• Latin name: Pecten Novaezealandiae
  • Other names:
  • New Zealand: Kuakua, Pure, Tipai, Tupa
  • France: Coquille Saint-Jacques de Nouvelle-Zealande
  • Japan: Hotatega
  • Scallops are found on the seabed floor or in sandy muddy bays at about 165 feet deep. The main New Zealand locations for scallops are off the North Island including the Nelson-Marlborough region, Coromandel Peninsula, and the Chatham Islands.

    Shells are fan-shaped with deep ridges and tend to have a brown, orange, yellow or pinkish color with the upper half of the shell flat and the lower dished. The meat which is attached to the flat shell is firm and white with bright orange roe attached.

    Scallops are good swimmers, propelling themselves through the water by vigorously clapping their shells together and expelling jets of water.

    Harvesting of scallops is done by dredging the floor of the seabed, this method used by commercial fisherman make it very difficult to manage the resources.

    New Zealand’s fishery is managed by strict quotas, which allow only a set amount of to be taken commercially each year. This Total Allowable Commercial Catch (TACC) was set at 841,000 metric tons for the fishing year.

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