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Magazine Archives: April 30, 2002

Sunken Treasures

The world's tastiest scallops are hand-harvested
Sam Gugino
Issue: April 30, 2002


Once upon a time, the only question you would ask your waiter was if the fish was fresh today, and that was enough. Now it has to be "line-caught," or perhaps escorted to shore by a flotilla of rowboats.

For the full article, check out the new issue of Wine Spectator, on newsstands April 30, 2002.

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