Who is lost? Where the river is, there are people. But it can be easily end. Fortunately, the river can help here. Fishing, edible coastal plants. But it is not enough for good nutrition. What to do? Middle-lane resident – the collection of edible mollusks.
Here we must immediately warn you, yes, there are edibles. But no – they should never be eaten raw. This is the case for the development of such pathways, such as hepatic flukes, schistosomes and feline opistorchis. Helminthiasis is still a pleasure. Fortunately, it’s a thorough boiling completely form. Roasting on the fire – also suitable. It is not necessary to make a fire. But in general, if you have an alternative. If you don’t need to go ahead, then you need to do so. The whole thing in the prioritization, in a word – decide for yourself. And we will return to our snails and shells.
As you know, all the mollusks are divided into gastropods, bivalves, cephalopods, and every other trifle. In this case, we’re not very interested, but they are quite tasty. So let’s focus on the other two classes. So, gastropods …
It is found in warm regions almost everywhere. From the beginning of the cold weather. Dwells in wet undergrowth, bushes, thick grass. Where it falls into anabiosis. The shell is small, light brown, ribbed, twisted. It is an individual snail farms in France. You can cook as you like – there are a number of different recipes, some of which are considered a delicacy.
Latin name – HELIX ASPERSA. Very similar to grape, but smaller in size and slightly darker. It is much more common. In still taste it is inferior to snail, but still pretty tasty. Cooking methods are the same.
If all the above-mentioned snails are found mainly on the ground, then this is an extremely aquatic inhabitant. It has already been mentioned for various worms, Differs from its congeners dark peaked sink and slightly larger. So here it is given solely in order not to be confused with its edible and tasty brethren.
We now turn to the bivalves. Everything is much simpler. The fact is that these mollusks filter out all sorts of rubbish from the water. Filtered and accumulated. Well, like mushrooms, only clams. So here. It is necessary to select those that can be used in food. The shell should be smooth, not overgrown with silt and algae. It should also be shrinking. But, in principle, all such mollusks, which are found in the Russian Federation and the nearby countries, are edible. The main thing – how to fry or boil. We are interested in toothless and perlovitsa.
The bottom – lakes, ponds, river bays. In running water is much less common. The shell is rounded and slightly flattened. It is easy to open it. Mother of pearl inner layer is weak. It was a good idea to clean it up. You can cook, fry, bake.
It is found predominantly in cool running water. It is the name of the nacre. In addition, there are small teeth, which contribute to tighter locking. The shell is slightly elongated, oval. Color – from light brown to dirty-brown. It is found that you can eat. There are several options available for you. You can cook, fry, stew – in a word, whatever your heart desires.
There is a large number of mollusks. Therefore, we will tell you about them next time. Food can be found everywhere and always. If there is food, then it will be food.
Edible clams &# 8212; snails and freshwater mussels