Snails as food
Snails are considered edible in many areas such as the Mediterranean region, Africa, France and Southeast Asia, while in other cultures, snails are seen as a taboo food. In American English, edible land snails are also called escargot, taken from the French word for 'snail',[1] and the production of snails for consumption is called snail farming or heliciculture. Snails as a food date back to ancient times, with numerous cultures worldwide having traditions and practices that attest to their consumption.
"Escargot" redirects here. For the transcription factor, see Escargot (transcription factor).The snails are collected after the rains and are put to "purge" (fasting). In the past, the consumption of snails had a marked seasonality, from April to June.[2] Now, snail-breeding techniques make them available all year. Heliciculture occurs mainly in Spain, France, and Italy, which are also the countries with the greatest culinary tradition of the snail.[3] Although throughout history the snail has had little value in the kitchen because it is considered "poverty food", in recent times it can be classified as a delicacy thanks to the appreciation given to it by haute cuisine chefs.[4][5]
Etymology of escargot[edit]
Escargot, French pronunciation: [ɛskaʁɡo] ⓘ, comes from the French word for snail. One of the first recorded uses of the French word escargot, meaning dates from 1892. The French word (1549) derives from escaragol (Provençal) and thence escargol (Old French), and is ultimately – via Vulgar Latin coculium and Classical Latin conchylium – from the Ancient Greek konchylion (κογχύλιον), which meant "edible shellfish, oyster". The Online Etymological Dictionary writes, "The form of the word in Provençal and French seem to have been influenced by words related to the scarab."[6][7]
Not all land snails are edible since many are too small—not worthwhile to prepare and cook—and the palatability of the flesh varies among species.
From the genus Helix:
From the family Achatinidae:
From the genus Cepaea:
From the genus Otala:
From the genus Pomacea:
Others:
Nutritional value per
377 kJ (90 kcal)
0
--
Quantity
Quantity
Quantity
79.2
Nutrition[edit]
Snail meat has several benefits compared to other meats, highlighting its low calorie and fat content.[21] It is a source of protein (between 10 and 19%). Nutritional information can vary depending on the snail species and on who performs the nutritional analysis.[n. 2] Even so, it can be said that snails are rich in inorganic nutrients: 82% water, minerals such as magnesium and iron (mainly, but also calcium, phosphorus, potassium, and sodium), in addition to a high percentage of niacin (vitamin B3), since for every 100 g of snail meat, up to 55% of the DRI (in women) and 41% DRI (in men).[2] Snails are a good source of selenium. Of the recommended daily requirement of selenium, the snail provides up to 50% (in women) and 30% (in men).[21]
Snail flesh is a good supply of essential amino acids such as lysine, methionine, and cysteine, which are difficult to get in other sources of protein, according to Adeyeye et al. (2020). Scientists also point out that a variety of vitamins, including vitamins A, E, and B12, are present in snail meat and are crucial for maintaining general health and wellbeing.[22]
Due to high iron content, snails are recommended for consumption by people suffering from iron-deficiency anemia.[23] The fat content is low, but provides beneficial omega-3 fatty acids.[21]
Culinary use[edit]
Cleaning[edit]
Before use in the kitchen, snails must be cleaned to remove impurities.[2] The cleaning process (called purgado in Spanish) consists of leaving them alive for several days without eating, or only eating flour. The flour method is a homemade resource to clean the animal's digestive tract.[24] Formerly in Spain, snails were hung from mesh bags from which they could not escape. Snail chef Morell i Bitrià (1999) recommends not giving them anything to eat for at least eight days (ideally ten or twelve) and then washing them well. Snails that die during the purging process should be disposed of.[25]
Preparation[edit]
Snail slime should be removed with as many washes of water as possible, in a colander under running water or in a saucepan. Again they are washed, this time with salt water, which helps cut through the slime.[24] After being cleaned and washed several times, they are transferred to a pot with cold water and salt, and when they emerge from their shells, the heat is raised to the maximum, and they are cooked for approximately a quarter of an hour. After this, they are served in the chosen stew, sauce, or recipe. This intermediate action is popularly known as engañar ("cheating") the snail in Spain, since when they notice a certain heat, they come out of their shells, and once outside the flame is raised so that they die at that moment.[26]