Fish Photos, Fishing Info, Angling, Catching Fish, Cooking Fish

Australian Fish Photos, Seafood Photographs and Information

Custom Search
 

Directory & Info for Fishing, Angling, Fishing Tackle, Fishing Guides, Fly Fishing, Bass Fishing, Sports fishing, Game Fishing..
See >> Info on All types of Fishing | Angling | Tackle etc

 

Australian Fish Bag Limits and Size Regulations

Photos of  Australian Seafood, Fish, Crustaceans & Cephalopods and Information on each...

Abalone, Blacklip
Albacore Tuna
Baler Shell
Barbounia, Tiny
Barracouta
Barramundi
Bass, Sea
Batfish
Batfish, Silver
Blackfish
Boarfish
Bonito Tuna
Bonito, Watson's Leaping
Bream
Bream, Butter
Bream, Slate
Bug, Moreton Bay (Slipper Lobster)
Bug, Balmain
Butterfish
Calamari, Southern
Carp, European
Catfish, Blue
Catfish, Lesser Salmon
Cockles
Cod, Bar
Cod, Blue eye
Cod, Coral Rock
Cod, Ghost
Cod, Maori
Cod, Murray
Cod, Southern Rock
Cod, Spotted
Cod, Tomato
Cod, Wirrah
Cod, Yellow Spotted
Coral Trout
Cowanyoung
Crab, Blue Swimmer
Crab, Champagne
Crab, Giant
Crab, Mud
Crab, Spanner
Crawfish
Cuttlefish
Dart Fish
Dolphin Fish
Dory, John
Dory, Mirror
Dory, Silver
Drummer, Southern
Eel, Longfin
Emperor, Red
Emperor, Red Throat
Flathead
Flounder, Small Toothed
Flutemouth, Rough
Frost Fish
Garfish
Gemfish
Goatfish
Grouper
Gurnard, Red
Gurnard, Spotted
Hairtail
Hump Headed Maori Wrasse
Hussar
Jackass Fish
Jacket, Ocean
Jacket, Sea
Jewfish
Jobfish, Gold Banned
Jobfish, Rosy
Kingfish, Yellowtail
Latchet Fish
Leatherjacket, Reef
Ling
Lobster - Eastern Rock
Lobster - Southern Rock
Long Tom
Luderick
Mackeral, Jack
Mackerel, Slimey
Mado
Mahi Mahi
Mangrove Jack
Marlin, Black
Marlin, Blue
Marlin, Striped
Melon Shell
Monkfish
Mono
Moon Fish
Morwong
Morwong, Red
Mullet - Roe
Mullet, Diamond Scale
Mullet, Red
Mullet, Sea
Mullet, Yelloweye
Mulloway
Mussels Black
Mussels Greenlip
Nanygai
Octopus
Orange Roughy
Oreo, Black
Oyster, Native
Oyster, Pacific
Oyster, Sydney Rock
Parrot Fish
Parrot Fish (2)
Perch, Ocean
Perch, Saddle Tail Sea
Perch, Silver
Perch, Splendid
Perch, Stripey Sea
Pig Fish
Pike
Pineapple Fish
Prawn, Banana
Prawn, King
Prawn, Red Spot
Prawn, School
Prawn, Tiger
Queenfish, Needleskin
Rainbow Runner
Redclaw Crayfish
Redfish
Ribaldo
Ribbon Fish
Rudder Fish
Salmon, Atlantic
Salmon, Australian
Scad
Scallops, Queensland
Scallops, Tasmanian
Scorpion Fish, Raggy
Shark
Shark Black Tip
Shark, Blue
Shark Bronze Whaler (Dusky)
Shark, Bull
Sharks Fins
Shark, Gummy
Shark, Mako
Shark, School
Shark, Tiger
Shark, Whiskery Reef
Shark, White
Shrimp, Mantis
Sicklefish
Silver Biddy
Snapper
Snapper, Big Eye
Snapper, Fry Pan
Snapper, Gold Band
Snapper, King
Snapper, Red
Snapper, Red Tropical
Sole
Sole, Tongue
Squid, Arrow
Squirrel Fish
Stargazer
Stingray, Butterfly
Stripey Sea Perch
Surgeonfish, Sixplate Sawtail
Sweetlip, Slatey
Sweetlip, Yellow
Swordfish
Tailor
Tarwhine
Tilefish, Pink
Trevally, Big Eye
Trevally, Golden
Trevally, Silver
Triple Tail
Trout
Trumpeter, Striped
Tuna, Albacore
Tuna, Bigeye
Tuna, Bluefin
Tuna, Longtail
Tuna, Skipjack
Tuna, Striped
Tuna, Mackerel
Tuna, Yellowfin
Venus Tusk Fish
Whiting, Sand
Whiting, School
Wrasse
Yabby, Freshwater Crayfish
Yellowtail
FULL LIST of Fish & Seafood

