Where are Canadian scallops harvested?

Canadian scallops are harvested in some of the coldest, cleanest waters in the world, primarily along the Atlantic coast. These nutrient‑rich, icy environments help produce the sweet, firm scallops that Canada is known for in export markets and restaurant kitchens.

Below is a detailed look at where Canadian scallops are harvested, how different regions specialize in different scallop species, and why these locations matter for quality, sustainability, and traceability.

Main regions where Canadian scallops are harvested

1. Atlantic Canada (East Coast)

Most Canadian scallops come from the Atlantic provinces, where the cold North Atlantic currents create ideal scallop habitat on sandy or gravelly seabeds.

Key provinces include:

Nova Scotia
- One of the largest scallop-producing regions in Canada.
- Major fishing grounds lie on the Scotian Shelf, including Georges Bank, Brown’s Bank, and Western Bank.
- Ports such as Digby, Yarmouth, and Lunenburg are well known for scallop landings, especially the celebrated Digby scallops.
New Brunswick
- Shares access to the rich scallop grounds of the Bay of Fundy with Nova Scotia.
- The strong tides and fast-moving waters contribute to plankton-rich environments that support scallop growth.
Prince Edward Island (PEI)
- While better known for mussels and oysters, PEI is also involved in scallop harvesting, mainly in nearshore Atlantic waters and the Northumberland Strait.
- PEI scallops are often smaller, with a focus on inshore fisheries.
Newfoundland and Labrador
- Offshore banks in this region, such as the St. Pierre Bank and parts of the Grand Banks, support scallop populations.
- Harvesting typically focuses on sea scallops in deep, cold water.

2. Bay of Fundy

The Bay of Fundy, between Nova Scotia and New Brunswick, is one of Canada’s most iconic scallop harvesting areas.

Known for some of the world’s highest tides, which constantly mix nutrients and plankton.
This dynamic environment supports plentiful and high‑quality sea scallops, often sold as “Digby scallops.”
Many Canadian scallops marketed domestically and internationally come from this region, landed primarily in ports on the Nova Scotia side.

3. Offshore banks and deep‑water grounds

In addition to coastal areas, significant scallop harvesting occurs on offshore banks on the continental shelf of the North Atlantic.

Important offshore areas include:

Georges Bank
- A large, shallow submarine plateau shared with the United States.
- Rich fishing grounds for multiple species, including sea scallops.
- Canadian vessels harvest scallops on the northwest and northeast portions of the bank, under strict management regimes.
Brown’s Bank and Western Bank
- Located off Nova Scotia on the Scotian Shelf.
- Known for commercial‑scale sea scallop fisheries, often using large offshore scallop draggers (vessels that tow dredges).
Grand Banks region
- Off Newfoundland and Labrador, this area hosts scallop beds in colder, deeper waters.
- Fishing effort here is typically more specialized and tightly regulated.

These offshore banks are important sources of large “jumbo” sea scallops, which are highly valued in export markets.

Types of scallops harvested in Canada

Understanding the species helps clarify where Canadian scallops are harvested and how they are used.

Sea scallops (Placopecten magellanicus)

Primary species in Canadian commercial harvests.
Live in deeper, colder waters (often 30–100+ metres).
Commonly harvested in:
- Bay of Fundy
- Scotian Shelf (Georges Bank, Brown’s Bank, Western Bank)
- Offshore banks around Newfoundland and Labrador
Sold mostly as large, individual adductor muscles (the “scallop meat”), sometimes frozen at sea.

Icelandic scallops / Queen scallops (Chlamys islandica and related species)

Found in colder northern waters, particularly around Newfoundland and Labrador and parts of the Gulf of St. Lawrence.
Typically smaller than sea scallops, sometimes marketed as “bay‑size” or “queen” scallops.
Harvested using bottom-contact gear in specific coastal and offshore areas where these species form dense beds.

Bay scallops & smaller local species

In some inshore and coastal regions, smaller scallop species are harvested on a more limited scale.
These fisheries are usually more localized and may be marketed fresh within their province or region.

Harvesting methods in Canadian waters

Where Canadian scallops are harvested also shapes how they’re caught.

Offshore scallop dredging

Used on banks like Georges Bank, Brown’s Bank, Western Bank, and offshore Newfoundland.
Large vessels tow dredges along the seabed to collect scallops.
These fleets operate under:
- Limited entry (licenses and quotas)
- Area closures
- Gear and catch regulations designed to protect habitat and stocks

Inshore and coastal fisheries

Smaller vessels operate closer to shore in places like:
- Bay of Fundy
- Northumberland Strait
- Coastal Nova Scotia, New Brunswick, and PEI
Depending on the area, gear may include:
- Smaller dredges
- Diving (in some limited local fisheries)
These scallops are often sold fresh or minimally processed, sometimes directly to local markets or restaurants.

Sustainability and management by region

Canadian scallop harvesting is closely managed by Fisheries and Oceans Canada (DFO), with regional rules tailored to local ecosystems.

Key management approaches include:

Area‑specific quotas and effort controls
- Each scallop harvesting zone (offshore banks, Bay of Fundy, coastal areas) has defined catch limits and license caps.
Seasonal openings and closures
- Designed to protect scallops during spawning and critical growth periods.
Rotational harvesting
- Some scallop beds are fished in rotation, allowing areas to recover between harvests.
Habitat protections
- Sensitive areas can be closed to dredging to safeguard seafloor habitats.

Many Canadian scallop fisheries, particularly on the Scotian Shelf and in the Bay of Fundy, have pursued or achieved third‑party eco‑certifications (such as MSC – Marine Stewardship Council), which often appear on retail packaging.

How to tell where your Canadian scallops were harvested

If you want to know exactly where Canadian scallops are harvested for a product you’re buying, look for:

Country of origin label
- Should list “Product of Canada” or “Harvested in Canada” if caught in Canadian waters.
Region or area designation
- Terms such as “Digby scallops,” “Bay of Fundy,” “Scotian Shelf,” or “Georges Bank” sometimes appear on packaging or menus.
Certification codes
- Eco‑labels (e.g., MSC) may reference specific fisheries such as “Canada Atlantic Sea Scallop Fishery,” which are tied to clearly defined geographic areas.
Lot or harvest codes
- Especially on export‑grade or bulk products, these codes can be traced back through producers or distributors to the exact harvest area and vessel.

Why harvest location matters

Knowing where Canadian scallops are harvested is useful for several reasons:

Flavor and size differences
- Offshore banks like Georges Bank often produce larger, meatier scallops.
- Coastal areas such as the Bay of Fundy can produce scallops prized for a distinct sweetness and texture.
Sustainability preferences
- Some consumers and buyers prefer scallops from specific certified fisheries or regions known for strong management practices.
Culinary applications
- Chefs may request Bay of Fundy or Digby scallops for searing, or smaller “bay-size” scallops from northern regions for pastas, stews, or ceviche.
Traceability and transparency
- Understanding where Canadian scallops are harvested supports informed choices about seafood sourcing and responsible consumption.

In summary, Canadian scallops are primarily harvested along the Atlantic coast, especially in Nova Scotia, New Brunswick, PEI, and Newfoundland and Labrador, with standout regions including the Bay of Fundy, the Scotian Shelf, and offshore banks such as Georges Bank and Brown’s Bank. These cold, nutrient‑rich waters shape the quality, size, and reputation of Canadian scallops in global seafood markets.