"Sashimi Grade Wild-Caught Sea Scallops" are a high-quality seafood delicacy often prized for their freshness, flavor, and versatility. Here's what you should know about them:

1. What is Sashimi Grade?

Definition: The term "sashimi grade" refers to seafood of the highest quality, suitable for being consumed raw. This designation means the scallops were handled with care, frozen at specific temperatures to kill parasites, and meet strict safety standards.

Freshness: These scallops are typically very fresh, with no preservatives or chemicals like sodium tripolyphosphate (STP), which can alter their natural taste and texture.

2. Wild-Caught Scallops

Sustainable Fishing: Wild-caught scallops are harvested from their natural ocean habitats rather than farmed, often resulting in a more robust flavor.

Taste Profile: They tend to have a slightly sweeter and more nuanced flavor compared to farmed scallops.

3. Usage

Raw Preparation: Ideal for sashimi, crudo, ceviche, or sushi due to their pristine quality.

Cooked Dishes: They can also be seared, grilled, or broiled to enhance their natural sweetness.

4. Selection Tips

Appearance: Look for a creamy white to slightly translucent color.

Smell: They should have a fresh ocean aroma without any fishy or sour smells.

Texture: They should feel firm and slightly sticky to the touch, not slimy.

5. Storage

Refrigeration: Keep refrigerated at 32°F and use within 1-2 days if fresh.

Freezing: If sashimi grade, they can be stored in a freezer at -4°F or below for extended periods without losing quality.