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Spisula Far East


  • Brand: Sakhalin
  • Product Code: Хоккигай (спизула Дальневосточная)
  • Availability: In Stock

text_price1 200 р./кг.

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Hokkigai (Licked Far Eastern)
    The Far Eastern slug is a bivalve mollusk that lives in the Seas of Japan and the Sea of Okhotsk. As a rule, it is located at a shallow depth, mainly burrowing into the sand. It is one of the most exquisite delicacies in Asian countries and in the Far Eastern region.
     The meat has a sweet taste and delicate structure. It is rich in protein, minerals, vitamins, omega-3 acids. The product is easily digested. Its use improves appetite, has a calming effect on the nervous system. The hematopoietic function of the body improves.
Hokkigai is delivered from an industrial aquarium in a live form in a thermal package with ice. 
The delivery time of the goods is from 12-00 to 18-00 by the courier service of the company.
Urgent delivery is carried out by the Yandex-delivery service.
We accept all types of bank cards for payment. Online orders are accepted around the clock.
Russian product

Product characteristics
Specifications Hokkigai (spizula Far East) The place of catch........................... Russia, Primorsky Krai Packaging.................................. Thermal box, thermal package Storage................................. No more than two days at t +2 - +4 Nutritional value.................. Proteins - 18g, fats - 0g, carbohydrates - 5g Energy value ...... 101 kcal

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The spiny Spisula.
Legs (reeds)............3-4pcs
Soy sauce.…............by taste
Wasabi.…......................by taste
1.Soy sauce is poured into a bowl for sauces, then wasabi is added to taste. Supposed to be moderately spicy sauce.
2.Legs-the reeds of Spisula after cutting washed in running water.
3. Served to the table in raw form with cooked sauce.
The remaining parts of the shell in the form of a mantle and other parts of it are also edible and can be prepared according to the recipe.
 
            Roast Spisula.
The mantle and the remaining part of the shell
Vegetable / butter
Onions .......................... 1-2pcs
Carrot.……………………..........1-2pcs
Tomato.……………………….....1-2pcs
Limon.………………………….....1piece
Sol.……………………………....by taste
Seasoning for seafood...... on request
 
1.Onions cut into rings with a thickness up to 0.5 cm, carrot grate on a coarse grater.
2.Onions m carrots spread in a deep frying pan and sauté in vegetable oil.. 3.Add the remainder of the shells and fry with constant stirring for five to seven minutes on medium heat. When cooking, add a little boiled water.
4. Salt, sprinkle with seasoning, add tomatoes, cut into slices or rings. 5.For a special taste, at the very end of cooking, take a fresh lemon and squeeze a little lemon juice.
6. Allow to infuse a little under the lid. Can be served with rice or as a separate dish.

The shell should be opened with a knife. To do this, on one side of the base of the shell to find the broadening of the slit of the closed flaps of the shell and push the blade of the knife into her body, thereby cutting one of the internal muscles, after which the flaps slightly open on one side. Then you need a knife to cut along the slit to the second side of the base of the shell cutting through the second muscle. The shells unfold and take out the leg (resembling a tongue) of the clam and other parts of the body of the shell.

Poultry, meat, Spisula rich in useful substances such as potassium, magnesium, phosphorus, iodine, manganese, iron. It is a source of high-grade animal protein, vitamins, minerals, easily absorbed, improves appetite, activates hematopoietic function and normalizes the nervous system.

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