I’ve always been a fan of Fine Cooking, a magazine for people who love to cook. But I was particularly impressed to see their recent article on how to prepare sea scallops, because the author recognizes the superiority of Maine scallops and also addresses the rampant fraud problem with diver scallops. Remember: the method of harvest does not impact the quality of the scallop. What matters is where the scallop was harvested, how long it stayed on the boat before it was brought ashore, and how it was handled on its journey to you. Check out the article here. Or better yet – go buy a copy as it will be on newsstands for another couple weeks. It’s got some GREAT recipes.
Well, Maine’s state water fishery closed in April and the Northern Gulf of Maine scallop fishery closed in mid May. Unfortunately that means you’ll need to wait until December 1 for super premium scallops. But if all works out, this will be the last summer you’ll have to suffer through scallop drought. I’m working on developing a means to freeze Maine scallops so I can bring them to you all year round. I’m also working on more convenient gift options for the upcoming season. And on that subject, you may receive a call from me in the near future – I’m doing some informal market research to determine what interests my customers. I hope to speak with you soon. In the meantime, enjoy the summer!
I’m shipping scallops this week, and POSSIBLY next week thanks to a number of Maine boats participating in the Northern Gulf of Maine (NGOM) scallop fishery.
The Northern Gulf of Maine scallop management area was established in 2011 to preserve small boat fishermen’s access to the Federal scallop resource. Fishermen must stay within a defined area (see graphic), they’re limited to 200 pounds per trip and can only fish one 10 foot dredge.
Unfortunately there’s a bit of work to be done in terms of keeping this area sustainable. Although the small boats are limited to 70,000 pounds, the large boats can take an unlimited amount of scallops from this supposedly protected-area. In fact as of April 8 the large boats had taken approximately 150,000 pounds from the area. I had argued this affront to fisheries management principles should prevent the Marine Stewardship Council from certifying the fishery as sustainable, but unfortunately my objection was dismissed.
A number of us are working to improve the management of this fishery, and I’m confident we’ll be successful in the end. But for now, the thing for you to know is ORDER FAST if you want fresh, delicious scallops!
Bangor’s WABI TV recently ran a two-part piece on Maine’s recovering scallop fishery featuring Downeast Dayboat fisherman Kristan Porter. Check it out here, and as a bonus, you get to see me preparing lemony Maine scallop pasta:
Get excited people! We’ve been waiting 7 months for fresh Downeast Dayboat Scallops from Maine state waters. I’ll be on the F/V Brandon Jay out of Cutler Maine on opening day, working with Captain Kristan Porter to bring you the very first scallops of the season. Pre-order beginning November 17th to ensure you get the very first scallops of the season!