Abalone, top shell, conch, snail...

[grocerytrekker]

Scientific classification of

Abalone:
Phylum: Mollusca
Class: Gastropoda
Order: Archeogastropoda
Subclass: Orthogastropoda

Top Shell:
Phylum: Mollusca
Class: Gastropoda
Order: Archaeogastropoda

Conch:
Phylum: Mollusca
Class: Gastropoda
Subclass: Orthogastropoda

Snail:
Phylum: Mollusca
Class: Gastropoda
Subclass: Orthogastropoda

They don't cost the same, of course. Thanks to Fat Duck restaurant et al, snail porridge has become, arguably, a common sighting, in addition to the French version. Chinese restaurants have favored abalone since time immemorial, fresh or dried, and awabi is a Japanese sashimi favorite. Caribbean people love their fresh conch, and every Korean supermarket carries canned bai top shells.

Which is your favorite, and how do you like your gastropod?

[bitsubeats]

abalone juk for when I'm sick (very expensive) and as stated above I like my korean style bai top shells or kol bang gi. They are good seasoned with gochugaru, sugar, and sliced green onions....excellent beer or soju snack

[justagthing]

Abalone...when I was a little girl, the abalones in CA were huge and abundant. I sure miss the way my grandpa would make them. But I also love it in jook and any other way cooked chinese style. Never had it another way, but always willing to try.

[ipsedixit]

Abalone. As sashimi, or braised.

[Rene Erm]

Abalone, simply prepared - sauted in olive oil, fresh from the ocean. I have an advantage in this regard as I'm a diver. They're best when they were happily in the ocean in the morning and in my pan that evening :)