Sechura Bay, located on the northwestern tip of Peru, is home to one of the most interesting fisheries in the world. Each day during the harvest season, divers go out to a dedicated zone of the bay and dive around 10-16 feet to hand pick our Arteseans delicate sweet scallops right off the bay floor.
Without impacting the environment, our harvester, Ian Hanschke, and his divers work meticulously to pick the best scallops to fill their daily quota. Once the daily catch is filled, the boats go directly to the dock and are unloaded into refrigerated trucks. Within hours, all of the scallops are shucked, cleaned, and blast frozen at state-of-the-art facilities nearby.
Considered an aqua-farmed fishery, juvenile scallops are caught outside of Sechura Bay, placed in the zones, then allowed to grow naturally in these nutrient-dense waters. You will truly enjoy the uniqueness of the natural, Arteseans Diver-Caught Bay Scallops. Try them for yourself!
Diver Caught Bay Scallops - 1 lb.
Our succulent Arteseans Diver-Caught Bay Scallops are as delicious as they are unique. These sushi-grade scallops from Sechura Bay, Peru are known for their sweetness and creamy moisture. Because they are incredibly high in protein, these tender morsels cook quickly and easily.
Arteseans Diver-Caught Bay Scallops can be sautéed, baked, broiled, and more to create gorgeous dishes. Use them as the main ingredient for ceviche or tacos, or top them with parmesan cheese, salt, lime juice, and butter for a traditional Peruvian appetizer!
I just got my box and grilled the salmon with a ginger honey mustard glaze, you can’t beat Bobby Flay. The salmon came out incredible! perfect portions, incredible fresh taste. Way beyond my expectations
I’m super happy with what we got. And when I think about it, there were a total of 18 portions of seafood for $119, which comes down to $6.7 per portion which I find very reasonable.
I got my first box today! YAY!!! Love the message, love the packaging... Thank you for doing it right, from practices, to sourcing, to packaging, to all around caring about our planet!
Santa Barbara, CA
Furikake Salmon and Kung Pao Brussels Sprouts Ramen
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How to Defrost
Thawing frozen seafood properly is extremely important not only to ensure the quality
of the seafood but also to prevent health risks. All of our seafood has a protective glaze
of water to prevent freezer burn in ensure quality. Once thawed, gently pat away any
excess moisture from the glazing as soon as possible.
We recommend that you follow the USDA’s instructions on safe food handling, which
can be found here. We also recommend that all cooking instructions be followed and
that you use a food thermometer to ensure that all seafood and other applicable items
are cooked to the USDA’s recommended internal temperatures, which can be found here.
Here are a few simple ways how to defrost:
The Refrigerator Method
It might be the longest, but thawing seafood in the refrigerator is undoubtedly the safest
way to thaw any protein such as seafood. It also protects the quality of the seafood,
providing the best quality-control method. For our Individual Frozen Portions (IFP) or
Individually Quick Frozen (IQF) bags like our shrimp and scallops, it can take up to 12-
24 hours to thaw. Please remove from original package, plate and cover, or at a
minimum puncture the plastic packaging. Once thawed, seafood lasts for up to three
days in the original package. Do not refreeze after thawing.
The Water Method
Here’s how it works:
IFP Portions: Place the seafood in a bowl of cold water (not warm or hot as that starts
the cooking process) in the kitchen sink. Change the water every now and then or
place a constant drip/spray of water to control the temperature. Check the seafood after
one hour – it should be fully thawed by then. Cook immediately after thawing.
IQF bags: Place the desired quantity of seafood (scallops/shrimp) that you will be using
into another re-sealable bag. Replace unused IQF seafood immediately back in to the
freezer. Submerge the sealed bag in a bowl of cold tap water. Let the bag sit in the water until
it’s completely thawed, changing the water every 30 minutes, if necessary. We don’t
recommend running under cold water outside of bag. Cook immediately after thawing.
The Microwave Method
Not always the favorite way but it’s fast, and the microwave method is surely the
quickest of the three, but it’s the least preferable method in terms of preserving the
seafood’s quality. But if you forgot to take out of the freezer and you are in a hurry,
here’s what you do: make sure your puncture the plastic before placing it in the
microwave. Use the “Defrost” function and set the time according to weight. Cook
immediately after thawing