Summer is the season for seafood and Trader Joe's new Peruvian Bay Scallops are the perfect dish.
Unlike some of the other scallops you'll find in supermarket fridges, Trader Joe's new Peruvian Bay Scallops are sustainably sourced. The scallops come from a supplier who employs divers who dive deep into the waters of Peru’s coastal bays to hand-collect scallops. This method of harvest is more sustainable because it prevents by-catch, while also ensuring consumers end up with the highest-quality scallops. As Trader Joe's explains, "It’s a difference that you can taste immediately: these Peruvian Bay Scallops have a mild, elegantly buttery flavor and, when cooked to the right doneness, have a firm, springy texture that plays particularly well against pastas and citrusy sauces."
Perfect for everything from stews to salad, these Peruvian Bay Scallops are an excellent summer option.
Image Credit: Trader Joe's
Trader Joe's New Peruvian Bay Scallops are Harvested by Hand
1. Sustainable Seafood - Demand for sustainable seafood is growing, creating disruptive innovation opportunities in aquaculture, fishing technology, and supply chain management.
2. Hand-harvested Seafood - Interest in premium, hand-harvested seafood is on the rise, creating disruptive innovation opportunities in specialized sourcing, niche marketing, and premium price points.
3. Quality-focused Seafood - Consumers are increasingly looking for high-quality seafood options, creating disruptive innovation opportunities in product development, packaging, and branding.
1. Aquaculture - Innovations in sustainable and efficient aquaculture practices can help meet growing demand for high-quality, responsibly sourced seafood.
2. Fishing Technology - Advanced fishing technologies, such as sensors and machine learning algorithms, can help minimize by-catch and preserve ocean ecosystems while improving yields and efficiency.
3. Supply Chain Management - Innovations in supply chain management, including traceability and real-time monitoring, can help ensure the integrity and sustainability of seafood products.