On Sun, 04 Dec 2011 11:13:31 -0800, sf > wrote:

>On Sun, 04 Dec 2011 08:41:28 -0500, Ed Pawlowski > wrote:
>
>> On Sun, 04 Dec 2011 01:07:25 -0800, sf > wrote:
>>
>> >On Sun, 04 Dec 2011 00:38:30 -0500, Ed Pawlowski > wrote:
>> >
>> >> I like the dry pack sea scallops best.
>> >
>> >Just curious. How do you know it's dry packed?
>>
>> They were labeled as such. Wild caught, Georges's bank.
>>
>> You can also tell when you cook them. The adulterated ones do not
>> sear the same way since they have a lot more water in them. They can
>> have up to 15% of a phosphate solution added.
>
>Thanks. Do they taste like what you'd buy from a fishmonger? I
>haven't seen anyone talk about dry scallops here in a long time. I
>was still buying/cooking shellfish the last time I noticed people
>talking about the issue, but I've never had any problem.


The better fishmongers will sell dry pack. The wet pack are the same
scallops, but soaked in a phosphate solution. Supposedly, it brings
them back to the same weight as when caught.

I don't know what would be readily available on the west coast though,
but with air freight, they can be just as fresh as what we get here.