Sea Scallop

Pactinopecten yessoensis is commonly known as Sea Scallop, occurs only in Japan. Through transplantation, it has been popularly cultivated in China for many years. Being a cold-water species, Sea Scallop can only be cultivated in the temperate sea regions of Northern China.

Sea Scallop is bigger than other species, its shell being more than 20 cm long, almost circular. The left shell is flatter than the right. The right shell is yellowish-white in color, while the left shell purplish-brown. The anterior and posterior ears are the same in size. The exterior of the right valve whitish, with 20 broad, flattened ribs. The exterior of the left valve purplish brown with 20 coarse radial ribs. Interior valve whitish, furrowed, with a single adductor muscle scar.

Yesso scallops occur in sheltered, shallow bays and inlets adjacent to rocky shores, out to a depth of 30-40 m in more open sea areas. They are mostly found on sand and firm sandy/mud substrates interspersed with rocks. Unlike many species of scallop, sexes are separate with hermaphrodites rarely observed. Yesso scallops are protandrous hermaphrodites maturing initially as males and changing sex to female as they age. Spawning season from March to May.

Scallops lack the ability to hold mantle cavity water and thus will rapidly desiccate and die when out of water. Care needs to be taken to avoid undue exposure to air and the sun. Handling methods must therefore ensure that the scallops are removed from the growing units and transported to packing/processing plants swiftly. Processing other than washing and shucking is usually minimal. Whole scallops are transported chilled to local markets and shucked meats are frozen or canned.

Scallop Meat, the main edible part of Sea Scallop, has high nutritional value and is traditionally regarded as a delicacy.We can supply Sea Scallop Meat and Sea Scallop Half Shell. It is popular in America, Asia, etc.