Tag Archives: Stephen Tettelbach
‘They all died’ – Peconic Bay scallop harvesting season appears lost
Peconic Bay scallops, which endured a historic die-off last year, appear to have suffered an even worse fate this year as baymen say early trips show none are to be found, and researchers continue to study multiple potential causes. The scallop harvest season, which starts Monday and continues through March 31, is expected to be a wipeout, fishermen say. Longtime Peconic bayman Bob Bourguignon from Flanders said he and two other longtime baymen took a recent trip to survey some of the best scallop grounds in the Peconic and Shinnecock Bay and found not a single harvestable scallop. >video, click to read< 07:25
In the Peconic Estuary, A Perfect Storm Hits Bay Scallops
Warming water temperatures, hypoxia (a deficiency in oxygen), ocean acidification, and harmful algal blooms, said Christopher Gobler of Stony Brook University’s School of Marine and Atmospheric Sciences, are each a stressor to the bivalve and local delicacy. The occurrence of more than one at one time, he said, may be responsible for the die-off (may be) ,,, The bay scallop fishery is “notorious for booms and busts,” Stephen Tettelbach, >click to read< 08:04
Rescuing a regional treasure: Biologists, baymen bringing back Peconic Bay scallops
Last week the veil was lifted on a question at the center of the East End’s culture as well as its economy: How many Peconic Bay scallops made it through algae blooms, whelk attacks, underwater landslides and onto dinner tables this season? Sunrise on Monday, November 6 marked the opening of New York State waters for fishing this sweet local delicacy, and by 7 a.m. it was clear there were plenty of scallops to be harvested. There are many ways for a scallop to die before its time, and Long Island University biologist Stephen Tettelbach, is familiar with all of them. click here to read the story 13:34
Peconic Bay scallopers asked to slow down due to plentiful harvest
This year’s Peconic Bay scallop harvest is starting off with one of the strongest yields in years, according to local seafood markets and baymen. “It’s definitely a pretty impressive year,” said Charlie Manwaring, owner of Southold Fish Market. During the first week, in fact, so many baymen brought in their 10-bushel limit that he and other market operators asked them to hold off bringing in more so that they could catch up with the oversupply, which strained their ability to shuck and sell the mounds of shellfish. click here to read the story 15:24
Marine biologists, baymen bringing back Peconic Bay scallops – There is a story in every shell. click here to read the story
