1 Add butter to a moderately heated pan, allow to partially melt. 2  Add the garlic and chilli, sautÃ©. 3  Add mealworms and mix well. If the mealworms start to âpopâ, turn the heat down. 4  Fry until mealworms are crispy.  Season to taste.
In addition, a new Non-resident Commercial Shellfish License has been established. Other specific commercial shellfish licenses exist such as surf clam dredge, Delaware Bay oyster dredge boat, and Delaware Bay licenses to harvest in Areas 1, 2 and 3.
The harvest rate is 2.7% of current stock estimates, and is based on biological parameters of geoduck clams including natural mortality, growth, maturity, and selection into the fishery. Another cornerstone of responsible management is to survey commercial geoduck tracts to obtain estimates of biomass.