Though they are fascinating aquarium creatures, edible snails have long been a part of culinary traditions in many cultures. These snails, though sometimes disregarded, contribute much more to your tank than just a distinctive look; they are essential to preserving the ecosystem’s equilibrium.
Edible snails are a great addition to your aquarium and can improve the health and cleanliness of the tank in addition to their culinary value. Scavenging for leftover food and algae is part of their natural behavior, which helps to maintain the environment clean and lessens the need for ongoing cleaning.
Keeping edible snails in your aquarium can also provide a rare chance to closely examine their habits. They are appropriate for both novice and seasoned aquarium enthusiasts due to their low maintenance requirements and ability to flourish in a range of water conditions.
Edible types of snails
- some may be too small to cook,
- while others may have poor taste qualities of meat.
Types with flavorful meat are used in cooking; grape snails, for instance, are a favorite among French foodies. Garden snails are also the most widely consumed edible snails in Russia. On farms, grape and garden mollusks are bred specifically to be sold in stores and delivered to restaurants. Given that mollusks are prized beyond our borders, this is a lucrative enterprise. The pharmaceutical industry also makes use of them.
Chefs have selected the following edible snails that they believe are worthy of being served in the world’s best restaurants:
The most valuable part of the grape snail, Helix Pomatia, is thought to be its meat. When these mollusks reach the appropriate size and weight—30–45 g—they can be cooked between the ages of one and three years.
Helix Aspersa Maxima (big gray): these mollusks grow more quickly than grape snails. In one growing season—spring, summer, and fall, or, on average, just six months—they reach sizes that match consumer attributes and commercial requirements. An adult weighs between 16 and 25 g. Furthermore, gray snails have good reproduction rates; they lay 120–180 eggs.
The small gray Helix Aspersa Muller is valuable in cooking because it can be cooked whole (the intestinal system doesn’t need to be removed when cooked with the shell). Breeding these mollusks is profitable. At the age of 5–6 months, they reach the necessary size for cooking, and they lay 80–120 eggs. The flavor of the meat is rich. One person weighs between 6 and 10 g.
Another name for it is Spanish. Otala Lactea is milk. It is more frequently harvested in the wild rather than grown extensively. Spain, Greece, and Portugal are the principal Mediterranean nations where it is prepared. This snail weighs slightly less than the gray one that farmers raise in large quantities under artificial conditions.
In addition to grapes, other edible species include Cepaea nemoralis (forest), Cepaea hortensis (garden cepaea, also known as a motley snail), Achatina Fulica (giant Achatina), and numerous others.
The art of escargot
Escargot is a term used to describe delectable French dishes prepared with variously cooked snails and served with dry white wines. Shellfish with spiral-shaped shells are preferred by connoisseurs because they are easier to handle with special tongs. Escargots de Bourgogne, or Burgundy snails, are the most well-known and highly regarded by foodies worldwide. The shellfish is served with fresh parsley and garlic butter.
In general, snails are a symbol of France, the inhabitants of this country include shellfish in the menu more often than anyone else in the world. The French eat about 700 million pieces per year, which is almost 27 tons. The demand for shellfish is so high that farmers in France itself can only satisfy it by 60-70%, so shellfish are imported from neighboring countries. Snails can be purchased here in any grocery store. Live – sold in small private shops and at the market. They are served in almost every restaurant and bistro. The most popular are Burgundy. Mollusks from other regions are less loved by connoisseurs of delicacies, and therefore their cost is lower than that of those grown directly in Burgundy.
Escargot is a pricey dish that is typically served as a gourmet snack for alcoholic beverages at banquets or in upscale restaurants. The French, however, prepare escargot at home because traditional recipes are not at all difficult.
The fillet is boiled, chopped, and combined with butter, fresh herbs, and spices in all French snail recipes. The prepared filling is stuffed inside the shells. Frozen or canned mollusks will work in place of live ones.
In what other countries are snails popular
Edible snails are utilized in Italy and Greece to create pasta sauces, and their meat is included in salads, soups, and other hot dishes. Approximately 4 tons of mussels are consumed annually in Germany, Spain, and Portugal, where they are also a traditional culinary ingredient. In many American bistros, snails are also served. Mediterranean supermarkets have canned mollusk eggs on their shelves.
Farmers in Greece, Indonesia, Germany, and Poland breed snails.
Nutritional value
In addition to being delicious, mollusc meat is also high in protein, rich in amino acids, and low in fat. It is also a very nutritious food. Water makes up about 80% of it. Snail meat weighs 2.4% fat and 15% protein per 100 g.
It has been observed that eating snail meat increases male virulence.
| Species | Description |
| Apple Snail | A popular choice in aquariums, known for its large size and appetite for algae. It can also eat plant matter and leftover food. |
| Neritina Snail | These snails are excellent at controlling algae but won"t eat live plants. They have unique, colorful shells and are often sought for their beauty. |
| Ramshorn Snail | Small and easy to care for, these snails are effective at cleaning up detritus and uneaten food, but they can quickly multiply in number. |
| Mystery Snail | A variant of the apple snail, this species is known for its vibrant shell colors and is a peaceful addition to community tanks. |
A unique and fruitful addition to your aquarium, edible snails provide both visual appeal and useful advantages. They are an organic component of the ecosystem in your tank and aid in keeping the surroundings clean by feeding on algae and debris.
It’s crucial to learn about the particular care needs of snails, including water parameters and diet, before adding them to your aquarium. If you give them the right care, they will flourish and improve the general condition of your aquarium.
Edible snails can be an intriguing and advantageous option for aquarists of all skill levels, whether you’re interested in their ecological role or just want to enjoy their company.
Not only are edible snails delicious, but they also provide interesting insights into home farming and sustainable food sources. For those interested in trying out new foods, these snails are an eco-friendly and nutrient-dense option that can be raised at home with little care.
