BULLETIN OF THE UNITED STATES FISH COMMISSION 1889
Page 330
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GIANT SCALLOP FISHERY OF MAINE.
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SECTION D. THE USES OF THE GIANT SCALLOP.
14. THE FOOD VALUE OF THE SCALLOP.
Scallops in general have always been highly esteemed for their edible qualities,
and in many localities are regarded as among the choicest products of the water.
Although such a comparatively new article, the size of the giant scallop, as well as its flavor, has already secured for it a steady and growing demand, and it seems destined to maintain a prominent place in the estimation of the epicurean and the public. Unfortunately, the usual retail prices are so high that the great mass of the people have never been permitted to partake of this luscious food.
As will be seen in the paragraph giving quotations of the wholesale prices of scallops in the Boston market, the Maine species appears to be regarded somewhat less favor- ably than the smaller mollusk taken in Rhode Island and the vicinity of Cape Cod.
Mr. James E. Benedict found that specimens secured in deep water off Cape Cod by the Albatross were not so delicately flavored as P. irradians, although he considered them very fine. He explained that these individuals were Wind together on the bottom in great crowded masses by the worm-tubes and boring sponges, so that growth, reproduction, and feeding were interfered with and the animals were unable to avail themselves of the function of swimming, the exercise of which would naturally have tended to improve their quality. The beds found in shoaler water are not so seriously affected by these parasites and shift from time to time, as has been shown.
The scallops are therefore of better quality.
Prof. W. U. Atwater, in an elaborate paper in the Report of the United States Commissioner of Fish and Fisheries for 1883, on the chemical constituents of marine food products, gives tables showing the relative food value of fish, shell-fish, crustaceans, etc., as indicated by the percentage of protein, fats, carbo-hydrates, and mineral matters which they contain. The protein compounds or albuminoids have a threefold function in the economy, to quote Professor Atwater : (1) They form the basis of blood, muscle, connective tissue, etc.; (2) they are transformed into fats and carbohydrates, and are stored as such in the body; (3) they are consumed for fuel.
The fats are (1) stored as fat and (2) consumed for fuel, and the carbohydrates (starches, sugars, etc.) are (1) transformed into fat and (2) consumed for fuel. Protein, representing the essential portion of food, performing the functions in part of both fats and carbohydrates, in addition to forming the basis of blood, muscle, and other tissues, is to be taken as the standard in comparing the food values of different substances.
Reference to the following table, adapted from Atwater, showing the proportion of watery and solid constituents in all the common edible mollusks and the percentage of protein, fats, carbohydrates, and ash in the solids or nutrients, discloses the fact that scallops* surpass all of the other shell-fish in the total percentage of nutrients and in the proportion of protein. It is also somewhat interesting to observe that oysters rank last in the list. "
* The analysis is that of the small scallop (P. irradians), which can not differ materially from the giant scallop, for which no analyses are available.
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Table showing, by weight, the proportion of watery and nutrient constituents of certain mollusks.
[Adapted from Atwater.*]
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15. ON THE USE OF SCALLOPS FOR BAIT.
The bait question on the New England coast has ever been an important one, and of late years it has attracted the attention and demanded the consideration not only of those directly interested in the prosecution of the commercial fisheries, but also of the lawgivers and diplomats of the land. Whatever, therefore, may be done to call attention to possible new sources of supply, to be utilized in periods of scarcity of the regular bait products, seems worthy of presentation.
This preface brings us to a consideration of the use of scallops as possible substitutes for or coequals with the soft clams (Mya arenaria) as bait in the hand-line and trawl fisheries. It may be said at the outset that experiments with scallops have not as yet been sufficiently complete or exhaustive to decide what their real value is or just how high a place they are destined to occupy in the estimation of the fishermen. Even if it be finally ascertained that they are inferior to clams, their possible utility should be remembered; and there will no doubt be times in the history of many fishing localities when a supply of fresh or salt scallop bait will not be wholly worthless.
One of the earliest specimens of giant scallops that reached the hands of the conchologist was obtained from the stomach of a codfish.* Since then, scallops have been repeatedly found in the stomachs of cod and other marine species usually known under the general name of "ground fish." From this circumstance the suggestion no doubt arose of the probable value of the mollusk as a bait; it does not appear, however, that anything more than irregular or spasmodic attempts have been made to employ it, owing possibly to prejudice, but chiefly to a misapprehension of its value.
A strong reason for the use of the scallop for bait lies in the fact that the portion of the animal which can be so utilized is now considered valueless. As is well known, only the muscular portion of the meat is marketable for food, and the "skirts" or "rims" are regarded as a waste product by the fishermen and consequently thrown away. This waste is enormous, amounting in 1889 to not less than 30,000 gallons.
When it is considered that this figure represents above 1,500 barrels of salt bait, which could have been secured for but little more than the cost of the barrels and salt, the great actual loss to the fishermen may be appreciated, especially in view of the probable value and efficacy of this kind of bait.
* Under the name of P. fuscus, Linsley, in 1845, described this species of scallop from a specimen taken from the stomach of a cod caught at Stonington, Conn. See synonymy, in foot-note, page 314, of this paper.
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332 BULLETIN OF THE UNITED STATES FISH COMMISSION.
A number of isolated trials with both fresh and salt scallops have come to the notice of the writer. The consensus of opinion seems to be that in a fresh condition they are quite as attractive as clams. When salted, however, there is a difference of sentiment, the burden of the testimony being that in the bank fisheries they are some- what inferior to clams, although until more conclusive experiments are made the matter must be regarded as sub judice. The information received regarding the use of scallops in the shore fisheries is that they have proved fully as good as clams when given an impartial trial.
Mr. J. M. Vogell, of Castine, states that in 1887 a fisherman in that vicinity took 5 barrels of scallop bait on a trip, but he failed to make a satisfactory fare, and no one in that region has employed the mollusk since that time.
At Mount Desert Island, pickled scallops have been sparingly used on a number of occasions during recent years in the line fisheries and are reported to have given as good results as clams.
There seems to be no reason why the scallop fishermen, when shucking these bivalves, should not preserve that portion of the animal which is now discarded; following the same method in curing it that is now pursued in the clam bait-fishery. At a comparatively small outlay for salt and barrels, and with practically no loss of time, what is believed to be a really valuable salt bait could be put on the market and the fishermen would be financially benefited to the extent of perhaps $5,000 or $7,000 annually.
16. UTILIZATION OF THE SHELLS.
The beauty of the scallop shells has secured for them a demand that is not as yet very extensive, but appears to be yearly increasing. They are in considerable favor with artists, who paint marine and other views on the smooth interior; and they are also employed in the making of pincushions and other similar ornaments. The chief market at the present time is Bar Harbor, where, in addition to the foregoing uses, the Indians and others fashion them into attractive baskets and other receptacles.
The shells have been more or less frequently used at restaurants and fashionable dinner parties where the search for the unique has suggested the substitution of this article for a plate in serving numerous fancy food-preparations. For this purpose they have been brought as far as Washington. Scallops have also been served in their own shells.
A homely use of the shells is mentioned by Captain Collins, who remembers that in the Penobscot region they were formerly sometimes employed in skimming milk, and they may still be used for that purpose.
The sales of shells at the present time do not amount to more than $100 annually; but it would doubtless be desirable for the fishermen in all localities to remember the economic value which these products have, and to endeavor to create a more regular demand that would no doubt contribute noticeably to the financial results of the fishery.
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