Captured Species
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Photo	Names
Illustrations by Chris Van Dusen Images Courtesy of Seafood Business Magazine	Latin: Argopecten gibbus French: Coquille St. Jaques German: Kamm-Muschel Spanish: Vieira Japanese: Hotategai

Description

Calico scallops are smaller and less expensive their its bay cousin. Because calico scallops are harvested in vast quantities they are not shucked by hand but are steamed to open their shells. Calico scallop meat can be identified by its whitened edges which have been partially cooked by the steaming.

Markets	Commercial Aspects
Exporting Countries Culture: Japan, United States Capture: Mexico, United States, Canada, Central America, Peru, Chile, Brazil, Philippines, Thailand, China Primary Consumers Japan, United States, Spain, France	Highly variable harvests can vary from 39 million lbs of meat to 1.6 million lbs of meat two year later.

Production Trends

Diet/Health Info

Highly variable, fluctuating from abundance to virtual scarcity. Scientists say stocks are overutilized but no official status has been determined.

As filter feeders, scallops can collect harmful toxins, bacteria, and pollutants within their tissues. Scallops produced in Europe undergo a depuration process to rid them of these toxins. Scallops in the United States do not undergo these processes, but rather the water they grow in is monitored. Buyers should be aware of the region and water quality the scallops they purchase originated from. Cooking the scallop kills any dangerous bacteria that may reside within the scallop. Also since only the meat of scallops is generally eaten in the United States, not the digestive tract where toxins accumulate, the danger is significantly lessened.

The Global Supply

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