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[email protected] dbh4488@gmail.com is offline
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Default Brief Comments: Tiny Snail Shells by The Seafood Advisor

On Thursday, April 11, 2002 4:10:04 AM UTC-5, SeafoodAdv wrote:
> Copyright 2002 by Walter Rhee. All Rights Reserved.
>
> Koreans eat few variety of small snails boiled. But the ones found and
> available in the U. S. market are most likely periwinkles(LITTORINA LITTOREA or
> related genus) from the rocky ocean shores. The average food size is about 3/4
> inches in length. The color of the somewhat rough.hell is grayish-green.
>
> Koreans boil the periwinkles in plain water or brine.Toothpicks or safety pins
> are used to poke and pry the boiled meat out of the shell. In order to get to
> the meat, the tooth pick is inserted deep beyond the operculum, the thin
> plastic lens like covering(actually a protein matrix). The operculum is the
> "door" of the snail to protect itself. Some people eat the operculum, some pick
> it out like watermelon seeds.
>
> There is no need to be worried about red tide poisoning(paralytic shellfish
> poisoning), since the particular periwinkles are all grazers of algae on the
> rocks and do not filter feed. Taste wise, I would put it somewhere between a
> Pacific littleneck("asari" in Japanese) and a strong tasting blue mussel.
>
>
> Walter Rhee, "The Seafood Advisor"