Conpoy or dried scallop is a type of dried seafood product made from the adductor muscle of scallops. The smell of conpoy is marine, pungent, and reminiscent of certain salt-cured meats. Its taste is rich and umami due to its high content of various free amino acids, such as glycine, alanine, and glutamic acid. It is also rich in nucleic acids such as inosinic acid, amino acid byproducts such astaurine, and minerals, such as calcium and zinc
Conpoy is produced by cooking raw scallops and then drying them.
In Hong Kong, conpoy from two types of scallops are common. Conpoy made from Atrina pectinata or kongyiu, a freshwater scallop from mainland China, is small and milder in taste. Patinopecten yessoensis or sinpui , a sea scallop imported from Japan (hotategai in Japanese), produces a conpoy that is stronger and richer in taste
As with many dried foods, conpoy was originally made as a way to preserve seafood in times of excess.In more recent times its use in cuisine has been elevated to gourmet status. Conpoy has a strong and distinctive flavor that can be easily identified when used in rice congee, stir fries, stews, and sauces.
XO sauce, a seasoning used for frying vegetables or seafoods in Cantonese cuisine, contains significant quantities of conpoy.
Style: Dried scallop
- Part: without shell
- Color: light yellow
- Shelf Life: 24 months
- Packaging: bags and boxes
- Min.Order: 1 Metric Ton/Metric Tons