Scallop myth?

[psychonaut]

@Johnny_L.A

I’ve heard a persistant myth that “scallops” you get at stores and restaurants are actually cut from the wings of rays. I maintain that this cannot be true (on a large scale, dismissing the occasional unscrupulous fishmonger), because it would be illegal to sell chunks of ray wings as scallops.

Pfft—like that’s going to stop anyone. Do a Google search for “fish mislabelling” some time and you’ll get no shortage of newspaper articles and research studies showing that, depending on the market, up to a third of fish sold in markets, supermarkets, and restaurant is fraudulently mislabelled. For some species the incidence of mislabelling is as high as 70%.

[CookingWithGas]

@Fear_Itself

The Pacific Coast Federation of Fisherman’s Associations

Mislabeling is also a common problem within the seafood industry. Fish and shellfish are often sold using false names. As a case in point, the endangered Patagonian toothfish is sold in stores and restaurants as Chilean Sea Bass. There are many other incidents of misnomers within the retail sale of seafood, such as skate wings cut and sold as scallops.

Patagonian toothfish is not *mislabeled *as Chilean sea bass, it’s *marketed *under the name Chilean sea bass, which is a made-up name to make it sound more palatable.

The scallops, OTOH, are cut from zombie skate wings.

[aruvqan]

@zoid

Honestly if you can’t tell skate from scallop you don’t like scallops very much.

The original story about the substitute started back in the late 60s early 70s and in many parts of the US the only fish that people tended to know of were fish sticks, frozen fish/fish products, dried cod and what was fished locally. Many people had never seen a scallop. let alone known that they were a bivalve, so something fishlike was quite believable as a faux scallop. Clams occasionally came canned or as premade soup, and the little fried clam strips that you got at Howard Johnsons bear no real life resemblance to an actual clam as excavated from a shell.

Damn, now I am craving some scallops …

[Johnny_L.A]

@aruvqan

Damn, now I am craving some scallops …

Could be worse. I’m craving abalone.

[cmdrpiffle]

@aruvqan

The original story about the substitute started back in the late 60s early 70s and in many parts of the US the only fish that people tended to know of were fish sticks, frozen fish/fish products, dried cod and what was fished locally. Many people had never seen a scallop. let alone known that they were a bivalve, so something fishlike was quite believable as a faux scallop. Clams occasionally came canned or as premade soup, and the little fried clam strips that you got at Howard Johnsons bear no real life resemblance to an actual clam as excavated from a shell.

Damn, now I am craving some scallops …

This, the best answer yet. You really need to understand just how exotic any seafood other than the aforementioned items were.
Adding a lot of weight to the rumor at the time was Peter Benchley’s bestselling novel Jaws, which came out around then. In the book, one of the major characters, Hooper, makes mention about scallops being punched out of skate and ray wings. I remember seeing the movie in 1975 and shortly after, hearing people repeat the scallop/skate reference from the movie. That probably had as much as anything to contributing to the ‘urban legend’ that it was commonplace.

Cheers

[DSeid]

While the ray/scallop bit (and I also like ray with lemon and capers) may be a bit mythic, mislabeled seafood is actually not uncommon.

A new report released this week says recent studies have found that seafood may be mislabeled as often as 25 percent to 70 percent of the time. According to Food and Drug Administration port inspections, a third of seafood sold in the U.S. is mislabeled as one type when it’s actually something else, even something cheaper.

Experts say, however, that the FDA has failed to step in and make sure that Americans are getting what they’ve paid for when they eat fish.

“We found that in our testing of over thousands of samples [in] over 50 cities nationwide, about 50 percent of the time the fish you are eating – high-end fish you are eating at restaurants – is not the fish that is on the menu,” Gergits said. “Some less expensive product is being served, instead.”

[fumster]

@sonybaloney

In November and December of '73 I worked on a drag boat, the Western Seas, out of Crescent City, California. …The captain would ‘salvage’ the wings from the rays and punch out some meat, to be sold as scallops.

That was probably tricky in high heels and a dress.

[mac_bolan00]

i’d probably catch the difference from the taste and the chew. but, ersatz seafood has been around. there’s even artificial caviar made from tapioca.

[lisiate]

@Colophon

Not just “can” buy, it’s the usual way, in my experience (apart from some prepacked supermarket ones). Why would you want to discard a quarter of the meat?

That’s the practice here in NZ as well, in fact I don’t think I’ve ever seen scallops without the orange roe.

[Fear_Itself]

@mac_bolan00

there’s even artificial caviar made from tapioca.

