February 1, 2019 — The world is smitten with scallops. Their subtle sweetness and firm but somehow delicate bite has many wanting more. When I previously worked in seafood sales, I couldn’t believe how much chefs in Los Angeles would pay to put the great New Bedford sea scallop on their menus. We’re talking over $35 per pound for the big ones. I’d think to myself, “These chefs know there are scallops in the Pacific, right?”
They did know, of course, but Pacific scallops lack one thing that consumers have grown to demand – heft. The Atlantic sea scallop is the largest commercially fished scallop species, with meat weights of up to 70 grams. This means restaurants can put four on a plate and sell their dish for $30 or more, and still make a profit.
For the most part, scallopers are thriving. Scallops caught in the U.S. each year are worth more than $430 million – making them one of the most valuable seafoods in the nation. But recently, there has been a major setback.
During the longest government shutdown in American history, fishermen and businesses in the seafood industry struggled to stay afloat. Until the partial closure ended on January 25, the National Marine Fisheries Service, the federal agency in charge of regulating fishermen’s operations, was closed, with only “essential” personnel working. This caused cascading effects all the way down the seafood supply chain, from processors to distributors to restaurants. Without the full NMFS workforce available, scientific data collection was put on hold, which restricted the ability of fisheries managers and federal workers to do their jobs.