Atlantic bay scallop

Atlantic bay scallop (Argopecten irradians) — field identification starting point: a fan-shaped bivalve shell with radiating ribs and wing-like ears near the hinge. Confirm the exact species against the approved photo and scientific-name biology reference.

Most scallops in this guide are a few inches across.

Large scallops can exceed several inches in shell width depending on species.

Many bivalves filter plankton; grazing snails eat algae/biofilm, while some mollusks are predators/scavengers.

Usually attached, buried or slow-moving on the bottom; distribution follows substrate, salinity and water quality.

Found in Puerto Rico. Start in the documented habitat and substrate for this species, then narrow the search using depth, current, structure and food activity. Habitat reference: Habitat: sand bottom and seagrass.

Habitat: sand bottom and seagrass.

Bottom-dwelling shellfish occur on sand, mud, seagrass, reef or hard substrate depending on species.

Search only legal collection areas and depths where the bottom can be inspected safely; closures and sanitary status matter more than a fishing depth number.

Water: marine. Habitat: sand bottom and seagrass.

Collect only during open legal/sanitary periods.

Use daylight/visibility and safe tide conditions unless local rules and experience support another approach.

Low water or low current can improve access/visibility, but never enter exposed reef, surf or mudflat conditions unsafely.

Choose sea state, wind and visibility that let you hold position and handle the fish safely. Avoid treating rough weather as a feeding advantage.

Not applicable to hand/collection fisheries.

Not applicable.

Species ID guide, gloves, lawful collection tool/container, measuring device if required, and current area/food-safety rules.

Not applicable; do not invent hook-and-line tackle for a shellfish collection species.

Not applicable.

Not applicable.

Identify the exact species, verify collection area/season/size and sanitary advisories, then use the least damaging legal collection method.

Let it go quickly if you're not keeping it.

Good eating — a common food fish where it's caught. Cook shellfish thoroughly; only eat raw shellfish from approved, tested waters.

Good table fare when bled, iced and cooked fresh.

Safety first: HARVEST-AREA FOOD RISK — shellfish can accumulate harmful algal toxins. Check current harvest-area closures/advisories; cooking may not make marine toxins safe. Only harvest from an open, approved area and after exact species identification. Keep shellfish cold and clean. Scrub shells where applicable; for shucked mollusks, separate edible tissue with clean tools and prevent contact with contaminated seawater or surfaces. Shellfish sanitation closures override any recipe or cleaning advice.

For live clams, mussels and oysters, FDA guidance says to cook until shells open and discard any that stay closed. Cook shucked shellfish until firm and opaque. Only use shellfish from open, approved harvest areas; cooking does not reliably remove every marine biotoxin.

HARVEST-AREA FOOD RISK — shellfish can accumulate harmful algal toxins. Check current harvest-area closures/advisories; cooking may not make marine toxins safe.

No species-specific size, bag or season limits are listed here.

Avoid needless kills and follow protected-species, area and season rules.