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Live Turban Shell 天然活蠑螺
Live Turban Shell 天然活蠑螺
Live Turban Shell 天然活蠑螺
Live Turban Shell 天然活蠑螺
Live Turban Shell 天然活蠑螺
Live Turban Shell 天然活蠑螺
Live Turban Shell 天然活蠑螺
Live Turban Shell 天然活蠑螺

Live Turban Shell 天然活蠑螺

Regular price $89.99 $0.00 Unit price per

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天然サザエ (長崎産)

The price of seafood products do fluctuate and we will try our best to provide the most up to date pricing. 

They're great cooked in their shells, but they're amazing raw.  Enjoy them as sashimi!  It can be very tricky getting a knife into the shell, but if you pry off the shell door by working the knife around it, the flesh will come out easily.

While it is possible to consume turban shell as sashimi, more often than not it is grilled in the shell over a direct heat, the process known as tsuboyaki, literally "grilled in the pot". It is served hot, and you extract the muscle from the shell with a wooden toothpick. A Franco-Japanese fusion dish is sazae escargot-yaki, where garlic butter is melted into the shell as in the famed French snail repast.

蠑螺的刺身有爽脆的口感,帶有海洋氣息和一點甘甜的味道。當然,首先要把螺肉從螺殼裡請出來。用刀沿著螺口探入,旋轉一周使螺肉鬆動,然後拉出螺肉。如果貝柱和內臟的部分沒有一次性取出,再用手指伸入螺殼將其取出。 分離螺身、貝柱、內臟和外套膜。去除內臟上附著的砂囊。去除螺身上紅色的口部。用鹽揉搓螺身、貝柱和外套膜,再用水沖洗乾淨。內臟用鹽水汆燙,然後放入冰水降溫,再切成合適大小。

蠑螺的壺燒有兩種做法,一種是不取出螺肉,直接在螺殼內加醬油等調味料,然後丟在火上帶殼烤製,這種做法簡單粗獷,吃的是蠑螺的原味。另一種做法是將螺肉取出,切塊後再放回螺殼內烤製,或者煮製後再放回螺殼內烤製,加醬油或者出汁調味,也可以再添加蝦肉、香菇、銀杏等食材。還可以用煮製的方法料理蠑螺。將小型蠑螺加醬油、酒、水帶殼短時間煮製,也是食螺之原味的便捷料理方式。