Market Name: Bay scallop, Long Island scallop, Peconic scallop
Scientific Name: Argopecten irradians
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| A small cousin of sea scallops, bay scallops, measuring 2 to 3 in., are harvested along the Atlantic seaboard during fall and winter. Massachusetts is a major contributor, along with New York, Connecticut, New Jersey and Rhode Island. Fishermen take bay scallops by hand dredging or by towing a "drag" that has a chain on the bottom and net on the top. Neophyte aquaculture operations are also underway in several states. The largest is a 200-acre project in Massachusetts, where bay scallops are grown in lantern nets. Aquafarm trials are also in progress in Nova Scotia. Fresh bay scallops are expensive and usually sold only on the East Coast, commonly to high-end restaurants. An inexpensive alternative from China is supplied to restaurants and retail stores. |
Markets: US - Japan - Europe