s1. Background

2. Key Facts & Figures

• Exported to more than 90 countries and territories worldwide, with an annual global trade value of around USD 800 million.
• Ranked top 3 most popular scallop species in the global seafood market (after sea scallop and king scallop).
• China accounts for 70% of global bay scallop production, making it the dominant supplier for international markets.
• No health risks: Scientific tests show bay scallop has extremely low heavy metal and pollutant residues, well below international MRLs (Maximum Residue Limits).
• Environmentally friendly: As filter feeders, bay scallops purify 50-80 liters of seawater per day, contributing to marine ecosystem balance.

3. Main Producer Countries

• China: Annual output ~600,000 tonnes (70% of global production), concentrated in Shandong (Penglai, Yantai), Liaoning (Dalian, Huludao), and Hebei (Qinhuangdao).
• USA: Annual output ~120,000 tonnes (14% of global production), mainly from Massachusetts Bay and Chesapeake Bay.
• Japan: Annual output ~50,000 tonnes (6% of global production), focused on Hokkaido and Sanriku coastal areas.
• South Korea: Annual output ~30,000 tonnes (4% of global production), primarily from South Jeolla and South Gyeongsang provinces.
• Others: Canada, Australia, and New Zealand, with a combined annual output of ~40,000 tonnes (6% of global production), mainly supplying domestic and regional markets.

4. Habitat and Biology

• Distribution: Naturally inhabits shallow coastal waters (depth 5-20 meters) with sandy or muddy-sandy seabeds, preferring water temperatures of 10-25°C and salinity of 23-32‰. It cannot tolerate low salinity (<18‰) or extreme temperatures (>30°C/<-2°C).
• Morphological Features: Round shell with a diameter of 5-8 cm (commercial size), shell color varies from light brown to yellowish-brown with radial ribs. The adductor muscle (edible part) is white, plump, and elastic, accounting for 15-20% of the total weight.
• Feeding Habits: Filter feeder, mainly consuming phytoplankton (diatoms, dinoflagellates), zooplankton, and organic detritus. No artificial feed is required for traditional aquaculture, making it environmentally sustainable.
• Reproductive Characteristics: Sexual maturity is reached at 6-8 months of age (shell diameter >4 cm). It is a hermaphrodite (protandrous), spawning twice a year (May-June and September-October) in natural conditions. A mature individual can release 3-5 million eggs per spawn.

5. Scientific and Commercial Names

6. Aquaculture Development History

• 1980s: USA dominates wild bay scallop fishing, but overfishing leads to stock decline. China introduces A. irradians from Massachusetts (USA) in 1982 for aquaculture trials.
• 1990s: China succeeds in artificial seedling and raft culture technology, bay scallop production expands rapidly to 100,000 tonnes/year. USA and Japan start commercial aquaculture.
• 2000s: China develops bottom-sowing and integrated multi-trophic aquaculture (IMTA) models, improving product quality and environmental sustainability.
• 2010s-present: Global bay scallop aquaculture shifts to intensive, standardized production. China promotes “green farming” certification; USA and Japan focus on premium market segments with organic and traceable products.

7. Core Cultivation Regions

• China:
  
  • Shandong: Penglai, Yantai (raft culture annual output ~250,000 tonnes, 42% of national production)
  • Liaoning: Dalian, Huludao (bottom-sowing culture, annual output ~180,000 tonnes, 30% of national production)
  • Hebei: Qinhuangdao (factory seedling production, supporting 20% of national farming demand)
• USA: Massachusetts Bay (suspended culture), Chesapeake Bay (restoration-oriented farming)
• Japan: Hokkaido (cold-water culture, premium product), Sanriku Coast (disaster-resilient farming systems)

8. Nutritional Value

9. Main Product Types

• Frozen Whole Scallop: In-shell, IQF/BQF, gutted/ungutted, suitable for retail and catering (steaming, boiling).
• Frozen Adductor Muscle: Shell-off, IQF, graded by size (10-20pc to 40-50pc/500g), the most popular export product for restaurants and food processing.
• Half-Shell Scallop: IQF, glazed (5-8% ice coating), ready for grilling/baking, popular in North American and European retail markets.
• Value-added Products: Breaded scallop (panko/beer batter), marinated scallop (soy sauce/garlic/lemon flavor), scallop surimi, and canned scallop (for Southeast Asian convenience stores).

