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