Weathervane scallops are harvested from icy, clean Alaskan waters by a carefully regulated dredge fishery, then immediately hand-shucked and frozen-at-sea.
A joint State of Alaska, and federal government Alaska Scallop Fishery Management Plan (FMP) regulates the scallop fishery.
Management of the Alaska scallop fishery is achieved using “guideline harvest levels” (GHLs) which are established at the beginning of each fishing season. In addition to GHLs, most scallop fisheries have crab bycatch limits. Fisheries are closed when either GHLs or bycatch limits are met.
While the sustainable scallop harvest limit is over 1.2 million pounds, the two boats choose to catch less than the limit each year. The fishermen also rotate the scallop beds on their own to ensure maximum growth and yield.
Won’t Shrink! There is no water added so no shrinkage during cooking.
Eat them Raw! These scallops are also excellent for making sushi! They are so fresh you can eat them raw as Sashimi, Nigiri, or in your favorite roll.
With sweet, tender yet firm, buttery meat that is creamy in color and turns opalescent white when cooked, Alaska Scallops lend themselves to a variety of elegant presentations, whether grilled, sautéed, or broiled.
Our Fav Scallop Recipes
The Scallop Fleet
There are only eight permits to harvest scallops in Alaska. They are owned by members of a fishing cooperative (Alaska Weathervane Seafoods). Only two of the permits are currently active aboard two boats: the F/V Ocean Hunter, and the F/V Provider. Your scallops are from one of these boats.