Snails as food

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Snails as food are a delicacy in various cultures around the world. They are consumed in a variety of dishes and are particularly popular in France, where they are known as escargot. Snails are also eaten in other parts of Europe, Africa, and Asia.

History

The consumption of snails dates back to ancient times. Archaeological evidence suggests that snails were eaten by humans as far back as the Paleolithic era. The Romans were known to have farmed snails and considered them a luxury food item.

Preparation

Snails are typically prepared by purging them of any potentially harmful substances they may have ingested. This is done by feeding them a controlled diet or fasting them for a period of time. After purging, the snails are usually boiled and then removed from their shells. They can be cooked in a variety of ways, including baking, frying, or simmering in sauces.

Culinary Uses

In French cuisine, snails are often prepared with garlic, butter, and parsley, and served as escargot. In Spain, snails are used in dishes such as caracoles a la llauna. In Portugal, they are commonly served as caracóis. In Greece, snails are cooked with tomato sauce and onions in a dish called kochlioi boubouristoi.

Nutritional Value

Snails are a good source of protein and are low in fat. They also contain essential vitamins and minerals, including vitamin B12, iron, and magnesium.

Health Considerations

While snails can be a nutritious food, it is important to ensure they are properly prepared to avoid the risk of parasitic infections such as rat lungworm.

Related Pages

• Escargot
• French cuisine
• Roman cuisine
• Protein
• Vitamin B12
• Parasitic infection