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The Spanish proverb warns about not being given a “cat in a hare”, but the most common deception when we talk about Spanish gastronomy of the 21st century is that they serve you a plate of volandeiras or Pacific scallops as if they were exclusive (and much more expensive) Galician zamburiñas. To an untrained eye the three bilvaves (volandeiras, scallops and scallops) are more or less similar to each other. The problem is that they are not the same and mixing their names violates regulations, represents unfair competition and (most seriously) deceives the client. That’s why in Galicia they have said enough. What has happened? That the Galician authorities they have gotten tired that in the community’s restaurants and bars they play with names, selling as “zamburiñas” dishes that actually contain two other species: volandeiras or Pacific scallops. It’s not just about passing off one thing as another. It is that, beyond the fact that the three are similar bivalves, their consideration it’s not the same. They do not match their prices. Nor its origin. Nor is its flavor exactly the same. Volandeiras and zamburiñas are shellfished in Galician banks (although with certain differences) and are usually sold fresh. The Pacific scallop is normally a frozen product that comes from aquaculture and arrives from Peru and Chile. Photos showing the exterior and interior of the right valve. Image A) corresponds to the “Mimachlamys varia” (zamburiña); B with Argopecten Purpuratus (Pacific scallop) and C with Aequipecten Opercularis (volandeira). And what have they done? Basically what the Galician authorities have done is investigate Yes, when a customer orders a portion of seafood in a bar in A Coruña, Vilagarcía, Ourense, Lugo… or any other Galician town, they are being served what they have ordered and not another product of more or less similar appearance. It’s not exactly something new. In September the local press has already advanced that the Xunta was carrying out an inspection campaign and that during the control they had found bars in which the menus advertised scallops when in reality what was served on the table were scallops or (sometimes) volandeiras. Has it stayed there? No. And that is the great news. The Voice just revealed that the controls carried out by the Resource Inspection and Control Service (SICOR) and Consumer Affairs officials have not been mere slaps on the wrist. They have also resulted in sanctions and fines. To be more precise, the newspaper speaks of the processing of just over 100 disciplinary proceedings since last summer for the use of incorrect commercial names: 53 to hospitality businesses in the province of A Coruña, 46 from Pontevedra, 14 from Lugo and 6 from Ourense. Among the ‘hunted’ there are not only bars, taverns and restaurants. There are also a few intermediaries. How much did it cost you? The Voice appointment at least one case in which the hotelier received a fine of 300 euros for advertising volandeiras and then serving scallops. The Xunta claims that before resorting to fines, a campaign was launched to remind professionals that they cannot mix terms and that a “deterrent effect” was even perceived, with hoteliers correcting their letters. Not even that has prevented there from being a hundred businesses with files. What is the problem? Basically, passing off one seafood as another (mixing commercial names) “violates traceability standards and can mislead the consumer,” the Xunta specifies. Not only does it confuse data related to traceability, but it goes against sales regulations and represents unfair competition against businesses that do respect the regulations. In fact, the problem is not limited to the zamburiñas alone. Are there more cases? That’s how it is. The majority of the files processed in Galicia are related to scallops, scallops and volanderias, but the inspectors also hunted down infractions that affect other merchandise. For example, passing off octopuses and barnacles as Galician seafood when in reality it comes from Moroccan waters. Agents also found cases in the food chain where farmed salmon and turbot were sold as wild. The Department of the Sea assures that there is no specific campaign and that the files are the result of “ordinary control work.” Regarding the sanctions, since these are minor infractions, the fines can reach 300 euros, although they remain at half (150 euros) if the offender meets certain requirements. Is there that much difference? Yes. Although in the hospitality industry we usually talk about “zamburiñas” in general, that word is reserved for a very specific species: Mimachlamys variaa sought-after bivalve appreciated for its flavor. The ‘Pesca de Galicia’ platform detailed on Monday the 26th that the kilo was priced in the markets at an average of 13.4 eurosfar above the volandeira (Aequipecten opercularis), which is also collected in Galicia, although it is more abundant. Things change when we talk about the Pacific scallop (Argopecten purpuratus), which is usually the result of aquaculture, is frozen and arrives from the coasts of Peru and Chile. The problem is that all three (scallops, scallops and scallops) are relatively similar, at least if you don’t have a trained eye. If the characteristics of their shells are known, it is easier to identify them. Does it only happen in Galicia? In 2020, a team from the University of Oviedo carried out a study which proved two things. First, the frequency with which the word Zamburiña is used “incorrectly” to refer to other species. Second, that “there exists widespread fraud in its commercialization in Asturias”. Your data is certainly compelling. After analyzing 148 different samples, they found that in 49% of the cases (73) the seafood was incorrectly labeled, presenting other bivalves, usually volandeiras, as scallops. How common is it? To complete their analysis, researchers from the University of Oviedo went to 20 restaurants and ordered dishes that were identified on the menu as “zamburiñas.” They were left wanting to taste them. “In 100% of the cases the species offered was the Pacific scallop,” reveals. The organization remembers that although there may not … Read more