CATDOLL : CATDOLL: Is the Ghanaian giant tiger snail poisonous?

Is the Ghanaian giant tiger snail poisonous?

Snails are not poisonous, and I remember that no snail is inherently poisonous, including this African giant snail, which is just an ordinary (adaptable and large) snail. Those roundworms and parasites are difficult to infect humans as long as they are not eaten.

Snail parasites are very common. Flour mites and various unknown nematodes prefer snail mucus. Wild snails that are caught will have some parasites on them, and they must be isolated to prevent them from being transmitted to artificially raised snails. However, these insects are not harmful to humans. They can be rinsed with water or attracted with cooked meat bones and they will fall off the snails by themselves. It is not a big problem.

The pathogens are still the same. They are all brought by the environment. The snails have whatever is in the surrounding environment, at most a little more. To put it another way, the pathogens in local wild snails are just as many...

As for eating plastic or cement, I have never seen plastic. Eating cement is normal for snails. Every snail eats it. It supplements calcium and helps them grow their shells...

But the main reason is that this is an invasive species. Like local snails, it reproduces very quickly (an adult can lay hundreds of eggs at a time) and has strong survival ability. The survival rate of its young is high (it can even survive by eating soil). It also hatches quickly, and the eggs can hatch in a month, and mature in six months to start the next brood.

As for how powerful the snail's reproductive ability is, you can take a look at the ones I raise...

In a nest of eggs, the transparent ones are newly laid (no more), the white ones are older, and the brown ones are about to hatch. The incubation time is about two weeks, the hatching rate is close to 100%, and the survival rate in artificial breeding is over 90%.

The Ghanaian giant tiger snail is an important source of protein for the indigenous people of the forests of West Africa, and the commercial farming of these snails has great development prospects. Some people now buy this snail as a pet, and its price is very high, making it out of reach for many people.

The Ghanaian giant tiger snail is the largest land snail species in the world, native to western Africa: Ghana, Nigeria, Benin, Sierra Leone, Liberia, Cote d'Ivoire, Togo and Guinea. The shell length of an adult in the wild is 15-20 cm (not all subspecies, some may be smaller), and the largest individual shell in the wild is 30 cm; in captivity, the body size is generally smaller, and it may mature at 12-13 cm. Very few captive individuals exceed 20 cm.

What are the special foods in France?

France is a well-known fashion city, and romance has become its synonym. It is also famous for another title, the capital of food. As one of the three major culinary kingdoms in the world, the French are very particular about food. In addition to the color, aroma, taste and nutrition of food, they also pursue the mood during meals, and even give food a philosophical meaning. The characteristic of French cuisine is the use of fresh seasonal ingredients, plus the chef's personal unique conditioning, to complete the unique art of food, whether visually, smelling, tasting, or tactile, it is an unparalleled realm. The senior foodie editor recently went to France and counted the top ten French food on the tip of the tongue for everyone. Foodies, drool. .

...show more

Read the ten best French delicacies step by step

1

/10

10. Cheese

There are nearly 400 kinds of cheese in France. As the saying goes, if you eat one kind of cheese every day, you will never have the same taste in a year. Some cheeses have a strong taste, while others are light and soft. For first-timers, Camenbert is a choice that cannot be missed. It is a very common cheese that originated in Normandy. It is round and has a hard outer skin and a soft inner texture. In addition, Brie soft cow cheese is also considered to be an easy-to-accept cheese. Roquefort is a sheep's milk cheese. There are also goat cheese (Chèvre) and blue mold cheese (Bleu). There are many varieties, each with a unique aroma.

2

/10

9. Foie gras

The fragrant and smooth fat goose liver is a festive dish for the French during Christmas and New Year, and is also a protected cultural heritage. Many people have the habit of pickling goose liver at home, and canned goose liver sauce is also available in stores. Because it is not cheap, there are also substitutes or mixtures made from duck liver (Foie gras de canards). The higher the proportion of goose liver, the more expensive it is. Goose liver is usually an appetizer, spread on bread and served with a little jam. There is also a way to eat fried goose liver, which can be served with artichokes, truffles, or side dishes such as apples and pears.

