I'd like to know more about where to find conpoy (dried scallop) and whether it's too stinky to use on board. I couldn't find a mail order source online and am not likely to find an Asian market. Is it eaten as is or must it be soaked and cooked? Incidentally, it's scalloping season in Florida, at least in the Big Bend area. Permits $17. Anyone smoke or dehydrate them?