Hokkaido scallops are harvested off the island of North Hokkaido Japan, recognized as a premium scallop species for their sweet flavor ,firmness and packed with umami.
Scallops which can be eaten raw. They are great for sushi, pan searing, grilling or broiling. Low in fat and high in protein, these scallops are a delicacy sought out by chefs and fine restaurants
The Hokkaido Sea Scallop is a bivalve mollusk inhabiting the territorial waters of Japan in the Sea of Okhotsk and the Nemuro Straits off the northern island of Hokkaido. These Sea Scallops are filter feeders and have the fastest growth rate during the late spring and summer when plankton is naturally abundant.
The average size at harvest when the scallop is 3-5 years old is approximately 5-7 inches in shell length. This produces the scallop meat adductor muscle that is approximately 10-30 count per pound. The Hokkaido Sea Scallop fishery is considered wild because the seeded beds are provided with no ongoing nutrition or confinement in the designated ocean beds. The seeding of one year old scallops to the bed areas in the Sea of Okhotsk is essential for maintaining the productivity of this wild fishery. There is currently work on building hatcheries for scallop seed because the natural collection of spat (seed) is dependent upon the natural spawning of the local scallops in the spring which can be unpredictable.
Hokkaido scallops are from a Marine Stewardship Council (MSC) certified sustainable fishery and listed as a Best Choice by Seafood Watch