| Market Names |
Nantucket Bay Scallop |
| Where Caught |
Nantucket Bay, Cape Cod, and Martha’s Vineyard |
| How Caught |
Wild-capture by hand dredge |
Nantucket Bay Scallops
Bay Scallops (Argopectin irradians) are found along the Atlantic Coast. The highest quality and most celebrated of the Bay Scallops come from Nantucket Bay, Cape Cod and Martha’s Vineyard. Nantucket Bay Scallops are wild captured by fishermen working in small boats. They are also a popular recreational fishery. These Scallops are known for their delectable, sweet flavor and many people say that you can eat them raw, like candy.
The Nantucket Bay Scallop fishery is carefully regulated and open for a very short time. The season opens a few months after the summer spawn in June or July. With a life span of about two years, Nantucket Bay Scallops will generally only spawn once, after reaching adulthood. The commercial season opens in at the beginning of November and closes when the air temperature becomes too cold for juvenile Scallops to survive before being returned to the water.
| Sources | |
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Species NameArgopectin irradians |
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SourceNantucket Bay Scallops are from the shores and bays of Nantucket Island, Cape Cod, and Martha’s Vineyard. Juveniles are primarily found in eelgrass habitats and adults around the ocean floor of tidal estuaries, salt water ponds and lagoons, and calm, near-shore waters. |
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SeasonalityThe commercial season for Nantucket Bay Scallops begins on November 1, and officially lasts until late March. However, most of the catch occurs before New Years and the season is very weather dependent. If the temperature is too cold then the fishery will be closed. |
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Fishing MethodThe fishery for Nantucket Bay Scallops is strictly regulated. They are wild-captured, generally by hand dredge from small boats. |
| Features | |
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FlavorNeeding little adornment, Nantucket Bay Scallops are sweet and firm. They are known for being delectable and of exceptional quality. Many people consider them to be one of, if not the finest Scallops in the world. |
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AppearanceAbout 1 inch in diameter and just over 1 inch, Nantucket Bay Scallops are pearly white and almost circular in shape. |
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FormNantucket Bay Scallops are available as fresh shucked meats. |
| Uses | |
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PreparationNantucket Bay Scallops do not need much handling, cooking very quickly, and many people enjoy them raw. Sautéing, baking, broiling, and frying work well with them as well. |
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HandlingNantucket Bay Scallops should be kept in the coldest part of the refrigerator. If deciding to hold them frozen, they should be held around 0 F and kept frozen until just prior to use to prevent bacteria from growing. Do not refreeze or allow to sit in their own juice or water. |
| Market | |
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Sizes and CutsSmaller than Sea Scallops, Nantucket Bay Scallops come in a 4 pound ½ gallon container. |
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Pricing ScaleNantucket Bay Scallops are high-end specialty item. Being of very high quality and with a short season, these Scallops fetch high prices, up to 3 or 4 times the price of other Bay Scallops. Due to market and currency fluctuations, please contact your Seattle Fish Company of New Mexico associate for up-to-date market information and current pricing information. |
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Shelf LifeFresh Bay Scallops which have been handled and stored properly should retain optimum quality for 1 week in the refrigerator. Frozen can be commercially stored for up to 4 months. |