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Abalone, top shell, conch, snail...

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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?

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  1. 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 :)

    1. Abalone. As sashimi, or braised.

      1. 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.

        1. 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