Contents Index
Accompanying Notes
Table of Contents
By R. HARDY and J. G. M. SMITH
MINISTRY OF AGRICULTURE. FISHERIES AND FOOD
TORRY RESEARCH STATION
TORRY ADVISORY NOTE NO. 46
Crown copyright material is reproduced with the permission of the Controller of Her Majesty's Stationery Office.
This electronic document has been scanned using optical character recognition (OCR) software and careful manual recorrection. Even if the quality of digitalisation is high, the FAO declines all responsibility for any discrepancies that may exist between the present document and its original printed version.
Briefly describes the species, history of the fishery, distribution and capture methods. Landings have increased considerably since the 1960s. In 1998, some 20,000 tonnes scallops and 8000 tonnes queens were landed in the UK, valued at £31.1 million and £2.9 million respectively. Advises on handling at sea, removal of the meats from the shell, washing, dipping, chilling, freezing, cold storage and thawing. Gives figures for yields and composition and comments briefly on the problem of waste disposal. Shell can be used for making chicken grit. It can be deposited at sea to encourage the settlement of spat, but it is essential that any disposal at sea complies with local bye-laws and with fish health regulations. Disposal onshore must be licensed. Farmed scallops (pectinids) are subject to the same controls of classified harvesting areas for bivalve molluscs briefly described in the accompanying notes to Notes 13 and 84, but these controls do not apply to the fishery for wild caught scallops. These bivalves are also subject to the regulations requiring monitoring for algal toxins (see accompanying notes for Advisory Notes 13 and 84).
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
Introduction
Scientific names
Common names
Description of the scallop
Description of the queen
The fishery
Fishing by dredge
Handling on board
Freezing prior to processing
Shucking of scallops
Shucking of queens
Washing
Soaking and dipping
Chill storage
Freezing and cold storage
Thawing
Yield of meat
Composition of meat
Waste disposal
Contents Index