BOSTON—Those plump and tempting scallops behind the fish counter glass might be a lot smaller than they look — a sodium-based compound can bloat scallops well past their actual size. And that pollock fillet isn’t such a good deal if the price includes the layers of ice glazed onto it to keep it fresh.

This “overglazing” rips off consumers, as does so-called “soaking” of scallops, which can also alter the taste of the shellfish. At the International Boston Seafood Show this week, a top federal seafood quality officer announced his agency was increasing efforts to stop these and other types of seafood fraud.
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“Be proactive” when it comes to dealing with the new Food Safety Modernization Act — that’s the main message that panelists delivered at the final conference of this year’s International Boston Seafood Show.

The Food Safety Modernization Act of 2011 has radically changed the way seafood is sourced, distributed and imported into the United States. With the Panelists at the “Food Safety Compliance Under the New Food Safety Modernization Act of 2001” discussed the implications of the U.S. Food and Drug Administration’s new regulations and real-life ways to best comply with them.

Read more about the panelists’ message of ‘Be proactive’ about food safety at the final conference of the International Boston Seafood Show at SeafoodSource.com