Wild-Caught, MSC Certified from Hokkaido, Japan!

  • Wild Japanese Sea Scallops (Extra Large) - Nordic Catch
  • Japanese Hokkaido Scallops
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Nordic Catch

Wild Japanese Sea Scallops, Sushi Grade, Extra Large (12oz portion)

Wild Japanese Sea Scallops, Sushi Grade, Extra Large (12oz portion)

Our wild-caught Japanese Hokkaido scallops are exceptionally large, sweet, and pristine—a true premium scallop reserved for top sushi bars and fine dining. These are full-size, dry-packed scallops, not small or broken pieces, and are increasingly rare due to limited supply.
$75.00
$75.00
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  • Dry Natural Scallops, individually frozen without any preservatives!
  • Extra Large (U10) size, perfect as your centerpiece dish
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Our Wild Japanese Hokkaido Scallops represent the highest tier of scallops available on the market. Harvested from the cold, clean waters off Hokkaido, Japan, these scallops are prized for their large size, natural sweetness, and pristine texture.

Unlike inexpensive mini or bay scallops, these are full-size scallops with substantial body and depth. Each scallop is hand-selected for size and quality, delivering a meaty bite and clean, ocean-sweet finish that smaller scallops simply cannot match.

Hokkaido scallops are increasingly rare due to strict harvesting controls and limited supply, which directly impacts availability and price. These are the same scallops used in high-end sushi bars and Michelin-level kitchens—offered here without compromise.

Why Hokkaido Scallops Cost More

Hokkaido scallops command a premium because:

They are wild-caught, not farmed

Harvest volumes are tightly regulated

Only large, intact scallops qualify for export

Demand from top restaurants far exceeds supply

You’re paying for size, purity, and rarity—not filler or yield loss.

Size Matters (Important)

These scallops are:

Large, intact muscles

Thick and meaty

Ideal for sashimi, crudo, or perfect searing

They are not:

Mini scallops

Bay scallops

Chopped or processed pieces

How to Enjoy

Exceptional raw as sashimi or crudo

Sear quickly over high heat for a golden crust

Season simply—salt, butter, or citrus

Avoid overcooking to preserve tenderness

Large scallops reward minimal handling.

Product Details

Species: Japanese Scallop

Origin: Hokkaido, Japan

Harvest Method: Wild-caught

Size: Large, premium grade

Condition: Frozen to preserve quality

Packaging: Vacuum sealed

Storage Instructions

Keep frozen until ready to use

Thaw slowly under refrigeration

Pat completely dry before cooking or slicing

Consume promptly after thawing

Source

North and East Hokkaido, Japan.
Hokkaido scallops are world renowned for their tenderness, uniform shape, and a favorite of high-end chefs. They sear up beautifully which makes them the center of plate star of any meal. They were removed from their shells by hand and flash frozen to lock in freshness all the way to your dinner table.

Grading

Sushi-Grade.
These are the most coveted scallops in the sushi culinary scene because of their size, meatiness, and amazing flavor as scallop sashimi

Certification

Harvested from an MSC certified fishery in Hokkaido, Japan.
The Marine Steward Council sets international best practice guidelines and contributes to the health of the world's oceans.

Cooking tips

Raw - Soft texture
Cooked - Firm texture

Enjoy these extra large, sushi grade scallops raw or seared. Each bite will have a deep, rich flavor unlike any other scallops out there!

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Hokkaido, Japanese Wild Scallops

FAQ - Hokkaido Extra Large Scallops

Why are these scallops more expensive than others?

They are wild-caught, large-format Hokkaido scallops with limited availability. Smaller or farmed scallops are far more common and less costly.

Are these the same as bay or mini scallops?

No. These are full-size scallops with significantly more body, sweetness, and texture.

Can these be eaten raw?

Yes. These scallops are suitable for raw preparations when properly handled.

Why is supply limited?

Hokkaido scallop fisheries are tightly regulated, and export-quality scallops are increasingly scarce.

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