28 October 2013


Bay scallop (pecten irradians) season is upon us. I've been commercial scalloping for 13 years now, and every year is different.

As anyone who works the water to make money knows, you don't know what you have until it's in the boat. That said ...

We're offering scallops at $20 a pound shucked (for those of you who don't know, that means you get the scallops and the juice ready to eat/cook).

For those of you with scallop knives and good backs, we'll sell a bushel of un-shucked scallops for $75 (Me and my partner, Capt. Ed, do a serious, solid bushel... you should pull five-to-six six-to-seven (6 to 7) pounds of meat out of that, at least).

If you're interested — and remember, we won't know what we have until it's in the boat —e-mail me before November 2, at gpjoyce@gmail.com and I'll give you a phone number. If you're in reasonable distance we'll deliver and you'll have them no later than 12 hours out of the water.

Here's a shot of scallops fresh out of the bay last year .

Here's me in January '13 repairing (sewing) a dredge (the white dots are snow).

And here's a link to a short story (and a recipe): http://www.nextstopmagazine.com/article/2010/12/6/In-Search-of-Peconic-Bay-Scallops

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