During the off season from November to January we turn the back of our restaurant into a shanty. We harvest our scallops, bring them back to our restaurant and vacuum seal and freeze them within hours. This provides the opportunity to taste the freshest scallops possible during the summer months, when the fishery is closed.
We care about the environment and strive with other local fisherman to harvest our scallops responsibly. We practice sustainable harvesting in order to keep these delicacies around for future generations.