How Hokkaido Scallops Are Raised:
Farming vs. Natural Growth

1. 1.Farmed (Cultured) Scallops
   Farmed scallops in Hokkaido are grown using the suspended rope method, which allows them to develop in a controlled environment with optimal conditions.
   Hatchery Process: Scallop larvae are bred in hatcheries or collected from the wild before being transferred to suspended ropes in the sea.
   Suspended Cultivation: The scallops are attached to ropes and suspended in deep, clean waters, preventing them from resting on the seabed and reducing exposure to predators.
   Growth Conditions:
   Water Temperature: Ideal range is between 5°C and 15°C. The cold water helps scallops grow slowly, enhancing their firmness and flavor.
   Food Source: They naturally feed on plankton and microscopic marine organisms.
   Harvesting: Cultured scallops take about 3 to 5 years to reach full size before being harvested in winter and early spring (December to April).
2. 2.Wild (Natural) Scallops
   Wild Hokkaido scallops grow naturally on the seabed and are harvested using diver collection or dredging methods.
   Natural Spawning: Scallops reproduce naturally in Hokkaido’s cold waters, releasing eggs and sperm into the sea.
   Seabed Development: The larvae settle on the seabed and grow over several years, filtering plankton from the surrounding water.
   Growth Conditions:
   Water Temperature: Typically between 0°C and 10°C—colder than farmed conditions, leading to slower growth and richer flavor.
   Food Source: Wild scallops feed on naturally occurring plankton and organic materials.
   Harvesting: Wild scallops take around 4 to 7 years to reach full maturity and are harvested during the summer and early autumn (June to October).