Frozen bay scallop meat (Aequipecten opercularis) is the best option to enjoy the typical Galician scallops at an exceptional price. The name zamburiña is a common name that is attributed to several different scientific names: Aequipecten opercularis, Argopecten purpuratus or Ahlamys varia. Until a few years ago these species were not differentiated by their common name and were all referred to as scallops. If you want to know more about how to differentiate between scallops and scallops, don't miss this article of our blog.
INGREDIENTS SUMMARY: Volandeira meat. No colourings or preservatives.
ALLERGENS: Contains molluscs.
Commercial name: Queen scallop meat
Scientific name: Aequipecten opercularis
FAO code (3-alpha): QSC
Catch or farming area: FAO-27 VIIa – Northeast Atlantic (Irish Sea)
Production method: Caught
Fishing gear or production system: Trawl nets
Physical state: Frozen
Commercial presentation: Eviscerated meat
Net quantity: 500 g
Ingredients: Queen scallop meat
Allergens: Contains: molluscs.
Storage conditions: Keep at a maximum of -18 °C. Do not refreeze once thawed. Consume cooked.
At Mariskito we are very professional and we send all our shipments through parcel companies with refrigerated transport (not frozen). This way we ensure that all our products arrive fresh at your home in just 24/48 hours.
Frozen bay scallop meat is transported refrigerated, so the product may arrive thawed at your home. It is therefore recommended to consume it within a few days of receipt and it is advisable not to refreeze the product once it has thawed.
The bay scallop meat is a product that needs to be refrigerated, so it is important to keep it in the freezer at -18ºC or in the fridge, between 1ºC and 4ºC, until the moment of consumption. Once opened, it is advisable to consume it within 48 hours of opening.
