Snail meat is rich and delicate, delicious flavor, known as the "pearl of the dish" reputation. It is rich in protein eggs, vitamins and essential amino acids and trace elements, is a typical high protein, low fat, high calcium natural animal food.
In the head part of the conch, there are generally two commonly known as the conch brain, is two small ball like things, in the conch meat inside, that if you eat too much will be dizziness and nausea. The conch's brain nerves secrete substances that can cause food poisoning. Food poisoning caused by conch has a short incubation period (1 to 2 hours), and the symptoms are nausea, vomiting, and dizziness, so the head of the conch should be removed during the cooking process. There is also the tail of the conch, can not be eaten more, that is, do not support the tail of the conch, that part of the eat more is not beneficial.
It should be noted that the vein red snail and conch are both carnivorous shellfish, so when consumed, the fragrant snail should be removed from the meat of the greenish-purple green veins, and the vein red snail should be removed from the meat of the white-colored brain. The parts removed are the parts where toxins gather, and if you consume them without removing the said parts, it is easy to cause dizziness and other uncomfortable symptoms.
The internal organs and gonads of conch should not be eaten, and if eaten in excess, they will make you feel disoriented. The internal organs of shellfish such as conch, clams, and arkshells do not have a special flavor in terms of taste. Although common seafood shellfish are flavorful, their innards have a low degradation capacity for harmful substances. In principle, the offal of shellfish is not suitable for consumption. To pick no odor conch
1, life and death courier: touch
Pick conch you will find, black pressure of a piece of meat pressure in the shell mouth, this time you can conch exposed outside the meat gently peeled off, it automatically shrink back to the live, if you look at it is not obvious, you can also touch it to stretch out of the whiskers, if it shrinks back to the live. Similarly, for the immobile conch, smell with the nose, if there is no odor, is just dead, still very fresh.
2 sunshine "domicile": conch and horn snail
Look at the set out of the conch, large, small, black, yellow, in fact, there are many types of conch, but the market is usually divided into conch and horn snail. Conch large and thick, gray-yellow or brown, rough shell surface, with neatly arranged and flat conch ribs and fine grooves, the shell mouth wide, the inner surface of the shell is smooth red or gray-yellow; horn snail head is smaller, shell mouth is narrower, the shell is dark yellow, small and thin meat.
3, than than the taste: sauce fried
Sea snails are very fat all year round, and big have big advantages, small have small benefits. Big conch meat is fat, fried with a wonderful flavor, and horn conch meat is less, slightly bitter, so the sauce burst taste will be very good. Cooked correctly, large sea snails and small horn snails are just as flavorful as each other. Conch meat can be exploded, fried, roasted, boiled soup, brine, or boiled with ginger, vinegar, soy sauce to eat; edible conch should be boiled for more than 10 minutes to prevent infection by germs and parasites.