CHECK OUT THE 2017 SCALLOP SEASON ON MYFWC.COM

Feb. 9, 2017

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2017 bay scallop season in Dixie/Taylor counties set

The 2017 bay scallop season for Dixie County and parts of Taylor County will be open from June 16 through Sept. 10. This includes all state waters from the Suwannee River through the Fenholloway River. These changes are for 2017 only and are an opportunity to explore regionally-specific bay scallop seasons.

These changes were discussed at the Florida Fish and Wildlife Conservation Commission (FWC) meeting on Feb. 8, where staff was directed to work with local community leaders on selecting potential 2017 season dates and to adopt changes by executive order.

At the Feb. 8 meeting, staff also updated the Commission on the status of bay scallops in St. Joseph Bay in Gulf County, and set a July 25 through Sept. 10 recreational bay scallop season off Gulf County, including all waters in St. Joseph Bay and those west of St. Vincent Island in Franklin County, through the Mexico Beach Canal in Bay County.

A prolonged red tide event in late 2015 negatively impacted the scallop population in St. Joseph Bay, which led to modified local scallop regulations for 2016 that included a shortened season and reduced bag limits. FWC researchers conducted a scallop restoration project last year within St. Joseph Bay to help speed the recovery of the scallop population. These efforts have been going well and the scallop population has shown signs of improvement. Staff will conduct similar restoration efforts in 2017.

All other portions of the bay scallop harvest zone will be open from July 1 through Sept. 24. This includes all state waters from the Pasco-Hernando county line to the Suwannee River Alligator Pass Daybeacon 4 in Levy County and from north and west of Rock Island near the mouth of the Fenholloway River in Taylor County through the westernmost point of St. Vincent Island in Franklin County.
Bag and vessel limits throughout the entire bay scallop harvest zone will be 2 gallons whole bay scallops in shell or 1 pint of bay scallop meat per person, with a maximum of 10 gallons of whole bay scallops in shell or 1/2 gallon bay scallop meat per vessel.
At the December 2017 Commission meeting, staff will review public feedback on these changes and make a recommendation for future management. To submit your feedback on bay scallop regulations, visit MyFWC.com/SaltwaterComments.

For more information on these changes, visit MyFWC.com/Commission and select “Commission Meetings,” then click on the link below “Next Meeting.”

For information on bay scallop regulations, visit MyFWC.com/Fishing and click on “Saltwater Fishing,” “Recreational Regulations” and “Bay Scallops.”
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Who Dat Bar & Grille

The “Who Dat Bar and Grille” offers locally caught fresh fish with a full menu of delicious foods. Our chef has over twenty years of restaurant experience and offer many items made from scratch. In the bar, we now offer a full liquor bar along with beer and wine, you can enjoy your meal in our open air dining while watching the boats return from their fishing trip. The restaurant is capable of housing large parties, groups, reunions, weddings and receptions.

 

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