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Old 02-03-2013, 02:06 AM posted to alt.food.sushi
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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"



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Old 02-03-2013, 02:13 AM posted to alt.food.sushi
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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"




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