These sea scallops are indeed 'Divers'. In Eastern Maine, the scallop season runs from December 1st through March. Cobscook Bay has a dozen or so scuba divers who where thick neoprene drysuits and tumble over the boat rail into the 30 degree water to go collect your sea scallop dinner. Sinking down into the icy depths of 30' - 70' of water with very little visibility, they cruise along in the tidal current picking up live scallops along the way. This is tough work, but it is ecologically the best product by far. The bottom is not disturbed by dredging, the sea floor habitat is not disrupted, and there is absolutely no bycatch or discards. Throughout the season, diver scallops are fished at dawn, landed before noon, and often shipped out the very same day - you cannot get a fresher scallop - these meats are a perfect size in the 10-15 meats / lb. Often divers will find 'blushing scallops'; these are meats that have a pinkish hue. Some folks claims they are good luck or have the best taste. Our diver sea scallops are fresh, raw, never frozen, or soaked in chemicals or preservatives - the truest 'dry' scallop you will ever find. Sushi grade for certain. We like to eat them raw in the boat, on the shore, anytime anywhere. Fresh scallops should be kept as cold as possible (30-35F) for up to 5 days and cooked and eaten as soon as possible. If you can resist eating them immediately and would like to store them, we recommend separating them into smaller bags, preferably vac-sealing them and freezing.