super fish Super Scallops


Scallops

Basic information

Farmed in the Piura and Tacna areas, scallops are just one of a host of Peruvian aquaculture products. Known scientifically as Argopecten purpuratos, this bivalve (double-plated), filter-feeding mollusk lives at depths ranging from 16 to 100 feet at temperatures of 55 to 82°F. It is currently exported as a frozen or refrigerated product.

Seasonal availability

All the year 

Human health benefits

Super scallops stand out for their high protein and amino acid content. These nutrients are essential for healthy muscles, tissue repair and stimulating hormone synthesis (hormone production). They also provide micro-minerals like selenium and phosphorus, which play a key role in metabolic processes (the transformation of matter into energy), as well as the health and growth of teeth and bones.  

This mollusk contains vitamin B12, a nutrient that helps red blood cells mature. These cells then transport oxygen to all parts of the body.

A diet that includes scallops also reduces the risk of cardiovascular problems, develops the brain, improves kidney function and brings down inflammation.

Scallops

Property

It belongs to the Pectinidae family (bivalve mollusks, a close relative of clams and oysters). This mollusk, known throughout much of the world as vieira, spawns year-round in the depth of the Peruvian sea.

Scallops are hermaphrodites (both sexes), producing both eggs and sperm to continue their lifecycle. The roe (male and female genital that produces the reproductive cells) is called coral. The female part of it is orange and the male part is white.

It’s nutritional content is 79.3% water, 1.6% fat, 13% protein, 2.8% mineral salts and 96% calories (100 g).

This superfood has a fresh smell and firm texture. Its lifecycle is 24 months and can be exported fresh with refrigeration (without coral, sorted by size) or frozen (with or without coral, sorted by size).

It is served in special sauces (Breton, Normandy, tomato, etc.) in clear bags and cardboard boxes.

Nutritional value

Geographical distribution

Presentations