Free sample for Frozen Golden Pompano - Bay Scallop – Makefood

Argopecten irradians is commonly known as the Bay Scallop. Bay Scallop is a highly prized food item, because of the delicious taste and firm texture of its adductor muscle meat. Fisheries on the East Coast are limited and declining, because of poor water quality, and the loss of eelgrass beds in many estuaries. The high status and price of this scallop have led to introductions for aquaculture in China, and a hatchery-dependent ‘put and take’ fishery in Atlantic Canada.

Bay Scallop is round with nearly symmetrical ‘wings’ on each side of the beak, prominent ribs radiating from the triangular beak, and scalloped edges. Adult shells typically range from 50 to 75 mm. Along the edge, or mantle, of bay scallop shells are 30 to 40 bright blue eyes. Each eye has a lens, retina, cornea, and optic nerve, enabling it to see movements or shadows and to detect predators. Along the edge of the mantle are tentacles containing cells sensitive to chemicals in the water; these cells help the bay scallop react to its environment.

Bay Scallops reach maturity when they are one year old, and they spawn in the summer. They grow quickly, rarely living past three years of age. When bay scallops are young, they attach themselves to objects such as eelgrass by means of a byssal thread. But move freely as adults, swimming when disturbed. As bay scallops grow, they drop to the sediment surface in the vicinity of eelgrass beds and move on to tidal flats to feed at high tide. These scallops are hermaphroditic, but the eggs are fertilized externally. The veliger larvae are planktotrophic.

Our Bay Scallop is a farm-raised marine Scallop. Bay Scallop’s exterior shell color ranges from drab gray to yellow or reddish-brown. The Interior is white, often purplish near the hinge. Sizes are around 3 inches in diameter. We can supply Bay Scallop Meat and Bay Scallop Half Shell. It is popular in America, Asia, etc.