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Edible molluscs are harvested from saltwater, freshwater, and the land, and include numerous members of the classes Gastropoda (snails), Bivalvia (clams, scallops, oysters etc.), Cephalopoda (octopus and squid), and Polyplacophora (chitons). Many species of molluscs are eaten worldwide, either cooked or raw.
Determining whether some gastropods should be called sea snails is not always easy. Some species that live in brackish water (such as certain neritids) can be listed as either freshwater snails or marine snails, and some species that live at or just above the high tide level (for example, species in the genus Truncatella) are sometimes considered to be sea snails and sometimes listed as land ...
A city known for its snail culture is the town of Lleida, in the north-Spanish region of Catalonia, where the L'Aplec del Cargol festival has been held since 1980, receiving some 300,000 visitors during a weekend in May. [17] Snail were eaten periodically in Central-Europe sometimes, as food or medicine.
The meat is high in protein, omega-3 fatty acids and low in fat; according to the USDA National Nutrient Database for Standard Reference, raw snails in general are about 80% water, 15% protein, and 1.4% fat. Periwinkles are also used as bait for catching small fish. The shell is usually crushed and the soft parts extracted and put on a hook.
A cockle is an edible marine bivalve mollusc. Although many small edible bivalves are loosely called cockles, true cockles are species in the family Cardiidae. [2] True cockles live in sandy, sheltered beaches throughout the world. The distinctive rounded shells are bilaterally symmetrical, and are heart-shaped when viewed from the end.
Although land snails may be more familiar to laymen, marine snails constitute the majority of snail species, and have much greater diversity and a greater biomass. Numerous kinds of snail can also be found in fresh water. Most snails have thousands of microscopic tooth-like structures located on a banded ribbon-like tongue called a radula. The ...
What are the risks of eating oysters? Oysters are saltwater bivalve mollusks, known for being filter feeders, meaning that they get their nutrition from extracting algae and other tiny organisms ...
In the US, the term "seafood" is extended to fresh water organisms eaten by humans, so any edible aquatic life may be broadly referred to as seafood in the US. Historically, sea mammals such as whales and dolphins have been consumed as food, though that happens to a lesser extent in modern times.