Snails

Purchase:

The SNAILs, although the land and sea are classified as shellfish.

The burgundy snail is the most appreciated by the pink color of its flesh. There is also the garden that is gray and small.

Shellfish are more delicate than fish, for this reason you have to take special care when buying them. It must be in a reliable, specialized place with suitable cooling equipment and qualified personnel, which guarantees the quality of the product.

To check the quality of seafood, we need to know that:

They can be purchased live, refrigerated or frozen depending on their class.

The most advisable are canned or frozen if there is a guarantee that the cold chain has not been interrupted and has been protected from dust and excessive handling. The best are the bulk packs i.e. in small packets of 1-2 pounds.

Its smell must be mild to seawater, never penetrating odor to ammonia.

Vivid Color, non-opaque glossy.

Shell live molluscs must have it closed or ajar not opened because this means they are dead. The frozen, unopened ajar. After cooking, it must be opened, if it is closed, discard it because it is damaged.

Some of the shell molluscs such as oysters can be consumed raw with lemon.

All shellfish can be cooked to be consumed in different preparations, whether breaded, poached or sautéed in butter or in the desired fatty medium.

When you go to buy frozen seafood you should consider: 

  • Observe the expiration or expiration date of the product. Choose the most distant fulfillment. That the date is not clogged or retreaded is to say that it is not altered.
  • Note that the packaging and labels are in perfect condition, not broken or in bad condition.
  • Choose the seafood at the end in the supermarket, not to interrupt “the cold chain” of them.
  • Check that they are well frozen and that the package does not have frost, because there you see that they have already been partially thawed.

Uses:

The snails are washed with water, salt and vinegar and rinsed several times. They are then boiled for 5 minutes, removed from the fire, refreshed and removed from their shells.

Step to follow finish cooking in a broth and prepare as desired.

Finally they are placed again in their shell or in porcelain shells for their service.

The sea are prepared in ceviche or poached and accompanied with lemon.

Storage:

Seafood as soon as you reach your final destination, they should be placed in the refrigerator or freezer. Thawing should not be allowed to freeze again because bacteria are activated and can cause health-damaging effects.

Shellfish that have already been cooked must be allowed to cool to refrigerate. They should be placed in a clean, dry and airtight container. Always serve them with a clean utensil.

Refrigerated raw, 2 days maximum and depending on its freshness at the time of purchase. Cooked refrigerated 4 days, maximum.

Frozen and without interrupting the freezing process, approximately 2 months and depending on the expiration date.

Conservation:  

Freeze.          Cool.

Duration:  

2 months approx.   2-4 days approx.

Note: Always handle shellfish or any food, with clean hands or disposable gloves and those that have already been cooked, with clean utensils.