Diver caught, hand shucked & graded from the pure waters off of Northern Peru. The fishery does cultivate seed inside of their state of the art hatcheries and use the seed to put back into the bays where the scallops natural grow. This makes them have to be called a farm raised scallop. The divers go out daily on their boats and harvest the whole bay scallops in shell off of the bottom of the bay. They then are brought into the docks where they are loaded and trucked to a nearby processing facility. Once at the facility they are hand shucked, machine graded and then IQF to preserve quality and freshness. They come into our partners facility in the USA where they are thawed out in a temperature controlled room before shipping.