Hokkaido scallops harvested from the pristine waters of northern Japan, are not only a culinary delight but also a fantastic example of sustainable seafood practices. The regions surrounding Hokkaido implement responsible fishing techniques that ensure the scallop populations remain healthy and thrive. By using methods such as selective harvesting and farming, local fisheries strive to minimize environmental impact while supporting the ecosystem.
This commitment to sustainability means that consumers can enjoy these delicious, succulent scallops with the confidence that they are contributing to the preservation of marine life and supporting local communities. Incorporating Hokkaido scallops into your diet not only provides a rich source of protein and omega-3 fatty acids but also aligns with the growing global demand for environmentally friendly seafood options.
The Hokkaido Federation of Fisheries Cooperative Association's scallop fishery today achieved certification to the Marine Stewardship Council's (MSC) global standard for sustainable and well-managed fisheries.
Hokkaido Scallops:
Mascarpone mashed potato, market vegetables, tamari pickled beech mushrooms, lotus root chips and miso-ginger ponzu.
The Marine Stewardship Council (MSC) is a global nonprofit organization that works to end overfishing around the world.
Working with scientists, fisheries, industry experts, and other nonprofits, the MSC’s goal is to improve the way our ocean is fished through the MSC Fisheries Standard and Chain of Custody Standard. The MSC program incentivizes sustainable fishing practices globally.
Through the use of the MSC blue fish label, the MSC makes it easy for everyone to identify and choose certified sustainable, wild-caught seafood. Learn More >
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