Scallops are one of New Zealand's most popular shellfish. Called Tupa in Maori, they are very delicious. You can find them around the Northland coasts, in the sandbanks and mudbanks of sheltered bays from the low tide mark out to approximately 50 metres in depth. Often alone or occasionally grouped in beds, they lie on the seabed with the flat shell part up.
HOW TO FIND SCALLOPS
Scallops have fan-shaped shells with deep ridges radiating from the joint. Shell colours vary from orange, brown, pink, yellow or flesh — sometimes a mixture. The upper part of the shell is flat; the lower part is curved. Scallops can move — not with feet, but by suddenly closing the shell to shoot water from its hinge, propelling them in a series of erratic, jerky jumps.
GETTING SCALLOPS IN THE BAY OF ISLANDS
The Rock crew can accommodate you if you want to try for these delicious shellfish — you don't even need to dive deep to see them. Scallops spawn during springtime and early summer, and mature fast — often reaching legal harvesting size within three years.
Mass harvesting is regulated to allow scallops to rebuild and spawn again. Minimum sizes are set for recreational and commercial harvesting. The availability of these shellfish is usually from July to February.
COOKING SCALLOPS
Scallops are sensitive to heat — tender and juicy when cooked quickly in high heat, but rubbery when overcooked. Grilling is a popular method. Ask The Rock crew to whip something up for you.