Fortune’s Hokubu Scallops from Hokkaido

Hokkaido scallops (Mizuhopecten yessoensis) are a Japanese delicacy prized worldwide for their impressive size, meaty texture, and naturally sweet, buttery, umami-rich flavor. Also known as the Yesso or giant Ezo scallop, they are found only in the waters around northern Japan, where the cold, nutrient-rich sea develops their distinctive qualities. The Sea of Okhotsk has perfect conditions for these scallops to grow and thrive. This is a terroir story – or merroir, as we say in seafood. 

Big in Japan 

Not all Hokkaido scallops are the same. Japanese scallops are becoming more prevalent in the U.S., and that recognition brings with it some confusion.  
 

Our scallops are sourced directly from Japan, specifically the northern coastline in the Sea of Okhotsk, which includes areas such as Abashiri, renowned for producing the best scallops. The name “Hokubu” was inspired by the pristine environment that contributes to the pure white color and sweet flavor of these prized scallops. 

Scallops harvested from the Southern parts of the island, such as Funka Bay, are seen as inferior, and we avoid purchasing scallops from this area. 

Hokkaido scallops are naturally drier, so it is easy to elevate and adulterate moisture levels significantly, creating scallops that are not as naturally sweet or that leech excessively in the pan. Less expensive product, often processed in China and Vietnam, can contain adulterated moisture levels affecting the quality and texture of the meats. This is why partnering with the right producers is key to offering a high-quality scallop, and we are confident in our source.  

From Tide to Table 

We are meticulous about what we put our Fortune label on, so after several rounds of sampling across various divisions, our buyers selected a supplier known for attention to detail. This single-source supplier has years of experience; they know the product and the players and are masters at discerning quality. The MSC-certified fishery is supplemented by stock for a reliable and sustainable resource in this pristine sea. 

Our Hokubu scallops are sustainably harvested by day boat, ensuring freshness, then are swiftly machine-shucked on shore to minimize handling and preserve texture. They are Individually Quick Frozen (IQF) within hours of harvest to maintain freshness and protect texture. This is so they can make the trip to the U.S.; they are refreshed by our producer to order using a natural, chem-free process that maintains the integrity of the natural sweetness and moisture. 

Aww, Shucks 

Hokkaido scallops are known for their incredible sweetness and meaty texture. This is attributed to the cold, nutrient-rich waters, which help the scallops develop high levels of natural sugars and amino acids like glycine and glutamic acid, enhancing their sweetness. 

Pacific scallops from Japan are drier and denser in texture than Atlantic scallops, which can result in misrepresentation and misunderstanding of their premium quality. The naturally lower moisture content of Hokkaido scallops is a desirable attribute, as the dry, firm meat offers a better sear and a smooth, clean bite when eaten raw.   

We’re excited to introduce our Hokubu Scallops from Hokkaido – available in 8 lb. tubs of U8, U10, and U12.