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.