Ocean Quahog and Surf Clam Shells

Gibby

Gibby

Piney
Apr 4, 2011
1,644
442
Trenton
Lately, I have been in areas of the Barrens, that see little, if any foot traffic, and visited a secluded rye field. Much to me surprise, when I came to the end of the entrance road, I was greeted my a large pile of quahog and surf clam shells. It was several hundred feet long and at least fifteen feet in height. The pile was littered with some ocean debris, but lacked any horrible smell, just the salty aroma of hot shells baking in the sun.

On my way out, I was greeted by a game warden, who explained to me, that the state stockpiles shells in several locations and after a period of sterilization, they then are utilized in rebuilding the state's oyster beds.

http://www.nap.usace.army.mil/cenap-pa/oyster/DRAFToysterEA08.pdf

Recycled shells.
seashellssm.jpg
 
ecampbell

ecampbell

Piney
Jan 2, 2003
2,889
1,029
I imagine restaurants and such need to get rid of them. Another angle to the question is where were they harvested? Just wondering where there are productive beds.
 
Gibby

Gibby

Piney
Apr 4, 2011
1,644
442
Trenton
More information...

http://www.nj.gov/dep/bmw/waterclass.htm

http://www.fishwatch.gov/seafood_profiles/species/clams/species_pages/atlantic_surfclam.htm

http://www.fishwatch.gov/seafood_profiles/species/clams/species_pages/ocean_quahog_clam.htm


The Atlantic Surf Clam (Sea Clam) was for years the staple of the industry, and until the 1970’s was the only offshore clam packed or processed commercially. This fast growing clam matures in five to seven years and obtains a length of five to seven inches. Sea clams are harvested in relatively shallow water, usually from about 60 ft to 120 ft in depth. Sea Clam meat is light tan in color with some shading toward orange in the siphon. Sea Clams are generally considered the premium species. The meat from Sea Clams lends itself well to recipes in which a sweet tender clam is desired. Aesthetically, the Sea Clam is pleasing to the eye with its light color and various size pieces. ​


The Ocean Clam or Quahog (pronounced co-hog) are harvested in the same Mid-Atlantic fishing regions, but in much deeper waters. The primary beds are located 30-50 miles offshore in depths of 120 ft to about 240 ft. Meat from Ocean Clams is darker tan in color, has a firmer texture and more pungent taste than Sea Clam meat. Many people prefer the stronger, richer taste of the Ocean Clam meat. Ocean clams are smaller then Sea Clams. The Ocean Clam is a much slower growing species than the Sea Clam and takes 25 to 30 years to mature. Most commercially packed Ocean Clams range in age from 40 to 100 years old. ​
 
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