Scallops are primarily harvested using two distinct methods: mechanical drag for the majority of the catch, and hand harvesting by SCUBA divers in specific areas. Regardless of the method, scallops are typically shucked directly on the boat shortly after being harvested to maintain freshness.
Dominant Harvesting Method: Mechanical Drag
The most common and widespread method for harvesting scallops involves mechanical drags, often referred to as dredges. This technique is highly efficient for commercial operations due to its ability to cover large areas and collect significant volumes of scallops.
- Process: Mechanical drags are heavy metal frames with a net bag attached. These are towed along the seabed by fishing vessels, scooping up scallops and other benthic organisms. The design allows for the collection of scallops from the ocean floor where they reside.
- Efficiency: This method accounts for the majority of scallops harvested globally, making it the backbone of the commercial scallop industry.
- Scale: It's employed for large-scale harvesting, supplying the broader market with scallops.
Specialized Harvesting Method: SCUBA Divers
In certain regions, particularly state waters, scallops are harvested by hand through SCUBA diving. These are often marketed as premium products due to their unique collection method and minimal impact on the scallop itself.
- Process: SCUBA divers descend to the seabed and individually pick scallops by hand. This labor-intensive method allows for selective harvesting.
- Terminology: Scallops harvested this way are commonly referred to as "dive caught" or "diver scallops." These terms are often used in culinary contexts to denote their high quality and the ethical method of harvesting.
- Quality: Hand harvesting can result in less damage to the scallop and its adductor muscle (the part consumed), potentially leading to a higher quality product with a better texture and shelf life.
- Environmental Impact: This method generally has a lower impact on the marine environment compared to mechanical dredging, as divers can avoid sensitive habitats and non-target species.
Post-Harvesting Procedure: Shucking
An essential step immediately following the harvest, regardless of the method, is the shucking of the scallops.
- On-Board Shucking: Scallops are shucked on the boat shortly after being harvested. This crucial step ensures the freshness and quality of the scallop meat by separating the edible adductor muscle from the rest of the scallop and its shell.
- Benefits: Rapid shucking minimizes bacterial growth, maintains the integrity of the muscle, and prepares the scallops for immediate chilling or processing, preserving their delicate flavor and texture.
Summary of Harvesting Methods
To provide a clear overview, here's a comparison of the primary scallop harvesting methods:
| Feature | Mechanical Drag | SCUBA Divers (Hand Harvesting) |
|---|---|---|
| Prevalence | Majority of scallops harvested | Primarily in state waters, specialized fisheries |
| Method | Towed dredges or nets | Individual hand-picking by divers |
| Terminology | Commercial catch, wild-caught | "Dive caught," "Diver scallops" |
| Efficiency | High volume, large-scale | Lower volume, labor-intensive |
| Product Quality | Standard commercial quality | Often considered premium, less damage to muscle |
| Environmental Impact | Can have broader habitat impact | Generally lower, more selective |
For more detailed information on sustainable seafood practices and harvesting regulations, consider consulting resources from reputable marine conservation organizations or fisheries management agencies, like those found at the National Oceanic and Atmospheric Administration.
