What is a snail?
In France, where they are called escargot, and in India, snails are a major part of local cuisine. Snails are also a part of the cuisines of Greece and Cyprus.
Snails are a popular dish in French cuisine. They are served as an appetiser or entrée. Escargots are usually made with large land snails, such as helix-shaped snails.
You can find snails at your local supermarket in the frozen foods section, canned or fresh.
Snail Consumption in the 21st Century
Scientists don’t know exactly when people began eating snails. Old discoveries suggest that it was even before humans learned to hunt. In the Franchthi Cave, Greece, many broken snail shells dating back to 10700 BCE have been discovered. Eating snails must have been easy, as they are easy to raise and catch. It’s safer to hunt small animals without weapons or dogs than to hunt large ones. Snails are also easy to raise and feed.
In many ancient sites, there are also snail shells, which were probably food. There is evidence that land snails were eating in the Maghreb area (North Africa) 20,000 years ago.
Exploring the Countries that Eat Snails?
The image of France as a country that enjoys snails can be misleading. To answer the question “Which countries eat snails?” you need to take a wider perspective. France is the largest consumer of snails in the world, importing 30,000 tonnes per year. The tradition of eating snails extends far beyond French borders. Spain and Italy are also major producers and consumers of snails, thanks to a well-established snail farming industry.
In many other places, snails are considered a delicacy, such as in Portugal, some parts of Germany and certain areas of Africa and Asia. Snails are enjoyed in many different regions, including the Mediterranean, Southeast Asia and certain parts of Germany.
How the World Eats Snails?
Snails are served in countless ways around the world. From simmered with spices in Morocco, to baked in butter and garlic in France, or grilled in Vietnam with lemongrass chilli. Although the French Escargots with garlic butter and parsley may be the most famous, snails can take on many different forms. The earliest evidence of humans eating land snails dates back to prehistoric times. This was in Spain and the Mediterranean. In Spain, snails are still added to paella. In Portugal, they are often served as a snack, slow-cooked in an aromatic herb broth.
In Morocco, the snails are cooked in a rich broth that contains up to 12 spices, including aniseed, caraway and thyme. Street vendors sell the dish known as Babbouche in the evenings and especially during winter. It is a popular Moroccan dish that many people enjoy as a warm treat. Some believe the spicy broth contains medicinal properties to help fight illness.
Snail dishes are enjoyed far beyond the Mediterranean region and North Africa. Sea snails can be enjoyed in many different ways around the world, from pickled whelks in Canada’s east to sashimi-style abalones in Japan. Freshwater snails can be grilled, fried or steamed in Vietnam. Each method offers a different texture and taste, proving that this delicacy is a worldwide favourite.
Since ancient times, land snails have been a part of human diets along with freshwater and marine snails. Today, these delicacies are enjoyed in many parts of the world, including:
- Laos
- Cambodia
- Philippines
- Indonesia
- The Terai region of Nepal
- Southwestern China
- Spain
- France
- Italy
- Portugal
- Cyprus
- Malta
- Bulgaria
- Morocco
- Algeria
- Nigeria
- Cameroon
- Ghana
- Vietnam
Why do some people like to eat snails?
Snails, also known as Escargots in France, are enjoyed by some people not only for their flavour but also for their nutritional value. Snails contain a significant amount of iron and vitamin B12, while having a lower fat content compared to other meats. They contain more protein than most types of fish. In many European countries, they’re a delicacy that is often served with garlic butter. They are a tasty treat without all the carbs of garlic bread. To be safe to eat, the meats must be thoroughly cooked.
The cultural and religious views on eating snails are very diverse. Some Muslims also classify snails as haram for the same reasons. Some fundamentalist Christian groups avoid them as well. In certain Christian traditions, snails have a special place, because they were considered “fish” and fasted on Fridays or during Lent. Romans farmed snails, a tradition that continues to this day. Some monasteries keep snail enclosures in order to have a constant supply.
Snails are enjoyed for more than just tradition or nutrition. They can be part of a relaxing dining experience. When paired with beer or any chilled beverage, they make for a delicious snack. It’s common for coastal towns to serve a platter of buttery, tender snails in a cafe by the sea, while sipping a beverage and watching the sunset.
