic waters, which are managed with strict sustainability standards to ensure the scallop population remains healthy for generations.

Need step-by-step guidance?

Check out our detailed Live Scallop Shucking Guide for an easy walkthrough on how to safely open, clean, and store your live scallops at home.

Sashimi & Raw Preparation

For sushi and raw seafood enthusiasts, live in-shell scallops are the ultimate prize. Shucked fresh right before serving, the raw abductor muscle offers a buttery, tender bite with an unmatched natural sweetness. Slice them thin for raw Hotate sashimi, dress with a splash of ponzu and yuzu, or serve as a pristine crudo with extra virgin olive oil and flaky sea salt.

Baking & Cooking On the Half-Shell

Keep the beautiful bottom shell as a built-in baking dish! Shuck open the top shell, trim, and cook the scallop directly in its shell. Top with garlic butter, breadcrumbs, herbs, or grated cheese, then bake in the oven or broil until golden and bubbling. Cooking on the shell locks in all the rich natural juices and makes for a stunning, restaurant-grade presentation at your dinner table.

Our live shellfish ship via Priority Overnight with gel packs to ensure maximum freshness and vitality upon delivery. We recommend cooking and enjoying your live shellfish within 1 to 2 days of arrival for the best quality and flavor.

Store immediately in the coldest part of your refrigerator. Do not put live shellfish in your freezer.  Keep shellfish in an open-top container or bowl, never store them in sealed plastic bags or airtight containers, as live shellfish require oxygen.  Never store live shellfish in standing tap water or ice water.

Shells should be closed, unless they are Live Scallops, Steamers, Razors, or Live Surf Clams as the shells naturally stay open and never fully close due to its anatomy. If any are open, give them a gentle tap and check for movement, if they don't pull shut, discard them.