Wish You Were Here: Freshly-Dived Scallops, Queen Charlotte Sound, South Island, New Zealand

by Owen James Burke

Scuttlefish writer Owen James Burke is currently rambling around New Zealand, living in a house truck with a camera, surfboard and speargun in search of stories, waves and fish. We’re putting together a waterperson’s guide to the island nation, but meanwhile, we’ll be publishing stories and photographs, short updates along the way from the Yankee in Kiwiland. -CD

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New Zealand’s Marlborough Sounds might just have the best scallops on the planet. Photo: Owen James Burke.

I forgot my dive fins yesterday, so it was a bit of a strain getting down to scallop depth (25-30 feet), especially in my floaty surfing wetsuit, but I managed to pull up a few, and at least I remembered the lemon.

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Contrary to popular assumption, the entire scallop is edible, and especially desirable is the gonad (the orange…pouch) though it’s probably advisable to steer clear of the digestive gland (or hepatopancreas, the dark part at the top of the image above). Photo: Owen James Burke.

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