Beche De Mer
(Sea Cucumber - Trepang)

Amberfish
Blackfish
Black Teatfish
Brown Sandfish
Curryfish
Elephants Trunks fish
Greenfish
Lollyfish
Pinkfish
Prickly Redfish
Sandfish
Stonefish
Surf Redfish
White Teatfish

Sea-Ex Seafood Trade Directory
Directory of Seafood Companies by Species Imported, Exported, Wholesale, Processors & Producers
Click Here for SEAFOOD DIRECTORY

Commercial Seafood Directory
Sea-Ex Seafood, Fishing, Marine Directory
Aquaculture Directory
Seafood Trading Board
Commercial Fishing
Seafood Information by Country
Fish Photos & Fish Information
Interesting Fish Facts & Trivia
Country Directories
Thailand Business Directory
Seafood
Wholesale Seafood Suppliers Australia
Wholesale Seafood Suppliers International
Retail Seafood Sales
Seafood Restaurants
Seafood Recipes
Seafood Information
Seafood Industry Resources
Sea-Ex Seafood & Fishing Directory - Home Page

Tasmanian Scallops (Pecten fumatus) Photographs and Information



Also known as Southern Scallop or Commercial Scallop.

Tasmanian scallops have a thin shell, nearly circular and strengthened by radiating ribs.  In life the scallops rest on their paler, more convex lower valve which slightly overlaps the darker, flat or slightly concave upper valve. 

Tasmanian scallops are found in Australia's southern waters from mid New South Wales down and around to mid Western Australia.  They are found to depths of at least 120 metres over bare, soft sand or mud.

Scallops feed by filtering plankton and detritus from the water.  They are preyed upon by starfish and octopus.

Tasmanian scallops are taken commercially in NSW, Victoria and Tasmania.  They are caught using box-shaped mud dredges 2m to 3.5m wide.  The dredges may be fitted with teeth.  As the dredge is dragged along the bottom, the teeth dig into the mud, lifting the scallops so that they are caught in the dredge basket.  Each dredge run lasts up to 15 minutes, after which it is lifted and emptied. The boat then reverses direction and fished back the other way. 

Scallops belong to the Pectinidae family. They have fan-shaped bivalve shells with deep ridges that radiate from the hinge. Colours are variable, including brown, orange, yellow, pink or flesh-coloured or a mix of these. The upper valve of the shell is flat, and the lower valve is concave. 

Tasmanian Scallops (Pecten fumatus)

Map of Australia showing where scallops are found

commercial scallop shell photo, pecten fumatus, tasmanian scallop

Saucer scallop roe is always cut off, whereas the roe of commercial scallop is usually left on.

Dried scallops are popular in many parts of Asia.

Did You Know?
The scallop has a patron saint. Saint James wore the shell as his personal emblem, which later became a badge for pilgrims who visited his shrine in the Middle Ages. This is why a popular scallop dish is called Coquille Saint-Jacques.


 

Scientific Name Pecten fumatus
Location Australia wide
Season May to December
Size Varies
Australian Species Code 00 651001
Taste, Texture Scallop flesh is white and the roe is usually bright orange.

 

Nutritional Information
For every 100 grams raw product
for Scallop meat.

Kilojoules 224 (53 calories)
Protein 11.6 g
Cholesterol 102 mg
Sodium 163 mg
Total fat (oil) 0.9 g
Saturated fat 32% of total fat
Monounsaturated fat 15% of total fat
Polyunsaturated fat 53% of total fat
Omega-3, EPA 166 mg
Omega-3, DHA 116 mg
Omega-6, AA 21 mg

Photos of Tasmanian Scallops:
Scallops on shell Scallop Meat Roe On Scallops on Shell, on ice

Scallops on shell

Scallop Meat Roe On

Scallops on Shell, on ice

     

Scallop on half shell with roe

scallop meat without roe

scallops with roe inside scallop shells

Scallop on half shell with roe scallop meat without roe scallops with roe inside scallop shells

Cooking Tasmanian Scallops:

Scallops are strong and rich in flavour with a medium -firm texture. They are popular grilled or barbecued, but avoid overcooking, which causes shrinkage, or the use of too much salt. Grill under a salamander, then drizzle with lime juice and olive oil, or sprinkle with fresh lemon zest and cracked pepper. Combine with coriander, avocado and chilli salsa on a crispy pappadum.

Scallops are tender with a sweet, nutty flavour. The roe is pink with a firm texture when cooked.

Create the perfect party dish by deep frying scallops in a tempura batter and serve with a soy, ginger and garlic dipping sauce, or present a potpourri of deep fried seafood types such as prawns, oysters, mussels, finfish, calamari and scallops with tartare, aioli, remoulade and fresh citrus juices.

