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
They are found predominately on sandy, gritty bottom in depths up to 36 metres. Queen scallops occur in small, localised populations in the central to southern D’Entrecasteaux Channel.
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: Honey Sesame Scallop Skewers
½ kg or about 30 Tassie scallops; 1 tbsp soy sauce; 2-3 tbsp lime or lemon juice; 1 tbsp honey (try leatherwood); ½ tsp freshly grated ginger; 2 tbsp sesame seeds; 1 tbsp olive oil; cooking oil for pan; wooden skewers.
Combine soy sauce, oil, lime or lemon juice, honey, and ginger in a medium bowl or food grade plastic bag. Add scallops and toss to coat. Refrigerate and leave to marinate for about 1 hour. Coat a pan or baking dish with cooking oil and place in preheated griller or pan.
Remove scallops from marinade, reserving marinade. Thread scallops on skewers. Place skewers on oiled baking dish. Grill or fry for about 2-4 minutes while turning skewers and basting with the marinade until cooked until opaque. Roll the skewer over sesame seeds.
Research
Rescreational Scallop Fishery Survey 2022 - See the full report.