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Bay Scallops

Bay scallops were a much better business last year than in 2012, when the market collapsed most of the year, inflicting painful losses for anyone holding inventory. Prices to East Coast distributors started out 2013 at about $3.90/lb. for 80/120 count China bays and rose steadily to a high of $4.25/lb. by the fall as importers ran low on inventory. This January prices were holding at that level, but buyers expected a drop as shipments from the big fall season in China begin arriving in large quantities. By most reports, Chinese scallop farmers had an average harvest last fall. 

Last year, U.S. imports of China bays were expected to be about 8,000 metric tons of meats, a healthy jump from 2102 imports, which were just 4,500 metric tons, the lowest volume since 1992. The record for China bay imports was 14,000 metric tons in 2006, but growing domestic demand in China for both live and dried scallops will continue to keep U.S. imports from ever reaching that level again. Long term, look for imports of China bays to continue on a slow, steady decline and prices will likely remain at historically high levels due to domestic demand in China. If China continues to allow its currency, the renminbi, to appreciate, this trend could accelerate.   

Bay Scallops - Buy Online - Seattle Fish Company

Purchase Bay Scallops online - overnight shipping. Bay scallops are available
year-round and are imported to us on a daily basis from Asia.

Closer to home, the U.S. harvest of bay scallops in New York and Massachusetts has stabilized at about 80 metric tons the past few years. These true bays (the same species was introduced to Chinese aquaculturists in the 1980s) have a small but loyal following in the Northeast.  Prices to wholesalers typically run north of $15/lb. for the few weeks in the late fall when the short season opens in Nantucket and Long Island Sounds.  

Sea Scallops: Guide to Buying Fresh Scallops

Like shrimp, fresh scallops can be sold under a bewildering array of names —
such as "bay" scallops, "sea" scallops and "jumbo" scallops — that don't ...


  • Size: Approx. 20#/lb.
  • Sweet in taste
  • Firm texture


  • May-August


The worst time to buy scallops is after they have spawned because the adductor muscle is soft and discolored and sheds moisture easily. The best time to buy scallops is in the late summer when prices are low and the quality has improved following the spring spawn. Scallop meats are sold by count per pound, with a premium being paid for larger size meats (lower count per pound). The trick to sea scallops is to not pay $10/lb. for water. Dry scallops will feel sticky whereas a soaked scallop will feel soapy or slick. Although very small quantities of U.S. scallops are harvested inshore by divers, the term “diver” scallops refers to a dry scallop that has not been treated by sodium tripolyphosphate. The phosphates allow the scallop to hold more water, sometimes 20% more. Most scallops are treated using phosphates and even dry scallops are often washed in tripolyphosphate.

Scallop Facts | What is a Scallop | How to Buy Scallops

The two most popular Scallop species are Sea and Bay Scallops, a third less
known specie of the Scallop family is the Calico, which is found along the South ...

fresh & frozen products

  • Fresh: Available year-round
  • Frozen: Available year-round

substitution options


Order Fresh New Bedford Bay Scallops - 2-lb. Avg. -

Enjoy fresh, tender scallops straight from New Bedford Bay when you order from
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Bay Scallop Nutrition Information

Nantucket Bay Scallops - Gliddens Island Seafood

Nantucket Bay Scallop Sales Nantucket Bay Scallops are famous, very sweet
and available fresh from November to March. The tastiest scallop you can buy!

food safety:

Scallops harvested at the wrong time can contain toxic algae which causes Paralytic Shellfish Poisoning (PSP).

Fresh Sushi Grade Dry diver Bay Scallops 70-100/lb - Buy Sushi ...

Our sweet, succulent bay sushi grade scallops (Cayo catarina) range from 70 to
100 pieces per pound. They are found fresh most of the year. These are “dry ...


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