Shellfish

Shellfish divide between wild-harvest and cultured supply, which changes both continuity and specification. Sea scallops are a wild fishery bought on count size and, critically, on whether the product is dry or treated. Mussels are largely cultured, giving steadier supply, and are bought on size, meat yield and shell condition.

The dry-versus-treated distinction is the one that catches buyers. Treated product has been soaked in a phosphate solution, adding water weight and changing cooking behaviour: it releases liquid rather than searing. It is cheaper per kilogram and more expensive per portion, and a chef notices immediately.

IQF versus block frozen affects handling and portioning at destination. Specify count, treatment status and freezing format together.