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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 Friday, March 1, 2013 8:06:29 PM UTC-6, wrote:
> On Thursday, April 11, 2002 4:10:04 AM UTC-5, SeafoodAdv wrote:
> you guys are the best I like your book a lot and this is Liam from want grove Elementary schooland you guys came here today! !!!!
> > Copyright 2002 by Walter Rhee. All Rights Reserved.

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> >

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> > Koreans eat few variety of small snails boiled. But the ones found and

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> > available in the U. S. market are most likely periwinkles(LITTORINA LITTOREA or

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> > related genus) from the rocky ocean shores. The average food size is about 3/4

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> > inches in length. The color of the somewhat rough.hell is grayish-green.

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> >

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> > Koreans boil the periwinkles in plain water or brine.Toothpicks or safety pins

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> > are used to poke and pry the boiled meat out of the shell. In order to get to

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> > the meat, the tooth pick is inserted deep beyond the operculum, the thin

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> > plastic lens like covering(actually a protein matrix). The operculum is the

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> > "door" of the snail to protect itself. Some people eat the operculum, some pick

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> > it out like watermelon seeds.

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> >

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> > There is no need to be worried about red tide poisoning(paralytic shellfish

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> > poisoning), since the particular periwinkles are all grazers of algae on the

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> > rocks and do not filter feed. Taste wise, I would put it somewhere between a

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> > Pacific littleneck("asari" in Japanese) and a strong tasting blue mussel.

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> >

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> >

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> > Walter Rhee, "The Seafood Advisor"