11. Scallop

Scientific Name:

Argopecten Purpuratus.

Vernacular Name:

Concha de Abanico, Vieira, Ostión, Peruvian Scallop.

Simile of International Trade:

Pecten Maximus (Europe), Patinopecten Yessoensis (Japan).

Geographical Distribution:

Océano Pacifico, since Paita (Peru) until Coquimbo (Chile).

Physical Composition:

1. Valve 67.2%
2. Coged Meat 17.8%
3. Edible Part 14.8%

Physical Organoleptic Features:

Flesh Texture Firm
1. Body Weight (rango, gr) 1.5 – 40
2. Abductor Muscle Weight (rango, gr) 1 – 28
3. Roes Weight (rango gr) 0.5 – 12

Industrialized Products:

1. IQF Fresh Frozen ½ Valve with or without Roes in poly bags in Masters, Assorted sizes.
2. Roe-off , IQF, in bags and Masters, Assorted Sizes.
3. Roe-off , Frozen in blocks and Masters Assorted Sizes.