A customer asked yesterday for more information about our scallops. Specifically he wanted to know if they are "dry" or "wet," which is a term I'd never heard before. Here's what I found out: Dry and wet refers to how the scallop is handled after harvesting. Wet scallops are treated with preservatives through a process that also causes them to take on water. The scallops are then weightier, more costly, and less delicious. Not a good deal. Dry scallops are all natural. That means no chemical additives and no excess water weight.
At Avedano's we carry dry scallops from Royal Hawaiian Seafood. They source from a family of New England fisherman who catch scallops during short boat trips to ensure freshness. They add nothing to the product, making it 100% natural.
As we discussed earlier in this blog, there are problems embedded in any fishery that has an ever-increasing human demand. The vast majority of wild-caught scallops come from the Atlantic Ocean, particularly off the Northeast Coast of the United States. To be the most conscientious scallop consumer, one should look to the health of those populations and that ecosystem to assess their purchase. From what I can gleam, scallop populations currently suffer from increased predation and decrease of habitat. Although I would still encourage you to eat scallops, I would also suggest you buy in more measured quantities. Small adjustments make a big difference.
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