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The Ezo giant scallop, also known as the Yesso scallop, is a big cold-water scallop of the northwestern Pacific and the scallop behind much of Japan's hotate sushi. One shell is brown and the other white, and it can grow to about 8 in (20 cm) across. It doesn't live in U.S. waters.

Appearance

Appearance
The left shell is brownish and fairly flat; the right shell is whitish and a little more rounded. It rests on the seafloor with the white shell facing down rather than burrowing.

Where it lives

Typical habitats
  • Sandy seafloor
  • Muddy seafloor
Range
Native to the northwestern Pacific, from the Sea of Japan (Korea and Russia) to northern Japan, south to about Chiba on the Pacific side, and the Sea of Okhotsk. It's not found wild in the United States.
Preferred conditions
Lives on sandy, silty, or muddy bottoms, usually 7–260 ft (2–80 m) deep, in cold water.

Behavior

Diet
A filter feeder that strains tiny bits of food out of the water.
Activity
When a sea star or other predator comes near, it claps its shells to squirt out water and swims away in jerky bursts.
Senses
About 80 tiny eyes line the edge of its , letting it sense light and shadow.

Life cycle

Breeding season
In studies from northern Japan, spawning mostly fell between early May and early June, and later in years with colder water.
Reproduction
Eggs and sperm are released into the water. The larvae drift for a while before settling on the bottom or on surfaces.

Connected species

Ties with other wildlife
In Japan, sea stars are major predators, especially of small scallops; wolffish and giant octopus also eat them.
Predators
  • Northern Pacific sea starAsterias amurensis

    One of the sea stars that preys on Yesso scallops in Japan, especially small ones.

Conservation

IUCN Red List
NENot EvaluatedNot yet assessed
Threats
Its digestive gland can build up algal toxins such as yessotoxins, which are studied closely for seafood safety.

Culture and stories

Culture and stories
  • Japan farms it on a huge scale, mainly in Hokkaido and Aomori's Mutsu Bay. The sweet is eaten raw as sashimi and sushi.
  • Dried adductor muscles (conpoy) are a prized ingredient in Chinese cooking.

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Ezo Giant Scallop (Mizuhopecten yessoensis) — identification, habitat & look-alikes | Moeyo