Scallop season underway as Bridport prepares for Tassie Scallop Fiesta

Four weeks into the state’s commercial scallop season, fishermen are having to work hard to find the revered shellfish due to a massive incursion of native starfish.

However Bridport processor Superfresh Seafoods, previously known as Allan Barnett Fishing Company, is reporting the biggest scallops it’s ever seen, with about 40 scallops to the kilo compared to 80 or 90 to the kilo in the past.

Alanna and Jacob Stanford, managers of the business established by Alanna’s dad Allan Barnett in 1985, said that they’ve never seen such big, high-quality scallops - they just wish they had more.

“Any number under 80 per kilo indicates a big scallop - but these are exceptional,” Alanna said.

“While supply is slow we have upped the number of boats from one to three to keep them coming in.”

Alanna said that the writing was on the wall last season when the industry didn’t go anywhere near gathering its Total Allowable Catch (TAC).

“We struggled through with one boat fishing off the east coast but this season with a similar scenario we’re using the three boats to try to keep a consistent supply and work for our staff,” she said.

The good news for the town’s hugely popular Tassie Scallop Fiesta from July 24 to August 2 is that there will be enough fresh scallops for everyone, with the local supply being prioritised over the export market.

“With strong local demand there won’t be enough to supply the export market and prices are up on last year due to the fact that the fishermen have to stay out longer and cover increased fuel prices to get a decent catch,” Jacob said.

“We have to pay the increased beach price and that filters down to the consumer.”

Scallops are currently retailing for $50-$60 per kilo.

The  eleven-armed seastar, one of the largest native starfish species found in southern Australia, is a voracious predator of scallops and they have caused a closure of the Commonwealth fishery in Bass Strait where scallops have traditionally been sourced off King and Flinders Islands.

It’s a turnaround from years gone by when the Tasmanian waters were closed to scallop fishing while the Commonwealth waters remained open.

“It just depends where the starfish are and in what numbers,” Jacob said.

“Surveys held in May determined which scallop beds would be made available to fishers and the catch limit to ensure a sustainable supply into the future.”

The scallops are dredged using a bucket that scrapes the sea bed and then they’re automatically sorted to keep those of size while the undersized scallops drop back to continue growing.

In Bridport, crates of scallops are being delivered from the East Coast most days where they are split, the meat washed in fresh water and then weighed and vacuum packed for the chilled or frozen market.

About 50 staff are on the books to provide flexible shifts to cover processing when the scallops come in.

The season continues through to the end of December, unless the scallops shoot their roe beforehand.

Tassie Scallop Fiesta organiser Tony Scott said the event celebrates the start of the scallop season and invigorates the town in the middle of winter.

“Bridport is historically famous as the centre of the Tasmanian scallop fishery because it’s where it all started with boats coming in from the D’Entrecasteaux Channel,” he said.

“As the boats became bigger, entering the tidal port was no longer an option and beds of Bass Strait and off the East Coast were targeted with the scallops now trucked in for processing.”

“Added to that we’re within minutes of the best production of sparkling wine in the world - you don’t need much more of a reason to hold a food and wine fiesta.”

Highlights of the Fiesta include entertainment from CJ Jones, the 17-year-old self-taught piano prodigy from Launceston, who rose to fame after competing on the ABC television series The Piano, and Captain O’Brien’s Craic, a seven-piece Celtic punk, folk, and rock band also based in Launceston.

Devonport female trio Sparrow Grass, a barber shop quartet and sea shanties will also add to the musical lineup.

Cooking demonstrations, whiskey, wine and cocktail workshops, educational marine and maritime displays, craypot and rope making demonstrations are just some of the fun things to explore.

And while there will be a wide variety of food and refreshments available, the scallops will take centre stage, including a best scallop pie competition judged by Scottsdale accredited judge Murray Partridge and scallop kebabs cooked by the local Surf Club.

Also on the program is a sound a light show and a makers’ and growers’ market.

For the full program and details go to www.tassiescallopfiesta.com.au