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Japanese scallop |
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Japanese scallop see pecten yessoensis. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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The long stretch of coastline along the Okhotsk Sea, Japan serves as rearing sites for sowing culture of the Japanese scallop Patinopecten (Mizuhopecten) yessoensis (Jay), which extend up to 10 km offshore (Uki 2006). 80) which utilizes large, imported Japanese scallops, extra sweet, described as jumbo, and cut thick and satisfying with a touch of sea salt and a squeeze of lemon juice along with a suggestion that you eat them this way because they're too delicate for fiery wasabi and strong soy sauce. This observation is also supported by the results of Matsumoto and Hayami (2000), who inferred the relationships among seven Japanese scallop species using sequences of the COI mtDNA gene region. |
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