Product #: 66019
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Scallops cannot survive out of water like oysters, clams and mussels, so scallops are always shucked at sea and kept on ice or frozen. We eat the adductor muscle, a very strong muscle that rapidly opens and closes the shell, propelling the scallop through the water. Wet scallops have been soaked in a preservative to maintain texture and taste; dry scallops have no preservatives added and must be sold very fresh. Scallops have a sweet and rich taste. The meat is creamy white or pinkish when raw, and cooks to an opaque white.
There are over 40 types of scallops that are farmed and wild harvested around the world. The single largest scallop fishery in the world is the Atlantic sea scallop off the coasts of the U.S. and Canada. This fishery is sustainably managed; gear modifications and area closures reduce negative impacts on the ecosystem. Most of the rest of the world production is from Japan (both wild and farmed) and China (primarily farmed). The majority of South America's scallop harvest occurs in Argentina (wild) and Peru (farmed and wild), with smaller amounts from Uruguay and Chile (mostly farmed). The Argentinean fishery is certified as sustainable and well managed by the Marine Stewardship Council. Most scallop farming has few negative impacts on the environment and is generally considered sustainable.
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