maybe that's why that group has such an ancient lineage: tasting bad
is, after all,  an evolutionary advantage

On 11/21/15, Callomon,Paul <[log in to unmask]> wrote:
> When you're eating raw mollusks (or other benthic invertebrates, like
> tunicates or Sea Cucumbers) the secret is a really sharp knife. The thinner
> you slice them, the better they are. As a dressing, I can recommend Ponzu,
> which you can buy at any decent Asian market
> (Chinese/Korean/Cambodian/Vietnamese etc.). It's basically soy sauce mixed
> with citrus (if it's the real Japanese stuff, the citrus is Yuzu:
> https://en.wikipedia.org/wiki/Yuzu )
> The tartness of the citrus adds to the crunchiness of the critter.
> Some colleagues and I once had a slit-shell-tasting session: fresh midas and
> adansonianus straight out of the deep, plus frozen raw hirasei and
> teramachii from Japan. All were tried raw (with Ponzu), then sauteed with
> shallots (tenderized with a club hammer) and straight deep-fried. Inedible,
> pretty much.
>
>
> Paul Callomon
> Collection Manager, Malacology, Invertebrate Paleontology and General
> Invertebrates
> ________________________________
> Academy of Natural Sciences of Drexel University, Philadelphia
> [log in to unmask] Tel 215-405-5096 - Fax 215-299-1170
>
>
>
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