There are "dips" used in processing seafood which means the product is "dipped" in a solution of chemicals used to retain moisture. The most common is sodium tri-poly phosphate. This is in a salt form and when mixed in water it can be used to add water to seafood items. A certain amount of sodium tri-poly phosphate is useful as it keeps the product from loosing moisture too fast. Scallops are a good example. You can almost watch them disappear. A small amount of sodium tri-poly phosphate can help retain moisture, prevent gaping and have a longer shelf life. However, if it is used in excessive concentration the product becomes tough and hard to cook.