Yeah, actually I seem to remember it being marketed in cans as "scungilli"
in some kind of tomato-based sauce. But you're right, I'd forgotten that
marinating can help soften it.

David K.

>Busycon (carica and canaliculatum) are used in a tasty dish available at
>many restaurants and delis in this area.  The english name is snail salad.
>It has an Italian name too, but if I try it I'll probably pick the wrong
>one.  It's a mixture of thin-sliced Busycon meat (primarily the foot) with
>spices, vinegar, onions, celery, and probably a few things I don't know
>about.  I believe the meat is marinated, but that's about all I know of it.
>I eat it but I don't make it.
>Paul M.