Lantern Nets vs Ear Hanging

Dana Morse is the Aquaculture Lead with Maine Sea Grant and has been working hands-on with shellfish farming and coastal communities for over 20 years.

He’s one of those people who bridges the gap between science, gear, and real-world experience—whether that’s with oysters, seaweed, or scallops. He’s been a fisherman, fish cutter, even worked the Bering Sea—and now he’s helping drive innovation in scallop farming here in the Northeast.

I’m a big fan of his work and have been lucky enough to pick his brain on several occasions. 

I had to ask him: Lantern Nets or Ear Hanging? 

“Everything depends—your site, your gear, your vessel, your labour, your market. That’s not a cop-out. It’s just the truth.”

What’s the Difference, Anyway?

• Lantern nets are multi-tiered, hanging systems where scallops grow in mesh trays. You can harvest at various sizes, especially valuable if you're farming smaller scallops to sell live. 
• Ear hanging involves drilling a small hole in the scallop’s shell and suspending them on a line. It’s labour-intensive, but it gives the scallop space to grow, and it encourages the development of a larger, meatier adductor muscle over time. That’s the premium cut many chefs and seafood lovers know and love.

So… Which to Use?

Dana shared a story from an experienced oyster farmer who had been answering questions from new growers. When asked repeatedly about which method to use, he eventually just said:

“It depends.”

That phrase highlights the nature of farming at sea. Conditions vary from site to site. You might have deep water, strong currents, or limited labour. You might have a chef-driven local market that loves small, sweet scallops—or distributors pushing for big, four-inch beauties with large abductor muscles.

There’s also a marketing story here. Dana pointed out that in Maine—and in the U.S. in general—there’s room to shift the perception of what makes a “good” scallop.

“If we can advance the recognition that a two- or three-inch whole scallop is a lovely thing, then maybe we don’t need to ear hang.”

A Chef’s Perspective

At Blue Lantern, we’re experimenting with all kinds of sizes and approaches—because we’ve seen firsthand that flavour, texture, and presentation aren’t exclusive to one method.  

“Everyone loves a big adductor. That’s not a tough sell,” Dana admitted. “But I love the smaller ones too. It takes creativity, but there’s so much you can do.”