The bay scallop inhabits the inshore areas from Nova Scotia to the straits of Florida into the western Gulf of Mexico.

HABITS:

Scallops prefer high salinity and are more likely to occur sub-tidally in salt ponds and coves without appreciable inflows of fresh water. They prefer hard bottom substrates.

SPAWNING:

Scallops spawn in response to increases in water temperature from mid-April through early September. Specific spawning times, however, vary considerably across the species range. Spawning begins at approximately 61F and peaks at 68-84F. Scallops have the capacity to spawn repeatedly over a period of weeks, depending upon external conditions.

GROWTH:

Bay scallops grow to a size of 4 inches in diameter in about 1-2 years.

USES:

The product is shucked adductor muscle meat for human consumption.

CULTURE:

Broodstock can be collected from the wild during the summer months. Hatchery methods are established but the larvae require high-quality, clean (non-turbid) water and strict management of the larval and nursery phases. Growout methods are varied. They have been cultured in tanks, lantern nets, floating cages, and in ponds with shrimp and fish. Scallops can reach 2 inch harvest size in about 7 to 9 months.

REFERENCES:

Shumway, Sandra E. and Sandifer, P.A. Editors. 1991. Scallop Biology and Culture. World Aquaculture Society. P. 357.