Amazing Japan Scallops Farming and harvesting - Japan Sea technology - Big Scallops Cultivation

The scallop is officially called Yesso scallop, a bivalve in the Pectinidae family. The shell width grows to about 20 cm, and it mainly inhabits the coast of the Pacific Ocean from the Tohoku region to Hokkaido and also the coast of the Japan Sea. Scallops are either naturally caught or farmed. However, farmed scallops are raised with nutrition from the sea just like natural ones, so there are no notable differences in taste and nutritional value. Scallops can be eaten raw as sashimi or sushi, or it may be cooked for use in various dishes. It is a representative edible shellfish of Japan that is both delicious and versatile.
Japanese Scallops Gain Popularity in the World
At present, the scallop is the most popular Japanese seafood in the world. The export volume of Japanese scallops in 2016 was about 54.8 billion yen (“Overview of Foreign Trade of Agricultural, Forestry, and Fishery Products,” Ministry of Agriculture, Forestry and Fisheries), ranked first in agriculture, forestry, and fishery products for four consecutive years. The substantial increase in export volume in the last decade was supported by mass consumption in the United States, and also by the fact that an increasing number of frozen scallops (shellfish) are processed in China without the shell and then exported to North America.

Shellfish similar to scallops are also farmed in South America, China, and other areas. However, Japanese scallops are evaluated highly for their taste, size, and quality.

Quality Scallops Come from Hokkaido and Aomori
It is said that scallop farming studies in Japan began around 1934. Full-scale farming started in the 1970s, which enabled stable production. There are two types of scallop farming methods. One of them is the “hanging method” in which shellfish fry are suspended in seawater either on ropes or in the baskets for two to three years. In the “seabed ranching and dredge method,” shellfish fry are placed on the seabed for three to four years, and scallops are caught with a trawl. Scallops farmed in this method are sometimes treated as natural scallops.

Hokkaido and Aomori Prefecture are the main production areas and scallops from these areas are famous for their high quality. The "hanging method” is undertaken in Uchiura Bay in Hokkaido, Mutsu Bay in Aomori prefecture, and on the Japan Sea coast. and scallops are usually caught from winter to spring. The “seabed ranching and dredge method” is mainly undertaken on the coast of Okhotsk in Hokkaido, and scallops are caught from early summer to autumn.

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