Florida Bay Scallops, 2010
Scalloping season has once again arrived in Florida. It opened early this year, June 19th if you were watching closely. The season normally begins on July 1, but was opened early due to the tragedy in the Gulf with the oil. Notice I did not say “spill” which is something that occasionally happens with my beer. Millions of barrels of loose oil in the Gulf is a disaster, not a spill. With a lot of luck, the oil will remain clear of the oyster and scallop beds. If not, this will be the last season for awhile.
Florida Scallops with a hitchhiker... fresh from the bay.
We arrived in Horseshoe Beach on July 1 as scheduled. The rest of our crew arrived on time and the great scalloping adventure of 2010 was about to begin. We had our three grandsons with us for the summer and showed them all the wonders of the great outdoors here in sunny Florida. They learned how to sail, catch and release sharks, beach metal detect, and now … scalloping!
Last year we were catching our daily limit within an hour or so at this spot, so we were hopeful. The first day showed us that we were going to have to work a bit harder at filling our five gallon buckets. We ended up going north of Steinhatchee where we ‘slammed’ them. Everyone was limited out in under an hour, no oil either.
Before you head out make sure you know what YOUR daily limit is. Check with the FWC website for the official rules and regulations as they change by the number of people you are scalloping with. The maximum daily limit per boat is 10 gallons of whole scallops, regardless of the size of your crew. Check the per person regulation, too. The youngest grandson, who just turned 5, counted towards the daily limit the same as the adults.
We noticed fewer scallops in this area. I’m not sure if they migrated to someplace different this year or if the early season opening depleted the stocks already, but we were working hard to get our limit.
Teaching my youngest grandson how to 'look' for scallops
If you have never been scalloping before, it’s very easy. Just snorkel along and pick up the tasty little critters as you spot them. It may take a bit to develop an eye for them, but you will quickly get the hang of it.
Sometimes the white part of the shell is turned upwards which makes them really easy to see. Generally though, the darker side is up and it matches the grass beds very nicely. With the sun shining into the water, you can sometimes see their sparkling blue eyes along the entire opening of the bi-half shell as they are filtering water.
As you approach they will generally snap shut and remain still. This makes them easy prey. Sometimes you get a swimmer and they are fun to catch. They rapidly open and close the halves of their shell which propels them through the water in an attempt to escape, usually with out success. I’ve seen them swimming along and I’ll hold open my collection bag and let them swim right in. Volunteers, you got to love them.
Watch out for the OUCH! Scallops can snap shut on your fingertips and they really pinch. If you’re picking up a scallop with Attention Deficit Disorder (the one that forgot to slam his big mouth shut as you are reaching for him), grab it from behind along the hinge side. It will keep you from getting pinched.
Some folks I know are going scalloping for the first time and have requested a detailed explanation of this fun event. So then, here it is.
BASIC ITEMS NEEDED
A good mask and snorkel. Essential. You will have your face stuck in the water most of the time. The snorkel really makes breathing underwater much easier. When you get your mask home, wet the inside lens in the sink. Take some toothpaste, just a tad, and use the tip of your wet finger to very gently clean the inside lens. Trust me on this … it will really make a difference. Rinse the mask well. If you have some anti-fog drops (recommended), apply as directed before swimming. The drops can be obtained where you got the mask or at any dive shop. Don’t forget to dip your mask in the salt water to give it one last rinse before putting it on your head.
If this is all I got, I'm gunna starve here!
Being able to clearly see the scallops is the key to success. A poorly fitting mask, or one that fogs up constantly, makes for a less fun day. Hint: To find a properly fitting mask, stick it on your face without the strap on the back of your head. If the suction created by the mask holds it in place for a few seconds after you let it go … it fits. Then go for a nice stylish look.
I do suggest going to a dive shop or expedition outfitter type store for the mask and snorkel. Discount stores sell discount merchandise. It won’t fit or last. The professional stores have qualified sales people to help you with your selection.
Fins. Necessary. Quality fins will last years and years. I have a set of Rocket fins that still work well. I’ve owned them for over 20 years now. I highly recommend some sort of bootie or wet sock to wear with your fins. This will prevent chafing and the occasional blister.
Dive Flag: Required by law. The dive flag is red with a diagonal white stripe and must be flown when you are in the water. You are required to remain within 300 feet of the flag. Flags are available at all dive shops.
Collection bag: Necessary. This can be any kind of mesh type bag that will hold your catch.
Five gallon bucket(s): Necessary. You need some place to put all your scallops as you collect them, and the bucket gives you a good gauge of your catch to keep you within legal limits. The scallops NEED some place to chill out (in salt water) until such time as the cleaning process begins.
Scallop knife: Necessary (maybe). It all depends on how you like to clean scallops. Some folks use a spoon, I like the knife. You can buy these at the dive shops as well. They are not particularly sharp and only three inches long. The tip of the knife is curved to fit the inside of the top half of the shell. This is important when cleaning scallops.
Ice cold frosty adult beverage: Necessary, for our crew anyhow. Got to keep hydrated!
Scallop parts, double click for large view
CLEANING SCALLOPS
We generally set up an assembly line for cleaning. This consists of one person splitting the shell open with the scallop knife. You hold the scallop, white shell down, in the palm of your left hand (reverse this for southpaws). Put the back, or hinge part of the scallop facing your fingertips and the bivalve opening of the hinge towards your wrist. The goal here is to use the curved portion of the blade to scrape the upper inside of the shell. This cuts the muscle and membrane free from the top (dark) half of the shell . Peel this half of the shell away. Save the shells if you are crafty … they make lots of neat things.
The next person cleans out the guts (kids love doing this part). Use a spoon or the curved edge of a scallop knife to scrape out the membrane. Practice makes perfect here. The only thing remaining in the lower half of the shell when you are done should be the white muscle. The last person cuts the meat from the remaining bottom shell. This is the easiest job.
Store your scallops in salt water in a good zip lock type freezer bag. A good fresh water rinse before cooking is all you will need after you thaw them out.
Lined up for cleaning..... yummmm
So there you have it … go out and enjoy some of nature’s bounty. Just don’t forget the sunscreen.
The link below has more detailed information about cleaning, with photos!
http://www.southerncrosses.com/2009/07/15/florida-bay-scallops-the-how-to-guide/
By the way… have you read my novel yet?
Filed Under: Travels
About the Author: I'm a retired deputy sheriff turned sailor and author. Please feel free to leave comments and suggestions for anything you might like to read about. Hopefully I'll see you out on the water!