ANSWER: According to the Food and Drug Administration and groups like Oceana, an international nonprofit organization studying our oceans, mislabeling of seafood is a widespread and serious problem. In 2013, an Oceana study found that 33 percent of fish tested were mislabeled. With about 1,700 species of fish and shellfish on the market, it is difficult to verify if any of them are labeled correctly, especially after being processed. There are DNA tests available and an FDA database, but after reaching out to the University of Maine and several commercial labs in the area, it seems that this test is difficult to have done. But do not give up yet, scallop lovers!
According to Mary Ellen Camire, Ph.D., CFS, a professor of food science and human nutrition at the University of Maine, the most likely reason for the different texture is that the scallops have been dipped in trisodium polyphosphate to help them freeze better and retain water. This safe food additive can toughen the scallops. If you find that the scallops are too tough, she recommends “dry” scallops — they cost more but have not been dipped in TPP. Another factor to consider is that we are getting more imported scallops from Asia that are probably a different species.
To avoid buying an inferior product, the FDA’s advice is to be wary. If you notice any major difference in your product, coupled with an unusually low price, it is likely that your seafood has been replaced with a cheaper alternative variety.
DEAR SUN SPOTS: Paula Thibodeau, director of SHAREcenter, a local nonprofit recyclable program, is asking residents to think of the center when doing spring cleaning.
The mission of the center, which has been in operation in the Auburn area for over 20 years, is to keep as many usable materials out of the landfill as possible and get it into the hands of teachers, day care providers, home-schoolers and other nonprofits for use in their classrooms and programs.
The center charges a small fee; groups may visit any time during the school year and take whatever they need.
The Auburn center, at 33 Industry Ave. (off Minot Avenue), is open 1 to 6 p.m. Tuesdays and Wednesdays and 9 a.m. to noon on the first and second Saturday of each month.
In Topsham center, on Republic Avenue, Building 376, is open from 2:30 to 5:30 p.m. each Wednesday and 9 a.m. to noon on the third Saturday of each month.
FMI: 207- 333-6671, www.facebook.com/auburnsharecenter.
Use the QR code to go to Sun Spots online for additional information and links. This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name (we won’t use it if you ask us not to). Please include your phone number. Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can be emailed to sunspots@sunjournal.com, tweeted @SJ_SunSpots or posted on the Sun Spots Facebook page at facebook.com/SunJournalSunSpots. This column can also be read online at sunjournal.com/sunspots. We’ve joined Pinterest at http://pinterest.com/sj_sunspots.
Send questions/comments to the editors.
