Hi, everyone!
We've found that, when we buy or collect whelks, moon snails, or turbans, they're best when steamed for a few minutes, sliced thin, marinated overnight (My wife makes her own marinades.) and then lightly fried with coconut oil, or baked in a casserole. They are delicious and quite easy to eat, not chewy at all.
Once, when I was buying some Turbo cornutus (sora) from the women divers here, they gave my son-in-law and me the foot of a freshly-harvested specimen to eat. It was sliced thinly and they offered a variety of sauces to dip the slices in. They were slightly chewy but the flavor, enhanced with a touch of sauce, was quite nice.
All the best from Korea!
Ron Noseworthy
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On Sat, 11/21/15, steve rosenthal <[log in to unmask]> wrote:
Subject: Re: [CONCH-L] Pricey seafood
To: [log in to unmask]
Received: Saturday, November 21, 2015, 11:08 PM
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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