Quick Answer
Yes, snails can be eaten by humans. In fact, snails are a common food in many cultures around the world. Both land snails and sea snails are eaten. When prepared properly, snail meat is rich in nutrients like protein, iron, calcium, and magnesium. However, snails may also harbor parasites, so they need to be cooked thoroughly before eating. Overall, snails are a healthy, tasty food if handled safely.
What types of snails do people eat?
There are a few main types of snails that are commonly eaten:
Land snails
– Garden snails – These are the most commonly eaten land snails. The two species most used are the petit gris (Helix aspersa) and escargot (Helix pomatia). They are farmed and harvested specifically for human consumption.
– Wild snails – Some cultures will forage for snails in the wild. Any species may be collected, including vine snails, white snails, brown snails, etc. These need to be thoroughly cleaned and cooked.
Sea snails
– Periwinkles – Small, cone-shaped sea snails found along rocky coastlines. They are popular in European, African, and Asian cuisine.
– Conches – Large sea snails with thick shells. The meat is removed from the shell and prepared in stews and curries in the Caribbean and Asia.
– Abalone – Muscular, edible marine snails prized in Japanese, Korean, Chinese, and Native American cuisine. The meat is tenderized through pounding.
Freshwater snails
– River snails – Species like the apple snail are consumed in certain parts of Asia and Africa. They are found in rivers, ponds, and streams.
– Pond snails – Often eaten in China and Vietnam. They are known for carrying parasites so need thorough cooking.
Nutritional content
Snail meat is lean and high in many nutrients:
– Protein – 15-20% of snail meat is protein. It provides all the essential amino acids.
– Iron – Snail meat has high iron content, with 100g providing around 20-30% of the recommended daily intake. This makes it helpful for preventing anemia.
– Calcium – Around 10-15% of snail meat is calcium, making snails an excellent source for healthy bones.
– Magnesium and potassium – Snails provide these and other important minerals.
– Low fat – Snail meat has less than 2% fat. It is much lower in fat compared to beef or pork.
However, the nutritional content can vary based on the snail species and its habitat. Proper handling and cooking is important to avoid any contamination.
Countries that eat snails
Snails are enjoyed around the world. Some of the countries and regions where they are most popular include:
Europe
– France – Considers escargot somewhat of a national delicacy, often cooked in garlic butter.
– Italy – Eats white vineyard snails and sea snails like periwinkles.
– Spain – Garden snails known as caracoles are stewed or grilled.
– United Kingdom – Has a traditional dish of snails boiled in spring water and served with dandelion leaves.
Africa
– Morocco, Algeria, and Tunisia – Snail stew is a traditional dish made with small wild snails.
– West African countries – Giant land snails are eaten roasted, in stews, and in traditional soups.
– East African countries – Consume various land and freshwater snails.
Asia
– China – Eats canned snails as well as freshwater snails from ponds/rivers.
– Vietnam – Raw snails mixed with herbs are a popular street food.
– Malaysia and Thailand – Use apple snails and other freshwater species in curries.
– Japan and Korea – Favor sea snail varieties like abalone and conch.
North America
– Mexico – Eats both land snails and sea snails in traditional dishes.
– USA – Canned escargot imported from Europe can occasionally be found.
– Native American tribes – Historically ate freshwater snails and land snails.
South America
– Peru and Chile – Giant land snails are part of traditional cuisine.
– Brazil – Some tribes in the Amazon eat apple snails and freshwater snail varieties.
Taste and texture
The taste and texture of snail meat can vary slightly depending on the species and preparation method. Here are some general notes on snail meat:
– Texture – Chewy and tender, similar to calm or abalone meat. Not slimy if cooked properly.
– Taste – Described as mild, subtly earthy or nutty. Takes on the flavors of added seasonings.
– Appearance – Cooked snail meat is grayish in color. Size varies from small peas to large coin shapes based on the species.
– Flavor – Garlic, butter, wine, and herbs are often used to enhance the mild taste. Broths and stews also impart savoriness.
Properly cooked snail meat has been called delicate and succulent. It does not have a very strong flavor on its own. The texture is unique but enjoyable when snails are fried, sautéed, or braised until just tender.
How to cook snails
To enjoy snails safely, they need to be cooked thoroughly:
Prep work
– Clean live snails by purging them of grit and mucus. Place in water with cornmeal or oatmeal for a few days. Change water daily until it runs clear.
