All depends on where one gets them. If from a federally regulated store, 50/50 they are scallops. From a seaside restaurant or roadside stand.. 100% not.If all little scallops are the ones, normally called bay scallops, then are the big scallops, normally called sea scallops, really stingrays or skates?
Well that is good to know. I don't really know what a federally regulated store is, but the only place I have ever had the big ones is from a restaurant or a roadside store on the coast. They were good but cost a zillion dollars a pound, stingrays, not so much. Thanks for the info. P.S. I don't really care if this is fact or opinion, I feel sure that most if not all of the ones I bought at the seafood store on the coast are probably fake sea scallops.All depends on where one gets them. If from a federally regulated store, 50/50 they are scallops. From a seaside restaurant or roadside stand.. 100% not.
Federally regulated.. Kroger, Publix, etc.Well that is good to know. I don't really know what a federally regulated store is, but the only place I have ever had the big ones is from a restaurant or a roadside store on the coast. They were good but cost a zillion dollars a pound, stingrays, not so much. Thanks for the info. P.S. I don't really care if this is fact or opinion, I feel sure that most if not all of the ones I bought at the seafood store on the coast are probably fake sea scallops.
If all little scallops are the ones, normally called bay scallops, then are the big scallops, normally called sea scallops, really stingrays or skates?
Ray are better eating than any shark out there...filet out the wings & deep fry,
He didn't make it up, except that he's wrong about all the bigger scallops being rays. Some are sold as scallops that aren't, I'm sure, but I'd say the vast majority of big sea scallops for sale are actually scallops. As for the method he described, that's exactly how my buddy does it.Not the first time I've heard that...
Was sitting in a Greyhound depot in Connecticut in 1978, and an old (younger than
I am now ) guy sat on the bench, just down from me. He struck up a conversation, said he was a retired commercial fisherman. Asked if I liked scallops, "Sure, they're great.". He leaned a bit closer and said, "if you ever get a scallop bigger than a dime, bigger'n your thumbnail, it ain't a scallop."
He said they'd catch skates and rays, nail em to a board, and use pipes with one end sharpened--wider pipe for bigger scallops, narrower pipe for smaller scallops. Smack end of pipe with a mallet, then run a dowel down the pipe, and out come a pile of scallops.
I don't see why the guy would have made that up, to tell some hung-over college kid--who he'd never see again--sitting in a bus depot.
Federally regulated.. Kroger, Publix, etc.
That's why I said a 50/50 chance they are real when bought from a federally regulated store.Oh, I dunno...think a lot of big retailer's fish came out "mis-labeled" when checked,
genetically.
https://www.montereycountyweekly.co...cle_253f7b39-8656-5ca6-8786-661db547fe7e.html
https://nypost.com/2019/11/05/seafood-lovers-could-be-eating-counterfeit-fish/
https://naturalsociety.com/59-percent-tuna-mislabeled-fake-tuna-anal-oil-leakage/
We've done that. Good eats for sure, but it just aint worth the trouble of cleaning them. Lots of work. H22 nailed it to a bench and took of the skin. Then cut "scallops" out of the wings.I have a buddy who punches "scallops" out of the big ones with a sharpened steel pipe.