Scallops Grown in Maine Aren’t Just Sustainable. They Help

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Mr Wiley said the chefs at his restaurant were not experimenting with roe deer due to a labor shortage in the restaurant industry as a result of the coronavirus pandemic. They are hopeful this winter, although they are not entirely sure of the reaction they will get.

“Offal is a tough sell, especially seafood offal,” he said.

However, this is not the case in most of Asia, especially in Japan, where all scallops are prized: adductor, roe deer, and mantle.

CEO Michael Uehara Great Bear Ocean Farms At Prince Rupert, British Columbia, he sells most of his live whole scallops to an essentially Asian clientele, who says he values ​​the adductor as well as the viscera.

“Every piece of the comb is edible,” said Mr. Uehara.

Big Dipper, which will be jointly owned by Metlakatla First Nationis one of the largest clam farms in North America. Before the pandemic, it produced an average of half a million scallops a year, which is hardly enough to keep up with demand. According to Mr. Uehara, the current target is three million scallops per year.

One reason there are no more dredger farms in North America is that they require a significant investment of money and time. Combs need about three years to reach full size. Comb farming is also extremely labor-intensive. Each bivalve must be fixed on a line one by one before suspending in water; a process called earlobbing that results in particularly large, well-shaped animals with a potential wholesale price of up to $3 each when sold live.

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