They may look similar, but the texture of tapioca is nothing like caviar. Caviar is like little fish grapes that pop in your mouth, while tapioca doesn’t. I wouldn’t be fooled in the least, and I have eaten a lot of ikura and sujiko.

[running_coach]

@Johnny_L.A

Could be worse. I’m craving abalone.

Now you’re being shellfish.

And so it begins…

[mac_bolan00]

@Fear_Itself

They may look similar, but the texture of tapioca is nothing like caviar. Caviar is like little fish grapes that pop in your mouth, while tapioca doesn’t. I wouldn’t be fooled in the least, and I have eaten a lot of ikura and sujiko.

“naturally.” it’s too mushy, according to connoisseurs. but limited production runs in russia always sell out.

[Bill_Door]

@sonybaloney

In November and December of '73 I worked on a drag boat, the Western Seas, out of Crescent City, California. Tugboat work in SF Bay had slowed down and I wanted some money and adventure. Bad idea as the work was way too hard and the money too little.
Anyway, we used to catch some rays in the net. The captain would ‘salvage’ the wings from the rays and punch out some meat, to be sold as scallops. This was the only manual work he did vis a vis the fish, so this was probably a sideline of his. Whatever, selling fake scallops was done during November, December 1973 in Crescent City, Ca.

It wouldn’t surprise me if some crook decided that the wholesalers buying the catch at the dock wouldn’t notice that 3% or even 5% of the scallops were fake, but I doubt that any restaurants ever knowingly served skate as scallops. They’re just too dissimilar.

[Mangetout]

@Bill_Door

It wouldn’t surprise me if some crook decided that the wholesalers buying the catch at the dock wouldn’t notice that 3% or even 5% of the scallops were fake, but I doubt that any restaurants ever knowingly served skate as scallops. They’re just too dissimilar.

That’s what I’d say. The difference at the table would be unmistakable - skate wings are like a rubbery cartilaginous comb with meat stuffed between the tines.

[Philster]

@CookingWithGas

Patagonian toothfish is not *mislabeled *as Chilean sea bass, it’s *marketed *under the name Chilean sea bass, which is a made-up name to make it sound more palatable.

The scallops, OTOH, are cut from zombie skate wings.

BOTH names are made up: Patagonian Toothfish is made up; Chilean Sea Bass is made up. There is no** G**eneral Overseer and Designer of fish and/or fish names.

.

[Moirai]

@Little_Nemo

How about another supposedly common seafood fake; selling shark as swordfish? Does this happen or is it an urban legend?

As far as I know, there are only two truly tasty shark species- mako and thresher. Thresher is most common and what you will get if you order shark in a restaurant. Mako is much tastier but more difficult to fish (I remember back a few years, there were only 5 or 6 long line fisherman with licenses in SoCal) and much more rare.

Other shark species taste like ass- I cannot imagine mistaking other sharks for swordfish.

ETA- I live at the coast and have eaten seafood weekly all my life, and I have never heard of shark being sold as swordfish. But my anecdotes do not constitute data.

[Ludovic]

@runner pat

Now you’re being shellfish.

And so it begins…

You’re trying to start with the fish puns just for the giggles.

[si_blakely]

@Moirai

As far as I know, there are only two truly tasty shark species- mako and thresher. Thresher is most common and what you will get if you order shark in a restaurant. Mako is much tastier but more difficult to fish (I remember back a few years, there were only 5 or 6 long line fisherman with licenses in SoCal) and much more rare.

Other shark species taste like ass- I cannot imagine mistaking other sharks for swordfish.

ETA- I live at the coast and have eaten seafood weekly all my life, and I have never heard of shark being sold as swordfish. But my anecdotes do not constitute data.

Fish and Chip eaters from Australia and New Zealand beg to differ. Growing up during the 70s, all basic fish sold from a takeaway would have been some variety of shark (cf Flake). I still like it better than the UK standard, Cod or Haddock.

Si

[ralph124c]

The Japanese are great with making fake seafood-surimi (formed whitefish bound together with gelatine) can be amde into “crabmean”“lobster”…and (I would suspect, scallops).
The one big problem-heat it up, and the gelatine melts…and you have a mess of slimey fish.

[Mangetout]

@Philster

BOTH names are made up: Patagonian Toothfish is made up; Chilean Sea Bass is made up. There is no** G**eneral Overseer and Designer of fish and/or fish names.

.

Maybe so, but there probably is a meaningful distinction between established colloquial names and those that have been dreamed up specifically for the purpose of marketing.