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Japan’s top class scallops in Aomori Prefecture №Ⅰ  水揚げ量日本トップクラスの青森県のホタテ 

№1 春は養殖ホタテのスタートの時期
Spring is the time scallop aquaculture starts.

青森県のホタテの生産量は北海道に次いで全国2位です。(農林水産省 平成30年漁業・養殖業生産統計)

Aomori prefecture is scallops production here is the 2nd largest in Japan after Hokkaido(Ministry of Agriculture, Forestry and Fisheries, 1990 Fisheries and aquaculture production statistics)


Aomori prefecture is surrounded by the sea, and hence is famous for its marine products. Areas like Shimokita Peninsular and Mutsu bay which is near to the Tsugaru Peninsular is known for the breeding and cultivation of scallops.
Hiranai Town, located in the centre of Mutsu Bay, is the birthplace of scallop aquaculture.


Scallop aquaculture in Mutsu bay is only conducted by using wild spats and are grow by only feeding on phytoplankton.
Scallops here are white in colour, soft, sweet with a strong umami flavour and a buttery texture that seems likely to melt.
It is high in protein, low in fat and contains many nutrients such as glycogen.

Now, unloading of Hanseigai(first-year-old shellfish) used for processing is approaching the end. In May, the process of seedling to attach eggs laid is being carried out.



Baby scallops are put into a pearl net and is sink into the sea for 40 days.
The method is known as seedling.
Fisherman in Mutsu bay get on to their boats and start the seedling process at 3 o’clock early in the morning.

After seedling process is done, the baby scallops who has a lot of adhesion is thinned to a proper adhesion amount and bred.


In July, juvenile scallops will be collected and will be place in containers.

As the scallops grow, fisherman will be constantly changing the container to provide a better growing condition and environment.
Next time we will explain the nest step in scallop aquaculture.






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