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Tue, 28 Sep 1999 13:02:13 -0400 |
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There's no way to make shark taste like scallops. Even long soaking in
water cannot eliminate all traces of the high blood concentration of uric
acid characteristic of sharks. I've tried.
> -----Original Message-----
> From: Joan Jass [SMTP:[log in to unmask]]
> Sent: Tuesday, September 28, 1999 9:35 AM
> To: [log in to unmask]
> Subject: scallops as seafood
>
> 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
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