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.
Minimum size
Minimum size is 100mm. 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.
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.
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
Doughboy scallops occur in depths up to 130 metres and unlike queen and commercial scallops, tend to be found closer to reefs, on rubbly bottom often attached to small rocks, shells and other hard substrates or structures.
Fishing information
Scallops are taken by dive collection on the south east and east coasts of Tasmania and Bass Strait. The D’Entrecasteaux Channel, which historically accounts for 95% of the recreational fishery, is managed as a separate area. Surveys are done each year before deciding whether to open this area, reduce the season length or increase the size limits. The Channel has been closed for the past few seasons to allow stocks to recover.
Handling
The leading edge of the shell can be quite sharp. 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: Nanna’s Curried Tassie Scallops
500 g scallops (about 30 scallops); 600 ml milk; 60 grams butter; 1 tbsp of curry powder (mild rather than hot); 1 tbsp of cornflour; pinch of salt and pepper.
Combine cornflour and curry powder. Mix with a little milk forming a smooth slurry. Place mixture in a saucepan, with the butter and add the remaining milk while whisking. Simmer for a few minutes, while the mixture thickens. Add scallops and simmer for 2- 3 minutes. Add salt and pepper according to taste.
Research
Rescreational Scallop Fishery Survey 2022 - See the full report.