Mortons Wild Sea Scallop
The Port of New Bedford is America's #1 Fishing Port with fish landings valued at $369 million. It has become New England’s seafood hub, with more than 30 processors and distributors, ranging in size from high-volume international wholesale to small-scale local retail.
The Port of New Bedford is close to historic and bountiful fishing grounds; an ideal harbor supporting New England’s largest fishing fleet. Nantucket Shoals, Georges Bank and the Great South Channel—grounds blessed with abundant sea scallops and an array of fish—all lie within a day’s steam. Each year, nearly 50 million pounds of sea scallops land on New Bedford docks, making the city America’s most profitable port for the last ten years.
The Port of New Bedford is a full-service port, with ship chandleries, ice houses, welders, net designers, boatyards, gear builders, engineers, maritime attorneys, insurance brokers, settlement houses and every other conceivable shoreside marine support business.
The Port of New Bedford is home to one of the nation’s last remaining fish auctions, and numerous other offloading facilities. Vessels from every major East Coast port unload their catch here; including every important commercial species from cod and haddock to sea scallops. During the height of the season, 500,000 pounds of scallop meats cross New Bedford docks in a single day.
The Port of New Bedford is on the leading edge of fisheries science and research, housing UMass Dartmouth’s School of Marine Science and Technology—better known as SMAST. This internationally acclaimed marine studies program has played a leading role in current fishery science and management, as well as ocean modeling.
Quick Facts
-
Species Name
Scallops
-
Latin Name
Placopecten magellanicus
-
Origin
New Bedford, Massachusetts
-
Harvest Method
Net Caught
-
Range & Habitat
North Atlantic & New England
-
Producer
New England Fleet
Range & Habitat
New England Fleet
New England was once the wealthiest region in the United States. Between 1850 and 1910 New Bedford was considered the whaling capital of the world. At this time whale oil and by products were more valuable than any other natural resource next to gold. The Seamen hunting these mammals were some of the richest men of their time building huge mansions along the coastline of New Bedford. They assembled the finest modern fishing fleets to hunt this ocean gem and nearly drove the whale to extinction. Today, New Bedford has transformed itself into a large scallop port along the Eastern Seaboard and produces the largest amount of shucked meats for our domestic consumption. In keeping with SeafoodS.com's commitment to providing complete regional solutions, our team has also layered in day-boat producers and aqua-culture artisans in Nantucket, Cape Cod, Boston, Glouster and many other local fisheries of the Northeast.
You Might Also Like These
Rich, Buttery, Flakey, Mild
As fatty as a large King Salmon. Tasmanian Ocean trout off all of the health benefits with a mild clean flavor. A year round solution to menuing one of the world's most popular foods.
Moderate, Firm, Flaky, Clean
Baquetta is a great option in the Grouper realm. Flavorful and sweet with a great tooth to the cooked flesh. Deep red lines in the white to pink fillet offer a complexity of flavor without tasting bitter or "off". Baquetta can grow large and offer "baseball" cuts, or 3-5 lb fish can yield a beautiful plank.
Flakey, Paper White, Moist
A beautiful glisten of dark black skin contrasts paper white flesh at French tableside service. It is an awesome fillet fish with a crispy edible skin. Black Bass is an American Sustainability Success Story.