This kind of snail is edible, but it must be cleaned before eating. When cooking again, you should choose high temperature cooking, because Ampullaria gigas carries a lot of parasites, and Ampullaria gigas has a strong viability. It can grow in an environment with extremely poor water quality, so there are many parasites. Scalding before cooking can reduce some parasites. Pomacea canaliculata is not as terrible as people think, and a lot of information is misinformed. Pomacea canaliculata is bigger and has more meat. Compared with river snails, it is fuller, but you must pay special attention to the following aspects when eating snails.

The first is thorough heating. Parasites in Ampullaria canaliculata can infect people, so when eating Ampullaria canaliculata, it must be heated thoroughly, otherwise the consequences will be unimaginable.

The second word is that snails caught in the wild must be scalded to death with boiling water, and then the shells are peeled off, the internal organs are taken out, carefully cleaned and reheated and cooked, and the remaining snails can completely kill the parasites.