Product description
The mussels are frozen onboard shortly after they are fished. The size of the scallops caught is also strictly controlled, preventing the harvest of immature, small scallops. When caught on board, scallops are shelled by hand by fishermen and the unused parts are returned to the ocean to provide food for other sea creatures.
The exquisite scallops are great for a variety of recipes, both as a special appetizer and as an ingredient in an exquisite main course. We prefer to enjoy scallops with salmon caviar or fried scallops on pea puree.
Don't know the best way to cook or fry scallops? Then you can find our tips for perfect preparation in our How to scallops.
Perfect for:
Risotto
Pasta
Soup garnish
The mussels are frozen onboard shortly after they are fished. The size of the scallops caught is also strictly controlled, preventing the harvest of immature, small scallops. When caught on board, scallops are shelled by hand by fishermen and the unused parts are returned to the ocean to provide food for other sea creatures.
The exquisite scallops are great for a variety of recipes, both as a special appetizer and as an ingredient in an exquisite main course. We prefer to enjoy scallops with salmon caviar or fried scallops on pea puree.
Don't know the best way to cook or fry scallops? Then you can find our tips for perfect preparation in our How to scallops.
Perfect for:
Risotto
Pasta
Soup garnish
Ingredients
Origin
Fishing is still practiced sustainably here - the Comeau family business has developed a reputation for quality and consistency over the last few years. The family business has been traveling to the Canadian Atlantic around Nova Scotia to collect deep-sea scallops for over 60 years. The largest wild scallop fisheries occur in eastern Canada, down to the northeastern United States. Of particular importance to Comeau is the area off Nova Scotia around Georges Bank, one of the richest fishing grounds in the world. The abundance of scallops in Atlantic Canada is due to their healthy population and sustainably managed, quota-controlled fisheries. The scientific name for the scallop is Placopecten magellanicus . The scallop is caught with trawls in the Northwest Atlantic (FAO 21).
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