Dried Scallop, also called conpoy (Chinese pronunciation of dried scallop). They are dried products made from the adductor muscles of various scallop species. They are light yellow in color and delicious in taste. They come in different sizes, the larger the size the more expensive they are. Because the scallop itself is particularly delicious, it is also known as the "best seafood". In Chinese ancient times, it was used as tribute to the imperial court. In the Qing Dynasty, it was even listed as one of the "Eight Treasures of the Sea".
Types
Different sizes of dried scallop, especially Japanese ones, are graded. However, the size does not directly correlate with the quality of dried scallop.
Raw scallops standard by sizes
First, for raw scallops, there are two sets of international standards for the grade and size classification of raw dried scallops, which are divided into Japanese standard and international standard.
Japanese standard
There is a label for raw food grade scallop if has been inspected and certified by the Japan Agriculture, Forestry and Fisheries Bureau.
The grade size of raw scallops is divided into 9 grades in Japan according to the harvesting and grading standards. The following are from large to small:
- Grade size 2L: 16-20 pieces (1 kg), with a diameter of more than 6 cm and a weight of more than 45 grams, the largest.
- Grade size L: 21-25 pieces (1kg), diameter 5-7cm, weight about 35-55g.
- Grade size M: 26-30 pieces (1kg), diameter 5-6cm, weight about 30-40g.
- Grade size S: 31-35 pieces (1kg), diameter 4-6cm, weight about 27-35g.
- Grade size 2S: 36-40 pieces (1kg), diameter 3-6cm, weight about 22-30g.
- Grade size 3S: 41-50 pieces (1kg), diameter 3.5-5cm, weight about 18-25g.
- Grade size 4S: 51-60 pieces (1 kg), diameter 3-4.5 cm, weight about 15-20 grams.
- Grade size 5S: 61-80 pieces (1kg), diameter 2-4cm, weight about 13-18g.
- Grade size 6S: 81-100 pieces (1 kg), diameter less than 2 cm, weight about 10-15 grams.
The three sizes, M, L, and 2L, are the most high-end. The 3S grade is most commonly seen in supermarkets.
Internationally standard
The internationally labeled units are relatively simple, with only 2 levels:
- Marked 10/20: 10-20 pieces (pounds), 1 scallop weighs more than 20 grams.
- Marked 20/30: 20-30 pieces (pounds), 1 scallop weighs 10-25 grams.
Dried scallops - size grades
Dried scallops are made by sun-drying raw scallops for around 30 days. This process enhances the umami flavor and concentrates the sea's delicious taste by increasing glutamine and inosinic acid. Japanese standards require dried scallops to have a moisture content below 16% and be smaller in size compared to raw scallops.
There are four levels as follows:
- Grade size L: The diameter of dried scallops is about 2.5 cm, the thickness is about 1.7 cm, and the weight is about 9 grams.
- Grade size M: The diameter of dried scallops is about 2.2 cm, the thickness is about 1.6 cm, and the weight is about 7 grams.
- Grade size S: The diameter of dried scallops is about 1.8 cm, the thickness is about 1.5 cm, and the weight is about 5 grams.
- Grade size SA: The diameter of dried scallops is about 1.8 cm, the thickness is about 1.2 cm, and the weight is about 3 grams.
Dried scallops - quality grades
Japanese dried scallops are categorized into three grades based on their color, fragrance, and completeness. Grade 1 is considered the highest quality, followed by Grade 2 and Grade 3. Some stores may not label the grade of dried scallops, so customers who are unable to discern quality can inquire with the store. Grade 1 scallops are golden, bright, intact, with fewer cracks, dry, firm, and not loose. Grade 2 is slightly lower, and Grade 3 is the least desirable. To ensure a satisfactory purchase, customers unfamiliar with selecting dried scallops should directly ask the store about the grade.
Scallops VS "pearl scallops"
There are actually many different sizes of dried scallops. The most common one is "pearl scallops" (meaning the appearance look like a little pearl), commonly known as "small scallops".
The size of pearl scallops is much smaller than that of normal scallops, the size grade of dried "pearl scallops" will be even smaller than the SA grade. In addition to the huge difference in size, texture, and umami between normal scallops and pearl scallops, of course the price difference is several times difference. Normal size range dried scallops have obvious muscle fibers, you can see the fibers one by one; pearl scallops are harder and have no fibers, and may break into two halves once peeled. In addition, the surface texture of normal size dried scallops is relatively irregular or uneven, while the texture of pearl scallops pattern is neat.
Nutrition
Because the scallop itself is a dried seafood product, it has very high nutritional value and is rich in protein, vitamins, amino acids and various trace elements. The protein content can reach 60%, which is far higher than other meat ingredients. In addition, the content of calcium, iron, and phosphorus is also very high, plus various amino acids needed by the human body, so the nutritional value of high-quality scallops is comparable to abalone and sea cucumbers.
Taste
Because scallops contain a lot of amino acids, they taste particularly fresh, much more delicious than MSG and chicken essence, and they are also purely natural. In addition, although scallops are dried seafood products, they have a very light fishy smell, so they are suitable for many cooking methods. The most common ones are soup or porridge. Adding a handful of scallops can increase the freshness and aroma. It is especially easy to use and tastes very good.
Why is it so expensive?
Dried Scallop is a dried product. Compared to fresh or frozen scallops, dried scallops loses a lot o weight due to high degree of dehydration, therefore causing the unit price in weight relatively expensive. In addition, dried scallops involves a lot of processing work, as well as they are very popular, so the price is relatively expensive.
Storage
Dried scallop are not for storing a long period of time and can easily deteriorate if not stored properly. If the color turns black, you cannot eat it. Dried scallop must be stored in the refrigerator. If the dried scallops themselves are dry enough, just keep them in a cool and dry place. Just the place.
Many people found a thin layer of white powder on the surface of the dried scallop after some time and worried that it was moldy and could not be eaten, this situation is normal, it is the salty frost on the surface. In case there is any mold, it should be green.
Fake or reconstructed dried scallops
There are also fake or reconstructed dried scallops on the market made from other cuttlefish, squid or fish paste. The imitation scallops whose patterns are machine-printed are called "kidney scallops" (the shape looks like kidney) or reconstructed scallops.
Distinguish real or fake dried scallops
Look at the outer packaging label
Scallop products that are imitated by surimi and squid paste will be labeled as restructured scallops. If there is a label of restructured scallops, they are imitations.
Observe the appearance, texture, size and color of each scallop
The appearance, texture and size of each real scallop are different, and the color is slightly orange. If the size and shape of the purchased scallops are very similar and the color is very white, the probability of fake scallops is high.
Texture after cutting
After cutting the scallops, the texture of the scallops is like strips, and it will have a slight chewing texture when eaten. Fake scallops are too crunchy to taste and cannot imitate this feature.
Taste
Real scallops have a fresh taste. If they have a fishy smell, they are fake scallops, which is easy to tell.
Price
If the price is too low, they may be fake.