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Author Topic:   scalloping
datco101 posted 07-11-2006 11:49 AM ET (US)   Profile for datco101   Send Email to datco101  
anyone been scalloping at homosassa this past week or so?
tmatt posted 07-14-2006 09:24 AM ET (US)     Profile for tmatt  Send Email to tmatt     
Since you aren't getting much response here, may I suggest an alternative? I plan on heading out of Crystal River at the end of July and have been monitoring the fishing reports over at Florida Sportsman Magazine website:

You may have to register to access the forums, but once in, check the Big Bend Fishing Reports for scalloping info out of Homosassa and Crystal River.

datco101 posted 07-14-2006 09:51 AM ET (US)     Profile for datco101  Send Email to datco101     
an86carrera posted 07-14-2006 10:33 PM ET (US)     Profile for an86carrera  Send Email to an86carrera     
Has anybody done this?

Sounds like a fun trip with good food...Rendezvous?


The Judge posted 07-15-2006 11:39 AM ET (US)     Profile for The Judge  Send Email to The Judge     
It is a lot of fun UNTIL you have to shuck them. A 96qt cooler will fetch you about a zip lock baggie full of meat and takes about 5 hours. Go scalloping and either throw them back, keep just enough for a linguini dinner's worth, or give them to someone who wants to shuck them ;)

tmatt posted 07-15-2006 11:51 AM ET (US)     Profile for tmatt  Send Email to tmatt     
Well, my wife and I and another couple are planning to be in the water on July 29, out of Crystal River. (Aug 5 is our contingency date.) It's our first time scalloping. I know these are 'Bay' scallops, so you don't see the big hunks of white meat a sea scallop can offer. Reports say numbers are down from previous years, so they might be few and far between.

Drop me a note if you want to rendevous, or just look for an 18 Dauntless w/blue bimini in the fiberglass floatilla. I'll answer to Wine-O.

Florida15 posted 07-18-2006 09:11 AM ET (US)     Profile for Florida15  Send Email to Florida15     
Judge, there's a trick to shucking - don't wait to do them at the end of the day.
I used to go to Port Saint Joe scalloping every summer. I lived in Panama City at the time. I stopped when I moved to Pensacola in the late 70s. Then for some reason in the mid to late 80s, for about 3 years, scallops became abundant around here. There was a little lagoon out by the pass that I would go to. Back then I had a 14' McKee . A couple of buddies and I would get out there about 7:00 am. We would jump in, snorkel around about 15 minutes and come up with our bags full. We would pop a beer and start shucking. About 45 minutes later we would jump in again and fill the bags up and so on....
I don't know what technique others use but I would put my knife (make sure it's a thin scallop knife) in just enough to open the shell. Then I would stick my thumb in the opening to open it up further. Then I would cut the muscle, scoop it out and put it in a plastic butter dish.
I would put medical tape on my thumb and finger because if you don't, they will get roughed up.
Back then the limit was 1/2 gallon shucked per person. We would be back at the house by noon with 1.5 gallons of shucked scallops. The last year they were around here (about 1988) I put 28 quarts of scallops in the freezer that summer.
The Judge posted 07-18-2006 01:32 PM ET (US)     Profile for The Judge  Send Email to The Judge     
I used to clam for a living in NJ so I know how to shuck. The shucking was easy, getting that black slim off the meat was the time consumer. I think the new rules are a 3 gal bucket(unshucked) per person.
Florida15 posted 07-18-2006 02:43 PM ET (US)     Profile for Florida15  Send Email to Florida15     
Nick, I wasn't saying that you don't know how to shuck. I was saying that it's a lot easier if you do it all along as you pick them up. I used to hate to do it when I waited till the end of the day.
I'm assuming that you are talking about clams when you talk about black slime because we don't have a problem with that up here with scallops. The meat is very easy to separate.
I was in Maine last week and loved the clam chowder but when I got a bowl of clams in the shell, I didn't care for them. Way too gritty. They gave us a bowl to wash them in but never could get all the grit out. So, I just put them aside and concentrated on the lobster.
It used to be a 5 gallon bucket unshucked or a half gallon shucked which is a lot more meat so I always shucked them on the boat.
The Judge posted 07-18-2006 03:12 PM ET (US)     Profile for The Judge  Send Email to The Judge     
I was not insinuating that, just noting that I do know how. The clams you got up north are what we call "pissers" or comonly known as steamers. They usually come with a dinner. The clams I caught were littlenecks and are fairly hard to open without the right knife. They have a hard shell and look like what a clam should look like, not cheap either. They used to be cheap but now on the 1/2 shell are close to what oysters cost($8-12/doz). Now oysters are my nemesis, I can't open them to feed myself if starving;)

The slime I was referring to is what surrounds the scallop meat. It is not really black but has some black swirls or something in it. First you shuck, then you scrape off the eyes, then you cut loose the meat, then you remove the slimy thing and throw meat in the ziplock..correct? Did I not need to remove the slime? With it removed, the meat looks like it does in the store. Not removed it looks like a scallop with slime on it.

