Hokkaido Scallops

The production of Hokkaido Scallops

If there’s one country in the world that is known for top quality fish – it’s Japan. Quality is of paramount importance, and that’s what we find in our Hokkaido Scallops.

Hokkaido is the island above the main land of Japan which is well known for their fishery.
Scallops are a huge thing and they produce around 15 million scallop meat per/year.

All scallops we get from Japan are MSC certified and that’s because they control their catching so well. The way they do it, is by dividing the catching area in 4 areas. Each year they fish in 1 area – and they let the other 3 areas unfished. After the year of catching, they release baby scallops in that fished area, so those have at least 3 years to grow. It’s a kind of farmed fishing on open sea.

The small boats go out for a few hours in the morning and the scallops are shucked, cleaned and frozen within 24-48 hours after catch. With the top notch hygiene rules and the handling with care, the best quality is secured.

At out facility we carefully store, defrost and process the scallops. With our process, we preserve the natural taste, but we also make the scallops juicier and easier to eat after being fully cooked.

Over 70% of an independent test panel preferred our processed scallops above the natural scallops. Our processing plant has been rewarded with a +93% score since 2014, to ensure the most hygienic work environment.