It’s a pristine July afternoon in Buzzards Bay, with light winds and an azure sky reflected in the barely ruffled waters.
Dr. Rod Taylor is heading out to his shellfish farm off West Island to harvest some bay scallops and mend some gear with his five-man crew and a couple of extra passengers along. "We go out in any weather. It doesn’t matter how cold it is. We break ice to get out in the winter," he says.
His Fairhaven-based enterprise, Taylor Cultured Seafood, raises bay scallops and oysters for sale to the wholesale market and restaurants. Taylor Bay Scallops have won praise from chefs for their quality and their beauty, an asset to plate presentation.