Frequently Asked Questions (FAQs)<< Back to Main FAQ Page
Our big, sweet, meaty, velvety, melt-in-your mouth Alaskan Weathervane Sea Scallops are wild-harvested sustainably in cold, pristine ocean waters. They're hand-shucked, individually quick-frozen, and packed at the peak of freshness onboard the few, small vessels allowed to fish the scallop grounds off Kodiak Island, Alaska. Unlike most scallops on the market, which are dipped in chemicals, ours are all-natural.
Dry scallops vs. wet scallops
Many sellers dip their scallops in a solution of water and sodium tripolyphosphate (STP). The resulting chemical-treated shellfish are called “wet” scallops. If scallops look very shiny and wet--or feel glassy or overly slick and slimy--they were probably soaked in STP.
STP is used to extend product shelf life and to add water weight, thereby boosting sellers' profits... at the expense of shoppers. STP-treated Scallops will not brown well, due to the extraneous water they've absorbed. The extra water that STP-treated Scallops absorb cooks off, resulting in "shrinkage" and a dry, bland taste. Finally, the addition of STP to Scallops can make the meat tough or rubbery and produce a tart, metallic “chemical” flavor.