The year was 1991. I was 14 years old. Scallops had made a comeback, and the price was very low. Local markets wanted to pay my father, Calvin, only $4 a pound shucked. It was at the point where my dad told us shuckers that if we wanted a job, we would have to take less money per pound to shuck or he wasn’t going to go anymore until the price came up. We were getting $1.25 per pound to open scallops then.