Frozen Nama Hotate Sashimi Grade 3S (41–50 pcs / 1 kg) – High-Volume Japanese Scallops for Malaysian HORECA

Supplied by Senri (M) Sdn Bhd, Frozen Nama Hotate Sashimi Grade 3S (生ホタテ, nama hotate) is a 1 kg pack of Japanese sashimi-grade raw scallops, size 3S, containing approximately 41–50 pieces per kilogram. "Nama" (生) means raw or fresh, and these scallops are flash-frozen at peak freshness to sashimi-grade standards. The 3S grade is a smaller scallop size that offers the highest piece count per kilogram in the Senri hotate range, making it the most cost-efficient choice for high-volume cooked applications, sharing plates, and production-intensive Japanese dishes.

1. What is this product?

Nama Hotate in 3S grade refers to Japanese scallops (ホタテ, hotate gai – Patinopecten yessoensis) that are shucked, cleaned, and flash-frozen to sashimi-grade standards. At 41–50 pieces per kilogram, 3S grade scallops are smaller in individual size but deliver exceptional value per kilogram for volume-driven applications. They retain the same natural sweetness, tender texture, and authentic Hokkaido quality as larger grades.

2. Product Category

Frozen sashimi-grade Japanese scallops. Premium seafood category. Suitable for raw consumption when handled under proper cold chain conditions, and ideal for a wide range of high-volume cooked preparations.

3. Who is this product for?

Japanese restaurants, izakaya outlets, ramen shops with scallop toppings, central kitchen operators, hotel banqueting departments, catering operations, and any HORECA outlet requiring premium sashimi-grade scallops for high-volume production at an economical per-piece cost.

4. Cuisine Type and Authentic Context

Grade 3S hotate is particularly well-suited to Japanese preparations where individual scallop size is less critical than flavour and quality. Applications include scallop karaage (唐揚げ hotate), chawanmushi toppings, hotate gohan (scallop rice), creamy scallop pasta, miso soup garnishes, sushi rolls, and chopped scallop preparations (hotate tataki-style). These smaller scallops cook quickly and evenly, making them ideal for high-volume kitchen environments.

5. Commercial Value for Malaysian HORECA

The 3S grade delivers exceptional value by providing 41–50 individual scallop pieces per kilogram — the highest yield in the hotate range. For operators running volume-driven cooked preparations or incorporating scallops as components within dishes (rather than centrepiece presentations), 3S grade maximises the number of portions produced per kilogram while maintaining authentic Japanese sashimi-grade quality.

6. How to Use

Thaw overnight in the refrigerator at 0–4°C. Do not thaw at room temperature. Once thawed, pat dry before cooking. For karaage: lightly coat in seasoned flour and deep-fry at 170°C for 2–3 minutes. For pan-frying: sear in butter and soy sauce for 45–60 seconds per side. For chawanmushi: place one piece per cup before steaming. For sushi rolls: slice in half horizontally and use as filling or topping.

7. Serving Size

For sashimi appetiser: 4–5 pieces per serve (approximately 80–100 g). For karaage or cooked appetiser: 5–6 pieces per serve. For dish components (chawanmushi, rice bowls, sushi rolls): 1–2 pieces per portion.

8. Yield Per Pack

From 1 kg (41–50 pieces), expect 8–12 sashimi or cooked appetiser servings (at 4–5 pieces per serve), or 41–50 individual component portions for sushi, chawanmushi, or rice dishes. The high piece count per kilogram makes 3S the most portion-efficient hotate grade.

9. Revenue Potential

Scallop karaage appetisers (5 pieces) are typically priced at RM 14–22 at Japanese restaurants. Sushi rolls featuring hotate are priced at RM 15–30 per roll. From 1 kg at 10 karaage servings, estimated revenue is RM 140–220. For sushi roll applications with 25+ rolls from one kilogram, revenue potential increases substantially.

10. Margin Example

Assuming a pack cost of approximately RM 45–70 per kg (verify with Senri (M) Sdn Bhd), and 10 cooked appetiser servings at RM 18 per serve, gross revenue is RM 180 per kg, yielding a food cost percentage of approximately 25–39%. For incorporated applications (sushi rolls, chawanmushi), the effective margin is even stronger as scallop is one component among several.

