Where are Canadian scallops harvested?

Canadian scallops are harvested along some of the world’s richest and coldest marine habitats, primarily off the Atlantic coast, with a smaller but growing presence on the Pacific side. These cold, clean waters help produce the sweet, firm, and premium-quality scallops that Canada is known for in global seafood markets.

Main regions where Canadian scallops are harvested

1. Atlantic Canada (East Coast) – The primary scallop grounds

Most Canadian scallops come from Atlantic Canada, especially:

• Bay of Fundy (between New Brunswick and Nova Scotia)
• Scotian Shelf (off Nova Scotia)
• Georges Bank (shared fishing ground with the United States, south of Nova Scotia)
• Gulf of St. Lawrence (bordered by New Brunswick, Nova Scotia, Prince Edward Island, Québec, and Newfoundland & Labrador)
• Offshore banks off Nova Scotia and Newfoundland & Labrador

These regions are known for:

• Cold, nutrient-rich waters that support strong scallop growth
• Strong tides and currents that keep the seabed clean and oxygenated
• Long-established commercial scallop fisheries with strict management

Bay of Fundy

The Bay of Fundy is one of the best-known scallop areas in Canada, famous for the world’s highest tides. These extreme tides:

• Create powerful currents that stir up nutrients
• Help produce dense beds of wild sea scallops
• Support both wild harvesting and some aquaculture operations

Scallops from the Bay of Fundy are often marketed as premium Canadian sea scallops due to their size, texture, and sweet flavour.

Scotian Shelf and Georges Bank

The Scotian Shelf, extending off Nova Scotia, and Georges Bank, farther offshore, are major offshore scallop fishing grounds. Key points:

• Large-scale commercial fleets operate here using primarily bottom trawl/dredge gear for sea scallops
• The fishery is carefully managed with quotas, closed areas, and rotation of fishing grounds
• These offshore scallops are a significant part of Canadian scallop exports

Gulf of St. Lawrence

The Gulf of St. Lawrence hosts both inshore and offshore scallop fisheries. Harvesting occurs off:

• Prince Edward Island
• New Brunswick
• Nova Scotia
• Québec’s maritime regions
• Newfoundland & Labrador

The Gulf supports several scallop species and a mix of small-boat coastal fisheries and larger vessels.

2. Newfoundland & Labrador

Newfoundland & Labrador waters host important scallop grounds, particularly:

• Coastal areas around the south coast of Newfoundland
• Parts of the Gulf of St. Lawrence bordering Newfoundland
• Offshore banks on the Grand Banks and surrounding areas

These fisheries contribute notably to the overall Canadian scallop supply, particularly in the Atlantic provinces.

3. Pacific Coast (British Columbia)

While Atlantic Canada dominates Canadian scallop production, British Columbia also has scallop harvesting and farming, mainly:

• Along Vancouver Island (especially sheltered bays and inlets)
• Coastal inlets of the Sunshine Coast and central/north coast
• Select areas of the Inside Passage

On the Pacific coast, scallops are often harvested through aquaculture (farming) rather than large-scale wild dredge fisheries. British Columbia is known more for:

• Cultured or farmed scallops, including Japanese scallop species and hybrids
• Small, boutique-style operations supplying local and specialty markets

Types of scallops harvested in Canada

Different regions harvest different scallop species, mainly:

• Sea scallops (Placopecten magellanicus)

  • Largest and most commercially important species
  • Found primarily in Atlantic Canada (Bay of Fundy, Scotian Shelf, Georges Bank, Gulf of St. Lawrence)
  • Sold as large “jumbo” or “premium” scallops

• Bay scallops / small scallops

  • Smaller species and varieties harvested in coastal areas and bays
  • Can include Iceland scallops and other smaller local species depending on region

• Farmed scallops (mostly in British Columbia and some Atlantic sites)

  • Often Japanese scallops or hybrids
  • Grown in suspended systems (longlines, lantern nets, trays)

Wild-caught vs. farmed scallops in Canada

Wild-caught scallops

Most Canadian scallops, particularly from the East Coast, are wild-caught. Key wild harvesting areas include:

• Offshore banks off Nova Scotia and Newfoundland & Labrador
• Inshore and offshore grounds in the Gulf of St. Lawrence
• Nearshore and offshore areas of the Bay of Fundy

Wild scallops are usually harvested by:

• Scallop dredges (towed gear that collects scallops from the seabed)
• Smaller inshore vessels using lighter gear in coastal waters

Farmed scallops

Scallop aquaculture is a smaller but important part of Canadian production, with main activity in:

• British Columbia (Vancouver Island, coastal inlets)
• A few Atlantic sites exploring scallop farming, sometimes alongside mussel or oyster operations

Farmed scallops are grown in:

• Suspended systems (cages, lantern nets, or trays hanging from longlines)
• Clean, sheltered bays with good water flow

This method keeps scallops off the bottom, reducing habitat impact and providing a controlled growth environment.

How Canadian scallop fisheries are managed

Where Canadian scallops are harvested is tightly controlled by federal and provincial regulations overseen mainly by Fisheries and Oceans Canada (DFO). Management includes:

• Defined fishing areas and seasons – scallops can only be harvested in specific zones and times
• Total allowable catch (TAC) and quotas – limits on how much can be harvested each year
• Closed areas and rotational harvesting – some grounds are temporarily closed to allow scallop beds to recover and grow
• Minimum size limits – scallops below certain sizes must not be landed
• Gear restrictions – to reduce habitat damage and bycatch

These controls help ensure that the main scallop grounds in Atlantic and Pacific Canada remain productive over the long term.

Canadian scallops in domestic and export markets

Because of where Canadian scallops are harvested, several quality and branding features stand out:

• Cold North Atlantic origin – marketed as a key quality attribute
• Sustainably managed fisheries – many Canadian scallop fisheries are certified or recognized for responsible practices
• Premium product – large sea scallops from Nova Scotia, Bay of Fundy, and offshore banks are especially valued in export markets

Major export destinations include:

• United States
• Europe
• Asia (particularly Japan and other East Asian markets)

At the same time, Canadian scallops from Atlantic and Pacific coasts are widely sold in:

• Canadian grocery stores and fish markets
• Restaurants, especially in the Maritimes and coastal cities
• Direct-from-harvester or community-supported seafood programs

Summary: Where Canadian scallops are harvested

In simple terms, Canadian scallops are harvested:

• Primarily in Atlantic Canada, especially:

  • Bay of Fundy
  • Scotian Shelf and Georges Bank (off Nova Scotia)
  • Gulf of St. Lawrence
  • Offshore banks off Newfoundland & Labrador

• Secondarily on the Pacific coast, especially:

  • Coastal inlets and bays around Vancouver Island and other parts of British Columbia (mostly farmed scallops)

These cold, nutrient-rich waters on both coasts—managed under strict Canadian fisheries rules—are what give Canadian scallops their reputation for quality, consistency, and sustainability.