Ex­pen­sive shelfish

The Oban Times - - Community News -

MY FOODIE friends with shell­fish restau­rants tell me ag­gres­sive and in­ven­tive mar­ket­ing is the se­cret these days.

For ex­am­ple, things have to be driz­zled and not dressed in oil and no longer can scal­lops ap­pear on menus as sim­ply ‘scal­lops’; they have to be de­scribed as ‘hand- dived’.

Can some­one please tell me the dif­fer­ence in taste be­tween a scal­lop that has come to the sur­face in a trawl to one picked by a diver?

I as­sume the ‘hand- dived’ tag in­fers time is taken over the se­lec­tion process which will make the diner feel less guilty about its demise and that, some­how or other, he or she will have done their bit to save the planet, es­pe­cially if it has also been cooked by ‘green energy’.

Of course, all hand-made ob­jects com­mand a higher price. So the next time you or­der scal­lops ask for the non hand- dived va­ri­ety and a 20 per cent dis­count. I am sure you won’t be able to tell the dif­fer­ence. It makes you won­der if the anti- dredger cam­paign­ers are all shell­fish restau­ra­teurs.

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