The bay scallop harvest rate of fresh shells per 100 kilograms of scallops in the year was 13%-15% in the fertile sea area and only 9%-12% in the scallop area. The bay scallops harvested must be processed with fresh columns, and must be collected and processed as far as possible so as not to pile up overnight so as not to affect the column rate and the quality of the shells. The bay scallops should not try to process "scallops" because the bay scallops grow fast, the bay columns are fresh and transparent, and the processed fresh columns are very popular with the market. If processed scallops are not only low dry product, but also the color of scallops is not beautiful.
Bay Scallop Harvesting and Processing
From November to December of each year, it is a concentrated harvesting season for bay scallops. Because the temperature of the seawater has dropped to nearly 10°C at this time, the food organisms of the scallops in the seawater have gradually decreased, and the scallops' own feeding activities have also become very slow, so the scallops have gradually become thin. Therefore, we should grasp the harvest by the middle or late November. Even if it does not meet the specifications of the commodity, it should be fully harvested (except for the species). Because in the Bay Scallop during the winter, Beizhong stopped growing and waited until the spring of the following year to die. Therefore, the bay scallops must be cultivated in the past and harvested once in the year.
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