Carne fresca de vieira

Carne fresca de vieira

$12.95
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Description

Disfrute del sabor puro y natural de nuestra carne de vieira del Atlántico Norte recién descascarada. Procedentes de las frías y cristalinas aguas de las costas del Golfo de Maine y Cape Cod, nuestras vieiras se entregan diariamente a nuestro muelle de Gloucester, Massachusetts. Descascaramos y empacamos la carne con maestría para garantizar que conserve su excepcional frescura y delicado sabor.

Nos enorgullece ofrecer un producto 100 % natural, libre de tratamientos químicos, como el tripolifosfato de sodio, que suelen utilizar otras empresas para aumentar el peso y prolongar su vida útil. Nuestras vieiras contienen solo lo que la naturaleza quiso, una promesa que nos tomamos muy en serio. Puede estar seguro de que recibirá un producto sano, limpio y fresco.

Con su textura firme y su rico sabor, nuestras vieiras sin químicos son perfectas para sellar, asar a la parrilla o a la plancha. Disfrute de lo mejor del Atlántico Norte con nuestra carne de vieira premium, capturada en su hábitat natural: un manjar delicioso y confiable, listo para cocinar.

Tamaño del paquete: 2 libras

Área de cosecha

Gran Canal del Sur, Massachusetts

Nombre científico

Placopecten magellanicus

Culinary Preparation & Tips

1. The Classic Sauté (French Style)

  • Quickly sear the roe in a pan with foaming butter, a splash of lemon juice, and fresh parsley. Serve it on crusty toasted baguette for an elegant appetizer.

2. Luxurious "Coral" Butter

  • Blanch the roe briefly, then blend it into softened high-quality salted butter. Use this vibrant orange "coral butter" to finish grilled fish, swirl into risotto, or toss with handmade pasta for an instant gourmet sauce.

3. Velvety Pâté or Mousse

  • Gently poach the roe and whip it with crème fraîche, shallots, and a hint of cayenne pepper to create a rich, spreadable seafood pâté.

4. Enriching Sauces

  • Puree the raw roe and whisk it into a traditional Beurre Blanc or a heavy cream reduction to add a deep, golden hue and a complex oceanic depth to your seafood dishes.

White Roe Vs. Red Roe

The "roe" is technically called the gonad, and its color tells you its function:

  • The White Part (Male): This is the testis. It is usually a creamy, ivory, or pale grey color.
  • The Red/Orange Part (Female): This is the ovary. Its vibrant color comes from a natural pigment called zeaxanthin, which the scallop accumulates from the algae it eats as it prepares to spawn.

Taste & Texture Profiles

In the culinary world, the red/orange roe is usually the most prized. Chefs love it for its striking color and its higher fat content, which makes for a more luxurious mouthfeel. When you puree scallop roe into a sauce or butter, it is the red part that provides that signature golden-orange hue and the intense "sea-sweetness."

While both parts share a deep, oceanic "umami" flavor that is much more intense than the white adductor muscle, there are subtle nuances between the two:

  • White Roe (Male): Milder and more "cleanly" oceanic. It has a subtle saltiness. Generally smoother and a bit firmer or "snappy" when cooked. Low to medium intensity.
  • Red/Orange Roe (Female): Richer, sweeter, and more "musky." It has a deeper savory depth. Creamier and softer, with a slightly more granular, egg-like feel. High intensity. This is where the "foie gras" richness comes from.
Carne fresca de vieira

$12.95 USD