Tuesday, February 28, 2006

Scallops, or is it Stingray?

Today I learned that often times some food suppliers pass off stingray meat for scallops. One way to know if you are getting what you pay for is to look at the grain. A true scallop will have a vertical grain and a substitute will have a horizontal grain. Something to think about next time you slice into this delicious shellfish.

1 comment:

tracy said...

What about the rare and evasive Atlantic Sideways Swimming Scallop?