Maine Diver Scallop Season Opens; Restaurants Take Note
SEAFOODNEWS.COM by John Sackton - November 30, 2016
Ask a waiter or waitress in a high-end New England restaurant 'Where are the scallops from', and mostly the answer you get is Maine, whether true or not.
This is because of the successful marketing of Maine diver scallops to chefs, who have adopted them as differentiated from the dragger landed scallops shucked by the New Bedford Fleet.
The Maine state waters season opens December 1st, and lasts about 60 days.
The Maine production is tiny, around 500,000 lbs of meats total, vs. the 40 to 50 million pounds landed in the primary East Coast scallop fishery from New Bedford to Virginia.
However, over the past five years, Maine landings have increased steadily to 175,000 lbs in 2010 to 525,000 pounds in 2014-2015.
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