Detailed Rules
Bag limits
Applies to all scallop species combined.
Possession limits
On water - 50 (licenced)
On land - 100 (or 3kgs of scallop meat).
- Applies to all scallop species combined.
- Only licenced fishers can possess scallops on the water.
Boat limits
Applies to all scallop species combined.
Catch sharing
A recreational scallop licence holder can take scallops on behalf of another licence holder on the same boat, provided the person they are fishing on behalf of:
- also dived for scallops on that trip and
- did not succeed in taking their bag limit.
A maximum of one licence holder per boat, who did not dive, may also have a bag limit of scallops caught on their behalf.
When catch sharing, the boat limit must not be exceeded, and no individual fisher may possess more than their bag limit after catch has been shared.
Shucking and eating scallops at sea
Scallops may be shucked for immediate consumption at sea as long as the shells are retained and brought ashore along with the rest of the catch. Any scallops consumed count towards your daily bag limit. Landing shucked scallop meats is prohibited.
Area restrictions
The D'Entrecasteaux Channel is closed to recreational scallop fishing, including possession of scallops while swimming.
Other area restrictions may apply in Marine Parks and Reserves.
D'Entrecasteaux Channel Scallop Managed Area. All areas in red are closed to the take of scallops.
Measuring scallops
Scallops are measured across the widest part of the shell (usually parallel to the hinge).
You should measure and count your scallops as you dive to ensure you are within your limits.
Free measuring gauges are available from Service Tasmania and some tackle shops.
The D'Entrecasteaux Channel
The Channel is managed separately because scallops
in this area are genetically different than those on the East Coast, suggesting they are separate
populations.
Scallop population and density in the Channel are low, which is why the scallop fishery in the area is closed. It will remain closed
until there is a substantial rebuilding of scallops stocks with a range
of size classes distributed in the area, not just highly localised
stocks.
The Institute for Marine and Antarctic Studies periodically monitors the Channel to assess if rebuilding has occurred.
For more information see D'Entrecasteaux Channel to stay closed to scallop fishing.
Habitat
Scallops are found in depths from 0 - 120 metres on soft sediments ranging from mud to coarse sand where they may form dense beds. Found in Bass Strait and on the east and south-east coasts of Tasmania.
Fishing information
Scallops are taken recreationally by dive collection. The D’Entrecasteaux Channel, which historically accounts for 95% of the recreational fishery, is managed as a separate area, and is currently closed.
Handling
The leading edge of the shell can be quite sharp. Although scallops have closed shells, keep them in the shade or cover with a wet sack to prevent the meat drying out. Sponges growing on shells may cause skin irritations in some people.
Public health advice
Follow any public health alerts relating to eating wild shellfish - refer to the
Department of Health or phone their hotline on 1800 671 738.
Cooking
After shucking scallops, try using saltwater to do the final rinse. Scallops have a rich flavour, low oiliness and moist, medium-firm, translucent, beige flesh when raw, turning opaque when cooked. Try steaming, deep or pan frying, stir-frying, grilling or barbequing.
Recipe: Pan Seared Tasmanian Scallops:
About 16 scallops, 2 tsp olive or sesame oil, 2 tsp butter, sea salt and ground black pepper.
Remove the muscle from the scallops, rinse with cold water and dry thoroughly. Season the scallops with the salt and pepper. Heat a small frying pan and add the butter and oil. When the pan begins to smoke, add the scallops. Sear them for 60-90 seconds on each side. The scallops should have a golden crust on each side but still be translucent in the middle. Serve immediately.
Research
Recreational Scallop Fishery Survey 2024 -
See the full report.