Product Parameters
| Frozen Scallop Meat | |
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Scientific Name |
Patinopecten yessoensis |
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Common Name |
Frozen Scallop (meat only, no shell) Scallop Meat Frozen Scallop Adductor Muscle Frozen Scallop (shucked) Frozen Sea Scallop Meat (for larger species) Frozen Bay Scallop Meat (for smaller species) |
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Available Size |
Standard sizes (pcs/lb): U/10, U/12, 10/20, 20/30, 30/40, 40/60, 60/80, 80/120, 120+ Equivalent sizes (pcs/kg): U/22, U/26, 22/44, 44/66, 66/88, 88/132, 132/176, 176/264, 264+ |
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Available Form |
Raw (most common) or parboiled Whole, broken pieces, diced, or sliced IQF (no clumping) or block frozen (cost-effective) Packaging: 200g–500g retail, 1kg–5kg foodservice, 10kg–20kg bulk |
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Common Packaging |
10kg/ctn or customized |
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Catch Origin |
Japan, Russia, China, USA, Mexico, Canada, France, UK, Norway |
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Glazing Grade |
Frozen scallop meat IQF typically has 8%–12% glazing, while vacuum-packed or block frozen products have 0%–5% glazing, customizable upon request. |
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Freezing Methods |
IQF or BQF |
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Payment Term |
By TT |
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Leading Time |
Within 7days after deposit |
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Origin |
China |
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Expiration Date |
Valid for 24 months from the date of production |
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Usage |
Let it thaw naturally before processing |
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Direction |
Make sure to cook thoroughly before eating |
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Packaging & Logistics
Frozen scallop meat requires strict cold chain storage and shipping at -18°C or below with a 24-month shelf life, available in IQF retail packs (200g–500g vacuum bags), foodservice packs (1kg–5kg), industrial bulk (10kg–20kg), and block frozen options, with 8%–12% glazing for IQF (net weight exclusive of glaze) and 0% glazing for block frozen products, plus private label, multilingual labeling, and eco-friendly packaging options.
Nutritional Information(Serving Size: 100g (raw, shucked meat))
Our Advantages
Certifications
We are a fully integrated seafood supplier handling fishing, processing, and export. Our seamless cold chain ensures freshness and traceability. By cutting out intermediaries, we optimize costs while controlling quality. Our in-house team enables rapid, flexible export services.Our products are HALAL, ISO 22000, BRCGS, and HACCP certified, meeting global food safety standards. Whether frozen blood clam meat or half shell scallops, we deliver natural, additive-free, nutrient-rich seafood to foodservice, retail, and industrial clients worldwide.
Our Company
Changshion Foods Co., Ltd was established in the 1960sand is a comprehensive aquatic enterprise integrating marinefishing, production and processing, and international trade.The factory is located in Xiangzhi Central Fishing Port, one of thefive major fishing ports in China, where the fishery economy andindustrial chain are well-developed. It enjoys superior sea areaadvantages and abundant Marine natural resources.
Our factory covers an area of over 10,000 square meters.with an annual processing capacity exceeding 10,000 tons, it isequipped with an independent production and processingworkshop of domestic advanced level and a large cold storage, andhas the capacity to process and freeze 200 tons of aquaticproducts per day and store 8,000 tons in cold storage.
Based on the profound family fishery heritage, we adhere tothe concept of "ocean roots, quality truth", strictly carry outquality inspection in accordance with HACCP and EU standards,and have a professional technical team to monitor the productionprocess throughout to ensure that every batch of products meetsinternational food safety requirements.
Product Features & Benefits
Sourced from the cold, clear waters of the Northwest Pacific, the Japanese scallop (Patinopecten yessoensis) is prized for its signature sweet flavor and a tender yet slightly firm bite. When cooked after thawing, it delivers a taste and texture remarkably close to fresh.
Individually Quick Frozen (IQF) technology keeps each piece of scallop meat separate without clumping. Restaurants or home cooks can take only what they need, avoiding quality loss from repeated thawing and refreezing.
Available in whole, broken pieces, diced, or sliced forms to suit various applications – from premium seared entrées to fillings, soups, salads, and seafood mixes.
Backed by international certifications including HALAL, ISO 22000, BRCGS, and HACCP. Every step from catch to export is traceable, ensuring food safety and regulatory compliance.
Cooking
Cooking Methods of Different Cultures
Japan – Hotate Sashimi (Raw Scallop)
Thawed scallop meat is carefully removed from the shell, the side muscle is trimmed, and the meat is sliced or left whole. Served on crushed ice with soy sauce, wasabi, and shiso leaf. This preparation highlights the natural sweetness and tender texture of the scallop.
France – Coquilles Saint-Jacques Poêlées (Pan-Seared Scallops)
Thawed scallop meat is patted dry, seasoned with salt and pepper, then seared in a hot pan with butter or olive oil for 1–2 minutes per side until golden brown on the outside while remaining tender and juicy inside. Often served with lemon juice, parsley, or a creamy sauce.
China – Scallop Stir-fry with Broccoli
Thawed scallop meat is quickly blanched, then stir-fried in a hot wok with garlic, ginger, broccoli, and carrot slices. Seasoned with oyster sauce and light soy sauce. High-heat cooking preserves the scallop's tender texture while absorbing the savory flavors of the sauce.
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