BigBendFishing.Net

Was wanting to go sometime today or this week was wondering if anyone went yesterday around Lanark or Summer Camp area or should I just go to St. Marks.

From what I hear, go to St. Marks. The folks that went yesterday said that they did find some big ones, just not very many and they still didn't get a limit after 6 hours

10-4 thanks for the info.

Not as many folks outta Keaton Beach this weekend.
The ramp wasn't quite as entertaining.

St Marks still has a gracious plenty. They are all small, but still eat just as good.

Yesterday 20 of us, all adults and experienced at scalloping, found just over one five gallon bucket in 2 hours.
Math that out and it equals Wevans numbers. Very few left at Lanark.
St Marks.

St. Marks is still loaded!
I just posted from a trip to St Marks... 2 adults one kid. 6 gallons in an hour.

Thanks everyone. I did manage a trip to St. Marks and we limited out within 1 hour still plenty there but mostly smaller ones. After gas and the time it took to clean them it really was not worth it. I think I ended up with maybe a little over a cup of meat. Well I guess I did my one trip for the year. I may look around Lanark a little I think trying to find them is just about as fun as eating them. Thanks again.

those must of been tiny. Our five gallon bucket on Saturday produced nearly five cups.

Yea- We had a lot bigger ones too.... If you get int he small ones then you should pick up and try another area.

They were small but I gave a majority to the guy I was with because he has 4 other mouths to feed and I only have myself. He was kind of new to it I was being a little more selective leaving the small ones he was just excited to see them and picked up what ever came across the plate. I just wanted to make sure that I read it right the new regulations are 2 gallons unshucked per person right. Did I hear wrong? Also we tried the little shop vac method of cleaning them and it didn't quite work the guts stuck to the meat and would not let go. I wonder if anyone else is using the shop vac to suck the unwanted stuff off the meat and had a trick to doing it? Thanks.

Shop vac. Sorta works. When you can, try and find somebody to show you how to clean them. When you get it down it takes a little over 5 seconds per scallop. It's near impossible to figure out unless somebody shows you exactly what to do.

Cleaning Scallops
If right handed - dark side up (the muscle is not in the middle, it will be slightly on the right side). cut top (dark side) using a sharpened spoon or dollar store serrated kitchen knife bent at the tip. Does not need a radical bend. These knives cost less than $1.00. grab the black part of the gut and scrape toward the palm of your hand. The whole process should take less than 5 seconds. If left handed reverse the instructions. 14 gallons of scallops should produce about 8 pounds of meat. This is about like bricklaying - practice improves speed anf skill.

If you want more meat, take your shucked limit instead of shelled limit. I typically take some beer and sit over some structure with pinfish out while I clean my scallops. Katie and I fill a quart Ziplock then head in. Guts work great as chum....nicer to sit on the water and clean then on the back porch anyway.