Scalloping in Cape Poge Bay has a long and rich history that dates back to the island's earliest inhabitants. The waters of Cape Poge, a saltwater lagoon in the eastern part of Martha's Vineyard, have long been known for their abundance of shellfish, especially bay scallops (Argopecten irradians), which have been a staple of both the local ecosystem and the human economy.

Indigenous Practices

Before European settlers arrived, Native American tribes, particularly the Wampanoag people, harvested shellfish, including scallops, from the rich waters surrounding Martha's Vineyard. The Wampanoag had a deep knowledge of the local marine environment and used these resources for sustenance, trading, and ceremonial purposes. There are several Wampanoag middens on our farm. They are easily identified by the broken scallop and quahog shells showing through the top layer of dirt and sand. 

European Settlement

When English settlers arrived on the Vineyard in the 1600s, they adopted many of the fishing and shellfishing practices of the Indigenous peoples. Over time, the harvesting of shellfish, including bay scallops, became an important part of the island’s economy.

Commercial Scalloping Boom

In the 19th century, as the demand for seafood grew, especially with the development of the fishing industry, scalloping in Cape Poge became more commercialized. The bay scallop fishery flourished due to the region’s clean waters and abundant marine life. The industry employed a large number of Islanders who would harvest scallops both for local consumption and for shipping to markets in the mainland United States and beyond.

Decline of the Industry

By the mid-20th century, however, the scallop populations in Cape Poge, along with other parts of the Vineyard and the broader New England region, began to decline. Overfishing, pollution, and habitat degradation were major contributing factors. By the 1970s and 1980s, there were concerns about the health of the bay scallop population in the area.

Conservation and Restoration Efforts

In response to these challenges, local communities, including fishermen, scientists, and environmental groups, began to take action to restore the scallop populations. Several efforts were implemented to protect the scallops, including:

• Regulations: Strict fishing limits, including catch limits, seasonal closures, and size restrictions, were put in place to protect the scallop beds and allow for sustainable harvesting.

• Restoration Projects: Initiatives like the planting of scallop seed and the establishment of marine protected areas were introduced to help regenerate the scallop population.

In recent decades, there has been some success in revitalizing the bay scallop population in Cape Poge, though it remains vulnerable to various environmental pressures.

Modern Day Scalloping

Today, scalloping remains an important, though smaller-scale, industry in Martha’s Vineyard, especially in Cape Poge. The waters around Cape Poge are known for some of the best bay scalloping in the region, with the harvest being a cherished tradition. The annual "Scallop Season" typically runs from November to March, with a focus on sustainability and protecting the local marine ecosystem. Scallops are often harvested by hand using drags or dip nets and peep sights, which are swept along the seafloor to collect the scallops.

The bay scallops of Martha's Vineyard are renowned for their sweetness, nuttiness, and tender texture, and they continue to be a prized local delicacy. Scalloping in Cape Poge also plays an important role in the cultural identity of Martha's Vineyard, with many Islanders participating in the harvest and many local restaurants serving the fresh catch.

During the summer of 2023, I noticed an unusual amount of small scallop seed (baby scallops) washing up on the beach. Luckily the Shellfish Department was able to scoop up much of the seed and carry them back out into the deeper water. Scallop seed are susceptible to winds and tide especially when they do not have eel grass to help keep them in place. 

Scalloping is a way of life for many Vineyarders. A loss of scallop seed could be devastating for many who depend on the income from scalloping during the winter months. 

In short, the history of scalloping in Cape Poge reflects the evolution of both the island’s economy and its commitment to sustainable resource management. It’s a practice deeply intertwined with the community and the island’s connection to its natural environment.

Scallops are simply part of our DNA.