HOMOSASSA AND CRYSTAL RIVER SCALLOPING with Captain Mark Zorn

Call: 352-489-5168 or 352-400-1925

Lets Go Fishing . . .

Captain Mark Zorn / Crystal River Fishing and Homosassa River Fishing Guide Service

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Captain
Mark Zorn
US Coast Guard Licensed and Insured

Or Call:
352-489-5168
352-400-1925

CLICK ABOVE FOR GIFT CERTIFICATES

Trip Info

Scalloping trips available for up to six with licensed and experienced guides

All licenses, and scalloping equipment are furnished. All you need to bring are your food and drinks !
A good pair of sunglasses and
sunscreen are also recommended !

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Then there's the lazy man's way to clean scallops as demonstrated by Captain "Z"

The shop vac sucks out all of the innards and then you just use a spoon or small knife to scrape the scallop meat from the shell. (No kidding this really works great !

Click on photos to enlarge

CRYSTAL RIVER
SCALLOPING TRIPS
Crystal River and Homosassa River Fishing Charters

CLICK HERE FOR RATES

SCALLOP SEASON:
Scallop season opens early again this year ! The 2011 scallop season is beginning early on June 25th and ending later on September 25th. With the scallops being so abundant the past couple of years, we are looking forward to another great season this year. Crystal River and Homosassa offer some of the best fishing and scalloping along Florida's Nature Coast.

SCALLOP LIMITS:
Whole Scallops: 2 gallons per day per person,
or 10 gallons per boat

Cleaned Scallops: If you decide to clean your scallops while out on the water, the limit is 1 pint of scallop meat per person per day, or 1/2 gallon per boat

LICENSE REQUIREMENTS:
You must have a saltwater fishing license to catch scallops.   Just one license per boat won't do; everyone on board needs to have one. That's one reason why it is a good idea to hire an experienced and knowledgeable guide to take you scalloping. Not only can he take you to where the scallops can be found, all the necessary licenses are provided too !

FINDING SCALLOPS:
The only trick to catching scallops is finding them. They are usually found hiding in or around bladed sea grass. Because of the coloration of the shells, they blend in easy in the surrounding area. If you're in a boat, a pair of polarized sunglasses really helps to scan the water in search of the scallops. When you get into an area of bladed grass, get into the water and take a closer look.   If you find a one, you'll usually find a lot more!

CATCHING SCALLOPS:
Scallops are fairly easy to catch! The only equipment you need is a mask, snorkel, fins, and a mesh bag to hold the scallops.   Scallops move by snapping their shells together and 'spitting' water out! They propel themselves rapidly in a zigzag direction. Most kinds have a series of brightly colored eyes along the edge of the mantle.

PREPARATION OF SCALLOPS:
- Once removed from the shell, you can batter and deep fry
         them, or- you an also broil them in butter and garlic.
         Either way they only take a couple of minutes at most.
-   Some people prefer to leave the muscle attached in the
           shell, put a drop of soy sauce on the meat, surround it with
           crabmeat stuffing, and broil it for a minute or two, shell and
           all. Then you just eat this tast morsel right out of the shell.
-   And, you can drop them into your simmering spaghetti
           sauce a couple of minutes before serving.
-   Although it is not recommended, a few brave souls do eat
           them raw !   However, you can put them into a lemon
           juice marinade for a few minutes, and eat them sushi style.

RATES:
* 1-4 People $250.00 Full Day
* Add $25 for each additional person up to a
maximum of 6 people per boat.

Includes all required licenses, scalloping equipment, ice and help cleaning scallops at end of day. Also help/instruction on locating and harvesting scallops.

Cleaning Scallops

Cleaned Scallops
First, don't waste any time getting your scallops on ice. Not only does it keep them fresh, the cold causes them to open up.

Next, with the dark side of the scallop up, hinge facing away from you, insert a knife blade or sharpened spoon between the top and bottom shells from the right and cut away the muscle at its
attachment to the top shell. Remove the top shell and discard.

Then, Remove the dark innards by gently scraping from hinge to front with a spoon or scallop knife. The innards will peel cleanly from the muscle if you carefully scrape over the muscle from hinge to front, pinching the innards to the knife or spoon with your thumb as you pass over the cut surface of the muscle. This will leave the clean muscle attached to the bottom shell.

Now you simply scrape the scallop meat from the bottom shell and you're ready to cook and enjoy!

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