Currently, around 95% of scallops in the UK are caught using a method known as ‘dredging’.
This technique involves dragging heavy toothed metal sleds across the seabed, which is damaging to the marine environment.
A new brand of scallops – dubbed ‘Disco Scallops’ – has been developed as a marine-friendly alternative.
This follows a discovery made in 2022 that scallops – which have 200 tiny eyes – are attracted to pots fitted with LED lights.
The discovery came from scientists from Fishtek Marine, a leader in bycatch prevention technology, whilst they were trialling a new catching device they coined ‘PotLights’.
These small underwater lights were being used to bait crab and lobsters, rather than the traditional alternative of fish. Working with Jon Ashworth, a fisherman based in Newlyn, Cornwall, Dr Rob Enever and his Fishtek Marine team found the lights, combined with specially modified pots, were attracting unprecedented numbers of scallops in addition to the crabs and lobsters.
In the last two years, the Fishtek Marine team has secured funding to develop and perfect the pot, alongside a team at the University of Exeter and have since run trials with fishermen across the country.
There are now more than 40 boats using the technology to commercially catch Disco Scallops and together with Fishtek Marine and restaurant entrepreneur Lee Cash, they have registered the brand and created the ‘Disco Scallop Collective’ to market the sustainable shellfish.
“By putting modified pots in the water, fishermen are being given a chance to diversify their catch and secure new income streams, while consumers gain access to a sustainable, seabed-safe scallops they can enjoy guilt-free. It’s exactly what environmentally conscious diners have been calling for: delicious seafood with a story they can stand behind,” said Rachel Walker, communications consultant and member of The Disco Scallop Collective team.
“As awareness of Disco Scallops grows, the hope is that a ripple effect will extend across the UK. More crab and lobster fishermen will learn how they can diversify their existing catch, moving toward a more secure and balanced future for their livelihoods. More restaurants will join the movement toward responsible sourcing, making this ethical alternative the new standard.”
Dr Enever added: “With rising fuel costs, post-Brexit regulatory changes, reduced catch and unstable prices the fishing industry is under strain. We are also exploring new opportunities for catching scallops within offshore wind developments where dredging is restricted. For UK fishermen, pot caught Disco Scallops provide a vital opportunity to adapt and secure livelihoods, especially to diversify beyond crab and lobster fisheries that have faced increasing challenges in recent years.”
“We’re incredibly excited about this brilliant innovation which offers a sustainable alternative to dredged scallops and also supports UK fishermen by helping them diversify,” said Tonks. “The scallops are high-quality, plump, sweet, and gorgeous. These really are the scallops of the future.”
Jon Hayes, a crab and lobster fisherman from St Mawes, Cornwall, has had great success with the gear, stating that he’s had over 60 scallops from just one pot.
“You can’t get much better than that!” Hayes said. “They do seem to catch more in the winter, which is useful for people like me, a small fisherman.
“Fishing really needs to change, it’s not about catching as much as you can, it’s about catching what you can sustainably. I’ve been really excited to be a part of catching scallops with pots. It feels like I’m part of the future really! It’s made my life feel a bit more worthwhile.”
Renowned seafood chef Mitch Tonks, founder of the sustainable seafood restaurant group Rockfish, has also added Disco Scallops to the menu at several of his restaurants.
“We’re incredibly excited about this brilliant innovation which offers a sustainable alternative to dredged scallops and also supports UK fishermen by helping them diversify,” added Tonks. “The scallops are high-quality, plump, sweet, and gorgeous. These really are the scallops of the future.”
