Each small bay scallop yields a
single nugget of light, opalescent meat that is unsurpassed
by any sea food for flavor and delicacy. Saute’ed or
lightly broiled, they are rich and rare gift from the
generous shore. the opening of scallop season in mid-autumn
light winter professional fishermen are dragging their
limit through the snow flurries. In New England’s shallow
waters, the bay scallop is a prime cash crop.
The general home shellfishing
license usually allows a weekly scallop catch of one
bushel. A separate commercial license, however, allows a
daily bag limit per license aboard, two licensees per boat
(fee for the Buzzard’s Bay aree is around $40, state and
local). The shellfish wardens who enforce the codes are as
cunning and stealthy as the old rum runners, so exceeding
the limit is risky, as well as bad ecology.
Scallops seem to be the only
bivalves with the ability to move about readily, and hence,
may be found on many kinds of bottom at many depths. They
seem to be herded by the action of wind, tide, and current,
and so the native has the advantage of close local
knowledge Three solutions: spot fish until you find the
grounds; inspect the bottom before the season with a
watercress or a diver; follow the fleet and advice of the
friends you must make among the professional fishermen…
no article or book can offer more than direction and an
overview–the fishermen can show you how it really
works.
A dredge is an important piece
of commercial equipment and an impressive investment. It is shackled to heavy nylon line and dragged behind
a skiff along the bottom, until full, emptied, and towed
again. Hauling it onto the deck at the end of a drag is wet
work, cold in the late autumn, and foul weather
gear–especially the rubberized bib-overalls and
neoprene gloves–is a part of your investment.
Non-commercial scallopers
fish the shallows at low tide from a skiff or in high
waders, using a dip net or a quayhog rake with a
basket.
Getting the scallops is only
half the job; they must be shucked. Only the adductor muscle
is eaten, the rest is discarded (or used as fertilizer,
organs and degradable shell-available in quantity for the
hauling away from professional scallopers. The scallop is
held firmly and a dull round-bladed (~2″) knife is inserted
just forward of the hinge – it is twisted to break the
hinge. The blade is slipped under the organs at the rear
and, with blade and thumb the organs are flipped forward,
separating from the muscle, which is left to be detached
and dropped into a pail with a scrape of the round
blade.
