Paul and other malacogourmands,

At the height of epicurean absurdity is the report (firsthand) of Dr. M. G.
Harasewych dining on live-taken pleurotomarians after a successful
collecting excursion aboard a submersible vehicle.  Jerry gave the meal a
favorable review.

Harry


At 05:46 PM 9/5/2003, you wrote:
>>Hi Paul , I think I know the answer on this one, we Europeans, we
>>use Buccinids for this seafood dish , namely Buccinum undatum,
>>living on the Atlantic coasts, up to Iceland ,
>>we in The Netherlands are also eating Mussels , (moules mariniere )
>>and some 20 years ago when my wife and I were camping in Concarneau,
>>on the Bretonnese coast ( Cote Bretonniere ) we ate almost every day
>>fresh picked Mussels ,
>>I don't know if they do this nowadays, but we liked them very much !
>>I also had some Coquillage St Jaques , and they are Pectinids, and
>>are all Pectinidae edible ????
>>
>>Busycons , are also Buccinids , so is it easy to say that all
>>Buccinids are edible ???
>>
>>Quite interesting topic, what species of shells are edible , and
>>which are to be avoided !
>>Does anyone know if there exists a list of species on this matter ??
>
>I think you'll find that almost all molluscs are edible. Some may not
>taste nice, though! Sulfide-habitat, methane-seep and whalefall
>species such as Lepetodrilus, Paracocculina cervae (being offered by
>dealers as Osteopelta mirabilis) and Adipicola being the toxic
>exceptions.
>--
>Andrew Grebneff
>Dunedin, New Zealand
>64 (3) 473-8863
><[log in to unmask]>
>Fossil preparator
>Seashell, Macintosh & VW/Toyota van nut
>I want your sinistral gastropods!
>-----------------------
>Q: Because it reverses the logical flow of conversation.
>A: Why is top posting frowned upon?

Harry G. Lee
Suite 500
1801 Barrs St.
Jacksonville, FL 32204
USA
Voice: 904-384-6419
Fax: 904-388-6750
<[log in to unmask]>
Visit the Jacksonville Shell Club Home Page at:
www.jaxshells.org

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