![]() Scientists are trying to understand the dynamics between the starfish and scallop populations as well as other species. Some dredges produced scallops exclusively, while others produce very few scallops and lots of starfishes or sand dollars. TAS Duane Sanders (left) is busy sorting scallops while others shuck the scallops (right). With a little skill one more quick cut of the knife and all the inside parts of the scallop are whisked away leaving behind a cylinder shaped piece of white meat that is the part of the scallop enjoyed by people around the world. A long curved skinny knife is inserted between the shells and part of the scallop is cut away from the shell. Shucking scallops is a skill that can be learned over several days. A meal of freshly shucked scallops will be enjoyed by those onboard the ship. Occasionally between tows, the crew shuck scallops to eat onboard, this is allowable in open areas. Geographical area of cruise: North Atlanticįoggy with low visibility, light rain periodically
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