When I was much younger my friend taught me how to dive. We had a boat in Narragansett Bay, RI and dove for quahogs. In the winter it was brutal and hands got so cold you'd have to put them in a pot of hot water to get any feeling back. But the price for little necks was high and we made good money, though we earned every penny of it. The dry suit keeps most of your body dry but not all and it is very restrictive. Had to wear a lot of lead to hold us in place while we worked. Respect for people who work the water whether on the top or below.
I’d like to get there in the summer some time!!!! We have great Diver Scallops now again as the season just opened on December first. So great to be able to sell such a high quality product. Thanks for watching and please subscribe.
Eating a raw scallop right out of the ocean brings back memories of taking them right from a Peconic beach. Larry Olmstead wrote about fake scallops and seafood in his book Real Food, Fake Food. Your videos bring us closer to what fresh, sustainable and local food means.
Nice video, although I have to say if a really fresh raw scallop is desired, you need to shuck and eat while underwater! PS - nice to see my former dive student Paul Cox becoming a TH-cam star!!!
Wow, I don't know if I'm up for that challenge!!!!! I'll give it a shot next time........ I'm glad you enjoyed the video, and yes Paul was so great to work with. Very relaxed and gets the job done, a real professional.
Never part of the Open Water curriculum, but was my pre-TH-cam show off moment with students during check-out dive - regulator recovery with scallop sushi!
Nice, balmy 40° sea temperature. Just right for submerging the human body for extended periods of time. At least the great whites have gone south to Florida for the winter.
Weird way ! Do you process all the scallops before selling them? What a strange thing. In France, we sell them alive in its full shell. So they are alive and very fresh? Why do you separate the flesh from the shell? They are dead when you sell them. The customers open them up in their kitchen, before cooking or cook them in the shell.
Thanks @Francedefense. Very few scallops are sold in the shell here. One reason is because of the way we manage our shellfish sanitation program. The harvest areas are to vast to maintain regular testing protocols for one. Also the American consumer prefers the meats without all the attachments, I know that’s sacrilegious to Europeans. Also logistics work better for meats than live scallops. Thanks for watching and commenting!!
When I was much younger my friend taught me how to dive. We had a boat in Narragansett Bay, RI and dove for quahogs. In the winter it was brutal and hands got so cold you'd have to put them in a pot of hot water to get any feeling back. But the price for little necks was high and we made good money, though we earned every penny of it. The dry suit keeps most of your body dry but not all and it is very restrictive. Had to wear a lot of lead to hold us in place while we worked. Respect for people who work the water whether on the top or below.
Scallops wrapped in bacon!!! Game changer.
Yes indeed!!
We had the best scallop dinner of our lives on a summer visit to Eastport.
I’d like to get there in the summer some time!!!! We have great Diver Scallops now again as the season just opened on December first. So great to be able to sell such a high quality product. Thanks for watching and please subscribe.
@@thecatchwithjardar3529 Is there a recreational season? In Florida we have whole town built around scallop tourism.
Great work capturing this aspect of the fishery. Thanks for sharing.
Thanks for watching, I'm glad you enjoyed it!!!!
I dream of doing living this lifestyle.
Love it!!
Thank you!!
Thank you for sharing. Sooo cool. Literally . Lol
Thanks for watching! Please subscribe.
Eating a raw scallop right out of the ocean brings back memories of taking them right from a Peconic beach. Larry Olmstead wrote about fake scallops and seafood in his book Real Food, Fake Food. Your videos bring us closer to what fresh, sustainable and local food means.
That’s the goal for sure. There’s so much misinformation out there and too much mislabeling. More videos to come.
Super cool video. Capt. Paul Cox!
Thanks for watching Irene! Paul was great to work with, I'm glad you enjoyed it!
Nice video, although I have to say if a really fresh raw scallop is desired, you need to shuck and eat while underwater! PS - nice to see my former dive student Paul Cox becoming a TH-cam star!!!
Wow, I don't know if I'm up for that challenge!!!!! I'll give it a shot next time........
I'm glad you enjoyed the video, and yes Paul was so great to work with. Very relaxed and gets the job done, a real professional.
Never part of the Open Water curriculum, but was my pre-TH-cam show off moment with students during check-out dive - regulator recovery with scallop sushi!
Why do you want to eat it in the water?????? Bring it home in its shell and open it at home. Still alive and very fresh!
Great Stuff ! Thanks for sharing your awesome adventure
Glad you enjoyed it
Where is your fish market in CT? We have a family home on Campobello ....I would love to buy something "local"! Great video..well done!
Nordic Fish in Fairfield, CT.
nordicfishfairfield.com
I'm glad you enjoyed the video!!!!
Watch out for whitey😂😂
Not deep inside Casco Bay in January. I’m hoping to go on a squid dive this spring that may see some teeth.
favorite
Glad you enjoyed it!! Please subscribe so you can watch new video as as they are released!!!!
Nice, balmy 40° sea temperature. Just right for submerging the human body for extended periods of time. At least the great whites have gone south to Florida for the winter.
Thank for watching Jeremiah, I’m glad you enjoyed it!!! I’ll be shooting some more diving this summer, the water will be a bit more comfortable……….
Weird way ! Do you process all the scallops before selling them? What a strange thing. In France, we sell them alive in its full shell. So they are alive and very fresh? Why do you separate the flesh from the shell? They are dead when you sell them. The customers open them up in their kitchen, before cooking or cook them in the shell.
Thanks @Francedefense. Very few scallops are sold in the shell here. One reason is because of the way we manage our shellfish sanitation program. The harvest areas are to vast to maintain regular testing protocols for one. Also the American consumer prefers the meats without all the attachments, I know that’s sacrilegious to Europeans. Also logistics work better for meats than live scallops. Thanks for watching and commenting!!
Can't you do this without the stupid music?
Lol. Please subscribe.
@@thecatchwithjardar3529 You got a good sense of humour!