Wild Shellfish Alert - Do not eat wild shellfish from areas in and around Spring Bay and the Mercury Passage in South East Tasmania.
doughboy, sponge scallop
The colour of the young, fan-shaped doughboy shell varies through orange, yellow or purple but adults are mostly purplish-brown. Top and bottom shells are both rounded with asymmetrical wings. The shell may be sponge-encrusted and can feel sandpaper rough.
See Recreational Fishing Seasons.
The D’Entrecasteaux Channel is managed as a separate scallop fishing area to other state waters.
Scallops can be shucked for eating at sea as long as shells are retained and brought ashore. These scallops count towards the bag limit and landing shucked meats is prohibited.
See our recreational scallop webpage for full rules.
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.
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.
The leading edge of the shell can be quite sharp. Sponges growing on shells may cause skin irritations in some people.
Follow any public health alerts relating to eating wild shellfish - refer to the Department of Health or phone their hotline on 1800 671 738.
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.
Rescreational Scallop Fishery Survey 2022 - See the full report.
Level 3, 134 Macquarie St
Hobart TAS 7000
Phone: (03) 6165 3233, 1300 720 647
GPO Box 44
Phone: (03) 6165 3000, 1300 368 550