Price of Perfection, Bay Scallops Are Everyone’s Favorite Mollusk
Remy Tumin

Nothing says small and sweet like bay scallop season.

Jewels for both the palate and year-round economies, bay scallops have become almost unique to Vineyard waters — Nantucket and Martha’s Vineyard are two of the last places with a thriving commercial season. For many an Island fishermen bay scalloping has become the backbone of the off-season economy, giving them the ability to make a solid day’s pay in the dead of winter.

They also keep Island chefs happy. Most agree the bay scallop’s flavor stands on its own.

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Cape Pogue Algae Bloom Returns, Bay Scallops Moved to Sengie
Mark Alan Lovewell

Volunteer Edgartown shellfishermen worked the tides last week to transfer young bay scallops out of harm’s way at Cape Pogue Pond, after an algae bloom seen a year ago returned.

Cochlodinium polykrikoides, a single-cell dinoflagellate, staged a late-summer comeback in the large, pristine bay that lies north of the Dike Bridge on Chappaquiddick. The algae is not harmful to humans but can be toxic to shellfish.

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Call it a Day for Bay Scallops: Fishermen Weigh in Good Season
Mark Alan Lovewell

For those who love to eat fresh bay scallops harvested from Island ponds, they won’t be available in fish markets for long. The fishery closed yesterday.

Shellfish constables report it was a fair season, with Edgartown doing the best. More than 100 commercial bay scallopers across the Island were able to make a decent day’s pay since the season began back in the fall. Only one or two fishermen were out working the ponds in each of the towns by the season’s end, though.

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