Scallops are bivalve mollusks known for their fan-shaped shells, which feature prominent ears on the top and back, while the front and rear ends are smaller. The right shell is generally flat with around 10 radiating ribs, while the left shell is more convex, featuring over 30 ribs and spines. Their shells come in various colors, ranging from brown and gray to purple. These creatures typically live in shallow, fast-flowing waters with clear conditions, attaching themselves to rocky reefs using strong threads. When they open and close their shells, they produce a distinct squeaking sound and can swim short distances. In China, scallops are mainly farmed along the northern coast, including species such as *Chlamys farreri* and the American bay scallop (*Argopecten irradians*). This article focuses on the breeding techniques of bay scallops.
Selecting the right sea area is crucial for scallop farming. It should be an offshore zone with clear water, high transparency, and depths between 10 and 20 meters. The seawater must be rich in nutrients, supporting abundant plankton, and have low levels of pollution and chemical ions. The site should also experience small waves, minimal currents, and fewer predators.
To prepare for farming, rope stakes, ropes, and buoys are set up in March, April, July, or August. A 100-meter-long rope made of 24 strands of flax or nylon (5 cm in diameter) is used, with two wooden stakes at each end. Plastic or hollow glass buoys are placed every 0.5 meters. Scallop seedlings are placed in multi-layered nylon cages (8–10 layers), with 20 cm between each buoy to ensure the ropes float. The rows are spaced more than 5 meters apart for boat access. Farming scale can vary based on local conditions.
Scallop seedlings are usually planted twice a year—once in May and June, and again in September. During the spring and autumn months, seedlings are placed into cages, with about 20 per layer. After being released, the cages are transported to the farm. Careful handling of the culture ropes is essential. Bay scallops are heat-resistant and grow quickly, often reaching harvest size within the first year.
Monitoring for threats is important. Predators such as hermit crabs, sea stars, and large seaweeds can harm the scallops, so regular inspections of the cages are necessary. Wind and wave protection is also critical, requiring frequent patrols to prevent damage. Regular cleaning of cages and brushes is essential to maintain water quality and remove debris like algae. As scallops grow, timely caging ensures they receive fresh seawater for healthy development.
Harvesting occurs twice a year, typically between November and December or February and March. Scallops are ready for harvest when their shells measure 5–8 cm in length, indicating peak meat fertility. At this stage, the nylon strings are cut with a special tool and either processed or sold directly. If dried for more than a week, scallops risk dehydration and death.
Processed scallops are highly valued for their delicious taste and rarity. The processing method is simple: after washing with fresh water, a brine solution (100:3 salt-to-water ratio) is used to gently clean them. Impurities, mantle, and internal organs are removed, and the adductor muscle is carefully extracted and frozen for consumption.
For fresh preservation, scallops are packed in food-grade containers without any chemicals, with 500 grams per box, wrapped in sterile plastic. This makes them convenient for consumers, with a long shelf life and easy transport.
Economically, scallop farming is profitable. Even on a small scale, a 100-meter-long rope can yield 7.5 to 10 tons of scallops, generating profits between 5,000 and 10,000 yuan. However, environmental factors such as seawater pollution have led to a decline in farming areas and production in recent years. Despite this, scallop farming remains a promising and valuable industry.
Alaska Dried Fish,Dry Fish,Alaska Dry Fish
Yanji Yongzhen Food Co., Ltd , https://www.yanjiyongzhenfood.com