BajaNomad - How do I get scallops?

How do I get scallops?

Martyman - 10-20-2006 at 03:28 PM

Heading down in a couple weeks. Can I skin dive for scallops? How do you get them? Won't be buying them
Thanks
Martyman

Bruce R Leech - 10-20-2006 at 04:06 PM

you cant take them legally

bancoduo - 10-20-2006 at 04:27 PM

Walk around barefoot in Concepcion bay and they will find you.

Skipjack Joe - 10-20-2006 at 04:30 PM

The best harvesting is done during a low tide. Venture out during the lowest tide of the day. The lowest low tide of the month will bring even better results.

Diver - 10-20-2006 at 04:33 PM

I have NEVER seen such a thing in Baja, honest !? :saint:

But if you see any, make sure to peel the muscle sheath and pound them a bit to tenderize. They're not the same as back home.

I have bought them from vendors on the beaches in Conception and from a fish store in Constitution.
.
.

Cypress - 10-20-2006 at 04:38 PM

First, you catch a stingray, then punch out some plugs with a sharpened piece of pipe,

Remove skin. Scallops. :light:

bancoduo - 10-20-2006 at 04:50 PM

Quote:

Originally posted by Cypress
First, you catch a stingray, then punch out some plugs with a sharpened piece of pipe,

Remove skin. Scallops. :light:

Ya gotta do what ya gotta do to make a $. :lol:

bajajudy - 10-20-2006 at 04:55 PM

In order to use Cypress' recipe, you must first wrestle an alligator.

dean miller - 10-20-2006 at 05:23 PM

#1 If you don't know to harvest a scallop by now forget "diving" for them!

#2 There are numerous type of scallops; some free swimming, ie small bay scallops, some are attached to rocks ie large rock scallops.

#3 They are illegal to harvest in Mexico

#4 Support the local economy -- purchase them from a local diver who makes a living diving for Scallops

#5 Take a class in UW hunting upon your return or join an established diving/hunting club when you return--Go to Catalina and practice.

dm

bigzaggin - 10-20-2006 at 05:49 PM

Dean ... I am, respectfully, confused.

Are they illegal to harvest or should I buy them from a local or both? Not that I have ever been offered scallops in Baja...

Bruce R Leech - 10-20-2006 at 05:58 PM

locals can get a license to take them and you cant :lol:

Bob and Susan - 10-20-2006 at 07:27 PM

the BEST way to get them is to look for a pickup with a cooler in the back :lol:

always fresh!!!

we just caught some shrimp from one of the pickups yesterday in front of the grocery store :lol:

ummmm!!!

Mike Supino - 10-20-2006 at 07:32 PM

Scallops are in abundance in Bahia Gonzaga.
Have a local obtain them for you.

Von - 10-20-2006 at 07:53 PM

Get the broiled butter ready!

jerry - 10-20-2006 at 10:10 PM

be very carfull when harvisting scallops in conseption if your not you will bleed to death
there like razors on top cut righ throu gloves and booties
but very sweet to eat best raw right out of the shell besides no evadence

dean miller - 10-21-2006 at 08:37 AM

Quote:

bigzaggin
"... I am, respectfully, confused.

Are they illegal to harvest or should I buy them from a local or both? Not that I have ever been offered scallops in Baja.."]
_______________________________________________

I will attempt reply and clarify ...

They are illegal for Gringos to harvest them.

Mexico (has?) (had ?) unique marine harvesting laws.

Companies, Co-ops, individuals, lease a certain portion of beach front and all the marine life that can be harvested from that area. Often it is for a specific product; fish, squid lobsters clams, etc. The harvestors, like a big vaccum cleaner remove the contacted items with out foresight as to size, breeding habits, or seasons or the long term consquences of their actions.

Therefore, when a Gringo is offered a particular item, fish, lobster, scallops, etc it has been removed--liberated - from a company, Co-op or an individual who contacted and paid the Mexican goverment for the right to these products, it is a good bet the seller obtained the items illegally.

Yes, every one on this board has been offered marine life, Lobsters, Oysters,Scallops etc by a Mexican national operating out of the back of his pick up.

He aquired it illegally; he is selling it illegally and you as the purchaser are buying it illegally.

