I used to eat "scallops" for lunch at a local restaurant. One day it dawned on
me that these "scallops" were about 2-3 times the size of the uncooked ones I
could buy at food stores. Upon examining them closely I realized that they
were not solid but seemed to have been rolled from a ribbon like piece of meat
(or whatever). Cooked "real" scallops have a fibrous texture (I suppose those
are the muscle fibers). I don't know if shark meat would have the same
texture.

A.

---------------------------------
Tue Sep 28 12:41:51 1999,
"Joan Jass" <[log in to unmask]> wrote:
>CONCH-L subscribers--
>
>Some time ago I heard that not all "scallops" one finds on seafood menus
>are mollusks, that shark meat is sometimes marketed as scallops.  Is there
>any way of telling, either by name (for ex, I would expect "bay scallop" to
>be genuine mollusk), or by examination of the product, which ones are shark
>meat?
>
>Thanks for enlightenment,  Joan
>
>J.Jass, Zoology Section, Milwaukee Public Museum, Milwaukee WI 53233
>