Where are Canadian scallops harvested?

Canadian scallops are harvested mainly from the cold Atlantic waters off eastern Canada, especially around Nova Scotia, Newfoundland and Labrador, Prince Edward Island, New Brunswick, and Quebec. The largest commercial fisheries are found in areas such as the Gulf of St. Lawrence, the Bay of Fundy, the Scotian Shelf, and offshore banks like Georges Bank. Most of the scallops sold as Canadian scallops are wild-caught from the ocean floor rather than farmed.

Main harvesting regions in Canada

Here’s a simple breakdown of the main places Canadian scallops come from:

Region	Where harvesting happens	Notes
Nova Scotia	Offshore banks and coastal waters	One of the most important scallop fisheries in Canada
Newfoundland and Labrador	Offshore and inshore Atlantic waters	Cold, productive waters support major scallop stocks
Prince Edward Island	Gulf of St. Lawrence and nearby waters	Known for both wild harvest and shellfish activity
New Brunswick	Bay of Fundy and Gulf of St. Lawrence	Smaller but important scallop areas
Quebec	Gulf of St. Lawrence, including eastern coastal zones	Harvested in selected marine areas

Although scallops can be found on both the Atlantic and Pacific coasts, the commercial Canadian scallop industry is overwhelmingly concentrated in Atlantic Canada.

What species are harvested?

The scallops most commonly harvested in Canada include:

• Atlantic sea scallops — the main commercial species
• Iceland scallops — harvested in colder northern waters
• Bay or inshore scallops — found in some coastal areas and smaller fisheries

When people refer to Canadian scallops in stores or restaurants, they are usually talking about Atlantic sea scallops.

How Canadian scallops are harvested

Most Canadian scallops are harvested by commercial fishing vessels using gear that works along the seabed, such as:

• Scallop dredges or drags
• Diving in limited areas and specialized fisheries

Because scallops live on the ocean floor, they are collected from scallop beds rather than caught in open water like many other seafood species.

When are they harvested?

The harvesting season depends on:

• the specific fishery
• stock health
• weather conditions
• quota and management rules

Scallop fisheries in Canada are carefully regulated, so harvest windows can change from year to year. If you want the most current timing, it’s best to check fishery notices or product labeling from the seller.

Why Atlantic Canada is the main source

Atlantic Canada has the right conditions for scallops:

• Cold, clean seawater
• Rich nutrients
• Suitable seabed habitats
• Long-established fishing infrastructure

These conditions help scallop populations thrive and support major commercial fisheries.

Sustainability and management

Canadian scallop fisheries are managed to help protect stocks and keep harvesting sustainable. Common management measures include:

• catch limits and quotas
• size restrictions
• closed areas
• gear controls
• monitoring and stock assessments

This management is one reason Canadian scallops are widely recognized for quality and traceability. Some fisheries may also be supported by third-party sustainability certification, depending on the area and harvesting method.

What to look for when buying Canadian scallops

If you’re shopping for Canadian scallops, look for:

• Source information such as province or fishing area
• Wild-caught or harvested in Atlantic Canada
• Fresh or frozen labeling
• Dry-packed scallops if you want better texture and natural flavor

If the label says “Product of Canada” or lists an Atlantic province, that’s a strong sign the scallops were harvested from Canadian waters.

Quick answer

If you’re asking where Canadian scallops are harvested, the short answer is: mostly in Atlantic Canada, especially off Nova Scotia, Newfoundland and Labrador, Prince Edward Island, New Brunswick, and Quebec, in waters like the Gulf of St. Lawrence and the Bay of Fundy.

Bottom line

Canadian scallops are primarily wild-harvested from the cold marine waters of eastern Canada. The biggest sources are Atlantic provinces, where commercial fisheries operate on offshore banks and coastal scallop beds. If you see Canadian scallops on a menu or package, there’s a very good chance they came from one of these eastern marine regions.