Scallop Research

Scallops are generally sold already shucked and referred to as "scallop meat" which is the most commonly eaten part in North America. It is actually the "adductor" muscle.

Catching techniques:

1. Seabed ranching (Farm raised):

View the embedded image gallery online at:
https://clearocean.ca/328-scallop-research#sigProIdcec0d5285f

2. Bottom trawling (Wild harvest):

View the embedded image gallery online at:
https://clearocean.ca/328-scallop-research#sigProId10401ddc63

 

Harvest location:

    1. Bay Scallop: Bohai Sea

    1. Hokkaido Scallop:  Sea of Okhotsk

 

Scallop quality:

View the embedded image gallery online at:
https://clearocean.ca/328-scallop-research#sigProId281a7a7bc9

Clear Ocean scallops are sourced from the best ocean locations and from the best producers.Clear Ocean'sgrading standards, quality inspection and handling procedures in our processing facilities guarantee that Clear Ocean scallops are free of any defects that are often found in our competitors' products.

Improper farming, processing or storage methods can lead to unpleasant and unhealthy scallop defects. These include:

  1. Black sand contamination
  2. Freezer burn
  3. Cut meat damage
  4. Diseased scallop
  5. Deformed meat

The Clear Ocean Advantage guarantees our customers that Clear Ocean scallops are always premium quality and free of all defects. Clear Ocean's scallops are all natural with no chemical additives.

To prevent the occurrence of freezer burn during cold storage, ice glazing is a significant step to extend the shelf life of scallops. However, unlike some seafood industry, Clear Ocean's pack weights are always net product weight excluding the net of glaze.