CapeCodOnline: 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 Seafood Show in Boston last 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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