Scallops
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Fresh
Fresh or Greenhouse
Greenhouse only
Not available

Fresh all year round!
Scallops are transferred to deep-water tenures where they are suspended in a mesh bag (suspension culture) or are seeded on the ocean floor (bottom culture). Wild scallops are commercially harvested around November to March.
About:
Scallops can be pan fried, boiled, BBQ, or even ate raw.
Most Common Varieties:
- Weathervane Scallop (Patinopecten caurinus)
- Rock Scallop (Crassadoma gigantea)
- Pink Scallop (Chlamys rubida)
- Spiny Scallop (Chlamys hastata)
Did you know?
- Farmed scallops help reduce greenhouse gases by removing carbon dioxide from the ocean for shell formation!
- Scallop maturation can take 6 to 36 months to mature in suspension culture and an additional 24-36 months in bottom culture.
- Scallops obtain all their required nutrients by drawing sea water through their gills.
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