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Where To Buy Peconic Bay Scallops BEST



The Peconic Bay is nestled between the north and south forks of eastern Long Island, New York. Bay scallops harvested here are done so by hand and hand-shucked. The 100 percent natural sweetness of Peconic Bay scallops is comparable to Nantucket bay scallops. South Bay adds nothing to the product and their taste is out of this world.




where to buy peconic bay scallops



The sizes of these bay scallops vary. We estimate 40 to 80 pieces to a pound, roughly. Each individual scallop is blast frozen in order to deliver the best quality protein to the table. These individually quick frozen (IQF) scallops are packaged in 10 one lb. vacuum packs that are then boxed into an insulated order box with dry ice for sustained cold temperature in transit.


Bay scallops usually spawn during the first year of their life cycle, but most live through the fall and winter before they die of natural causes at an age of 18-22 months. This is very advantageous for the fishery because adult scallops can typically be fished without the need for catch restrictions, since the great majority of these scallops will die anyway if they are not caught. This life history, however, makes bay scallop populations and annual fishery landings prone to dramatic fluctuations.


In 1997, the East Hampton Town Shellfish Hatchery initiated restoration efforts. However, bay scallop population remains at low levels, despite the absence of brown tide blooms in the Peconic Bays and seemingly favorable water quality. In 2006, intense restoration efforts by Long Island University and Cornell Cooperative Extension began with the aim of jump starting the bay scallop population, by planting several million hatchery-reared bay scallops at high densities in nets and directly to the bay bottom. This strategy was designed to ensure a high probability of fertilization success upon spawning (poor fertilization success was hypothesized to be the reason that scallops populations had not recovered).


Fresh Long Island bay scallops (we call them jewels of the bay) are probably the most delicious things we Long Islanders have the privilege ofdining on. The mere mention of them will stop conversations dead in their tracks and make eyes light up all over the room.


If you walk into a fish market and ask for bay scallops you're going to get scallops from Maine, the Carolinas, probably other coastal areas aswell. Generally these are about 1/2 to 1/3 the price of Peconic Bay scallops.


If the scallops look artificially white, are extra large or falling apart, and/or have a lot of milky looking liquid oozing out of them, thenthey've been over-treated with STP. Don't buy them. Scallops that have been over-treated with STP cost more per pound due to this excess water. Theywon't brown when you sear them and just don't taste right.


Peconic Bay scallops are readily available in November and December at most Long Island fish markets however, they start to become scarce afterthe 1st of the year in fish markets west of Riverhead. If you're looking for them in February you'll find them, but it would be a good idea to letyour fingers do the walking.


Recreational harvesters need a Florida saltwater fishing license to harvest bay scallops unless they are 1. exempt from needing a license or 2. have a no-cost shoreline fishing license and are wading from shore to collect scallops (i.e. feet do not leave bottom to swim, snorkel, or SCUBA and harvesters do not use a vessel to reach or return from the harvest location).


The New York State Department of Environmental Conversation (DEC) has detected a protozoan parasite in a sample of Peconic bay scallops from the waters around Long Island. This is the first time this parasite has been detected in New York. The DEC believes this parasite is responsible for mass die-offs of adult scallops recorded in 2019 and 2020. While the parasite is not dangerous to humans, its recent toll on bay scallops has been devastating to this locally significant fishery.


In addition to the damage this invasive parasite is causing, experts such as Dr. Stephen Tettlebach, a shellfish ecologist at Cornell Cooperative Extension, believe that the die-off is also linked to climate change, specifically increasing water temperature combined with low dissolved oxygen levels. Bay scallops are known to be sensitive to high water temperature; the theory is that rising water temperatures have made adult scallops especially physiologically susceptible to the parasite, contributing to the high mortality rate. According to Dr. Tettlebach, 2019 set a record for the warmest water temperatures in the last five years, topping 29 degrees Celsius.


Importantly, juvenile scallops do not appear to be part of the die-off, so optimism remains that sufficient numbers will survive to reproduce in 2021. This news is promising. Expanding our understanding of how this parasite proliferates, appropriating public funds to protect the scallops, and recognising the impact of changing environmental factors on these vulnerable creatures, will be key to protecting this locally vital marine resource.


Intensive efforts to restore bay scallop Argopecten irradians irradians populations and fisheries in the Peconic Bays of eastern Long Island, New York, USA, were begun in 2006, following a 12 yr period during which commercial fishery landings averaged 1 to 2% of historical levels seen prior to 1985 to 1995 brown tide algal blooms. Compared to 2005 to 2006, natural population densities of 0+ yr scallops in fall increased 16 by 2007 in Orient Harbor (OH), the focus of our restoration efforts; by 2009, densities in OH and other, unplanted, embayments had increased by 110 and up to 331, respectively. Spatial and temporal patterns paralleled those documented for larval recruitment; highly significant correlations between commercial harvest levels and both baywide larval settlement and juvenile benthic densities were revealed. Official fishery landings were 13 those of pre-restoration levels by 2010 and have remained relatively stable through 2013. Following commencement of restoration, dockside revenues and economic benefit to the regional economy have increased by US$2 million and $20 million, respectively; our calculations suggest that these figures are 40% of actual numbers. Population resurgence is not correlated to temporal changes in predator populations or submerged aquatic vegetation cover. We conclude that rebuilding of Peconic bay scallop populations and fisheries has been driven by dramatic increases in bay scallop larval supply emanating from our intensive restoration efforts. By definition, we cannot say that Peconic bay scallops have attained an alternate stable state, but it is clear that dramatic increases in populations, fishery landings, and economic value are possible in just a few years.


Referring to him as the nonprofit organization's president just doesn't cut it. Too corporate. Preferable to think of him as the committed skipper of a 36-year-old boat named Kathy; the author of a two-year study called Baywatch that assigns grades to indicators of bay health (bay scallops and hard clams rate F's, winter flounder a D); an irate... 041b061a72


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