• China's native "Chinese scallop" — Chlamys farreri, farmed in Shandong/Liaoning

• Flexible cut — adductor meat only / with roe (corals) / with skirt (mantle)

• Dry or wet option — dry (additive-free, premium sear) or wet (phosphate-treated, economy)

• Count-graded IQF — free-flowing individual pieces, 20/40 to 200+ pcs/500g

• Roe as premium upsell — bright-pink, sweet corals for high-value SKUs

• Farmed origin — ASC / BAP / GLOBALG.A.P. available on request

• Long shelf life — 24 months frozen (unopened, −18 °C or below)

• Asian stir-fries, braises, and soups; the roe is steamed, grilled, or used in congee

• Japanese / Korean preparations — sashimi-style, grilled scallop, hot-pot

• Seafood-mix plates, prepared meals, and restaurant premium plates

• Retail packs and foodservice; the adductor is the base for dried scallop (conpoy)

• Certifications: HACCP, BRC, HALAL, ISO 22000; FDA registration available on request. ASC / BAP / GLOBALG.A.P. available on request for the farmed origin (C. farreri) — legitimately applicable for aquaculture, unlike wild-caught fisheries (MSC does not apply to farmed stock).

• Packaging: bulk 10 kg carton (poly-lined, reefer-export ready) or 1 kg retail bag; 10 × 1 kg/ctn; vacuum-sealed 500 g / 1 kg on request. Private-label OEM available.

• Allergen note: Mollusc (bivalve) only for the plain frozen meat. Cross-contact advisory applies if processed in a facility handling crustaceans/fish/cephalopods — declare per site HACCP.

• Store at −18 °C or below.

• Thaw under refrigeration or in cold water; drain before cooking.

• Cook briefly (overcooking toughens the muscle); roe is delicate — add late in cooking. Avoid repeated thawing.

A. Procurement / Trade

A1. What is the MOQ and lead time? MOQ is typically 1 × 20'FCL (~10–12 MT in 10 kg cartons / 10×1 kg). Lead time ~20–30 days after order confirmation, subject to form (meat / roe / skirt), dry/wet spec, count grade, and seasonal harvest (main season April–June; secondary March–May and July–August).

A2. Can you customize form, count grade, dry/wet, and glaze? Yes. Form (meat only / with roe / with skirt), count grade (e.g., 40/60, 80/100, 120/150 pcs/500g), dry vs. wet treatment, and glaze % (net weight 60–100%) are all customizable.

A3. What incoterms and payment terms do you offer? Common incoterms are FOB / CFR / CIF. Payment is typically T/T (30% deposit, 70% against B/L copy) or confirmed L/C at sight for new accounts.

B. Documents / Compliance

B1. What documents accompany each shipment? Commercial Invoice, Packing List, Bill of Lading, Health Certificate, Certificate of Analysis (COA), HALAL (if applicable), Certificate of Origin, and aquaculture/farm certification (farm license, harvest records). EU-bound cargo requires an EU shellfish health certificate where applicable.

B2. Is HALAL certification available? Yes — HALAL is available from a recognized certifying body, matched to the destination market. Confirm at order time.

B3. How do you handle traceability and food-safety compliance? We provide lot/trace codes, farm and processing records, and sanitary certification, with pre-shipment document reconciliation. As filter-feeders, scallops require harvest-area biotoxin (HAB) screening and sanitary controls. We also monitor aquaculture-health risks (e.g., viral mass-mortality events) and source from biosecure hatcheries with mortality surveillance — protecting buyers from supply and safety shocks.

C. Specs / Logistics

C1. What species and count grades are supplied? Species: Chlamys farreri (zhikong / "Chinese" scallop, farmed, China). Count grades (pcs/500g): 20/40, 40/60, 60/80, 80/100, 100/120, 120/150, 150/200 (and finer per-kg grades on request). Confirm the Latin name on the invoice — zhikong is distinct from bay scallop (A. irradians, smaller) and yesso/sea scallop (M. yessoensis / P. magellanicus, larger/premium).

C2. What glaze and net weight apply? Glaze options map to net weight: 0% (100% N.W. / dry) up to ~40% glaze (60% N.W.) on economy grades; midpoints 10% (90% N.W.), 20% (80% N.W.). Net weight is declared per pack; glaze % printed on the label.

C3. What packaging and shelf life apply? Bulk 10 kg carton (poly-lined, reefer-ready), 10 × 1 kg/ctn, or vacuum 500 g / 1 kg. Shelf life 24 months at −18 °C (unopened). HS code: 0307.23 (frozen scallops).

D. Technical Clarification

D1. Zhikong vs. bay vs. yesso/sea scallop — what's the difference? They are different species with different size, value, and use. Zhikong (C. farreri) is China's native farmed "Chinese scallop" — mid-to-large, sea-scallop class, and uniquely prized for its roe (corals). Bay scallop (A. irradians) is smaller (introduced from the USA), sweet, economical. Yesso / sea scallop (M. yessoensis / P. magellanicus) is larger/premium (U10/U15). Always confirm the Latin name on the contract and invoice to receive the graded species you priced.

D2. What forms are available, and what is the dry/wet difference? Forms: adductor meat only, with roe (corals) — a premium, bright-pink, sweet delicacy, or with skirt (mantle). Separately, dry scallops carry no additives (natural moisture, excellent sear, 5–12% thaw loss, 20–35% premium) vs. wet (treated) scallops soaked in sodium tripolyphosphate (STP) (25–40% thaw loss, must be labeled "treated with phosphate" in the US). Specify form and dry/wet in writing; request a pre-shipment frozen-vs-thawed weight check.

D3. Which certification applies — and what are the farming risks? Zhikong scallop is farmed, so ASC / BAP / GLOBALG.A.P. are legitimately available on request (MSC is for wild-caught claims, not farmed). Two compliance risks to watch: (1) biotoxin / HAB — require harvest-area monitoring and lot testing; (2) aquaculture disease — documented mass-mortality events from malacoherpesvirus can wipe out dense farms, so source from biosecure hatcheries with mortality surveillance and avoid single-farm concentration.