Frozen Scallops
Frozen scallops are molluscs of the family Pectinidae that are frozen, whether in shell or not. They are classified as a seafood protein commodity.
Prices, specifications and international trade for frozen scallops under HS 030722.
Frozen Scallops Price
Published reference · Jul 1, 2026
Frozen scallops is quoted in USD/t at JPN. Historical customs values may differ from the headline reference.
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Japan led reported frozen scallops exports in 2025, at $559M.
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Frozen scallops grading factors include Size, Color, and Texture.
Grading Factors
Quality assessment for frozen scallops considers Size, Color, and Texture.
- Size
Size grading ensures uniform cooking and presentation, as larger scallops are often preferred for premium dishes.
- Color
Color should be consistent and creamy white, indicating freshness and quality.
- Texture
Texture should be firm and meaty, not mushy or tough, affecting eating quality.
- Water content
The amount of water or ice glaze affects yield and can indicate added water.
Common Defects
Recorded defects for frozen scallops include Excessive water glaze, Freezer burn, and Off-odor or off-flavor.
- Excessive water glaze
Excess water or ice glaze can indicate added water, affecting yield and texture.
- Freezer burn
Freezer burn appears as dry, discolored patches on the surface, affecting texture and flavor.
- Off-odor or off-flavor
Off-odors or off-flavors can result from poor handling or spoilage, making the product unacceptable.
Frozen Scallops Facts and HS Code
Frozen scallops belongs to seafood within protein and dairy. Its customs classification covers HS 030722.
Frozen Scallops HS Code
| Also known as | frozen scallop meats, frozen adductor muscles |
|---|---|
| Product type | Raw |
| Form | Frozen |
| Position in the chain | Primary |
| Category | Seafood — Protein and dairy |
| HS codes | 030722 |
| HS6 description | Molluscs; scallops and other molluscs of the family Pectinidae, whether in shell or not, frozen |
| Quoted in | USD/t |
| Reference location | JPN |
Production & Handling
Frozen scallops storage guidance: Store frozen scallops at a consistently low temperature to prevent thawing and refreezing, which can degrade texture and increase drip loss. Proper packaging and handling are essential to prevent freezer burn and maintain quality.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Frozen |
| Storage conditions | Store frozen scallops at a consistently low temperature to prevent thawing and refreezing, which can degrade texture and increase drip loss. Proper packaging and handling are essential to prevent freezer burn and maintain quality. |
| Production methods | Wild capture, Aquaculture |
| Processing steps |
|
Packaging
Typical frozen scallops packaging includes Poly bag and Carton.
- Poly bag
Individually quick frozen scallops are packed in poly bags for easy portioning and use.
- Carton
Block frozen scallops are packed in cartons for bulk distribution to food service.
Uses & Risks
Frozen scallops is used in Pan-searing and grilling, Soups and stews, and Salads and appetizers.
End Uses
- Pan-searing and grilling
Scallops are pan-seared or grilled for fine dining and home cooking, prized for their sweet flavor and tender texture.
- Soups and stews
Scallops are added to soups, stews, and chowders, providing a delicate seafood flavor.
- Salads and appetizers
Scallops are used in salads and appetizers, often served cold or lightly cooked.
- Breaded and fried products
Scallops are coated in batter or breadcrumbs and fried for a crispy exterior.
Uses and Related Commodities
| Downstream industries | Food service, Retail seafood, Seafood processing |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Pathogen contamination Food safetyHigh Scallops can harbor pathogens if not handled and stored properly, leading to foodborne illness. | Maintain cold chain and proper hygiene during processing and storage. |
Cold chain failure LogisticsHigh Temperature fluctuations during transport can cause thawing and refreezing, degrading quality. | Use temperature-controlled logistics and monitor temperature continuously. |
Overfishing SustainabilityMedium Overfishing of wild scallop populations can lead to supply shortages and environmental impact. | Source from certified sustainable fisheries or aquaculture operations. |
Frozen Scallops Questions
- What exactly are frozen scallops as defined in trade classifications?
- Frozen scallops are molluscs of the family Pectinidae, including queen scallops and species of the genera Pecten, Chlamys or Placopecten, that are frozen either in the shell or out of shell.
- How should frozen scallops be stored to maintain quality?
- They should be kept at a consistent frozen temperature, typically at –18 °C or lower, throughout transport and storage. Maintaining the cold chain prevents thaw‑refreeze cycles that can degrade texture and flavor.
- What are common uses of frozen scallops after thawing?
- After proper thawing, frozen scallops can be cooked directly by grilling, searing, or sautéing. They are suitable for a range of dishes such as seafood salads, pastas, or upscale plated entreés.