Victorian Scallop Fishery Total Allowable Commercial Catch 2018/19

TACC 2018/19 scallop season
Victorian Scallop fishery – commercial scallops, Pecten Fumatis

The Victorian Scallop Fishermen’s Association Inc, President Steve Melissakis, Commented on the the release of the Total Allowable Commercial Catch  (TACC) for the Victorian Ocean Scallop Fishery.

Our historical consultation and outspoken efforts to make a visible and clear link between Seismic activity and the depletion and damage to our traditional Scallop grounds has only ever gained superficial recognition.

The impact of this Seismic activity on Scallop stocks and in fact to other fisheries does not seem to gain the recognition and observance it deserves from Regulatory bodies and Government.

We refute the methodology and process of assessment as outlined in the Victorian Fisheries Authority, recent call for industry submissions.

The Scallop Fishermen’s Association Inc, once again has no option, but to accept the highly reduced TACC for the 2018/19 scallop season.

Mr Melissa’s stated, our protest is visible,  and needs to be made public.

For the record…we state again that our industry was promised a sustainable Scallop quota with the reduction of our licences. The Victorian Fisheries Authority was delivered a sustainable and profitable Scallop Fishery to manage as the custodians and managers of our Victorian industry.

The reality is that the findings of the survey, when released in March 2018, should show that Scallop stocks are seriously impacted, as a direct result of the continued Seismic bombardment of our scallop beds over the last 15 years.

They are not as a result of over fishing in the East Gippsland Scallop beds, the abundance surveys will show viable commercial scallop numbers, but will not make the co relationship to seismic activity, that affects Scallop reproduction.

The following links, detail the pdf chain in this seasons TACC.

vic fisheries letter feb 2018

Scallop Ocean TACC 201819_Melissakis Letter

Further Quota Order for the Scallop Ocean FIshery_Final

Scallop Recipe 2. Caramelised Lakes Entrance Scallops

Caramelised Lakes Entrance Scallops with beetroot, walnuts and witlof.

A delicious, warm, autumn salad of pan-seared scallops, packed with crunchy apple, endive, rocket, beetroot and walnuts.
The salad is dressed with a classic honey and Dijon mustard.
Perfect for Lakes Entrance holiday makers, with kitchen facilities.

caramelised scallops
Caramelised Lakes Entrance Scallops with beetroot, walnuts and witlof.

INGREDIENTS
* 1 bunch baby beetroot, scrubbed. If unavailable 2 full size beetroots.
* 1 green apple, quartered, cored
* 2 red witlof (Belgian endive), leaves separated.
  (mixed micro greens as an alternative)
* 100g wild rocket leaves
* 8-12 scallops, cleaned
* 1 tablespoon olive oil
* 2 tablespoons roughly chopped walnuts, toasted DRESSING
* 1/4 cup (60ml) olive oil or walnut oil (see Notes)
* 2 tablespoons red wine vinegar
* 1 tablespoon honey
* 1 teaspoon Dijon mustard

METHOD
 Step 1   Preheat the oven to 180C.
Step 2   Place beetroot on a large sheet of foil, then enclose to form a parcel.
Roast for 1 hour or until beetroot is tender. Cool the beetroot, then peel and cut into wedges.
Step 3  For the dressing, whisk the olive or walnut oil, vinegar, honey and mustard together in a bowl, season with salt and pepper and lighten with a dash of water. Thickly slice the apple, then toss in the dressing with the witlof and rocket. Set aside while you cook the scallops.
Step 4  Heat a dry frypan over medium heat. Brush scallops with oil and season well with sea salt and freshly ground black pepper. In batches, sear scallops for 30 seconds each side until caramelised on the outside but still opaque in the centre.
Step 5  Divide salad among plates, then tuck in scallops, beetroot and walnuts, drizzle with any remaining dressing and serve.

Try this with a Lakes Entrance Wyanga Park Winery Gewurtztraminer, SERVED ICY COLD

Scallop recipe 1. Scallops in the shell

East Gippsland Scallops in the Shell

Lakes Entrance scallops in the Shell
East Gippsland Scallops in the Shell, with garlic infused breadcrumbs.

INTRODUCTION
This is a simple yet highly tasty Scallop recipe. In Lakes Entrance we source our scallops straight from the Scallop Wharf Seafood shop, right beside the trawlers in the main street.
These are really an entree, but I certainly wouldn’t mind knocking  back a half dozen shells’ full…for a special dinner any day of the week.

INGREDIENTS
Serves: 6
* 6 scallop shells
* 18 scallops or 24 if very small (roes or corals included)
* 100 grams fresh breadcrumbs
* 6 teaspoons butter
* 1 lime (or lemon for squeezing)
* 2 teaspoons garlic infused olive oil
* salt
* pepper
*
METHOD
1. Preheat the oven to 250°C (you need a really hot oven).
Rinse and dry the scallop shells and arrange them on a baking sheet.
2. Put the scallops in a bowl and sprinkle the breadcrumbs over them.
Toss them around to get each one well coated in crumbs.
3. Put 3 breaded scallops into each shell and sprinkle with any leftover breadcrumbs that remain in the bottom of the bowl.
4. Add 1 teaspoon of butter on top of each scallop-filled shell, a squirt of lime juice, 1/4 teaspoon of garlic oil, and salt and pepper to taste.
5. Put the scallops in the oven for about 15-20 minutes – you really want the breadcrumbs to be crispy and the butter turning black around the edges of the shell.

Enjoy with ice cold beers or a crisp, cold East Gippsland Riesling.

Scallop Fishermen’s Association Inc new website goes live 13/3/2018

Welcome to the new website of The Victorian Scallop Fishermen’s Association Inc.

The new website has been created to keep our members abreast of all things related to our industry.

scallops victoria
Victorian freshly harvested and prepared Scallops in the shell

Federal Government changes and regulations in the Commonwealth Scallop Fishery as governed by the Australian Fisheries Management Authority.

State Government changes to quotas and regulations as governed by the Victorian Fisheries Authority.

News, Views and Clues for our valued customers, the consumers from Victoria, Australia and overseas, who transform our harvested product in the shell to the delectable table fare that has made Victorian and Bass Strait Scallops famous world wide.

We look forward to keeping you posted with fantastic suggestions to enhance your “paddock to plate experience” with fresh, sustainably harvested Victorian Scallops.

After all our own back yard Bass Strait has been referred to as “The Paddock” by mariners, sailors and fishermen for many, many decades.

Contact us by email info@scallopvic.com.au or visit our website www.scallopvic.com.au