<aside> 📌 LAst updated June 24th, 2024
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The scallop (Pecten maximus) belongs to the large scallop family, filter-feeding bivalve molluscs that live mainly on sandy or gravel seabeds.
Over 400 species of scallop have been recorded worldwide. Their habitat ranges from shallow coastal waters to the deep ocean floor. They can also be found around rocks, on coral, in rubble, in seagrass beds, among kelp, in sand or mud. Juveniles attach themselves to static objects with filaments called byssal threads.
This mollusc is particularly well known for its distinctive shell, composed of two unequal valves: one convex and the other flatter, both adorned with radial striations. The scallop is famous not only for its attractive appearance, but also for its meat, which includes a "nut" (the main adductor muscle) and a "coral" (the reproductive part), both highly prized in gastronomy.
The "coquille Saint-Jacques" appellation is not a controlled appellation in the global sense, as is the case for certain wines or cheeses that benefit from protection under protected designations of origin (AOP) or controlled designations of origin (AOC). However, specific regulations exist in certain countries or regions to protect the use of the term "coquille Saint-Jacques" and to ensure that consumers receive the genuine product.
<aside> 💡 Since 1996, all processed Pectinidae have benefited from the "Saint Jacques" appellation: these are essentially imported scallops and can sometimes bear the indication "Préparation à base de Saint-Jacques", as long as these nuts on the international market can be soaked (up to 30% of the weight of water), which is forbidden for scallop nuts produced in France.
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The distinction between scallops and other types of scallops is mainly based on size and shape. A true scallop must be at least 11 cm in diameter and weigh at least 160 grams, of which the shell is often 120 grams. It is also characterized by its distinctly flat upper shell, unlike the shells of commonly sold scallops, which are typically more rounded.
In terms of cost, scallops are often more expensive due to their high culinary appreciation. However, scallops, though less expensive, are also highly esteemed and deserve a prominent place in our kitchens.
It is fished by two methods: dredging and diving.
Dredging, the predominant method, uses heavy gear to scrape the seabed. Although this method is effective in terms of volume, it is often criticized for its negative environmental impacts, notably the disruption of benthic habitats. Conversely, diving, although more laborious and less productive, is considered a more sustainable harvesting method.
Regulations governing scallop fishing in France are fairly strict, and aim to ensure the sustainability of stocks and the protection of the marine environment.
The main aspects of these regulations are as follows:
<aside> 📅 Timetable / Regulations are generally revised and published annually to adapt to variations in stocks and the results of recent scientific studies. Orders are often published shortly before the start of the fishing season, which varies from area to area but is generally between October and May.
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There are a number of cultivation practices, particularly in France. The cultivation of these mollusks can be summarized in a few key stages:
Worldwide production of scallops varies, but the main producers include China, the USA and Canada. Global demand remains high, mainly due to the popularity of this mollusc in gastronomy.
In Europe, France, the UK and Spain are the main producers. France is a key player, particularly in Brittany and Normandy, where scallop fishing is regulated to ensure sustainability. The fishing season is strictly controlled, generally running from October 1 to May 15, with variations depending on the region.
Scallops, renowned for their tender, flavorful flesh, are widely used in the food industry, both for their gustatory qualities and for their culinary versatility. The main uses of scallops in the food industry are as follows:
Empty shells are often used in crafts or as a calcium amendment in agriculture. As for the coral, it is appreciated in gastronomy, notably for the preparation of sauces or as a garnish.
The carbon footprint of scallop fishing can be substantial, mainly due to the fuel consumption of fishing boats. Dredging, in particular, requires a great deal of energy.
Over the entire life cycle of the scallop, the carbon footprint will depend on..:
<aside> ⚠️ For fishing via dredging, the estimated impact of fuel is around 90% of total emissions. (source: Agribalyse, 2022)
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Dredging, especially for scallops, has a significant impact on marine biodiversity. This type of fishing uses dredgers that sweep across the seabed to capture the scallops, which has significant impacts:
The impacts of dredging can be long-lasting, with habitats not recovering quickly. In some cases, if conditions allow recovery, it may take decades, during which biological diversity and productivity are reduced.
📌 Source: GILI ECO TRUST
To guarantee sustainable scallop fishing, several labels and certifications exist, each with its own guarantees and limitations.
These certifications assess various aspects of sustainability, mainly: impact on biodiversity, fishing methods.
The most widely recognized for scallops are:
The main objective of the MSC is to preserve fish populations by establishing a repertoire of fishable species, adapted to each region of the globe.
Internationally recognized, this certification is widely adopted for sustainable and responsible fishing. However, it is criticized for not being sufficiently rigorous in its commitments. Several NGOs and activist associations criticize the label for not taking sufficient account of the impacts of certain industrial fishing practices on biodiversity. For example, products bearing the MSC label may come from large shipping companies using destructive methods such as bottom trawling.
In France, this label is awarded to high-quality products.
The Label Rouge scallop is a Pecten Maximus that has chosen the cool, sandy waters of Normandy's shores, particularly the Baie de Seine, to flourish.
Strictly regulated fishing, drastic size selection (over 11 cm) and sorting to eliminate specimens with defects protect the renewal of the species and guarantee the consumer quality shells at full maturity. Layed flat from the fishing boats to the point of sale, the shells retain all their water and vitality. Landed on average after 12 hours of fishing, they are dispatched the same day they are sold at auction to the distributor. Hand-shelled within the same timeframe, the nuts can be consumed up to 6 to 9 days later.
This label applies to aquaculture farms that meet strict sustainability criteria, particularly in terms of water management and disease treatment.
Like other ASC-certified farmed bivalve molluscs, pectiniculture farms limit their impact on the environment in a number of ways:
Ministère de l’agriculture, La coquille Saint-Jacques, 2022
ASC, L’élevage responsable de la coquille Saint-Jacques, 2022
Poiscaille, La coquille de plongée : au top de la durabilité
Global Seafoods, The Environmental Impact of Live Scallop Farming: What You Need to Know, 2023
New Study Finds Ocean Acidification and Warming Hinder Juvenile Atlantic Sea Scallop Growth, 2023
Trinity College, Sustainability of Scallops in Ireland
The environmental impact of the consumption of fishery and aquaculture products in France, 2023
Climate Change Proves Deadly for Northern Bay Scallops, 2023
Scallop dredging: why is it considered so damaging to reefs? 2020
The low environmental impact of shellfish (and the future of aquaculture)