670 MARINE PRODUCTS OF COMMERCE 



shipped to market. Upon arrival at the market, the scallops have increased to the 

 full amount of 7 gallons. Other fishermen place the scallops in shallow trays, cover 

 them wdth v^^ater, and allows them to stand overnight; the following morning the 

 plumped scallops are placed in tubs or kegs and shipped to market. Boston and 

 New York are the most important markets for scallops. Because of the limited 

 time which plumped scallops may be kept fresh, few are shipped to inland cities. 



The Giant- or Sea-Scallop Industry. Although giant scallops were taken in 

 limited quantities along the coast of Maine, the fishery was commercially insig- 

 nificant vmtil 1883, when several large beds were discovered. Most of these beds 

 have long since been exhausted. Many other beds have been located, but the 

 fishery has been unable to supply the demand, and in recent years the quantity of 

 these scallops taken in Maine has not exceeded 100,000 pounds of "eyes." 



Because of the depth at which the giant scallops are found, they are taken chiefly 

 with dredges which resemble those used in the shallow-water scallop fishery. 

 These dredges consist of a framework of flat iron bars to which is attached a bag 

 or pocket which holds the scallops scraped up by the frame. The underside of the 

 pocket is constructed of inter joined iron rings; the top and sides are made of twine 

 netting. The pocket is usually about 4 feet long, and its width corresponds with 

 that of the framework (3 to 4 feet). The rope attached to the "pull-bail" of the 

 framework varies in length from 50 to 150 fathoms, depending upon the depth 

 at which the dredging is effected. Owing to the oblique position which it occupies 

 when in the water, it is much longer than the perpendicular distance from the boat 

 to the bottom. Several dredges are dragged along the bottom by a catboat or 

 powerboat. In certain localities dredging is carried out by men in rowboats. 



Recently a giant scallop fishery has developed along the Long Island Coast, 

 near the mouth of the Sound, off the coast of New Jersey near Asbury Park, and 

 along the coast of North Carolina. These beds are being rapidly depleted, for, 

 in addition to dredges similar to those described above, large trawl nets are being 

 used. Just how long these new fisheries will be profitable cannot be determined; 

 as the beds are widely scattered, new beds continue to be discovered. 



The catch is usually taken to the fisherman's shed where the shellfish are opened 

 and the adductor muscle or "eyes" cut out. One and a half bushels of scallops are 

 required, on an average, to furnish a gallon of meats weighing about 10 pounds. 

 The giant scallop "eyes" are seldom plumped by soaking as are the shallow-water 

 scallops. 



Portland, New York, and Boston are the best markets for giant scallops. Smaller 

 amounts are sold in Bangor, Augusta, and Belfast, Maine. 



Freezing Scallops. On December 1, 1949 there were more than 2/4 million 

 pounds of frozen scallops stored in refrigerated warehouses. Several types of pack- 

 ages are used. Although the 5- or 10-pound paper carton is the most common 

 wholesale package, the telescope-top 1-gallon can is used by many of the packers. 

 The paper carton has either a liner of moistureproof material or an overwrap of 

 a type which will reduce deterioration. 



Frozen scallops can be found in all stores handling family-size packages. These 

 packages are usually the 12- to 14-ounce size, and the method of packing resem- 

 bles that of the larger size described above. During the past few years this type of 

 package has helped to increase the market. 



