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Maritime Coastal Mollusc Harvesting GuideNOTICE: Use of the information on these pages is at the reader's own risk. The shellfish maps on this web site are intended for general information and are updated on a yearly basis. They are based on bacteriological contamination only and may be superseded by the Department of Fisheries and Oceans Regulations. For the most up to date information and BEFORE HARVESTING SHELLFISH FROM ANY AREA, contact the nearest Department of Fisheries and Oceans office. Introduction One of the greatest attractions of Canada's Maritime Provinces is the selection of seafood delicacies. Among the favourites are many varieties of coastal molluscs harvested from the kilometres of beaches and rocky coastline. Fresh clams, oysters, mussels, quahaugs and other coastal molluscs can be purchased at any of hundreds of fish markets, and are served at restaurants and snack bars thoughout the Maritimes. Persons in search of a recreational outing with the additional benefit of preparing and eating their own "catch"may choose to gather these molluscs themselves. With soft-shelled clams for example, a person can usually gather quantities sufficient to serve several people. As with any food, care must be taken to ensure that the coastal molluscs gathered and not contaminated. This guide has been prepared to provide the recreational harvester with general information pertaining to the safe harvest of these species in the Maritimes. Included is a brief description of the most common species found along the coast, which Maritimers and visitors have been enjoying safely for centuries. Species of Molluscs found in the Maritimes
Clams are common to the river mouths, inlets, and beaches of all the Maritime provinces and are found in the sand or mud around midtide level. Soft-shell clams have oval shaped, long, thin, brittle shells which are chalky-white in colour. The clams cannot close their shells tightly because their long neck extends beyond the edge. Most of the soft-shell clam harvest is sold fresh in the shell with some amount sold as fresh and frozen shucked meat and in canned goods. Hand tools are the only permitted devices for clam harvesting.
Rocky shores along the three provinces' coastlines, bays and river mouths are mussel breeding grounds. Mussels attach themselves to rocks, wharf-pillings or other salt-water-submerged surfaces by means of fine threads or "beards". On the outside, the shells are deep-blue to black, while the inside of the shells are whitish- blue. Mussel meat is of optimum quality during March, April, May, October and November, when the ocean temperature is cold. Mussels are typically sold fresh in the shell and a license is not required for recreational harvesting. In addition to mussels harvested in the wild, much of the commercial production is now from mussel culturing operations. These operations and growing areas are closely monitored by the Department of Fisheries and Oceans. Wild mussel harvesting is prohibited in the Bay of Fundy
Oyster beds are found in the river mouths and inlets along the southern Gulf of St. Lawrence and Northumberland Strait, to Cape Breton Island. Oyster shells are equal in size, the upper being flattened and the lower cup-shaped. On the outside, the shells have a rough sculptured appearance. Their colour is a mixture of brown, grey, green or white. On the inside, they are smooth and dull white. Oysters range in length from 8-25 cm (3-10 inches) and are usually sold fresh in the shell. Spring and fall are the recommended seasons for harvesting. Tongs and rakes operated by hand are the only devices allowed for harvesting oysters in public beds.
Bay Quahogs are common to warm shallow bays and estuaries from Miramichi Bay, New Brunswick to Cape Breton Island, Nova Scotia and from Passamaquoddy Bay, New Brunswick to St. Mary's Bay, Nova Scotia. This species has a thick, heavy, moderately inflated shell with numerous concentric growth lines. The colour is dull white and size ranges from 3.5-11 cm (1 1/2-4 1/2 inches). Small quahogs are sold fresh in the shell. The larger ones are sold as shucked meats which are then minced and canned. Quahogs are harvested from mud bottoms at low tide by hand.
The periwinkle can be found at all tide levels along rocky seaweed covered shores. It is also found though less numerous, on sand and mud flats. It averages 25 mm in height, but may grow up to 40 mm under favourable conditions. Its thick shell is olive to brownish- grey or black in colour and generally has between 5 and 7 flattened whorls. The periwinkle can seal its shell opening by withdrawing its foot and closing the opening with its dark operculum. Periwinkles may be picked by hand near low water, where larger animals can be found. Most often they are boiled in salt water for several minutes then removed from the shell with a twist of a pin.
