One offshoot of running a company that’s been in the shellfish business for 90 years is aquatic and historical clutter. Ken Homan’s office at Braun Seafood in Cutchogue is an archive of shellfishing ephemera and Native American history, a collection that feels like a room at the American Museum of Natural History. READ
The last time Peconic Bay scallops were this plentiful was the winter of 2015, just before six weeks of hard weather put what should have been a five-month harvest on hold. Back then, the New York State Department of Environmental Conservation responded by extending the season for commercial scalloping in state waters by a month to make up for lost time, but this year, the season will end in March, right on schedule. READ
Last week the veil was lifted on a question at the center of both the East End’s culture and its economy: How many Peconic Bay scallops made it through algae blooms, whelk attacks and underwater landslides and landed on dinner tables this season?
This year’s Peconic Bay scallop harvest is starting off with one of the strongest yields in years, according to local seafood markets and baymen.