10. Global Market and Trade

• Export Coverage: Bay scallop products are exported to over 90 countries and territories across 5 continents, including:
  
  • North America: USA, Canada (prefer half-shell and breaded scallop)
  • EU: Spain, France, Germany (demand for frozen adductor muscle and ready-to-cook products)
  • Asia: Japan, South Korea, Singapore (high-quality frozen whole scallop and marinated products)
  • Middle East: UAE, Saudi Arabia (catering-focused frozen scallop muscle)
  • Oceania: Australia, New Zealand (premium organic bay scallop)
• Trade Trends (2021-2023):
  
  • 2021: Global trade volume reached 280,000 tonnes, valued at USD 680 million; China accounted for 65% of exports (mainly to USA and EU).
  • 2022: Trade volume dropped by 7% to 260,000 tonnes due to global logistics disruptions; US domestic production increased by 12% to fill supply gaps.
  • 2023: Trade volume rebounded to 310,000 tonnes, valued at USD 800 million; demand for ready-to-eat and organic bay scallop products grew by 18% year-on-year.

11. Aquaculture Technology

Production Cycle

1. Seedling Rearing: Collect wild or artificial spawned eggs, incubate in indoor tanks (water temperature 18-22°C, salinity 28-30‰), hatch into larvae in 24-36 hours.
2. Intermediate Cultivation: Transfer larvae to outdoor nursery ponds or floating cages, grow to 1-2 cm shell diameter (juveniles) in 30-40 days, fed natural plankton.
3. Grow-out: Stock juveniles in raft cages (density 50-80 individuals/m²) or bottom-sown areas (100-150 individuals/m²), grow to commercial size (5-8 cm) in 6-8 months.
4. Harvest: Collect by lifting cages (raft) or dredging (bottom-sown) from October to December; sort by size, clean, and freeze within 2 hours to preserve freshness.

Main Cultivation Modes

Water Quality Management

• Key Parameters: Temperature 10-25°C, salinity 23-32‰, dissolved oxygen ≥5 mg/L, pH 7.8-8.6.
• Monitoring Frequency: Daily testing of temperature, salinity, and DO; weekly testing of ammonia nitrogen and nitrite.
• Environmental Protection: Raft culture areas are rotated every 2-3 years to avoid seabed degradation; IMTA models combine scallops with seaweed and shellfish to balance ecosystem.

12. Quality Standards and Certification

National Regulations

• China: GB/T 2733-2022 《Fresh and Frozen Aquatic Products》, SC/T 3110-2019 《Bay Scallop Aquaculture Technical Specifications》
• USA: FDA Seafood HACCP Regulations, NOAA Fisheries Quality Standards
• Japan: JAS (Japanese Agricultural Standard) for Frozen Scallops

International Certifications

• GlobalGAP: Covers environmental protection, food safety, and traceability; required for entry into EU retail markets.
• ASC (Aquaculture Stewardship Council): Focuses on sustainable aquaculture; certified products account for 12% of global bay scallop exports.
• Organic Certification: EU Organic, USDA Organic, JAS Organic; premium products with 30-50% price premium.

13. Sustainable Aquaculture Practices

• Environmental Protection:
  
  • Promote IMTA systems: Bay scallops (filter feeders) + seaweed (absorb nutrients) + abalone (grazer) to reduce environmental impact.
  • Control farming density: Avoid overstocking to prevent water quality deterioration and disease outbreaks.
• Chemical and Drug Management:
  
  • Banned substances: Antibiotics (chloramphenicol, nitrofuran), heavy metals, and synthetic pesticides (in line with EU and FDA standards).
  • Allowable treatments: Natural disinfectants (hydrogen peroxide) and mineral supplements (calcium carbonate) with mandatory withdrawal periods.
• Organic Aquaculture Cases:
  
  • China’s Shandong Penglai Organic Bay Scallop Farm: Certified by EU Organic, uses natural seawater and plankton, exports to Germany and France.
  • USA’s Massachusetts Organic Scallop Project: Restores wild habitats through sustainable farming, supplies premium restaurants in New York and Boston.

14. Processing and Quality Control

• Processing Flow: Harvest → Cleaning (removing sand and debris) → Sorting (by size) → Gutting (optional) → Quick Freezing (IQF/-40°C) → Glazing (5-8% ice coating) → Vacuum Packaging → Storage (-18°C).
• Hygiene Standards: Processing plants comply with HACCP, ISO 22000, and BRCGS standards; regular inspections by third-party agencies (SGS, Intertek).
• Traceability System: Each batch is labeled with farm code, harvest date, processing plant, and expiration date; traceable through online platforms.

15. Market Advantage Comparison

• Taste: Sweet, tender, and juicy flesh with no fishy odor; suitable for multiple cooking methods (steaming, grilling, frying, sashimi).
• Cost: Lower farming costs (filter feeder, no artificial feed) than Yesso scallop; 20-30% cheaper than sea scallop in the retail market.
• Supply Stability: Short growth cycle (6-8 months) vs. 18-24 months for king scallop; year-round supply with no seasonal shortages.
• Nutrition: Higher protein content than sea scallop, richer in selenium and DHA than zhikong scallop.