No, scallops are not made from stingrays. Scallops are a type of shellfish that are found in oceans and seas, while stingrays are a type of cartilaginous fish that are also found in oceans and seas. They are two different types of marine animals.
Bread is typically made out of flour, water, yeast, and salt. It is not possible for bread to be made out of hair, as hair does not contain the necessary components to create bread.
The Julia recording from 1999 was made in the year 1999.
Pace Picante Sauce is made in Paris, Texas.
The catch made by Evan Longoria is real.
Approximately 60 of the human body is made up of water.
No, bay scallops are not stingrays. Bay scallops are bivalve mollusks, which are marine animals with a hinged shell, while stingrays are cartilaginous fish belonging to the family Dasyatidae. They have very different biological classifications and characteristics. Bay scallops are known for their sweet, tender flesh and are often harvested for food, whereas stingrays are recognized for their flat bodies and long, whip-like tails.
Stingrays are not very active and tend to graze on many different smaller animals throughout the day. Stingrays will eat about 3 pounds of fish, shrimp, smaller fish and scallops per day.
stingrays are made of cartilage like from our ear arent they?
they are made of nothing,like shellfish etc.
Scallops are also called Bay Scallops or Sea Scallops, and/or Calico Scallops.
No, they are basically made out of soft tissue.
I have been fishing, preparing, cooking and serving stingray, skate and shark meat for more than 40 years; and I can tell you, definitively, that the majority of seafood restaurants serve cookie-cutter plugs of stingray, skate and shark as "sea scallops"... Anyone who is well familiar with the texture of stingray, skate and shark can INSTANTLY identify the bogus scallops. True sea scallops and bay scallops DO NOT have striated (fibrous) muscle tissue, as do sharks, stingrays and skates. A bogus scallop will look like a cross-section of striated muscle tissue. A TRUE scallop has a smooth, uniform texture. There are many chefs out there who will SWEAR that it's illegal to market shark and stingray as "real" scallops, but that is simply not true. It's my conjecture that such chefs are covering their own practice of substituting shark and stingray for other delicacies on their menus. If there are such laws, then seafood restaurants all over the USA are violating those laws with impunity, no doubt because such laws are not stringently enforced. The argument that sea scallops and bay scallops are more plentiful and are cheaper than stingray, skate and shark meat is also preposterous. Bay scallop populations in U.S. waters are on the decline for various reasons, and many of their marine habitats have been declared endangered, under federal protection. Being on the endangered list DOES NOT precipitate lower scallop prices. Small, whitemeat sharks and stingrays, on the other hand, are abundant in U.S. coastal waters in the EXTREME, and very few sharks, skates and stingrays are on the endangered species list. These boneless, whitemeat fish are REGULARLY used as substitutes for a whole range of marine delicacies, and most unobservant consumers can't tell the difference.
Scallops come from sandy or muddy bottoms of most seas and oceans.
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Depends on if you live in Australia or not. There scallops are different from Western scallops.
People eat scallops. Otters do to.
The collective noun for 'stingrays' is a fever of stingrays.