As March unfolds, Jiaozhou Bay’s seafood industry is bustling with activity. The clams sprinkled across the bay last year have entered their harvest season, signaling a promising start to the year. On March 22, a visit to Hongdao Fishing Port Wharf revealed that clams are currently landing at a rate of 40,000 to 50,000 kilograms per day. According to Zhao Yuchang, the head of Hongdao Wharf, this is just the beginning. After May Day, the peak season will see yields soar to an impressive 300,000 kilograms daily. Alongside clams, oysters are thriving with a fatness rate exceeding 90%, extending their harvest period by two to three months compared to previous years. Adding to the excitement, hairy crabs, a rising star in Jiaozhou Bay over the past two years, are also making waves, with nearly 100,000 kilograms hitting the docks each day.
Clams: A Steady Staple at Hongdao Wharf
“The clams scattered last year have begun to come ashore,” Zhao Yuchang explained. With a growth cycle of just one year, clam harvesting coincides with the scattering of new seedlings, ensuring a continuous supply. However, last year’s high temperatures and increased rainfall took a toll, reducing production in some areas. Despite this setback, the clams’ quality has improved significantly. “Their fatness has increased a lot,” Zhao noted, though he added that prices have dipped slightly compared to previous years. While the current daily haul ranges from 30,000 to 40,000 kilograms, the peak in May promises a dramatic uptick, cementing clams as the mainstay of the seafood terminal.
Oysters: Plump and Prolonged Harvest
Oysters are another highlight at Hongdao Wharf, with 40,000 to 50,000 kilograms arriving daily. In past years, oysters were typically harvested before the Spring Festival, after which the focus shifted to clams. Traditionally, these bottom-seeded Red Island oysters would be transported to places like Rizhao for fattening and resale, fetching high prices during the festival season. Post-Spring Festival, the remaining oysters yielded only about 20% finished product after sorting, often making the labor and fattening costs outweigh the profits. As a result, fishermen would leave them in the sea until the following year.
This year, however, the oysters boast a fatness rate exceeding 90%, eliminating the need for additional fattening. “They can be directly launched,” Zhao said. This has prompted fishermen to continue fishing after the Spring Festival, reaping decent returns despite lower yields. The harvest is expected to continue through April, as the oysters’ plumpness will give way to the breeding season in May, altering their taste.
Hairy Crabs: The New Favorite
A notable shift this year is the rise of hairy crabs, which have quickly gained traction at Hongdao Wharf. “The survival rate of hairy crabs is high, and the market cycle is short,” Zhao Yuchang explained. Over the past two years, their breeding area has expanded significantly. Seedlings are purchased from other regions in November, stocked in the sea for four to five months, and harvested over an extended period that can last until the following November. Currently, hairy crabs land at a rate of about 10,000 kilograms per day.
The emergence of hairy crabs comes as oyster production has faced challenges, prompting fishermen to diversify. With relatively high profits and growing demand, hairy crab cultivation has increased year by year. Though less popular than clams and oysters, they have found a market in cities around Qingdao, southern China, and even exports to South Korea for larger specimens.
A Thriving Seafood Hub
Hongdao Fishing Port Wharf is a testament to Jiaozhou Bay’s evolving seafood landscape. Clams remain a reliable staple, oysters defy expectations with their prolonged harvest, and hairy crabs emerge as a promising newcomer. As the season progresses, the bay’s bounty continues to captivate local markets and beyond, blending tradition with innovation in a thriving coastal economy.
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