
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
Paper White, Mild, Flakey, Moist
California Halibut falls comfortably between Alaskan Halibut and Large Summer Flounders. That gives it a well recognized marketability to anyone across the country and beyond. The California Halibut have wide thick fillets that are perfect for high heat cooking methods. California Halibut stand alone in the Halibut realm as a light, delicate and clean flesh that works in a multitude of applications. A favorite in Ceviche, the California Halibut has the moisture content to stay creamy, but lower fat contents to keep the Ceviche clear. It also has a great propensity for buttery sauces, vinaigrettes, gastriques, and broths.
Light, Rich, Flakey
Orange Roughy has a brilliant flake that is rivaled only by the highest quality in Snappers, Groupers, Sea Bass and Sea Bream. It has a luxurious moisture content that comes from an incredibly deep habitat. Found nearly 4000 feet below the ocean's surface, the Orange Roughy is a cold water dweller that packs on the fat for survival. This translates to enormous succulence. Its fillet shape is reminiscent of Tai Snapper and other Sea Breams. It has a mild and sweet flavor that accepts a multitude of light herb and spice combinations, and graciously plays off of vinaigrettes and butter sauces. It sears well and is applicable in almost every cooking method.
We secured competitive pricing with a new seafood provider. Minimum order quantities are required. In cluster markets, depending on your business levels, you may transfer the product to another restaurant and share the cost. Both products are already cut to spec.
Tuna Program