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Abalone, top shell, conch, snail...

grocerytrekker Mar 7, 2007 08:48 PM

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?

  1. r
    Rene Erm Mar 7, 2007 08:53 PM

    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. ipsedixit Mar 7, 2007 08:55 PM

      Abalone. As sashimi, or braised.

      1. j
        justagthing Mar 7, 2007 08:58 PM

        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. bitsubeats Mar 7, 2007 09:07 PM

          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

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