Scallops are shellfish, in the mollusk family. Scallops are found worldwide in both seas and bays.
A scallop consist of 2 parts: The white and meaty shell muscle called “scallop,” and the red or white and soft fleshy part called “roe”. In the United States the “scallop” meat is the only part prepared as a dish.
Scallops are known for their soft texture and mild sweet flavor, and serve as a healthy alternative as a center-of-the-plate protein option.
With so many scallop alternatives in the marketplace we thought it beneficial to outline some of the noted characteristics related to Country of Origin:
|Country||USA||Canada||China: Bays||Japan: North Hokkaido||Peru||Philippine: Bays|
|Harvest Cycle||Fiscal year 3/1-2/28||Year Round||Main Season Nov-Dec; Small season April||September – November||Year Round||Year Round|
|Harvest Data||Regulated by total fishing days allowed||Various seasons/Harvest areas; Regulated by total tonnage per area||5 fishing areas which are cycled thru by year (Similar to crop rotation)||Typically late fall & early spring, with some summer production||Available to harvest as product is found.|
|Harvest Method||Wild caught – Dredge||Wild caught – Dredge||Aqua Culturally grown – lanterns||Aqua Culturally grown – Ocean bottom||Aqua Culturally grown – lanterns & Ocean bottom||Wild caught|
|Additional Information||USA- Offshore 100%||Canada- Offshore 80% + Inshore 20%||Peru- Harvest depends on growth rate and red tides. Sold both Roe on (Europe) and roe off (USA).||Philippine – Poor production post recent typhoon|