Karter Larson’s talk on harvesting Viking Village seafood fills the house every year at the Long Beach Island Foundation of Arts and Sciences, and not just because he brings 15 pounds of prime sea scallops that are seared by a chef and shared with the audience.
“These scallops were caught a day ago,” he said, telling how it’s done, every fact loaded with impact of how complexly regulated and how dangerous the task is.
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