'Clam up about scallops'
A ROW over scallops has broken out in a quaint seaside town between fishermen and celebrity chefs.
Trawlermen in Lyme Regis, Dorset, say the chefs have hit their livelihoods by promoting diver-picked scallops over those caught by dredging.
Dredged scallops are cheaper, but the chefs, Mark Hix, of the Hix Oyster and Fish House, and Hugh Fearnley-Whittingstall, owner of the River Cottage Restaurant in Axminster, Devon, prefer hand-caught scallops for environmental reasons and because dredged scallops have a lot of sand.
Jim Portus, secretary of the South West Inshore Fishermen’s Association, said: “Scallops should not be exclusively for wealthy clients of the likes of Mr Fearnley-Whittingstall and Mr Hix.”
Mr Fearnley-Whittingstall said: “I am still anxious about the damage done to the environment. I will happily pay the modest premium for dived scallops.”