Invertebrate animals include various mollusks, crayfish, crabs, shrimps, snails and more. Immediately after the capture, they must be thrown into the boiling water alive. This is necessary not only for culinary processing and preparation of the product, but also for the shell shells to open and the parasites that may be on them to die.
Non-traditional types of food, especially the processing and cooking of shellfish, crayfish, crabs, shrimp, snails, worms, snakes, lizards, insects.
In addition, all invertebrates deteriorate very quickly and it is not recommended to store them even for 2-3 hours, especially in hot weather. It is advisable to avoid the use of terrestrial mollusks. Combined with invertebrate food, delicious dishes are obtained from taste..
Features of processing and cooking worms.
Worms have high nutritional value. The cooking method is simple. In the absence of metal utensils, having previously cleaned them, they are dried on a very hot stone, but they are not fried, but they are monitored so as not to burn. After that, they are ground into powder, which can be stored for a long time in a dry place and used as a protein supplement to food.
Features of processing and cooking reptiles.
Reptiles include lizards, snakes, crocodiles, turtles, frogs, etc. All of them must be fresh, that is, they are skinned. Snakes are cut into pieces, and frogs mainly eat chicken legs. The taste of frogs resembles chicken. Snake meat is also delicious, but catching them is not a very pleasant pleasure. Salamanders are edible even in the larval stage, but have poisonous glands on the skin, so after removing the skin from them, you must wash your hands, avoiding touching the lips and eyes. Salamander meat resembles eel meat. Small snakes, lizards and frog legs are fried on a spit. Large specimens are cut into pieces and pre-boiled. All reptiles must be removed and thrown away..
The meat of turtles is excellent in taste. It is freed from the shell, the head and muscles of the legs are cut off, and then boiled with roots or any edible plants, but you can also cook it directly in the shell, putting it in the corners of a fire.
Features of processing and cooking insects.
You can eat large non-hairy caterpillars, wild bees, their larvae and pupae, locusts, grasshoppers, cicadas and their larvae, the larvae of beetles living in soil and wood, the larvae of deer gadfly and dragonflies, common and winged ants, termites. Avoid eating hairy caterpillars, adult beetles and butterflies. Wild bees honey is very tasty, nutritious and cured, however, it is not so easy to get it. As a rule, a bee swarm is located in a nest, round or ovoid, built by bees in hollows of trees or less often, in the open.
To prevent the bees from biting, a smoky fire is made near the nest so that smoke envelops the nest and paralyzes the bees for a while: they will become sleepy and harmless. Bee honeycombs can be used to make candles. All of the above insects and their larvae are very high in calories, they contain many vitamins and minerals. You can eat them raw, boiled, baked and fried, having previously removed the heads, entrails, legs and all the hard chitin parts-wings.
Based on materials from the book Encyclopedia of Survival.
Chernysh I. V.