Fresh scallops are washed in a salt brine solution to remove any grit/particles and transported by conveyor to the gram scales.

High speed, belt-driven gram scales grade the scallops to an accuracy of 1 gram of weight through automated controls.

Scallops are separated into specific programmable sizings per customer specifications.

Once scallops are graded by size they are then sorted onto conveyors to our insulated bulk holding containers.

Following grading, the ice slurry system maintains a water temperature of 32 degrees inside the insulated bulk holding containers. The slurry system is preprogrammed to exact temperature and solution concentrations depending on customer specification.

The Skaginn stirring system in use at Eastern is an advanced technology used by few companies worldwide. Insulated bulk containers move through each station of the stirring system automatically on conveyors.

A stirring arm mixes the scallops, resulting in even processing which enhances product consistency from order to order.

The individually quick freezing process begins with scallops being moved from the insulated bulk containers on to the conveyor line.

The automated IQF line moves scallops from fresh to frozen at high speed.

Frozen scallops are ice-glazed adding a protective barrier that prevents freezer burn and prolongs shelf life.

IQF scallops are packed in poly bags and sealed to protect product integrity.

Fresh scallops are fed into protective plastic bags which are placed into our block boxes prior to freezing.

Multiple, large capacity plate freezers are used for Eastern's block frozen products.