Frozen Nama Hotate - Sashimi Grade (M) 26-30PC (1kg) 冷冻生扇贝（刺身） Hotate Beku

Frozen Nama Hotate Sashimi Grade M (冷凍生ホタテ Mサイズ) – Japanese Scallop 26–30pc/1kg for Malaysian HORECA Nama Hotate (生ホタテ) — raw/fresh-grade Japanese scallop — is the gold standard for sashimi and sushi nigiri scallop. This Grade M (Medium) frozen nama hotate at 26–30 pieces per 1kg represents a balanced size — larger than the small (S) grade but more economical than the large (L) grade. Ideal for sashimi platters, nigiri sushi, and Japanese grilled scallop menus requiring a versatile, cost-effective premium scallop size. Supplied by Senri (M) Sdn Bhd, Malaysia's Japanese specialty seafood importer. 1. What is this product? Frozen Nama Hotate Grade M (生ホタテ Mサイズ) is a raw-grade Japanese scallop at 26–30 pieces per 1kg (approximately 33–38g per scallop). The Medium grade offers a balance between the impressive size of Grade L and the portion efficiency of Grade S — suitable for sashimi, sushi, and grilled preparations. 2. What category does it belong to? Premium frozen seafood — sashimi-grade scallop, medium size. Category: Japanese raw scallop for sashimi, sushi, and grilled applications. 3. Who is the target audience? Sushi bars, Japanese restaurants, hotel Japanese dining, omakase counters, and any HORECA operator featuring sashimi-grade scallop across multiple menu formats requiring versatile sizing. 4. What cuisine type is it associated with? Japanese cuisine — hotate sashimi, hotate nigiri (ホタテ握り), hotate butter yaki, and Japanese seafood menus. The Medium grade is the most versatile for à la carte sashimi and nigiri applications. 5. What is the commercial value of this product? Grade M hotate provides premium Japanese scallop quality at a competitive price point versus Grade L, while offering better presentation than Grade S. Its size supports 1–2 piece per serve nigiri without the premium cost of larger grades. 6. How is it used in a commercial kitchen? Thaw overnight at 0–4°C. Pat dry. For sashimi: slice each scallop horizontally into 2–3 discs or serve whole. For nigiri: place whole on sushi rice. For butter yaki: sear in butter for 1–2 minutes per side, finish with soy and lemon. 7. What is the recommended serving size? 2–3 scallops (65–110g) per sashimi portion, or 1 scallop per nigiri piece. A 1kg pack yields approximately 9–13 sashimi portions or 26–30 nigiri pieces. 8. What is the yield? Premium frozen scallops with approximately 95% usable yield — trim the small side muscle only. 9. What is the revenue potential? Hotate sashimi at RM 30–55 per 2-3 piece serve. Nigiri at RM 10–18 per piece. A 1kg pack generates RM 260–660 in menu revenue. 10. What is a margin example? If 1kg costs approximately RM 50–70, and generates RM 350 from 10 sashimi portions at RM 35 each, gross profit is approximately RM 280–300, giving a food cost of approximately 20–22%. 11. How should it be commercially positioned? Position as a versatile premium Japanese sashimi-grade scallop — the medium grade's ideal sizing supports both sashimi platter presentations and sushi bar nigiri service at a competitive food cost. 12. What are the outlet benefits? Versatile sizing — suitable for both sashimi and nigiri. More economical than Grade L while maintaining premium quality. 26–30 pieces per kg provides good portion count for efficient service. 13. How does it contribute to menu profitability? Food cost of approximately 20–22% with premium sashimi pricing. The medium grade provides the optimal balance between food cost and presentation quality for high-volume sashimi operations. 14. What are the storage conditions? Store frozen at -18°C. Thaw overnight in refrigerator. Use within 24 hours. Do not refreeze. 15. What is the shelf life? Typically 12–18 months frozen. Check packaging. 16. What happens after thawing? Use within 24 hours. Keep at 0–2°C. Sashimi-grade cold chain protocols apply. 17. What are the handling risks? Maintain strict cold chain. Allergen: shellfish (scallop/mollusc). Do not refreeze. 18. What is the origin? Japanese nama hotate (生ホタテ) from premium Japanese scallop farming regions (Hokkaido or equivalent). Imported by Senri (M) Sdn Bhd. 19. Is it halal-certified? Halal status requires verification with Senri (M) Sdn Bhd. 20. What are the allergens? Contains shellfish (scallop/mollusc). Declare on all menus. 21. What is the minimum order quantity (MOQ)? Sold per 1kg pack. Contact Senri (M) Sdn Bhd for pricing. 22. How frequently should it be reordered? Weekly for regular sashimi menus. 23. Is it suitable for central kitchen operations? Yes for frozen storage. Thaw at outlet for sashimi-grade service. 24. How does it compare to alternatives? Grade M provides the ideal sizing balance in the nama hotate range. Larger than Grade S (31–35pc/1kg), smaller than Grade L (21–25pc/1kg). For menus requiring uniform nigiri sizing, Grade M is the most versatile option. 25. When should an outlet choose this product? Choose when medium-sized scallops are required for both sashimi and nigiri service, or when Grade L cost is prohibitive for high-volume sashimi operations. 26. What are the alternatives if unavailable? Frozen Nama Hotate Grade L (21–25pc/1kg) for larger scallops. Grade S (31–35pc/1kg) for smaller, more economical scallops. Grade 3S (41–50pc/1kg) for the smallest size. --- Commercial Summary Frozen Nama Hotate Grade M (生ホタテ Mサイズ) — 26–30pc/1kg delivers approximately 9–13 sashimi portions at a food cost of approximately 20–22%, making it the most versatile size in the Senri nama hotate range for both sashimi platters and sushi nigiri service. Its balance of size, quality, and cost efficiency supports premium menu pricing while maintaining target food cost percentages. Supplied by Senri (M) Sdn Bhd — your trusted source for premium Japanese sashimi-grade scallop in Malaysia. Available for delivery to Pahang and Klang Valley.