1. S CALLOP A QUACULTURE By Sarina Winter

2. S PECIES C ULTIVATED Patinopecten yessoensis (China, Japan) Placopecten magellanicus (eastern USA) Pecten maximus (United Kingdom, France, Spain, Norway) Agropecten irradians (China)

3. M ARKET V ALUE $15-20 per lb Short shelf life of live scallops = only available close to cultivation sites Frozen or canned marketed

4. L IFE CYCLE 2 Days15 Days 50 Days 28 Days 150 Days (spat) ~1cm long~250 μm

5. L IFE C YCLE Spat collected from ocean Mesh bags filled with material (ex soft netlon) are tied to rope in ocean Moved to pearl bag until 3 cm (high mortality if moved when smaller) Broodstock Spawning induced by varying water temperature, increasing water circulation, or by an injection of serotonin. Post-settlement spat may be further grown in nursery tanks Then moved to pearl nets

6. A LTERNATE B REEDING Just kidding

7. G ROWING M ETHODS Hanging lanterns: Ear hanging: Pocket nets: Bottom culture:

8. F EEDING Scallops are filter feeders Algae with high protein Phytoplankton ( Chaetoceros neogracile, Isochrysis galbana)

10. C ONDITIONS Depth: 4-10 m Salinity: 32-34‰ Temperature 4-8 °C (39-46.4 °F) Life span is 10-12 years (Harvested typically at 2-3 years)

11. F ARMING PROS Scallops don’t need to have food supplied to them They clean the water as they filter feed There aren’t any diseases or parasites associated with scallops Many of the nets are collapsible and easy to store

12. F ARMING C ONS Labor intensive Visual pollution Eutrophication associated with scallop farming Only the adductor mussel (sometimes roe) is harvested Availability of reliable seed supply (natural)