FoodBanter.com - Brief Comments: Tiny Snail Shells by The Seafood Advisor

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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"

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"