The last time Peconic Bay scallops were this plentiful was the winter of 2015, just before six weeks of hard weather put what should have been a five-month harvest on hold. Back then, the New York State Department of Environmental Conservation responded by extending the season for commercial scalloping in state waters by a month to make up for lost time, but this year, the season will end in March, right on schedule. READ
Last week the veil was lifted on a question at the center of both the East End’s culture and its economy: How many Peconic Bay scallops made it through algae blooms, whelk attacks and underwater landslides and landed on dinner tables this season?
This year’s Peconic Bay scallop harvest is starting off with one of the strongest yields in years, according to local seafood markets and baymen.
On the first day of Peconic Bay scallop season Monday, local fishermen and seafood retailers were lamenting what they called a rough start out on the water. READ
Gary Joyce of Aquebogue (left) and Ed Densieski of Riverhead sort through a catch. (Credit: Carrie Miller, file)
There is a silver lining to the prolonged winter for local fishermen and seafood lovers: Bay scallop season has been extended an extra month to help area fishermen recoup losses contributed to the brutally cold weather.