3

/10

8. Snail

Snails are also called French snails. They are an appetizer made from the best snails from the Burgundy vineyards. They are large and have a firm texture. French snails take a long time to cook, and are baked with a lot of butter and garlic. They are fragrant and can be boiled into soup in some areas. This dish is very popular in China, and it seems that all Western restaurants make it. But it is more famous in France because snails were expensive in the past, and the nobles used this dish to show off their wealth.

4

/10

7. Duck Breast

French people love duck meat, especially duck breast. Only a few species of duck can be made into duck breast, and not all duck breasts are called Magret. There are two classic ways to eat it: one is air-dried (Séché), and the other is hot. The former is rich in fat and is usually sliced ​​into thin slices as an appetizer; the latter can be cooked to medium rare (Saignant) or medium rare (Rosé) according to the cooking temperature (Cuisson), and drizzled with Italian balsamic vinegar. This is a main course, and red wine from Bordeaux or the southwest region is recommended.

5

/10

6. French baguette

In France, you can see people walking with baguettes in their hands at any time of the day. The freshly baked baguettes in the bakery are fragrant with wheat, the crust is hard and chewy, but the inside is white and soft. One baguette costs about 1 euro, and you can choose to buy half a baguette, which is a popular delicacy. Some shops even bake them with garlic or chopped olives, so that customers can spread some butter on their stomachs before the dishes are served or use the sauce to wipe the plates after the meal. French sandwiches are generally made with baguettes, such as the Paris sandwich, which is made by filling the middle of a cut baguette with ham and cheese slices, and adding lettuce and sauce.

6

/10

5. French toast

A common fast food in bistros or brasserie. The traditional method is to sandwich ham, cheese and delicious white sauce between two slices of bread, and then fry the bread until golden and crispy before serving with vegetables. Now there are more choices, such as sandwiching smoked salmon, eggs and many other options.

7

/10

4. Oysters

A must-eat in autumn and winter is the oysters that the rich people love to eat as described in Maupassant's novel "My Uncle Jules". The most delicious season is around Christmas, and the way to eat it in the novel is also the most popular way to eat it now: after opening the shell, add a few drops of fresh lemon juice, and the soft oyster meat with the smell of seawater can be eaten directly. Normandy is the largest producing area, and Brittany has a lot of them. It doesn't have to be in a restaurant. You can buy it at the seafood shop in the street market when it's on the market. If you are worried about not being used to eating it in a restaurant and causing waste, you can buy one or two to try it out in the market.

8

/10

3. Macarons

Macarons are loved by everyone and are works of art displayed in the windows of boutique dessert shops. They are actually small round sandwich cookies with a crispy surface and almond flavor. The traditional flavor is very sweet. If you are not particularly fond of sugar, it is recommended to choose fruit flavor. In addition, no matter what dessert you eat in France, please pair it with tea or coffee to relieve the greasiness.

9

/10

2. Beef Tartare

Popular beef dish in France, fresh raw beef is chopped into pieces, mixed with chopped pickles and onions, and olive oil, and a fresh egg yolk is beaten on top. When enjoying, break up the egg yolk to make the beef twice as tender and smooth, and then drizzle with an appropriate amount of Worcestershire sauce for seasoning. The same method can be used to make salmon tartare. Please note that the beef dishes in French cuisine are about the delicious juice in the meat. The original juice splashes in the mouth, which is completely different from the Chinese cuisine that emphasizes five-spice slow-cooking.

10

/10

1. Onion soup

Popular since Roman times, onion soup is probably the most representative of French soups, usually served as an appetizer. The soup has a cheese crust on the surface, and in addition to chopped and stewed onions, it often contains soft bread.