Sea Scallops, Dry, Viking Village

Plactopecten magellanicus

Common Names: 7Seas Dry Sea Scallops, Viking Village

AVAILABILITY

SEASONAL AVAILABILITY

Year-Round

CATCH and COUNTRY of ORIGIN

USA

SIZING

10/20 Size, 8 each

FLAVOR PROFILE

• White, Tender, Sweet & Juicy
• High in Protein
• Low in Fat & Cholesterol
• Rich in Omega 3

COOKING TECHNIQUES

Pan Seared, Grilled, sauté, Bake, Fry

PRODUCT INFO

Today, Viking Village is home port to more than 40 independently-owned fishing vessels including Scallopers, Gillnetters, and Longline boats. Each year, about 5 million pounds of seafood is packed out at Viking Village and shipped both locally and around the world.

Currently operating from a HACCP certified, state of the art commercial fishing dock in Barnegat Light, New Jersey, Viking Village was founded in the 1920s by first-generation Scandinavian fisherman.

The facility was known as the Independent Fish Company until it was renamed Viking Village, after the original Norwegian founders.

Today, Viking Village is home port to more than 40 independently-owned fishing vessels including Scallopers, Gillnetters, and Longline boats. Each year, about 5 million pounds of seafood is packed out at Viking Village and shipped both locally and around the world.

Our fleet of scallopers lands well over 2 million pounds of sea scallops on a year-round basis, assuring a reliable supply. Although trip boats fishing 7 to 10 days at a stretch represent the mainstay of our production, our dayboat scallopers play an increasingly important role, particularly in the production of “Viking Fresh Sushi Grade” scallops.

Our commitment to quality has culminated in our “Viking Fresh Sushi Grade” scallop program. In this program, unprecedented in the industry, every container of “Viking Fresh Sushi Grade” and a significant number of all scallop products are inspected by qualified Viking Village personnel for count, texture, freshness and uniformity None of our scallops are ever processed or treated with chemicals and thus are truly “dry” scallops retaining their as-shucked size, weight and consistency.