• Made from farmed Argopecten irradians (bay scallop, family Pectinidae) — a true scallop, not pen shell or oyster
• Individually quick-frozen (IQF) — portion-separated, no clumping, easy to portion
• Farmed on suspended raft / long-line culture in North Chinese waters (Bohai Bay / North Yellow Sea)
• Shucked clean: roe-off, skirt-off, meat only (100% adductor muscle)
• Naturally sweet, delicate, tender texture; holds sauces and sear well
• No water added, no chemical soak; moisture controlled (≈80%)
• High protein (≈19 g/100 g), very low fat (≈1 g/100 g); rich in magnesium, potassium, vitamin B12, selenium
• 24-month frozen shelf life at –18 °C or below

• Pan-seared / sautéed (classic butter-seared scallops with a caramelized crust)
• Asian stir-fry (broccoli & scallop, xo sauce scallop)
• Chowders and creamy soups (bay scallop chowder)
• Sushi / sashimi-grade available on request (premium sweet hotate)
• Pasta (scallop linguine, seafood spaghetti)
• Dim sum and premium seafood plating

• ASC / BAP / GLOBALG.A.P. — applicable. Bay scallop is farmed (aquaculture); a responsible-source claim via ASC, BAP or GLOBALG.A.P. is legitimate when sourced from a certified farm.
• MSC — NOT applicable. MSC is a wild-capture label; bay scallop is cultured, so an "MSC scallop" claim would be a mislabel.
• Baseline HACCP / BRC / IFS / ISO 22000 / HALAL food-safety systems apply at the processing plant.

• Store at –18 °C or below. Avoid temperature fluctuation. Thaw in the refrigerator (0–4 °C) shortly before use; cook briefly — overcooking toughens the delicate muscle. Shelf life: 24 months from production date under proper frozen storage.

Q1. What species is this, and how is it different from other Chinese scallops? A. This is Argopecten irradians (海湾扇贝 / bay scallop), a true scallop of family Pectinidae. China also farms Chlamys farreri (栉孔扇贝 / zhikong scallop) and Patinopecten yessoensis (虾夷扇贝 / yesso scallop) — different species with different size and meat yield. Always pin Argopecten irradians on the order to prevent substitution. Note: pen shell (江瑶 / Atrina), sometimes marketed as "scallop meat," is NOT a true scallop (family Pinnidae) and classifies under a different HS code.

Q2. Is bay scallop wild or farmed — and which certification applies? A. Bay scallop is farmed (aquaculture), so ASC / BAP / GLOBALG.A.P. apply (for certified farms). MSC does NOT apply — it is a wild-capture label. If a supplier offers "MSC bay scallop," treat it as a mislabel.

Q3. What HS code applies to frozen bay scallop meat? A. HS 0307.22 — "Scallops and other molluscs of the family Pectinidae, frozen" (6-digit 030722, with 03072290 covering non–Coquilles St Jacques). This is the correct international code for frozen true scallops including Argopecten irradians. U.S. note: for adductor meat specifically, the U.S. HTS breaks it out as 0307.29.0020 ("Frozen scallops, adductor muscles") — confirm the destination code with your broker. Do not use 0307.32 (frozen mussels), 0307.39 (frozen "other" molluscs — e.g. pen shell / Atrina, which is not Pectinidae), or 0307.21 (live/fresh/chilled scallops). If breaded or prepared, the code shifts to Chapter 16 — 1605.52 (prepared/preserved scallops).

Q4. What forms and freeze methods are available? A. Supplied as shucked, roe-off / skirt-off meat, IQF as standard for portion-separated pieces; BQF block available on request for bulk reprocessing. Count sizes: U/10, U/15, 10/20, 20/30, or 40–60 / 60–80 / 80–100 grains per lb per spec. Thaw in the refrigerator before use; cook briefly.

Q5. What grades and quality specs are offered? A. Graded by count (grains per lb) and uniformity; typical 40–60 to 200–300/lb range, with larger counts (U/10–U/15) as premium. 100% meat, no additives, controlled moisture ≈80%. Sushi-grade available on request. OEM, private label and custom spec supported.