Bay Scallop Culture as a Viable Diversification for the Aquaculture Industry

Summary:
This project proposes developing protocols to improve bay scallop production by using OysterGro™ traps as a way to diversify shellfish aquaculture enterprises in New Brunswick. Four commercial partners from coastal areas in New Brunswick joined together to carry out the various aspects of the project. These partners are L'Étang Ruisseau Bar Ltd. (Shippagan), Mills Seafood Ltd. (Bouctouche), King Aquaculture Ltd. (Richibucto Village) and Jaillet Aquaculture Inc. (Bouctouche).

The main objective was to identify the optimal densities and farming strategy in relation to the culture position and time in the water column at two culture sites with very different environmental conditions. Protocols were also established for storing bay scallops in tanks in order to lengthen the winter marketing period by using existing infrastructure (Mills Seafood Ltd. and L'Étang Ruisseau Bar). Lastly, methods for lengthening bay scallops' shelf life from six days to a few weeks were assessed in order to allow access to distant markets with a high-quality product. An economic analysis of bay scallop production costs was also developed. The results of this project can immediately be used for commercial bay scallop production in New Brunswick.

This project was useful in developing technological solutions and improving processes for bringing this live product to the markets. Some highlights are:

• better technology and procedures for at-sea seed farming, resulting in a greater inventory of larger seed in the spring and a greater inventory of market scallops in the fall. This results in a product with more value for the producer and a lower production cost in terms of weight.
• alternative technology for bay scallop production up to market size.
• better technology and procedures for wet-storing bay scallops that enabled the period for selling the product during the winter to be extended.
• availability of effective technology for sending large volumes of bay scallops to distant markets. In particular, the Aqualife technology can make up for deficiencies related to the product's short shelf life. Modified atmosphere packaging technology also proved that bay scallops' shelf life could be extended by 50%.
• an economic model that is proof of a reasonable bay scallop production cost using new technology.      

Project Lead: L’Étang Ruisseau Bar Ltd.

Total project cost: $330,453
           
DFO-AIMAP contribution: $68,840

Other financial support:

• Recipient: L’Étang Ruisseau Bar Ltd.
• Federal: NRC Industrial Research Assistance Program (IRAP)
• Government of New Brunswick: Northern New Brunswick Economic Development and Innovation Fund

For more information on this project, contact the regional coordinator.

Gulf Region: Stephen.Lanteigne@dfo-mpo.gc.ca