Wild Swimming Scallops Industry 
on Pacific Coast
Also know as bay scallops.
Pink (Chlamys rubida) and Spiny (Chalmys hastata)

• There are 9 areas in the waters off the central coast of Vancouver Island, regulated by Ocean & Fisheries, where 6 fishermen have experimental licenses to harvest wild scallops.
• Harvest areas are regularly monitored for bio-toxins and contaminants.
• Both divers and trawl fishermen are restricted to how much they can harvest annually.
• Application must be made to the Department of Oceans and Fisheries to increase quota. Quota increase depends on sales.

• Fishermen use a trawl, that was invented by one of the fisherman, Tim Richards. Tim's trawl won the Canadian Romeo LaBlanc award for innovative contribution to fishing because of its design and minimal impact on the environment. The trawl’s net rides above the seabed.
• There is no bottom contaminants and no side catch because the scallops are caught in the nets as they swim above the seabed.
• A trawl fisherman can harvest 400 - 600 lbs. a day. Six boats co-operatively can harvest 2,400 – 3,600 lbs. a day.
• Once onboard the fishing boats, the scallops are immediately cleaned of the sponge, which clings to them. The scallops are then stored in holding bags hanging in water above beds. The bags are collected at the end of the harvest and transported directly to processing.
• The six fishermen licensed to harvest scallops using the butterfly trawl have formed the West Coat Scallop Harvestors Association. This association is directing the development of this fledgling seafood industry.

• Because the weather may be too hot
• Because it may be too windy.
• Because the fishermen have stopped scallop fishing in order to fish a seasonal seafood

IQF - Individually Quick Frozen

The best way to provide consistent distribution of the product is with the CO2 frozen product.

• Scallops are frozen within 3 minutes to –70 degrees Centigrade.
• This optimum freezing method reduces cellular damage to an minimal amount and provides a firm product when thawed.
• Process excludes oxygen so there is no oxidization, thus the product retains freshness.
• Carbon dioxide is cleaner than blast air. Fanny Bay Oysters company uses CO2 which comes from a factory that produces food grade CO2. It contains no heavy metals, no toxins, no contaminants, and no impurities.
• CO2 quick freezing kills most microorganisms.

Fanny Bay Oysters company is on the cutting edge of processing. It may be the only processing plant in North America, which uses CO2 IQF to freeze shellfish.

In controlled taste tests the IQF Butterfly Brand Scallops are accepted the same as fresh (except with fewer microorganisms)!

The frozen Butterfly Brand Scallops has a recommended shelf life of 9 months.

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