And No you may not collect $200.00 but may go right to Jail

DM

Gonzaga Bay Scallops

MrBillM - 10-21-2006 at 08:46 AM

My only experience with harvesting Scallops was in Gonzaga Bay in the late 70s. At that time they were abundant and, per Mike, they are now. As said earlier, go at the lowest tide so you're not diving so deep. The first time we went out with no knowledge at all, we would try and pry the entire shell off of the rocks. Hard work. We then went out with a neighbor in Gonzaga who dove only with a large dive knife and a net bag. He would dive down, find one with the shell barely open, quickly slide the knife into the gap and break the shell backwards, then slice the meat out of the shell portion attached to the rock. Cool and Quick.

Periodically here in Percebu, a fisherman would come by selling scallops. We bought some Once. They were really tough and I remarked that they were not anything like what we had harvested or tasted elsewhere. It was after that I read an article about the fishermen catching Stingray and using a cookie cutter to make "Scallops". I haven't bought any since.

rts551 - 10-21-2006 at 11:16 AM

Quote:

Originally posted by dean miller

Quote:

While quite true of some areas, I know that in Abreojos the coop has been very good at not over fishing the cream of their crop.. Lobster and Abaone. Not only are seasons adhered to but they limit the take to a certain number of kilos. Written up in a number of magazines for their efforts. I believe a lot of the Pacific coast coops are following suit. Fish are a different story.

dean miller - 10-21-2006 at 12:33 PM

Quote:

Originally posted by MrBillM
"...Periodically here in Percebu, a fisherman would come by selling scallops. We bought some Once. They were really tough and I remarked that they were not anything like what we had harvested or tasted elsewhere. It was after that I read an article about the fishermen catching Stingray and using a cookie cutter to make "Scallops". I haven't bought any since."

_______________________________________________TTThere are several ways to determine a true scallop vs a substitute, such as a Sting Ray and or other fish.

1)Scallops are very high in "Glycogen." Those who can recall their freshmen high schoool bio class will recall that glycogen is also known as blood sugar. The Blood sugar contained in a true scallop provides the scallop with it's sweet nutty flavor, either raw or cooked.
2) The "liqueur" (aka blood) of a scallop is always sweeter and some what clear.
3) The meat is generally tender and free of muscle mass, other than the ocasional abductor muscle that is often left attatched to the meat.

The subsitute meat;

1) Will be bland and not be sweet or have a nutty flavor, raw or cooked. A good way to test is to bite a peice of the meet. You will recognize the difference.
2) The liquor is opaque, and certianly not sweet to the taste.
3) Often there is a muscle mass in the meat. It will be very tough and frimly attatched.

It should be noted that this substition of meat is not limited to the scallops sold on the beach in Mexico. Ask your American (Perhaps Canadian) butcher, or fish monger the FDA difference between SEA Scallops and OCEAN Scallops.

dm

Skeet/Loreto - 10-21-2006 at 12:53 PM

Cypress: It is not a Stringray that is used to Punch-Out Scallops:
Many, many years ago in the place where Shari now resides, there was a Factory where women and Children were employed to "Punch-out Scallops for the Commerical Maket;
Giant Pacific Skates were caught and used. The Japanese would sometime Apply a small enzime to the Meat and sell it to the States as Lobster!
That was when Fish and Chip places first started showing up in California.Later there was a Big Row about it and the Fish places had to Post a very small Decal at the entrance stating that the Fish being served could be of the Skate/Shark Meat.

Skeet

Cypress - 10-21-2006 at 02:13 PM

Dean and Skeets,

You both are a wealth of information. :yes:

Thanks for sharing. :bounce:

How do I get Scallops

dean miller - 10-22-2006 at 09:02 AM

Thank you for the nice complement.

It is rewarding to realize that I as a recently elevated newbie that I have posted something of educational value.

Some where on this board, not too long ago, I read something about or to the effect that "Newbies" were always asking in approprite questions and/or never posting items of value. Perhaps I have some how and some way vindicated this statement and validated my new status.

Now, I would assume I can make non germaine one line incomplete sentence snide remarks? I am certainly anticipating my new status and the opportunities it provides.
(just Kidddding)

I am enjoying this board and the members I have met electronically and maybe someday in Baja

DM

Ersatz Scallops

MrBillM - 10-22-2006 at 09:41 AM

Since the information I read regarding Stingrays and Cookie Cutters was in the Los Angeles Daily Socialist Peoples World (L. A. Times), I will defer to others for accuracy on the actual meat involved.

BajaBruno - 10-22-2006 at 09:43 PM

No offense, DM, but I went to the FDA website and it contains nothing on Ocean Scallops. There are twenty-three listings for 'scallop" and they are all bivalves. See http://www.cfsan.fda.gov/~frf/seaintro.html for the search page.

