The opening week of the 2010/2011 commercial-scalloping season has left many associated with the island’s bay-scallop industry discouraged and questioning just how long the harvest will last.
The consensus: Scallops are scarce, and it is taking many fishermen nearly half the day to reach their five-bushel limits, almost unheard of in normal years this early in the season. The upside of this year’s catch, so far, anyway, is that the shucked meat is bigger, unlike last year, leading to higher yields and more money in the scallopers’ pockets.
Three days into the season, scallopers were getting $11 a pound for their catch, and shucked scallops were retailing for anywhere from $14 a pound at Souza’s Seafood to $18.95 at Glidden’s Island Seafood.
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