– For canned snails, rinse thoroughly before use.
– Remove snail meat from the shell. Discard the stomach/digestive gland which can harbor toxins. Rinse well.
Cooking methods
– Boiling – Simmer snails for 15-20 minutes until the meat is cooked through.
– Roasting – Cook for 10-15 minutes at 450°F, drizzled with oil or glaze.
– Sautéing – Fry snail meat in butter, garlic, shallots, wine, and herbs for 5-10 minutes.
– Stewing – Simmer snails in broth, tomatoes, and vegetables for 30-60 minutes.
– Grilling – Grill for 5-10 minutes, basting with oil, lemon, and parsley.
Safety
– Always cook snail meat thoroughly, to an internal temperature of at least 140°F. This kills any parasites or bacteria.
– Avoid cross-contamination by keeping raw and cooked snail meat separate.
– Store cooked snail meat in the refrigerator for no more than 3 days.
– Do not eat raw snails or sample meat while cooking.
Health risks of eating snails
Most health concerns with snails revolve around proper cooking and handling:
Allergies
– Snail allergy is uncommon but possible. Discontinue eating if allergic reaction occurs.
Parasites
– Snails may contain parasitic flatworms like Angiostrongylus. Thorough cooking at high heat kills parasites.
Food poisoning
– Eating raw or undercooked snails can lead to gastroenteritis, diarrhea, vomiting.
– Safely handle snails to avoid cross-contamination.
Toxins
– Discard the digestive gland, which may contain toxins. Only eat the thoroughly cooked snail meat.
Heavy metals
– Snails from contaminated environments may contain heavy metals. Get snails from reputable sellers.
As long as snails are properly cooked, stored, and handled, they pose minimal health risks and can be enjoyed as part of a healthy diet. Taking safety precautions removes most dangers.
Are land snails or sea snails better to eat?
There is debate over whether land snails or sea snails make better fare:
Land snails
Pros:
– More meat per snail compared to small sea snails
– Often larger and meatier (escargot)
– Can be raised in controlled snail farms
Cons:
– More parasites since they live on land
– Need to be fed cornmeal to purge digestive system
– Wild snails harder to collect in quantity
Sea snails
Pros:
– Tend to have less parasites than land snails
– No purging required before cooking
– Wild sea snails abundant and easy to gather
Cons:
– Very small yield of meat per snail (periwinkles)
– Wild sea snails may contain marine toxins
– Need to remove shell and digestive gland
The verdict: Farmed land snails like escargot offer the largest, safest yield of meat. However, some foodies prefer the briny taste of fresh-caught sea snails. Both land and sea snail varieties can be delicious when cleaned and prepared thoroughly.
What do snails taste like?
Snails have a mild, slightly nutty or earthy flavor. When cooked properly, the texture is tender and chewy. The taste and texture make them readily adaptable to a wide range of seasonings and cooking methods.
Some descriptions of snail flavor:
– Essence – The intrinsic flavor is subdued and mildly savory, allowing other ingredients to shine.
– Texture – Pleasantly chewy yet tender when cooked, with a hint of crunch from the ridged meat.
– Appearance – Has a dark grayish color that lightens after cooking. Size varies by species.
– Versatility – Chameleon-like ability to take on garlic, butter, broths, herbs and spice flavors.
– Comparison – Reminiscent of clams, with an earthier essence similar to mushrooms.
Overall, snails offer a delicate flavor that combines well with sauces and seasoning. The unique texture balances out the understated taste. When cooked thoroughly they are succulent and adaptable to many cuisines.
Table: Describing the flavor profile of snail meat
| Taste | Description |
|---|---|
| Essence | Mildly earthy, nutty, subtle |
| Texture | Chewy, tender, hint of crunch |
| Appearance | Dark gray, size varies by species |
| Versatility | Absorbs flavors like garlic, broths |
| Comparison | Clam-like, mushroom-like |
Conclusion
Snails offer a tasty, nutritious meat that can be safely enjoyed provided proper handling and thorough cooking. Many cultures around the world consume land snails like escargot as well as small sea snails. The mild, earthy flavor and chewy texture make snails a versatile ingredient. They can be prepared in many ways from sautéing to stewing. While care must be taken to avoid parasitic infection or food poisoning, snails have been eaten for centuries as a viable food source that continues to delight adventurous eaters.