Poach scallops in a good court bouillon and use them as studs in a salmon and white finfish terrine for contrasting texture.

Scallop roe also provides excellent flavour for pates, soups or chowders.

Scallops can be used in some recipes as a replacement for crab meat or lobster.

 

SCALLOP RECIPES

Recipes for Scallops from How To Cook Fish.info

 

Opening Scallops:
Place scallop on board with flat shell up, insert the point of a strong paring knife between the shells, and run it across the underside of the top shell to sever the internal muscle.  Pull shells apart.  Slide knife under Scallop to free it.   Lift our Scallop and pull off skirt and gut, leaving white Scallop flesh with coral attached.  Remove any dark membrane adhering to Scallop flesh.  Rinse well and drain.  Wash and dry bottom shell to use as a receptacle for cooking and serving Scallops.

How to Thaw Frozen Scallops:
Don't thaw them in the microwave, they are to delicate and you will start to cook them.

The best method for thawing is to place them the refrigerator for 24 hrs, and then rinse lightly before cooking them.

If time doesn't allow for an overnight thaw, place your scallops in a zip-lock bag and run cold water over the bag till they are thawed.

recipe for scallops with orange sauce and jalapeno recipe for sea scallops with zucchini recipe for maple glazed sea scallops recipe for shanghai style sea scallops
Scallops with Orange and Jalapeno Seared Sea Scallops with Zucchini Maple Glazed Sea Scallops Shanghai Sea Scallops

Commercial Fishing for Tasmanian Scallops:

Scallops are harvested by dredging in deep offshore waters. For maximum freshness, all processing is done at sea where they are cut, washed, bagged and stored on ice or frozen at sea.

Sea scallops are commonly harvested with dredges or bottom trawls on gravel, sand, or sand-mud bottoms.
Sea scallops are shucked and chilled on the boats after they are caught, this is due to the fact that they cannot live out of water.

Another way of harvesting scallops is by diving for them. You will often times see "diver scallops" advertised in stores or restaurants. Diver scallops are harvested by hand in about 50 to 100 foot of water and often times in very poor visibility.

Most of the diver scallops you will find will be the larger ones and will be less gritty than dredge harvested scallops.

 

half shell tasmanian scallops pectin fumatis chilled on ice

Wild and Farmed

Recovery Rate
Flesh with roe (commercial scallop): 20% of total weight (in half-shell), Flesh without roe (saucer scallop): 15% of total weight (in half-shell).

The recovery rate varies depending on the species and roe condition and retention.

The Tasmanian scallop fishery is primarily based on the harvest of the commercial scallop (Pectin fumatus). Although commercial fishers can legally take the doughboy scallop (Mimachlamys asperrimus) and the queen scallop (Equichlamys bifrons), they have virtually no commercial significance in Tasmania.

The scallop fishery is highly regulated, with the Government placing tight control on the management of the fishery. The main management tools include a minimum size limit, closed areas and catch restrictions based on a quota unit system.  This information is from Dept. Primary Industries Parks, Water and Environment, Tasmania

Grading can vary by supplier and region. Examples of grading systems for scallops are presented below.

Terminology such as U-100 or U/100 is pronounced under one hundred and refers to the number of scallops per a specified weight (pound or kilogram), in this case fewer than 100 scallops per pound or kilogram. '10-20' is pronounced 'ten twenty' and means that there are from 10 to 20 scallops per pound or kilogram.

Broken scallop meat

Sold without being graded by size

Exporters, Importers & Processors, Wholesale & Agents of Scallops

See also:  Queensland Scallop


More links about Tasmanian Scallops

Dept. Primary Industries Parks, Water and Environment, Tasmania - New management plan for the Tasmanian Scallop Fishery, 2007, 2008, 2009 and 2010 Commercial Scallop Season, Scallop Catch updates.

Australian Government - Australian Bureau of Agricultural and Resource Economics and Sciences (PDF file) - Australian Fisheries Statistics 2010/2011

Commonwealth Fisheries Association - The Commonwealth Fisheries Association is committed to ensuring the commercial fishing industry is recognised for its contribution to Australia’s economy, society and environment. CFA achieves this by promoting and advocating the value of the industry and the healthy seafood it provides to the community. Commonwealth wild harvest fisheries are among the best managed and environmentally sustainable fisheries in the world. Our members are committed to managing fisheries for Australia’s food security, community well-being and healthy marine eco-systems.


 

 


©1996 - 2017 Sea-Ex Australia Sea-Ex Seafood Fishing Home Page
Any problems regarding this page, please contact webmaster [at] sea-ex.com
 

Disclaimer  |  Privacy Policy  |  Cookie Policy