What’s next for the bay scallop fishery?

Back in January, the Nantucket Current wrote an article about the struggle Nantucket scallopers faced this winter of selling their scallops. We know that it brought up even more questions for our community, so we took the time to answer some top questions. We hope this helps bring more understanding of the Nantucket Bay Scallop Fishery and how dynamic it is! Read our F.A.Q.s below…

How do scallops get from fishermen into the market?

To follow the proper channels, all shellfish must go through what's called a “Seafood Dealer”. What is a Seafood Dealer? It’s someone who is licensed and inspected by Town/State authorities. Locally you know them as fish markets like Glidden’s, Sayle’s, Souza’s, and Nantucket Seafoods. They are able to receive scallops, package them, and then either ship them or sell them in their own retail establishments.

Can I buy directly from the fishermen?

To buy directly from a fisherman, they need a Wholesale Seafood Dealer Permit and can sell from one location (likely their shanty). Some fishermen are considering this option, but it requires a fair bit of paperwork and time. The NSA is collaboratively working through our Fishermen’s Council and leveraging our Community Infrastructure Grant to find all of the ways to  best support our fishery.

Can the scallopers sell off the boat to the community?

Unfortunately, they cannot. You might be familiar with buying fish or lobsters directly off a commercial fishing boat, but that permit excludes all shellfish. Besides, right off the boat they aren’t shucked yet, and do you really want to do that extra work??

Why is this so complicated??

Honestly, fair question. There are LOTS of hoops to jump through! That being said, shellfish are very tightly regulated for health and safety reasons. Our scallop fleet is full of professionals who take excellent care of their catch, but the permit and inspection regulations are mandated by a mix of Town, State, and Federal agencies and we know they are sticklers!

Is a co-op in the cards for Nantucket?

Perhaps! We are working closely with the fishermen to explore creative ways, systems and solutions that best support them. We are also lucky to have peers on Cape Cod and Martha’s Vineyard who have tackled similar challenges. We’re learning from them what works for their fisheries, what poses challenges, and taking best practices so we can apply it back to Nantucket.

If there were better distribution and demand, could it be supplied?

As it goes with fishing and farming, we are at the behest of our environment. There are good years and not-so-good years. We are grateful that we are among a number of organizations continuing the work to better our harbor water quality, which in turn protects our shellfishery.

From a fleet perspective, there are a few dozen committed fishermen who are ready, willing, and able to meet the demand for Nantucket Bay Scallops. And, with some hope, grit, creativity, and hard work, we can address this gap in servicing the market to continue our legacy and history as a fishery… maybe even attracting some new scallopers in the process! 

The article made it seem like the market is limited to local distribution. Why is that?

The local fish market gap right now is the most obvious indicator that something is amiss. We are the home of the Nantucket Bay Scallop…yet last month we were down to just one or two shops on island where you could buy them. 
If fishermen are still fishing…where are the scallops going? They are mostly being packed up and sent off island to either another wholesale distributor or to off-island retailers and restaurants. 

But what about locals that want scallops and other seafood all winter?

It’s worth noting that there is a larger story around the story… Why are local fish markets closed this time of year? Is it not financially viable to be open for retail in January? Can they not find staff? As summers get busier and more tiring, do they need a break in the winter? All of these are valid reasons for markets to close in the winter, but somehow Nantucketers don’t have many options to enjoy this valued local delicacy! We are committed to finding solutions so that our harbor candy can be enjoyed by all! 

Why aren't restaurants buying everything local?

We are so grateful that many of our year-round restaurants make the effort to carry bay scallops on their menus in the winter. Compared to other ingredients, they are a specialty item and quite pricey, which can mean that a bay scallop dish does not offer much profit to the restaurant. In the winter months with lower traffic and sales, that might not be a financially sound choice for a restaurant to make, but we are working to find solutions to change that and make it viable and beneficial. 

What else would you like to know? Email any questions to info@nantucketshellfish.org