If you had just one scallop left on your plate—make it a Hokkaido.

Not just any scallop. Not the chemically plumped, water-logged scallops so common on the market. We’re talking about the scallop—the Hokkaido scallop, supplied exclusively by Organic Ocean.

Born of frigid, nutrient-rich waters off northern Japan, Patinopecten yessoensis is more than a mollusk—it’s a marvel. Thick, tender, and sweet, these scallops boast a natural creaminess and clean ocean flavour that sets the gold standard for seafood. They’re dry, free from additives, and unrivalled as sashimi, grilled or seared with the lightest touch of butter.

And it’s not just their taste that’s exceptional—it’s their story.

This is a fishery comeback tale worthy of a headline. Decades ago, overfishing threatened Hokkaido’s scallop population. But through innovative culturing techniques and a visionary commitment to sustainability, the harvest not only bounced back—it became the largest scallop fishery on Earth. And thanks to that effort, today it’s MSC-certified, Ocean Wise recommended, and a global benchmark for how seafood should be harvested.

At Organic Ocean, we’ve partnered with the most advanced and environmentally responsible producers in Hokkaido. The result? A scallop so consistent, so pristine, and so revered that top chefs across North America now ask for it by name.

Dry. Sweet. Sustainable. Pure.

We didn’t invent the scallop. But we may have found the perfect one.

Organic Ocean’s Hokkaido Scallops.

The scallop, perfected.

The Scallop So Good, It Saved an Industry.

If you’re a chef, a connoisseur, or just someone with taste buds tuned to the finer frequencies of the sea—you owe it to yourself to discover the Hokkaido scallop. Better yet, order it from Organic Ocean.

Let’s start with the facts. The Hokkaido scallop fishery—once teetering on collapse—is now the gold standard of seafood sustainability. It’s a tale of triumph: smarter aquaculture, advanced hatchery techniques, and a bold commitment to stewardship turned it into the world’s largest scallop harvest, all while earning the coveted Marine Stewardship Council certification. Think of it as the eco-label of the sea.

But you don’t eat a scallop for its certification—you eat it for its sublime flavour. And this one? This is the scallop of your dreams.
Plump. Sweet. Silky. Hokkaido scallops (Patinopecten yessoensis, if you’re feeling scientific) are dry—meaning no chemical additives or water weight tricks. Just pure, unadulterated ocean flavour. Their large adductor muscles are loaded with amino acids and nutrients like vitamin B12, taurine, and iron. They’re perfect as sashimi, seared in butter, or simply kissed by a flame.

Why does Organic Ocean offer Hokkaido scallops? Because we work with the best. Our strategic partnerships in Japan ensure these scallops are graded with X-ray precision and flash-frozen at peak freshness—delivering consistently exceptional quality from the cold Pacific to your plate.

Conclusion

And if you’re still buying scallops dredged from the East Coast seabed, we have just one question: Why?

The difference in taste, sustainability, and integrity is night and day.

So, the next time you plate a scallop, make it a story worth telling. Choose Hokkaido. Choose Organic Ocean.

—Because not all scallops are created equal.

March marked the return of wild Pacific halibut—nature’s finest seafood delicacy. Say goodbye to farmed fish fed on questionable diets and welcome back sustainably harvested, line-caught halibut—pure, fresh, and unmatched in flavor. Discover why chefs and seafood enthusiasts eagerly anticipate this season.

Make this New Year’s Dinner one your family and/or guests will still be talking about well into 2023 with wild-caught seafood creations from our award-winning chefs. Is there a better way to welcome the New Year than with a dinner that’ll get those around your table singing your praises? The suggestions we made for Holiday appies and dinners are a great starting point for the New Year’s meal.