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Old 02-03-2013, 02:13 AM posted to
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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.

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"