Ama-ebi is a small cold water shrimp.
The Japanese name means “sweet shrimp” and they have a sweet taste when eaten raw.
The best is to eat them fresh and raw, simply. Just let the tip of the tail.
The Phuket lobster is a highly priced shellfish well known to both tourist and the locals alike, with its firm but succulent texture this lobster is regarded as a delicacy for sashimi.
It is whitish or pinkish with dark orange stripes at joints, it’s rostrum is long and upwardly curved with strong spines.
Langoustine flesh is white, sweet and delicate.
Maine lobster, also known as American lobster is a species of lobster found on the Atlantic coast.
It can reach a body length of 64 cm (25 in), and a mass of over 20 kilograms (44 lb), making it the heaviest crustacean in the world.
Maine Lobster can survive out of water for up to two days if kept refrigerated.
Maine Lobster is firm in texture and sweet in taste.
The texture is similar with shrimp but more firm and crisp.
Best deep fried with garlic.
Alaskan Red King Crab
Caught in the waters of Bristol Bay and Norton Sound, the true red king crab is the most prized species of crab in the world.
Alaska’s largest harvest of red king crab takes place in the waters of Bristol Bay.
With its snow-white meat and highlights of bright red that gives the succulent and sweet taste. For cooking Alaskan king crab, it’s best steamed with butter.
Hokkaido Hairy Crab (Ke-gani)
Japanese people love crabs. A large amount of crabs are landed in Hokkaido, drawing many people from outside of Hokkaido. They are fresh, delicious and relatively cheap in Hokkaido, and so you should have them. There are mainly four kinds of crabs in Hokkaido; hanasaki crab, hairy crab, snow crab, and king crab, and they all taste delicious.
“Hairy crab” has strong sweetness and steady texture. It’s usually boiled with some salt or broiled. The features of snow crab include elegant sweetness and sophisticated taste.
The French’s most favourite’s appetizer. In French culture, the snails are typically purged, killed, removed from their shells, and cooked (usually with garlic butter, chicken stock or wine) and then placed back into the shells with the butter and sauce for serving.
Additional ingredients may be added, such as garlic, thyme, parsley and pine nuts. Special snail tongs (for holding the shell) and snail forks (for extracting the meat) are also normally provided, and they are served on indented metal trays with places for six or 12 snails.
A sweet, mild flavor and firm but tender texture make it a popular delicacy.
Its beautiful shell is widely used for making jewellery and other decorative items.
Blue mussels are the popular choice from fine dining to simple home cooked meals and are highly sought after by mussel lovers for their plump meaty texture, sweet flavour and innovative packaging.
Abundant in coastal areas of southern Kyushu and Hokkaido.
Sweet taste and texture will be perfect in the spring.
The popular menu of Japanese are sashimi and sushi.
Diver-caught Scottish King Scallops
The only fresh seafood to receive the Great Taste Awards 2013, achieving the most prestigious 3 gold stars.
Scottish King Scallops are has sweet taste and tender texture.
King Scallop can be eaten raw, lightly steamed, fried or au gratin, and they are particularly appetizing when served in their decorative shells.
Uni is considered by the Japanese as one of the most nutritious delicacies being low in calories but rich with protein, fiber and Vitamin C. It is also a healthy source of vitamins A & E, iodine and calcium and promoting good blood circulation.
Uni is usually enjoyed as nigiri sushi or sashimi.
The best season to enjoy uni is late fall through the winter, with December considered the best month.
New Zealand Greenshell Mussel
The distinctive jade colour of the shell adds extraordinary visual appeal to a plate, with chefs and consumers worldwide experiencing the culinary versatility, extensive nutritional benefits, succulent plump meat and sweet tender taste of the New Zealand Greenshell™ Mussel.
Fine de Claire Oyster
These three-year-old oysters are from the Marennes-Oléron region.
The top-class “Red Label” Fine de Claire oysters are refined for one month in claires, with ten per square metre. Strict specifications govern the shape, amount of flesh and packaging for transport.
These fleshy oysters have a guaranteed sharp, fresh flavour and quality.
An exceptional product of which the oyster farmers are particularly proud.
For a long time these oysters were only sold to certain privileged clients. Today this top-of-the-range oyster, the spearhead of the Marennes Oléron industry, is produced by a few specialized professionals.
Cultured at a very low density (maximum five animals per square metre) in the Claire where it stays for four to eight months.
The Tsars of Russia were avid consumers of oysters, and it was in honour of this fact that in 2004 the “Tsarskaya » oyster was born.
Selected straight from the spat this oyster is farmed for 3 to 4 years at the heart of the farm.
It is powerful on the palette, pure and with a taste of iodine, crunchy and tender, then releasing a sugary flavour that tastes almost like sweet almonds.
The « Tsarskaya » takes time to diffuse all the taste buds, before adding a slight hint of acidity at the end, similar to that touch of tannin in a « Grand cru » wine.
Tasmanian Oysters are a true delicacy; their distinctive full-bodied flavour is complimented by alluring colour and aromas.
Tasmania has more than 1,000 mountain peaks, four mild seasons, more than 40 per cent of its Island is protected as national parks and reserves, and we have some of the world’s rarest animals. The ‘Roaring Forty’ winds give the cleanest air in the world; Tasmania is truly blessed by nature for its purest oysters.
The star of the oyster!
This unique flat oyster is noted for its taste of iodine as well as it’s firm flesh, light, nutty flavor and being slightly acidic.
Uniquely subtle and finesse.
Sydney Rock Oyster
Native to Australia, a one of kind harmonious taste of rich savoury flavor.
A true Sydney Opera of the oysters.
In Italy, razor clams are known as cannolicchi, they served the clams with penne pasta, or grilled served with seafood sauce.