Scallop
Also known as：Farrer's scallop
Chlamys farreri
- Origin
- Shandong, Liaoning, Guangdong
- Season
- Apr–Jun, Nov–Jan
- Appearance
- Fan-shaped shells with radial ribs, yellowish-brown to purple-brown; the large adductor muscle (dried scallop) is the main edible part.
Content compiled by the Xian Mancang team
Introduction
品种介绍Scallops are the leading farmed shellfish of northern China — largest output off Shandong and Liaoning, also found off Guangdong. Tender and savory; the adductor muscle becomes the famed dried scallop, a traditional premium delicacy.
Live scallops circulate in-shell; grilling and steaming are the main styles; fattest in spring and autumn.
Holding Environment
暂养环境Xian Mancang holding advisor: temperature, salinity, water quality and density references per species — feel free to exchange holding experience.
Hold at 8–18°C, salinity 25–32‰, clear water with DO ≥6 mg/L, density 30–60 kg per cubic meter.
Hold 2–5 days; remove dead individuals promptly to protect water quality; rinse attached matter with seawater before entering the tank. Parameters above are reference values — adjust to water quality and season.
Economic Value
经济价值Large farming scale and stable output make scallops a pillar of northern shellfish markets. Live scallops feed barbecue and foodservice; dried-scallop processing adds value; export demand is steady. Clear size grading: large in-shell scallops and selected dried adductors are profit items.
Culinary & Commercial Use
烹饪与商业用途Charcoal-grilled scallops with garlic and vermicelli are a barbecue classic; homes steam them or simmer scallop soup.
Foodservice: barbecue, seafood stalls and banquet steamed dishes; scallop meat stir-fries and soups; dried scallops enrich broths — a mature processing chain.
Buying Guide
选购指南Live scallops: slightly open shells that snap shut on touch are alive; shells without damage and no off-odor. Full adductor meat is best; frozen meat should show springiness and good color after thawing — pale and loose means stale. Freshness decays fast; distribute the same day.
Market Reference
规格行情Reference price: live 8–15 CNY/jin; fresh adductor meat 20–35 CNY/jin; dried scallops 80–200 CNY/jin by grade. Dried product holds prices in winter; live demand peaks in barbecue season (late spring–early autumn).
Scallop · FAQs
How do I pick the freshest Scallop?
Live scallops: slightly open shells that snap shut on touch are alive; shells without damage and no off-odor. Full adductor meat is best; frozen meat should show springiness and good color after thawing — pale and loose means stale. Freshness decays fast; distribute the same day.
What are the live-holding requirements for Scallop?
Hold at 8–18°C, salinity 25–32‰, clear water with DO ≥6 mg/L, density 30–60 kg per cubic meter.
What is the current market price of Scallop?
Reference price: live 8–15 CNY/jin; fresh adductor meat 20–35 CNY/jin; dried scallops 80–200 CNY/jin by grade. Dried product holds prices in winter; live demand peaks in barbecue season (late spring–early autumn).
How do I cook Scallop? What methods work best?
Charcoal-grilled scallops with garlic and vermicelli are a barbecue classic; homes steam them or simmer scallop soup.
Scallop · For stock availability and holding consultation, contact us