Norwegian open scallops

per kilo

The scallop is a gastronomic specialty and much sought after for its milky white iron-rich meat. Only the white meat (the 'pill' or 'nut') and the orange roe (the 'comb' or 'coral') are eaten. In French restaurants, the French name 'Coquille Saint-Jacques' is often used.
Recently, scallops are also offered from aquaculture. This is about 0.3 % in Europe today. Related species are cultivated worldwide in both Europe and North America, but especially in the Far East. Scallops are offered in different sizes. Shells from cold waters seem to have a better taste than those from warmer waters. An explanation for this could be that species from colder regions contain more “fatty” meat. They are for sale both in the shell and already cleaned, so without shell.

Nutritional values

per 100 grams

Energy KJ / kcal302/72
salt0 g
Protein15.5 g
Carbohydrates2.2 g
Sugars0 g
Fat0.1 g
Saturated fat0 g
Name:Coquille
Latin name:Pecten maximus
Breeding or game:Wild
Catch method:
Catching area:

FAO 21

look at the fishing calendar

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