196 U. S. BUREAU OF FISHEKIES 



SUMMARY 



1. Because scallop fishing generally is confined to one county (Car- 

 teret), is active Avhen other fisheries are slack, and yields a high- 

 priced product, the scallop industry is very important locally. 



2. Scallops were used b}" Indians before the coming of white men. 

 Many yeans ago a considerable local summer trade was develo])ed at 

 Beaufort, possibly reaching its height in 1860. Shipjnent of scal- 

 lops, begun in the seventies, did not become an important, regular 

 industry until about 1912 or 1913. 



3. Since 1917, the return from the " gallon tax " has furnished 

 reliable statistics as to quantity of scallops shipped. From Decem- 

 ber, 1917, to May, 1928, the quantity for a 2-year period varied from 

 38,607 to 165,338 gallons. According to State estimates, the biennial 

 value to the fishermen has been from $115,821 to $496,014. 



4. Scallops spawn principally in the fall. Growth is very rapid. 

 In one year scallops attain maturity and, under favorable condi- 

 tions, a diameter of 3 inches. Xearly all scallops are taken before 

 the close of the market season — before the majority are more than 

 20 months old. A few survive to be 2 years old or a little more. 



5. Starfish and herring gulls are enemies of scallops. Heavy 

 freshets do much damage. Severe cold weather sometimes is 

 destructive. 



6. The fuel value and the protein, carbohydrate, fat, ash, and 

 water content of scallops (adductor muscles), as determined by At- 

 water and Bryant, are given. The protein content is high — about 

 15 per cent. Locally, scallops are eaten fried, ste^ved, creamed, and, 

 by some, raw. 



7. Scallojj grounds are located in Core Sound, Back Sound, Beau- 

 "ort Harbor, Newport River, and Bogue Sound. 



8. Scallops are taken by hand raking and by dredging with small 

 dredges from motor boats of small or moderate size. Special 

 methods of rigging the dredges are employed. 



9. Scallops are opened ashore, either at home or in small scallop 

 houses, by the fishermen and their families or by -' openers" paid 

 by the gallon. Scallops are auctioned locally or shippecl to Beaufort 

 or Morehead City to be sold to the dealer who will paj^ the most. 

 Trucks are replacing boats for local transportation. Dealers wash, 

 l^ack, ice, and ship the scallops to northern markets. 



10. The majority of scallops are shipped to Xew York and Boston. 

 Prices vary greatly, apparently largely because of fluctuations in the 

 local supply. It seems reasonable tliat if a more diversified market 

 could be made available, as by proper advertising, much of the 

 fluctuation in price might be avoided. 



11. Wholesale prices are said to haA'e been as high as $5 or $5.50 

 per gallon in recent years. During the present season (1927-28) 

 shij)pers received as little as $1.50 per gallon for "" mediums " and 

 up to $4, perhaps more, for " large " scallops. Scallop fishermen 

 received from $1 to $3 per gallon during the 1927-28 season. This 

 might mean $1.25 to $12 a day for rakers and $4 to $15 a day for 

 dredgers, depending upon the catch and the price. At 50 cents a 

 gallon, openers ordinarily make from $2 to $3 a day. $5 being about 

 the maximum. 



