Scallops

[divebuddy]

Nice dozen tonight from 22 metres off Orestone in Torbay. Tea tomorrow. Think it counts as underwater foraging.

 

[1 shot willie]

Nice bit of foraging Dick

 

[Bopdude]

Nice haul I bet they will go down a treat.

 

[Ark79]

Mouth is watering already

 

[Rathwulven BC]

Pretty nice.
As I have no clue whatsoever regarding scallops and mossels: Is there anything a "newbie" needs to pay attention to?

I think there are quite some toxic species around or not?

 

[divebuddy]

I think it depends on the water they grow in. They are both filter feeders so they ingest whatever impurities are there. Mussel beds can become contaminated in river estuaries from effluent. There are some rules I believe about flushing mussels and oysters for 30 hours before selling to the public. Scallops are normally in sea which is tidal but not normally by an estuary. I tend to let scallops flush themselves in clean water overnight before opening snd processing them. I only eat the central muscle part after frying lightly in butter 3 minutes each side. Mussels I boil/steam for 15 minutes in a variety of wine/water/herbs. Only eat the ones that open during cooking. Having said all of that, it's your choice and responsibility if you eat them. Local fishermen will be aware if there are reasons not to take the shellfish such as an outbreak of Paralytic Shellfish Poisoning (PSP).

 

[divebuddy]

Here's a picture of the prepared meal. Scallops and home grown courgettes fried in butter with grilled pancetta, garlic bread and a glass of wine.

 

[Ark79]

A think the next step Dick is you opening a restaurant

 

[gavin]

@Matt has asked if you could bring a dozen with you too the meet @divebuddy did they are his favourite

 

[Matt]

@Matt has asked if you could bring a dozen with you too the meet @divebuddy did they are his favourite

dont you start

 

[divebuddy]

They don't taste at all fishy Matt...………………...

 

[Rathwulven BC]

Thanks for the reply.

That is exactly why I keep my fingers of that stuff. As I do with mushrooms, simply because my skills are not developed enough to safely gather/forage them.

I am curious though how that works with mossels and shells because we are some 30km from the seaside, and I wanted to learn more about that field. We do have some in local lakes, too - yet the inland traffic on the waters just contaminates everything with heavy metals and other stuff. Humans...

I think it depends on the water they grow in. They are both filter feeders so they ingest whatever impurities are there. Mussel beds can become contaminated in river estuaries from effluent. There are some rules I believe about flushing mussels and oysters for 30 hours before selling to the public. Scallops are normally in sea which is tidal but not normally by an estuary. I tend to let scallops flush themselves in clean water overnight before opening snd processing them. I only eat the central muscle part after frying lightly in butter 3 minutes each side. Mussels I boil/steam for 15 minutes in a variety of wine/water/herbs. Only eat the ones that open during cooking. Having said all of that, it's your choice and responsibility if you eat them. Local fishermen will be aware if there are reasons not to take the shellfish such as an outbreak of Paralytic Shellfish Poisoning (PSP).