11. Commercial Positioning

Market 3S grade hotate as "Hokkaido scallop" across multiple menu formats. Its smaller size actually enhances presentation consistency for certain dishes — uniform scallop karaage pieces, even chawanmushi toppings, and neat sushi roll cross-sections. Operational consistency adds professional quality to every dish.

12. Outlet Benefits

Grade 3S offers the best cost-per-piece economics in the Senri hotate range. For kitchens running multiple scallop applications simultaneously, ordering 3S for cooked and roll applications while ordering L or S for sashimi and nigiri creates an efficient two-SKU scallop inventory strategy.

13. Menu Profitability

The low per-piece cost of 3S grade hotate, combined with its versatility across karaage, sushi rolls, rice dishes, and hot applications, creates excellent margin performance across a broad range of menu categories. It is particularly profitable as an ingredient component where the full dish price is justified by multiple ingredients.

14. Storage Conditions

Keep frozen at -18°C or below. Do not refreeze once thawed. Maintain unbroken cold chain from delivery through kitchen storage.

15. Shelf Life

Frozen shelf life: typically 12 months from production date when stored at -18°C. Check the best-before date on the pack upon delivery.

16. After Thawing

Use within 24 hours for raw (sashimi) applications. For cooked applications, use within 48 hours. Keep refrigerated at 0–4°C after thawing. Do not refreeze.

17. Handling Risks

As a raw bivalve for potential direct consumption, strict cold chain and food safety protocols are essential. Use dedicated scallop handling equipment. Ensure kitchen staff are trained in raw seafood food safety and cross-contamination prevention.

18. Origin

Japan. Hokkaido is the primary source region for Japanese hotate, known for its cold, clean northern waters that produce scallops of exceptional sweetness and quality.

19. Certification and Halal Status

Halal status should be verified with Senri (M) Sdn Bhd. As a natural seafood product with no additives, hotate is generally suitable for halal consumption, but formal certification must be confirmed for halal-certified HORECA operations.

20. Allergens

Shellfish (scallop). May be processed in facilities handling other seafood and shellfish allergens. Check the product label for full allergen declaration.

21. Minimum Order Quantity (MOQ)

Please confirm MOQ with Senri (M) Sdn Bhd via Supplybunny. Sold per 1 kg pack.

22. Reorder Frequency

For kitchens using scallops as a component in multiple high-volume dishes, weekly reordering is recommended. Outlets using scallops in limited menu items may reorder bi-weekly.

23. Central Kitchen Suitability

Highly suitable for central kitchen operations. 3S grade scallops can be thawed, par-cooked, portioned, and distributed to satellite outlets for final preparation. Scallop karaage can be prepared in bulk and distributed frozen for reheating, significantly streamlining satellite outlet operations.

24. Comparisons with Similar Products

Compared to L grade (21–25 pcs/kg), 3S offers nearly double the piece count per kilogram, making it significantly more cost-efficient for volume applications. Compared to S grade (31–35 pcs/kg), 3S provides more pieces for cooked and component uses. For sashimi and nigiri presentations where size matters, L or S grade is preferred.

25. When to Choose This Product

Choose 3S grade when maximising piece count per kilogram is the priority: for karaage, sushi rolls, mixed seafood platters, chawanmushi, and any preparation where scallop is one component among several. It is the best choice for volume-driven operations and central kitchen production.

26. Alternatives

For premium sashimi and nigiri applications, upgrade to L or S grade for larger individual pieces. For central kitchen scallop preparations where flavour is paramount but individual size is less critical, 3S grade is the optimal cost-efficiency choice.

Commercial Summary

Frozen Nama Hotate Sashimi Grade 3S from Senri (M) Sdn Bhd offers the highest piece yield in the Senri hotate range at 41–50 sashimi-grade Japanese scallop pieces per kilogram. It is the ideal choice for high-volume HORECA operations running multiple scallop applications from karaage to sushi rolls and chawanmushi, delivering authentic Hokkaido scallop quality at the most economical per-piece cost. Contact Senri (M) Sdn Bhd through Supplybunny to confirm pricing, MOQ, and halal certification.