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Originally Posted by Diggin Jiggin
At a bushel an hour your opening at a pretty good clip.
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I remember bay scallops being quite a bit harder than sea scallops to open, at least for someone who's never done it. Back when they were commercially viable all along SE Mass, I remember the men & women in the sh#^&#^&#^&#^&#^&g houses bangin' 'em out with a OUICKNESS. Offshore we open about 4 bushel in anywhere from 30 to 50 minutes depending on the size (count).
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Originally Posted by Diggin Jiggin
Those look like nice eyes  |
Just think... the last thing the scallop sees before before he's dismantled and his life is over...
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