How to identify scallops packaged wet or dry
A simple microwave test can tell if the scallops were packed wet, which affects both their cooking and their value.
Buying scallops requires careful consideration. Size, origin, and whether they were packaged wet or dry are important factors. Wet scallops release liquid if microwaved for fifteen seconds, while dried scallops do not.
The term "wet packing" refers to a process that involves treating the fish with water and sodium tripolyphosphate. This preserves the fish longer and causes it to absorb and retain water, making it appear larger and juicier, as well as heavier. However, this makes it more difficult to cook properly and can give it an unpleasant chemical taste. In the United States, the law requires that wet-packed scallops have this information printed on the packaging.
In the fish market, scallops packed in wet packaging often have liquid accumulated at the bottom. Their color is much paler than that of dry-packed scallops, which are whitish or pinkish.
Look for products labeled as dry-packed. Better yet, try to get scallops caught that day or by divers, caught and brought to market within 24 hours. Even if they're labeled as dry-packed, fraud exists in the seafood industry. Always buy from places where you trust the origin, and befriend your local fishmonger to find out what's fresh and in season.
