Sea scallops raised in Maine aren’t just sustainable. They help their habitat.

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Due to the shortage of manpower in the restaurant industry as a result of the coronavirus pandemic, Mr Wiley said, chefs at his restaurant had not experimented with eggs. They hope this winter, even if they are not sure of the reception which will be reserved to them.

“Offal is difficult to sell, especially seafood offal,” he said.

This is not the case in much of Asia, however, particularly in Japan, where the entire scallop is prized: adductor, eggs and mantle.

Michael Uehara, general manager of Great Bear Ocean Farms in Prince Rupert, British Columbia, sells most of his live whole sea scallops to predominantly Asian customers, who he says appreciate viscera as well as adductors.

“Every part of the scallop is edible,” Mr. Uehara said, “and Asian people are looking for it. We hammer the coat and use it like abalone, or dry it for snacks. “

Great Bear, which will be co-owned by the Metlakatla First Nation, is one of the largest scallop farms in North America. Before the pandemic, it produced an average of half a million scallops per year, which is nowhere near enough to meet demand. Three million scallops per year is the current target, which Mr. Uehara says the farm is on track to achieve.

One of the reasons there aren’t more scallop farms in North America is that they require a substantial investment of money and time. Scallops need about three years to reach their normal size. Raising scallops is also extremely labor intensive. Each bivalve must be individually pinned to a line before hanging in the water, a process called hanging ear that results in particularly large and well-trained animals with a potential big prize of up to $ 3 each when is sold alive.

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