Tag Archives: bay scallops

Uncovering the secret lives of bay scallops – Fisherman Todd Corayer

7fcf337007d41645afe93877921f1d52Saturday last opened another sagging season steeped in stories of great harvests, piles of bushels of glistening shells and an aging promise of a paycheck by noon. While the fleet worked hard October bottom offshore, baymen rowed dories and sailed skiffs to drag dredges with rusty iron teeth meant for scanning sandy bottom teeming with shellfish that swim. The season was a savior for working men and women who relied on some endless bounty but history shows natural cycles, habitat degradation and the heavy hand of man all pressed on a tiny mollusk, the bay scallop.,, All those big houses trimmed in “Hey, Look At Me Outside White”, the ones with fine lawns of thick manicured grass sloping right to the bay, thoroughly soaked with nitrogen-based fertilizer to support canvas cocktail party shoes and beliefs that turfing Nature’s intentions for habitat and sustenance is the best decision, well they are polluting our waters and contributing to the demise of bay scallops. Todd Corayer is a lifelong fisherman who lives not far from the Saugatucket River with his wife, who supports his fishing mainly to get him out of the house and a young son who regularly catches more fish than him. Read the story here 08:36

Opening day: Island baymen continue an Island tradition

111016_scallops_2Monday, was opening day to take bay scallops in New York State waters, an annual and important ritual for the handful of Shelter Island baymen. Long after the once-ubiquitous Peconic Bay scallop stopped showing up, Shelter Island’s fishermen have saved the date. Baymen board boats before dawn, proceed to a carefully considered spot and throw a dredge, a metal frame with a net attached, overboard as the sun rises, hopeful they will haul it up full of bivalves. The limit for a commercial scalloper is 10 bushels, and on opening day last year it was easily reached. On Monday, however most baymen came back with two or three bushels to show for five or more hours of fighting wind, rough water and heavy dredges. Sunday night before the big day, a line of boats docked at the end of Congdon Road were loaded with dredges, neatly stowed and ready for deployment. By 6 the next morning, a few were already gone, while the operators of the others were exchanging top- secret information in the time-honored method impervious to Russian hackers. Read the story here 10:43

Peconic Bay scallop season off to a slow on Long Island

7fcf337007d41645afe93877921f1d52Long Island fishermen are saying that it’s a challenging year for Peconic Bay scallops, with the first day’s harvest “less than half” of what it was last year, said manager Keith Reda at Braun Seafood Co. in Cutchogue. The season begins on the first Monday of November and runs through the end of March. By late afternoon Monday, Reda hadn’t seen a Peconic Bay scallop yet. “They’re still out there, looking,” he said of the shop’s fisherman suppliers. The Seafood Shop in Wainscott was preparing on Monday to sell its first three bushels, the harvest from the first of the shop’s five fishing boats that left docks around sunrise. The Seafood Shop will sell bay scallops for about $29 a pound if the supply is slim and $25 if it’s plentiful — or as demand falls after the New Year and the water gets especially cold. Read the rest here 14:44

Oak Bluffs Selectmen Try to Cool Heat Over Scallop Closure in Sengie

ml_scalloping_sengekontacket_moreOak Bluffs selectmen this week tried to broker a compromise solution in a heated dispute among town shellfishermen over the closing of Sengekontacket Pond to bay scalloping. Shellfish constable David Grunden opted to close the pond to scalloping this year because of a large number of seed scallops and small number of adult scallops. The decision was unanimously backed by the town shellfish committee. Read the rest here 13:03

Vineyard bay scallops provide hard work, good pay, high value

Aquipecten irradians, the scientific name for the bay scallop, is a species in low supply but high demand on dinner tables across the Island and country. Utilizing a lot of science, a healthy dose of ingenuity, and some help from Mother Nature, fishermen and town shellfish departments, supported by a considerable investment of more than $700,000 in taxpayer dollars this year alone, help sustain a bay scallop fishery on Martha’s Vineyard that is worth more than $1 million annually, sometimes much more. Read more here 17:41