Bristol Seafood Hokkaido scallops are harvested off the island of North Hokkaido Japan, recognized as a premium scallop species for their sweet flavor and firmness.  Hokkaido scallops are from a Marine Stewardship Council (MSC) certified sustainable fishery and listed as a Best Choice by Seafood Watch. To qualify for the Chef Pack, all scallops are handled for quality and selected with scrutiny. They are dry, all-natural, and hand-graded to ensure true sizing.

Hokkaido scallops are grown using a method known as bottom culture. Spat are grown in holding tanks onshore, then “seeded” over previously used scallop beds to grow out to maturity in the wild. This is becoming recognized as one of the most sustainable and effective methods for shellfish culture in the world. Upon harvest, the scallops are shucked at port and enter a freezer tunnel to Individually Quick Freeze (IQF) for shipping. They are then thawed at Bristol Seafood’s plant in Portland, Maine in a 100% all-natural and certified organic citrus solution that maintains proper dry moisture levels in the scallop without adding chemicals or altering the flavor or texture.

The result is a clean hearty scallop that sears fantastically and tastes sweet. Bristol’s Hokkaido scallops are an all natural and environmentally friendly way to enjoy one of the most delicious offerings from the sea.

Please watch these videos to learn more about Bristol’s facility and the Hokkaido Scallop Industry:

Bristol Plant Tour<>

Hokkaido Scallops Video<>

Over the last few years however chefs across America have begun to see Hokkaido’s as a premium scallop for their great flavor, firm texture, and consistency in sizing.  This has created a greater demand that the Hokkaido supply simply cannot keep up with.  As of June 2017 U10 sized scallops are no longer available, and we will have to wait till next seasons harvest to have another chance at these great scallops.  Ultimately, because of the increased demand this past year, a increase in prices are certain for down the road.

Bristol’s patented all natural dry Hokkaido Scallops are the best on the market. As scallops remain a high priced item, it is important to know the differences in scallops and how this influences prices. For example, adding water to a scallop with the use of chemicals is the most common way to reduce scallop pricing, along with improper counts, and mislabeled country of origin. When you ask for a dry scallop, it doesn’t mean the scallops are actually dry to the touch, it implies that they are below the natural level of 83% moisture content. If they are chemical free like those from Bristol, that’s even better. Get all the information available when you are buying scallops, and know that if you see the name Bristol, it’s a name you can trust!


Chad Pettrone
Sustainability Director
Northeast Seafood