This year’s bay scallop season has been amazingly abundant. The scallops have been especially large, with delicate sweet flesh. Many baymen have been catching their limit in just a few hours, with some fish markets putting out a call for extra shuckers just to keep up. Our waters are under great pressure from the nitrogen loading, road run-off and too many poorly maintained septic systems, which has contributed to the collapse of eelgrass that hosts scallops. This year’s harvest seems to run contrary to those impediments. So what has happened? Read the rest here 14:59