Commonly called the rough or northern Whelk, this species is most abundant in the St. Lawrence Estuary and Bay of Fundy. It is a cold water species inhabiting most types of bottom from low water level to depths of more than 30 fathoms. The shell is chalky-white to yellowish and can grow to 110 mm in length. The shell also has a pronounced spiral shape consisting of 6-8 convex whorls. Inside shell colour can be white or yellow. The shell opening can be sealed off by a disc-like operculum or lid, which is attached to the top of the foot. Whelks have been traditionally fished in the St. Lawrence River Estuary and are caught using baited hoop traps set out in strings of between 20 and 30. Whelks caught incidentally by lobster and scallop fishermen can provide supplementary income, being used either for human consumption or as bait for longlining. Recreational picking of whelks can be seasonally hazardous due to P.S.P. contamination. Harvesting of whelks is prohibited in the Bay of Fundy year round.
Bar clams are commonly found on the southern and western Gulf of St. Lawrence on clean, sandy bottoms at low tide levels. Bar clams are the largest species of clams found in the northwest Atlantic Region. They have a thick, chalky shell which is moderately inflated. The clam shell is smooth with concentric growth lines; colour varies from yellow to olive-green. Shell size ranges from 8-15 cm (3-6 inches). The clam meat is shucked and minced for use in commercial clam chowders. Harvesting takes place during the summer months using clam hacks or forks. Warning! Contaminated The danger that contaminated coastal water may present to public health was the impetus for Canada's adoption of the National Shellfish Sanitation Program in 1948, and the development of the Canadaian Shellfish Sanitation Program CSSP. Under the CSSP, Environment Canada assesses and classifies the sanitary quality of coastal mollusc growing areas. Fishery Officers from the Department of Fisheries and Oceans enforce closure regulations and patrol closed areas. The staff of Inspection Division of Fisheries and Oceans perform chemical and bacteriological analysis on the product.
Signs (yellow or white) are posted at all coastal areas closed to mollusc harvesting because of contamination. However, these signs could possibly be torn down or vandalized leaving a contaminated area unmarked. Once an area is closed, it is illegal to harvest marinemolluscs in the area, whether for recreational or commercial purposes. For your own protection, both for health and legal reasons, phone or visit a Fisheries and Oceans office to make sure the area you wish to harvest is not contaminated. Swimming and other related recreational activities are not affected by these closures Shellfish Toxin Poisoning Sometimes, during the summer and late fall, minute and poisonous marine organisms multiply in large quantities. Bivalves, which are filter feeders, concentrate the toxin in their digestive tracts but are immune to the effects of the poison. Humans who eat these contaminated shellfish, however, run the risk of becoming seriously ill. Once the causative organisms expire from the surrounding waters, shellfish clean themselves of the toxin contamination in several weeks or several months, depending on the bivalve involved, the amount of toxin stored, and the time of year. Two types of marine organisms have been linked to poisonings. Alexandrium is known to produce a series of toxins including Saxitoxin which are related to Paralytic Shellfish Poisoning (PSP), and the diatom Pseudo-nitzschia is known to produce Domoic Acid which is considered to cause Amnesic Shellfish Poisoning (ASP). People eating shellfish should be aware of the symptoms of PSP and ASP:
It should be noted that the harvesting of mussels and whelks in the Bay of Fundy is allowed only by special permit. Click here to view a map (8k) showing areas that are subject to periodic closure due to the risk of toxin poisoning. Bacteriological Contamination Bacteriological contamination of coastal harvesting areas is generally caused by human and animal waste discharges. Sources of contamination include:
Environment Canada conducts sanitary and bacteriological water quality surveys of coastal mollusc growing areas to determine whether the water in the areas are suitable for harvesting. Click here to view maps of bacteriological closures. Consumer Advice There are a few rules the consumer should follow when harvesting and buying mussels, clams, oysters, quahaugs or any other coastal mollusc:
Recreational Harvesting Anyone wishing to harvest soft-shell clams, bay quahaugs, bar or surf clams, mussels, whelks and periwinkles may do so without a licence. There are daily bag limits on certain species which may vary from area to area. There are also size limits on certain species. A licence is required to harvest oysters recreationally. Before you collect any coastal mollusc it is important to ensure that the harvesting area is not closed. A check can be made by calling the nearest Fisheries and Oceans office, listed in local telephone directories between 8:30am and 4:30pm Monday to Friday, or call one of the Fisheries and Oceans Canada central office locations listed below:
A paper copy of this guide including a map of the mollusc harvesting areas in the Maritime Provinces is available at most tourist information centres, or by writing to the Department of Fisheries and Oceans in Halifax or Moncton at the addresses above This guide is produced through the cooperation of:
The WWW version of the guide was developed by Environment Canada. Send comments to Environment Canada
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Department of Fisheries and Oceans -
Scotia-Fundy and Gulf Regions 
New Brunswick Department of Fisheries and
Aquaculture 
Nova Scotia Department of Fisheries and
Aquaculture 
Prince Edward Island Department of
Environmental Resources 
