On 9/2/2013 9:18 PM, Allen Aigen wrote:
> I've eaten the foot of slipper shells raw.  A bit chewy and you need
> lots of them to make a meal, but they are abundant.

* I remember them, from my youth in the New Haven area, as the most
delicious of Gastropods, though eaten cooked rather than raw.

fred.
=========================================

> ------------------------------------------------------------------------
> *From:* Ellen Bulger <[log in to unmask]>
> *To:* [log in to unmask]
> *Sent:* Sunday, September 1, 2013 7:56 PM
> *Subject:* [CONCH-L] Eating the Invaders
>
> There's a chef in New Haven, Bun Lai, who has been exploring invasive
> species cuisine. He's an impressive guy and he's got a great sense of
> humor. Miya's is a sushi restaurant, yet he has taken the more
> precarious species off the menu. This is a damned ballsy move for a
> sushi chef.
>
> What you can get at Miya's are crispy little deep fried Asian shore
> crabs and other such invaders.
>
> Bun has an article in the upcoming issue of Scientific American! GO
> CITIZEN SCIENCE!
>
> http://www.scientificamerican.com/article.cfm?id=invasive-species-menu-of-a-world-class-chef
>
> And here's a video of him diving to forage dinner.
>
> http://www.scientificamerican.com/video.cfm?id=invasive-seafood-its-whats-for-dinn2013-08-21
>
> What caught my attention in particular was his mention of the slipper
> shell, which I assume is /Crepidula fornicata/. I'm going to have to
> find out how he serves them!
>
>


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          Frederick W. Schueler & Aleta Karstad
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   on the Smiths Falls Limestone Plain 44* 52'N 75* 42'W
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