Nancy Young
It would have to be a pretty dumb buyer not to spot the difference.
Well, that's generally an accurate site, but not this time. They're saying that cod cheeks can be subsbreastuted for scallops. Not a chance, if the subsbreastution is to go undetected.
Shark flesh is fish-like because it's a fish. It flakes unlike scallop adductor muscles (the part we eat). It's used for fish and chips in the U.K. and often served in restaurants here as steaks. We served them in several of my restaurants. No chance of confusing scallops with shark.
Skate Wings 8225Nancy Young We've all heard of things that didn't happen. The poodle being dried in a microwave, the hook on the car door handle... Whoever...
Skate has a texture that's more firm than scallops. More gelatinous. And the grain of the skate meat is horizontal where scallop grain is vertical. The skate wing has a piece of cartilage running through the center horizontally that separates two thin sheets of meat that are what's edible.
I suppose it could be done if the dish were sufficiently complicated and the finished presentation masked the "scallop" enough and the skate were a giant so the flesh parts of the wing were thick. But plain grilled, sauteed or broiled skate wouldn't easily pbutt for scallops.
They also say on this web site that monkfish is served as scallops.
In all my years of restaurant operations, I've never seen "scallops" made from skate wings. But I've heard about it. Maybe my fish guys knew me better than to try. Dunno...
Pastorio