I'm not saying you are wrong, because I have heard for years that rays are used as imitation scallops, but I would really like to see how the FDA weighs in on this issue. There is a cryptic mention of the FDA banning a Chinese company from importing "imitation scallops" because of salmonela, but I can find nothing else on the topic on the FDA website or definitions. Any help in locating sources for what the feds regard as legitimate "imitation scallops" would be appreciated. Purely for education, of course--I'm not looking to import anything!

dean miller - 10-23-2006 at 06:52 AM

[quote BajaBruno
No offense, DM, but I went to the FDA website and it contains nothing on Ocean Scallops. There are twenty-three listings for 'scallop" and they are all bivalves. See http://www.cfsan.fda.gov/~frf/seaintro.html for the search page.
________________________________________________
BajaBruno

Very good observation. Good Site for FDA! Thanks for directing me there. I too, seached for the reference I wanted but could not find it.

My statement relates to a college class I presented, oh so, many years ago. I have either packed my notes or tossed them so unfortunately can't provide a valid reference at this juncture. When I was teaching the class the FDA made a distinction between Sea and Ocean. This is what I recall:

If the product had "Sea" in its title then it was from the sea and contained the product was as described, ie Sea Scallops and contained Scallops

If the product had "Ocean" it its title then the product was some sort of a faux item, ie sea scallops was made from who knows what? Rays?, Skates?.

If there happens to be a large oriental market in your immediate vicinity I would strongly urge a visit. The Japanese have become masters of producting faux "Ocean sea food" They use all sorts of items to make Ocean sea food that is almost idenical in texture, flavor, apperance and even odor to the real item. This includes but not limited to the familar mock crab which is found in most markets produced from the eastern US fish "pollack" , but they also offer lobsters, octopus, squid and I have not checked but would bet also Ocean Scallops.

Los Angeles area has a chain called "Ranch 99" market . It is totally 100% oriental. They offer a variety of products, all from the orient, including all sorts of ocean sea food. If possible make a visit --you will be surprised at what is avaliable.

I am going to trott over to Albertsons to check out the packaging and labeling of their Mock Crab. I will report back as to the current valitity of my original statement

DM

Is Bruno a given name or a destination as in San Bruno?

wilderone - 10-23-2006 at 09:06 AM

Maybe there is a perceived abundance of scallops in Bahia Gonzaga, but their numbers are woefully scarce relative to what once was.
There once was scallops in Conception Bay - there aren't any now. Please leave the scallops be. My sentiment for what's its worth - but I gotta be me.
and re:
"I read something about or to the effect that "Newbies" were always asking in approprite questions and/or never posting items of value."
Don't be so sensitive - the people who have been posting here for a long time have an inappropriate sense of self-importance.

Cypress - 10-23-2006 at 09:23 AM

Faux Seafood Items. Have seen sheephead turned into red snapper with a flash of a filet knife. An increase in value from close to zero$/lb. to $5.00+.

Large eels,(moray?) where turned into catfish steaks.

The FDA has a grip on interstate seafood sales, but the local mom and pop operations are a different story.

Scallops==Faux Scallops--report

dean miller - 10-23-2006 at 02:30 PM

As I indicated I made a jaunt to 3 local markets to check on faux fish..My findings;

1) independent market--IDed as Immitation Crab

2) Albertsons Ided as immitation crab with the label "Immitation Krab." Also sold a combo Crab and bay shrimp salad as as Sea Food Salad.

3) Vons Ided as Immitation Crab. Sold Immitation Crab salad, Smoked salmon & immitation Crab salad & cheese and immitation crab salad.

I could not find in the small limited products markets any items Ided as "Ocean..." all were ided as 'Sea..." or as previously mentioned "Immitation Crab."

My wife informed me that it has been 25 years since I taught the course and times, laws, and people change...And I guess the FDA is in there some where.

So I think I stand corrected at this time

DM

BajaBruno - 10-23-2006 at 07:37 PM

Well, DM, for what it is worth, I recall seeing something not so long ago where the US govt made a vague distinction between real, as marked seafood and the imitation variety. I can't find it, either.

I did just find a Chinese company selling "IQF Imitation Scallops made from our fresh frozen treated squid skin-less, membrane-less fillets." Sounds yummy . . .

BTW, Bruno is a family name that has been treated by my friends for decades as my given name.