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Scallops: Dry vs. Wet

Among the many different kinds of scallops available, there are two different methods that scallops are sold on the market-  dry and wet.

Wet scallops are commonly treated with Phosphates which is a preservative.  When scallops are soaked in phosphates, they absorb water making them weigh more and thereby costing you more. (Take in mind, that you are paying for added water.) The absorbed water evaporates during cooking and, in turn, shrinks your scallops leaving them smaller, dry and somewhat tasteless.  Furthermore, the added water does not let scallops brown properly during cooking. It is generally easy to discern treated scallops as they will usually appear snow-white in color.

Dry scallops are all wild and natural.  They are not treated with any chemicals whatsoever.  They are harvested directly from the ocean, shucked on deck, then immediately frozen on the boat to capture their quality.  Dry scallops caramelize naturally during cooking to a golden brown color that is very attractive when serving.  And, as you might have guessed, there is no cost-added water weight with dry scallops.  Dry scallops generally have a natural vanilla color. FishEx only sells dry scallops!

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