It’s scallop season in Maine. Fishermen here have hauled in more than 450,000 pounds of the tender delicacy in each of the last three years, but the state produces only a tiny fraction of the entire U.S. sea scallop harvest. So to grow a market for its own brand of inshore scallops, the Maine industry is trying to sell one particular quality that sets it apart.
Just offshore from the Cousins Island town dock in Casco Bay, Alex Todd and his crew, Levi Gloden and Edward Lefebvre, are shelling scallops on Todd’s boat, the Jacob and Joshua.
“We get rid of the stomach and the mantle and all that and just put the abductor muscle in the bucket,” Todd said.
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