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