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Scallop
 Scientific Name:
Pecten Fumatus
Australian Standard Fish Name: Commercial Scallop
AQIS Code: SCC
Australian Species Code: 23 270007
Catch Method: Wild caught and Farmed
Other Names:
Also known as
king scallop; pecten scallop; scallop; southern
scallop; Tasmanian scallop; Tassie scallop
Exporters of Scallops
Importers of Scallops
Processors of Scallops
Wholesale Suppliers of Scallops
Seafood Agents for Scallops
See Also:
Scallop, Bay
Scallop, Japanese
Scallop, King
Scallop, Northern
Scallop, Pink
Scallop, Queen
Scallop, Queensland
Scallop, Sea
Scallop, Tasmanian
About Scallops
Commercial scallop: harvested from farms year round, and wild-caught mainly
from May until December
Saucer scallop: caught year round, although fishery closures occur in some
areas.
The commercial scallop is a bivalve mollusc like
all scallops belonging to the family Pectinidae. This species is distinguished
from other scallops by having equal-sized, circular shaped shells that are thin,
but strengthened by radiating ribs. The upper valve is flat, whilst the lower
valve is deeply convex. Scallops are filter feeders, feeding on plankton and
detritus.
Size - This species can reach a maximum length of
over 14 centimetres, but are commonly found between 8 to 9 centimetres in length
Scallops can be poached, sautéed, broiled, baked, or fried and should be cooked
quickly to maintain the delicate texture and moisture
| Flavour |
Medium to Strong |
| Oiliness |
Low |
| Moisture |
Moist |
| Texture |
Medium to Firm |
| Flesh Colour
|
The flesh is white to cream
when raw and white when cooked. The roe varies from white to orange or
pinkish purple depending on species and condition. |
| Price |
Scallops are high-priced
molluscs, but broken scallops and scallop meat pieces may be purchased
at a much lower price.
Price is not necessarily a guide to quality |
| Edibility |
Flesh (adductor muscle) and
roe (gonad) |
| Nutrition Facts for Commercial
Scallop (Based
on 100g of Raw Product) |
| Kilojoules |
224 (53 calories) |
| Cholesterol |
102 mg |
| Sodium |
163 mg |
| Total Fat (Oil) |
0.9g |
| Saturated Fat |
32% of total fat |
| Monounsaturated Fat |
15% of total fat |
| Polyunsaturated Fat |
53% of total fat |
| Omega-3, EPA |
166 mg |
| Omega-3, DHA |
116 mg |
| Omega-6, AA |
21 mg |
Recovery Rate
Flesh with roe (commercial scallop): 20% of total weight (in half-shell), Flesh
without roe (saucer scallop): 15% of total weight (in half-shell)
The recovery rate varies depending on the species and roe condition and
retention.
Photographs
Scallops Links
Fish.gov.au - Commercial Scallop Information
Dept Primary Industries NSW Australia - Commercial Scallop Information
Scallop Research Information Sheets - DPI
Wikipedia
Information on Scallops
Scallop Recipes
Scallop Recipes
- How To Cook Fish.info
Scallops
Recipes
- From Sea-Ex.com
US Food & Drug Administration:
Model
Health Certificate - for imports of
live bivalve molluscs intended for human consumption
FDA/CFSAN - European Union (EU) and European Free Trade Association (EFTA)
Export Certificates
- European Union (EU) and European Free Trade Association (EFTA) Export
Certificates for Fishery/Aquaculture Products and Live/Raw Molluscan Shellfish
US FDA-EU
LIVE MOLLUSCAN SHELLFISH GROWING AREA LIST (AREAS/ZONES) BY STATE for
USA
US FDA - EU SEAFOOD PROCESSOR EXPORT
CERTIFICATE LISTS
In the past the EU has accepted and used the FDA list of approved seafood
establishments for acceptance of U.S. seafood shipments. However, due to a
change in EU legislation, the EU began maintaining their own Official List of
approved establishments. This has resulted in two separate (and different)
lists:
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