It’s Scallop Time

For immediate release: June 26, 2017

Media contact: Amanda Nalley, 850-410-4943 or Amanda.Nalley@MyFWC.com

 

Suggested Tweet: Get your swim masks ready! More areas open to #scallop harvesting 7/1. @MyFWC: https://content.govdelivery.com/accounts/FLFFWCC/bulletins/1a56d29 #Florida

 

Scallopers get ready, more waters open for harvest starting July 1

 

Celebrate the Fourth of July with bay scallops. State waters from the westernmost point of St. Vincent Island in Franklin County through the Pasco/Hernando county line will be open for scalloping starting July 1. A span of waters in the middle from the Fenholloway River in Taylor County to the Suwannee River in Dixie County opened earlier this month on June 16 and will close on Sept. 10. (See map.)

 

These new season dates are for 2017 only and are an opportunity to explore regionally-specific bay scallop seasons. Harvesting bay scallops is a fun outdoor activity that the whole family can participate in. It also brings an important economic boost to coastal areas in the open region.

 

The scallop season in St. Joseph Bay in Gulf County will be July 25 through Sept. 10 and includes all waters in St. Joseph Bay and those west of St. Vincent Island in Franklin County, through the Mexico Beach Canal in Bay County.

 

All state waters from the Pasco-Hernando county line to the Suwannee River Alligator Pass Daybeacon 4 in Levy County, and from north and west of Rock Island near the mouth of the Fenholloway River in Taylor County through the westernmost point of St. Vincent Island in Franklin County will be open July 1 through Sept. 24.

 

Florida Fish and Wildlife Conservation Commission (FWC) staff worked with local community leaders on selecting these regional 2017 season dates.

At the December 2017 Commission meeting, staff will review public feedback on these changes and make a recommendation for future management. Staff will host public workshops to gather feedback after the season closes. To submit your feedback now on bay scallop regulations, visit MyFWC.com/SaltwaterComments.

 

Bag and vessel limits throughout the entire bay scallop harvest zone are 2 gallons whole bay scallops in shell or 1 pint of bay scallop meat per person, with a maximum of 10 gallons of whole bay scallops in shell or 1/2 gallon bay scallop meat per vessel.

 

Scallops may be collected by hand or with a landing or dip net.

 

Scallops must be landed within the area that is open to harvest.

 

There is no commercial harvest allowed for bay scallops in Florida.

 

Be safe when diving for scallops. Stay within 300 feet of a properly displayed divers-down flag or buoy when scalloping in open water and within 100 feet of a properly displayed divers-down flag or buoy if on a river, inlet or navigation channel. Boat operators traveling within 300 feet of a divers-down flag or buoy in open water or 100 feet of one on a river, inlet or navigational channel must slow to idle speed.

 

Done for the day? Help FWC’s scallop researchers by completing an online survey atsvy.mk/bayscallops. Harvesters can indicate where they harvest scallops, how many they collect and how long it takes to harvest them. Participants can email BayScallops@MyFWC.com to ask questions or send additional information.

 

Learn more about long-term trends in the open and closed scalloping areas by visiting MyFWC.com/Research and clicking on “Saltwater,” “Molluscs,” “Bay Scallops” and “Bay Scallop Season and Abundance Survey.”

 

For more information on the season date changes for 2017, visit MyFWC.com/Commission and select “Commission Meetings,” then click on “2016” and “Agenda” under the November meeting.

 

For information on bay scallop regulations, visit MyFWC.