Figure 9. — A factory-type scalloper, with sorting and shucking machinery mounted on deck. 

 (Photo by George C. Miller, National Marine Fisheries Service.) 



catch and shuck and eviscerate live scallops at 

 sea (Anon., 1968; Anon., 1969 ; Cummins and 

 Rivers, 1970; Cummins, 1971). 



Insofar as the resource is concerned, the fol- 

 lowing is pertinent to the fishery. Catches of 

 calico scallops are considered commercially sig- 

 nificant when 20 bu (in the shell) or more are 

 caught per hour. Furthermore, to be harvest- 

 able, these scallops should be 40 mm (1.6 inches) 

 in shell diameter or larger (Drummond, 1969). 

 The weight of a bushel of scallops in the shell 

 is variable and has been reported as 36 kg (80 

 lb.) (Drummond, 1969) and "about 70 pounds" 

 [31 kg] (Cummins, 1971). From 1.75 bu, an 

 average of about 3.6 kg (8 lb.) of meats (adduc- 

 tor muscles) can be obtained, but this figure var- 

 ies with scallop condition and size, according to 

 Cummins (1971). Meats as large as 101 count 



per kilogram (46 count per pound) have been 

 reported (Commercial Fisheries Review, 1968). 

 Minimum sizes of meats acceptable for hand- 

 shucking are 198 count per kilogram (90 count 

 per pound) (Cummins, 1971). Machine-pro- 

 cessed meats as small as 341 count per kilogram 

 ( 155 count per pound) are large enough for com- 

 mercial use (Bullis)." 



Uses for calico scallops are expanding. In ad- 

 dition to the market for scallop meats, the orange 

 roes are sold in Europe (Cummins, 1971). The 

 scallop viscera, with or without the adductor 

 muscles, are excellent when steamed in the shell 



" Office memorandum, dated November 28, 1969, to 

 Acting Regional Director, Bureau of Commercial Fish- 

 eries Region 2, St. Petersburg, Fla., from Harvey _R. 

 Bullis, Jr., Director, Bureau of Commercial Fisheries 

 Exploratory Fishing and Gear Research Base, Pasca- 

 goula. Miss. 



14 