What are the health benefits of snails to humans?
Snails are not welcome in gardens, but they make a delicious delicacy that has surprising health benefits. Snails are a good source of protein and low in cholesterol, but they can be high in fat if prepared in buttery sauces. Snail meat is a rich source of iron, calcium and vitamin A. It also contains other minerals essential to health. Vitamin A promotes healthy vision and the immune system. It also helps to grow cells. The iodine in snails is linked with digestive and respiratory health, especially among certain tribes of northern Africa.
Snails are rich in omega-3 fatty acids, which help reduce inflammation and promote heart health. Snails are one of the few sources of protein that have a nutritional balance similar to eggs. Snails are a great alternative to red meat for those with high cholesterol, diabetes or autoimmune diseases. They offer a high-protein option without the heavy fat.
Snails contain trace elements and minerals that are essential for the growth and development of fetuses. Folic acid is essential for preventing anemia in pregnancy, and it also helps to reduce the risk of congenital disorders such as spina bifida. Snail meat is a healthy addition to any balanced diet, as it contains a variety of nutrients.
Snail Nutrition and Health Benefits
It is low in fat and calories, making it a healthier choice. Snail meat is also high in protein (between 10% and 19%). The majority of snails are water (about 82%), and they contain important minerals such as Magnesium and Iron. Also, they contain calcium, phosphorus, potassium and sodium. Snails contain vitamin A, selenium and vitamin C Snails can supply a large portion of the recommended daily amount of these nutrients.
Snails are a good source of iron for those with anemia. They are low in fat and contain omega-3 acids. Regularly eating snails can improve your mood, your immune system, your heart health, and your thyroid function.
What are the various types of snails that exist?
Over 40,000 species of freshwater, saltwater, and land snails are classified. Only a small number of these are eaten.
Burgundy snails ( Helix Pomatia) are the most common snails. They are often called “land lobsters” because of their superior taste and texture. This is the most common edible snail.
Three main species of helix slugs are edible and used in many snail dishes or products.
- Roman or Burgandy snails ( Helix Pomatia
- Garden snail (Helix aspersa)
- European snail ( Helix Lucium)
How are snails harvested?
Other than commercial snail farming, you can find and collect wild species like Helix aspera, Helix locurum and Helix pomatia in Europe. Snail production, whether it’s from farms or wild snails, is labour-intensive. This is one of the reasons why this delicacy has a high cost.
Harvesting wild-caught snails
In Eastern France, the collection of wild snails is usually done in the autumn and early winter after heavy rains, when they are most active. Escargot harvesters collect them by hand and place them in baskets before transporting them to the processing facility. The snails are then separated into species, starved and kept in the refrigerator until they hibernate. The snails are inspected, cleaned and scalded before being removed from the shells.
After boiling the snails, they are separated by size to be used for various culinary purposes. The smaller snails can be reshelled in garlic butter paste while the larger ones are usually canned in broth, or used for pates and hors d’oeuvres.
Harvesting Farmed Snails
Snail farm stock is raised in controlled environments that mimic the natural habitat. Farmers usually keep 20 snails on a square inch. They feed them calcium-rich, nutrient-rich food and maintain constant humidity and moisture. Equipment that regulates feeding, climate, and watering helps.
Weight can fluctuate a lot, so farmers measure shell size instead of weight. Breeding snails are the largest and fastest-growing snails. Before processing, the snails are first fed to remove grit and then starved for a few days to empty their digestive system. This is known as “purging”. After cooking in wine, broth or garlic butter, they are either placed in their shells or served in specially-designed snail dishes.
Conclusion:
Snails are not just a French specialty. They have been enjoyed by people all over the world for centuries. Their unique flavour and culinary tradition have inspired a global appreciation of this delicacy. They are a staple of the food culture of the world, from the Spanish and Italian snail farms to the elegant French tables and hearty sub-Saharan African stews. Snails continue to delight and fascinate food lovers all over the world, whether they are enjoyed for their historic role as a form of sustenance or for their unique taste.
