There's a huge difference between acha, ancha, and catalina scallops; it was the free-swimmers (catalinas) that were obliterated are the small pink
shelled ones that litter the shores of the bay. Acha are the purple-lipped heavy shelled scallops, grow to at least 6 to 8 inches in diameter and
anchor to rocks; look just like the rocks too, unless you know what you're looking for. The ancha are the penn-scallops, with the foot-long shells
that anchor deep in gravelly/rocky beds.
My last full-winter stay (6 months worth) on La Bahia was about 4 years ago, and a young Mexican couple that lived right above me on the hill were
Pescadores; he'd dive just off our beach in about 20' of water, had the proper permit, and harvested an amazing amount of acha scallops. There were
callo (scallop) harvesters all over the Bay that year; at least two other boats worked the same area as mi vecino, Ezekiel. However, they went
'overboard' (pun intended) on the take; the next year (and I believe 2 years) there was a moratorium on the Bay, and no scallops to be had anywhere
unless they were brought in from somewhere else. For years I could stop by Bertha's tienda across from Coyote entrance and order talones from her,
and she'd radio her own personal Pescadores for them (if not too windy). After the too-heavy harvest even she couldn't score any.
Both acha and ancha give the large 'puro' muscle that's about 2" in diameter or so; acha are a little less tough and more flavorful. Both also offer
the 'talon' muscle, my favorite of all, and little known in the gringo community. Catalinas, the small little button-sized scallops are still
available, just not from Bahia Concepcion. For the last 3 years i'd buy my talon de callos from a tienda in Santa Rosalia, same with catalinas.
[Edited on 5-19-2015 by bajabuddha] |
