Origin: Hokkaido & Aomori, JAPAN With roe or without roe
Origin: Hokkaido Size: L,M,S,2S, 3S, 4S
Frozen Scallop Meat 3L, 11-15pcs/kg Frozen Scallop Meat 2L, 16-20pcs/kg Frozen Scallop Meat L, 21-25pcs/kg Frozen Scallop Meat M, 26-30pcs/kg Frozen Scallop Meat S, 31-35pcs/kg Frozen Scallop Meat 2S, 36-40pcs/kg Frozen Scallop Meat 3S, 41-50pcs/kg Frozen Scallop Meat 4S, 51-60pcs/kg Frozen Scallop Meat 5S, 61-80pcs/kg Frozen Scallop Meat 6S, 81-100pcs/kg
"Roe off scallop meat 20x500 gr" "Roe on scallop meat 20x500 gr" "Roe On frozen Half shell 12x500 gr or 14x500 gr." 10 / 20 ppLb 20 / 30 ppLb 30 / 40 ppLb 40 / 60 ppLb 60 / 80 ppLb
Frozen Pacific Scallops Specifications : - Style : Frozen - Species Variety : Argopecten Purpuratus - Presentations: Half Shell Roe On / Half Shell Roe Off / Meat Roe On / Meat Roe Off - Details Required For Both With Shell And Without Shell - Origin: Peru Payment Terms : To be discussed with the suppliers Packaging Terms : Customized if needed Contact: Mauricio Arenas
Frozen scallop retrieved from Indonesian ocean. Comes in various sizes: 30-40 pieces per kg 40-60 pieces per kg 60-80 pieces per kg 80-100 pieces per kg 100-120 pieces per kg
NO SOAKING - NO GLAZING PACKING : 10 KG CARTON BULK SIZE & ASSORTMENT: 10/20 (5%) 20/40 (80%) 40/60 (15%) PCS X LB (% CONTAIINER) PRICE: 10/20 = 11.20 (USD/LB) 20/40 = 6.70 (USD/LB) 40/60 = 6.2 (USD/LB) C&F 40 CONTAINER PAYMENT: L.C / AT SIGHT
All sourced from fisherman in Japan.
Sizes : U/10, 10/20, 20/30
Trade Name : Northem Scallop Quality: Premium Animal Species: Argopecten purpuratus Raw Materials: Aquaculture (farmed Scallop In Pacific Ocean) Origin: Chile (southeast Pacific Ocean) Target Market: Worldwide Half Shell Scallops Sizes: - A 10-20 units/kilo - B 20-30 units/kilo - C 30-40 units/kilo Packaging: Bulk x kilo, master carton 8 kilos Meat Scallops Sizes: - A 10-20 units/libra - B 20-30 units/libra - C 30-40 units/libra Packaging: Bulk x kilo, master carton 10 kilos FOB Price: Depend request Payment: CIA Bank Transfer
TYPE: FRESH FINISHED: SHELL ON CARTON SIZE: NET WT. 20kg PRODUCT SIZE:(M) 90/110g
Sizes : (sm / Med / Lge) Grading : Whole With Roe Key Specifications : Sea Frozen Packaging : By Box 10 Kg Average Origin : Australia Miniumin Order : TBA
Depurated jackknife clams or pico de pato, quahog clams or palabritas, oysters, black/blood clams or conchas negras, abalone, clams, peruvian scallops..
Frozen Scallop Chlamys Albidus Carton 12 Kg NET Glaze less 8 % DOP NOV 2019 Good through May 2021 Catch Area FAO 61 (6103) Sizes L 12-16 g / ( 0.42 - 0.56) Oz M 10-12 g / (0.25 -0.42) Oz S up to 10 g / up to 0.25 Oz MSC certified One 40' container each size
Pacific scallops meat , ability 250 tons a month,size 30mm+,FOB Vladivostok. Payment 30% TT,in advance,70 % LC, shipping in 15 days after signing a contact and receiving 30% deposit.
8 ounce uncooked linguine 14 ounce crushed tomatoes in puree 8 ounce Wanchese Bay Scallops 1/4 teaspoon hot red pepper flakes 2 tablespoons fresh chopped parsley 1/2 teaspoon dried oregano 1 teaspoon dried basil 2 cloves garlic finely chopped Salt and pepper to taste 1/4 cup grated parmesan cheese Prepare pasta according to package directions. While pasta is cooking, add tomatoes to large sauce pan until simmering. Add scallops and garlic, simmer in sauce for 3 to 4 minutes. Stir in red pepper flakes, parsley, oregano and basil. When pasta is done drain well. Toss pasta with sauce. Season to taste with salt and pepper. Top with parmesan cheese and serve immediately. Serves 2.
8 ounces pasta or rice 1 tablespoon unsalted butter 1/2 cup onion finely chopped 1 cup dry white wine 2 tablespoons white wine vinegar 3/4 cup heavy cream 1 tablespoon finely chopped parsley Salt and pepper 1/2 pound Wanchese Sea Scallops Cook pasta or rice according to directions. In a medium skillet, melt butter over medium heat and cook the onion for 2 to 3 minutes. Add the wine and vinegar. Bring to a simmer. Cook liquid until it starts to thicken. Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about 2 minutes or until done. Serve immediately over pasta or rice. Serves 2.
8 tablespoons melted butter 1 pound Wanchese Scallop Medallions™ 1/4 cup of seasoned bread crumbs 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon parsley 2 cloves garlic, chopped 2 tablespoons grated parmesan cheese Preheat oven to 400 degrees F. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish. Combine the bread crumbs, onion powder, garlic powder, parsley, minced garlic and parmesan cheese. Sprinkle this mixture over the scallops. Bake in preheated oven until scallops are firm, about 20 minutes. Serves 2.
Size : 40/60pcs/lb , 60/80, 80/100, 100/120, 120/150 Size : 40/60pcs/lb , 60/80, 80/100, 100/120, 120/150 Packing : 1kg bag , 10kg carton
