A penchant for seafood

I consider Boxing Day to be another that entails a mandate to eat nice things. Having started out the day with a crab omelette, fried scallops, and smoked salmon, I can't help but notice a common theme there.

I wonder about the manufacturer's adding of water to the frozen scallops. Is there a good reason for them to do this, beside reducing the apparent cost per ounce? (Cost per ounce of scallop would be a more interesting metric.) It annoys me that the liquid comes out as I fry them, boiling it off makes it harder for me to keep the pan's heat as high as I'm targeting.