Sea Scallop
Sea Scallops offer one of the sweetest flavors in seafood.
Sweet, Buttery, Rich, Creamy
Quick Facts
Commonly Known As:
Atlantic Scallop, Giant Scallop, American Sea Scallop
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Species Name
Scallops
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Latin Name
Plactopecten Magellanicus
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Origin
Gulf of Maine
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Harvest Method
Hand Cultivated
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Range & Habitat
Eastern United States
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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.
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Sweet, Light, Creamy
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Moist, Rich, Moderate, Flakey
White Trevally has a very rich texture and is a very flavorful species. It has the oil content of the fattiest of Yellowtail and a very clean, pronounced "Ocean" flavor. This fish works in a variety of applications and is hearty enough to fit bold "set" flavors. Grill, Saute, Roast, Steam.
Robust, Firm, Meaty
Conger is distinguished from Eel by its long dorsal fin that begins at the end of the pectoral fins. The skin is scaleless and covered with a thick mucous. Its head is slightly flattened and its mouth filled with small, pointed and very sharp teeth. The Conger is a completely nocturnal fish that lives in shallow waters.