Florida15 posted 07-18-2006 05:07 PM ET (US)     Profile for Florida15  Send Email to Florida15     
I must have gotten the steamers because they brought a big bowl of them with the lobsters.
Yep, that's the way I do it. Open the shell and cut the gunk away while the meat is still attached. Then cut out the meat. You'll just have a thumb-sized piece of white meat left.
I hate that I don't go anymore but the limit is just not worth running 150 miles over to Port Saint Joe.
I don't know what happened to the scallops around here. There may still be a few but back in the 80s they were absolutely thick. I hear they are really sensitive to water pollution. That's probably what happened.
It wasn't that long ago that oysters were $1.25 a dozen on the half shell. When they got up to $3.50, I quit ordering them.
We used to buy a bushel bag pretty often and shuck them ourselves but haven't even done that in a couple of years. Man, I'm getting old and lazy.
The Judge posted 07-19-2006 01:26 PM ET (US)     Profile for The Judge  Send Email to The Judge     
I quit eating Oysters after Katrina. I love beer too much to risk a liver problem from an oyster. I only like them on the 1/2. Ever been to Duffy's? in Panama City Beach? They had the BEST oysters for $2.50/doz back in 2001 oe 2002.
Florida15 posted 07-19-2006 06:21 PM ET (US)     Profile for Florida15  Send Email to Florida15     
That's a big part of why I quit eating them too. A couple of people died a few years ago in Panama City. I still like them fried though.
I am originally from Panama City. My folks and sisters still live there so I get over there every couple of months. I've never been to Duffy's, must be a fairly new establishment. By "new" I mean since 1979.
I used to eat oysters a lot down at PeeWee's Oyster Bar on the St.Andrew's marina. They were $1 a dozen back in the 70s.
jjandpop posted 07-22-2006 11:08 AM ET (US)     Profile for jjandpop  Send Email to jjandpop     
We are in the Dunnellon area and would like to join a group for scalloping.
lakeman posted 07-23-2006 09:27 PM ET (US)     Profile for lakeman  Send Email to lakeman     
From all the reports I have seen, scallops are few and far between, from Steinhatchee to Hommosssa with only a few exceptions being reported. However, I would be happy to meet up with some members and give it a try, my wife likes to scallop. Time wise, after the first of August right now lobster season begings soon.
There have been years when the scallops showed up late in the season, but my unofficial oppinnion is that, just like the florida crayfish(lobster) the scallops have been over exploited.
Florida15 posted 07-24-2006 05:07 PM ET (US)     Profile for Florida15  Send Email to Florida15     
I don't know how it is now but when I did it a lot back in the 80s, everybody got all they wanted by August 15th because that's when the commercial scalloping began and they got really scarce.
Draftmanswife posted 07-27-2006 03:17 PM ET (US)     Profile for Draftmanswife  Send Email to Draftmanswife     
Just a speculation, but, when I was conching in the Bahamas, we are incouraged not to clean where we catch. It's like creating a grave yard, and once they leave, they never come back. Maybe this is why they are scarce? When we do find them....
We typically full the coolers, and use a cheep shopvac that you never want to use again, suck out the nastys and snip the meat with a oyster shucker.
The Judge posted 07-27-2006 03:22 PM ET (US)     Profile for The Judge  Send Email to The Judge     
True....but...with oysters you throw back the shells so they have something to stick to in the marshes. Not that scallops stick to anything(unless you put them in your pocket) but it might not be that bad. Conch shells last for decades so accumulation might be a hazard. Scallops probaly break up within weeks.
jjandpop posted 07-29-2006 01:37 PM ET (US)     Profile for jjandpop  Send Email to jjandpop     
We would just like to get out on the water and if we meet other Whaler owners it would be a real plus for us. After the first of August is OK with us.
The Judge posted 07-30-2006 12:19 PM ET (US)     Profile for The Judge  Send Email to The Judge     
Join the BWGCOA and you will get to meet just about everyone around here with a Whaler...e-mail me your info.

Boston Whaler Gulf Coast Owners Assoc.

andygere posted 07-31-2006 01:06 PM ET (US)     Profile for andygere  Send Email to andygere     
A bit off topic:

Throw a few handfuls of cornmeal in your bucket of steamers (sumbmerged in cool salt water from where you dug them) and the grit will be expelled overnight. Make sure to keep them cool, and no more than half the bucket full with clams, the rest water. The grittyness of the steamers is completely dependent on where they were dug. Some have no grit right out of the sand, others will polish your teeth.

Little necks are easy to shuck if you ice them first in crushed ice. It takes a few hours, but you can open a dozen before the head of your beer has settled if you do it this way.

reely mine posted 07-31-2006 03:09 PM ET (US)     Profile for reely mine  Send Email to reely mine     
i have done very well just south of keaten beach or go north

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