Scallop Processing — pat morss

‘Cape Ann Lobstermen,’ in East Gloucester, invited me for a close look earlier this week at how scallops are brought in and processed. The season opened April 1st and will only last 4-6 weeks. There are 70+ boats here rigged for scalloping, and most of them are visiting from Maine, and some from New Hampshire. Massachusetts and the Bay of Fundy reportedly have the best scallop grounds. Scallops are shucked on board (a permit requirement) and the quota is 200 pounds/vessel/day. I hope I have my facts correct.

After docking, a crew member on Beast of Burden jumps the drag gear
A receipt for the captain after scallops are off-loaded and weighed
Beast of Burden backs off to make room for …
One More, which was waiting
Loading bags of shucked scallops into a bucket
Which is lifted onto the pier for individual bag weighing
Tallying weights before issuing the receipt
Next … Isla & Alanea moves in to dock
Lifting her catch up to the pier for weighing
Delivering the crated and iced bags into the processing building by forklift
Opening bags, sorting scallops by size, and re-bagging for wholesale auction
‘Cape Ann Lobstermen’ also buys from the boats and sells retail
The cycle repeats with the boats out day and night while the season lasts

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