Thanks to all for links and tips. I might have a Ponzu scheme for Thanksgiving.
I'd still like to hear what prices the Panopea are fetching on the Pacific Coast.
David Kirsh, LPC, RN
Sent from my iPhone
> On Nov 21, 2015, at 10:56 AM, [log in to unmask] wrote:
>
> 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
>
> --------------------------------------------
> 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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