scallop time
 

season opened on july 1 adn they are thick this year. the last coupla years have been slim, so this is a welcomed change

http://i377.photobucket.com/albums/o...6/DSCF0472.jpg

the daily limit is 2 gallons in the shell per person w a 10 gallon limit per boat. this is about 6 gallons which yielded 5 pints of meat.

http://i377.photobucket.com/albums/o...6/DSCF0473.jpg

this is what your going after, not the rubbery giant sea scallops, but the sweet st joe mossy backs.(sorry about the focus)

http://i377.photobucket.com/albums/o...6/DSCF0474.jpg

water is a little skinny for the V, this is the boat of choice for the job 1964 13" whaler w/tohatsu 40 hp.

you snorkle in about 2 to 3 ft of water and pick em up by hand.

Very nice my friend, you will be eating good there.

I didn't realize it till I caught myself cursing under my breath, jealous that's all.
Great job phat!!

found these shots on another web site, shows what youhave to do to see them and get em
http://i377.photobucket.com/albums/o...g7-5-09016.jpg

http://i377.photobucket.com/albums/o...g7-5-09012.jpg

http://i377.photobucket.com/albums/o...g7-5-09006.jpg

http://i377.photobucket.com/albums/o...g7-5-09004.jpg

I've always wanted to do that! Jealousy, not strong enough....WE HATE YOU! :cen:

Nice work!

Those look terrific. How do you plan to prepare them (or better yet, you probably have already eaten them bad little boys), so how did you do them? I bet they would be awesome for a ceviche.

Blue, come on down!! its a great family outing. the kids are actually better than the adults a lot of the time.

Nipper, i like them dusted with a little Zatarains Seasoned Fish Fry and dropped in 350* Peanut oil for about 2 minutes and served with cheese grits & cesar salad. they are also very good sauted in butter & white wine w/ green onions and served on garlic bread. i have never tried them in ceviche. i do know what not to put in it, octopus. it was like chewing on tires.

That sounds like a terrific meal. I am with you on the octopus--not a big fan.

Phat what area you fishing for them in?

That is awesome...we can get em in NC but I have no idea where to look. Wish I did.

looks like shallow flats sand or sand mud mix bottom. I was wondering what part of the state he is in

Port St Joe, Florida 30 miles east of panama city fl. they can be harvested from the Mexico Beach Canal on the west & hernando county of the east boundry, north of tampa. the season is july 1 to sept 10.


this is what you have to do to them before you cook them

http://www.youtube.com/watch?v=ONWpIQ_uGFE

Taken charters out the last six days with 10 gallons each day. Ran a two boat trip last week and got 20 gallons and yielded 18 lbs of meat. They're big and fat this year. Business is great and the scallops are plentiful.

same here seacrets, when 3 0r 4 of us go, we hit the limit in about 30 to 50 minutes. we left the house at 8 this morning, drove 40 miles both ways, and were back at the house at 12:30 w 8 gallons. the meat is starting to get right too.

enjoy it while you can, you never know about next year.............

Thats awsome! Scallops are one of my favorite seafoods, I bet they are extra good right out of the water like that.

the only thing out of local water i like better is shovel nose lobster....