Kanadische Jakobsmuscheln ohne Schale auf Eis auf weißem Teller
Rohe kanadische Jakobsmuscheln auf mit Eis bedecktem Teller
Schale einer Jakobsmuschel vor weißem Hintergrund
Gebratene Jakobsmuscheln auf Fenchel-Apfel-Salat
Nahaufnahme von rohen, ausgelösten Jakobsmuscheln auf Eis
Kanadische Jakobsmuscheln ohne Schale auf Eis auf weißem Teller
Rohe kanadische Jakobsmuscheln auf mit Eis bedecktem Teller
Schale einer Jakobsmuschel vor weißem Hintergrund
Gebratene Jakobsmuscheln auf Fenchel-Apfel-Salat
Nahaufnahme von rohen, ausgelösten Jakobsmuscheln auf Eis

Canadian scallop

raw mussel meat

CHF 109.99*

These MSC-certified scallops, Placopecten magellanicus in Latin, are often colloquially referred to as Atlantic deep-sea scallops or pilgrim mussels. They are now one of the most valuable seafoods in North America, are tender, juicy and have a mild, slightly sweet taste.

Versatile use: whether as a starter, main course or in a salad

True count – not sprayed with water

Flavor explosion – tasty & juicy

Sustainable fishing in compliance with strict quotas

Innovative shock freezing on board within 20 minutes

Variants:

Add to cart Sold out Amount not available
Information about Click & Collect

Product description

The mussels are frozen onboard shortly after they are fished. The size of the scallops caught is also strictly controlled, preventing the harvest of immature, small scallops. When caught on board, scallops are shelled by hand by fishermen and the unused parts are returned to the ocean to provide food for other sea creatures.

honest-catch-Kanadische-Jakobsmusche-Tabmedia1l.jpg
honest-catch-Kanadische-Jakobsmusche-Tabmedia-2.jpg

The exquisite scallops are great for a variety of recipes, both as a special appetizer and as an ingredient in an exquisite main course. We prefer to enjoy scallops with salmon caviar or fried scallops on pea puree. Don't know the best way to cook or fry scallops? Then you can find our tips for perfect preparation in our How to scallops.
Perfect for:

Risotto

Pasta

Soup garnish

The mussels are frozen onboard shortly after they are fished. The size of the scallops caught is also strictly controlled, preventing the harvest of immature, small scallops. When caught on board, scallops are shelled by hand by fishermen and the unused parts are returned to the ocean to provide food for other sea creatures.

honest-catch-Kanadische-Jakobsmusche-Tabmedia1l.jpg

The exquisite scallops are great for a variety of recipes, both as a special appetizer and as an ingredient in an exquisite main course. We prefer to enjoy scallops with salmon caviar or fried scallops on pea puree. Don't know the best way to cook or fry scallops? Then you can find our tips for perfect preparation in our How to scallops.
Perfect for:

Risotto

Pasta

Soup garnish

honest-catch-Kanadische-Jakobsmusche-Tabmedia-2.jpg

Ingredients

Variants: 22/44 pieces, 1 kg | 44/66 pieces, 1kg

Ingredients : Extracted scallop meat

Allergens : Molluscs

Defrosting instructions :

  • The optimal defrosting - for those who plan ahead: You can gently defrost this product in the refrigerator within 12 hours.
  • The quick version - for those who decide at short notice: If you are in a hurry, it is possible to defrost this product in a water bath within 1 hour. The water should be cold to lukewarm.

You can find out everything about our defrosting instructions here.

Storage & Shelf Life :

Store this product in the freezer at at least -18°C. We guarantee a best before date of 3 months after delivery. You can find the exact best-before date on the product label.

Nutritional table (per 100 g)

Calorific value (kJ/kcal) 349/82
Fat (g) 0.6
- of which saturated fatty acids (g) 0.2
Carbohydrates (g) 4.6
- of which sugar (g) 0
Protein (g) 14.6
Salt (g) 0.4

Origin

Fishing is still practiced sustainably here - the Comeau family business has developed a reputation for quality and consistency over the last few years. The family business has been traveling to the Canadian Atlantic around Nova Scotia to collect deep-sea scallops for over 60 years. The largest wild scallop fisheries occur in eastern Canada, down to the northeastern United States. Of particular importance to Comeau is the area off Nova Scotia around Georges Bank, one of the richest fishing grounds in the world. The abundance of scallops in Atlantic Canada is due to their healthy population and sustainably managed, quota-controlled fisheries. The scientific name for the scallop is Placopecten magellanicus . The scallop is caught with trawls in the Northwest Atlantic (FAO 21).

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