Miscellaneous Seafood

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Several other seafood items play a role in food-service kitchens. They are classified with fish, even though some of them spend part or all of their lives on land, like frogs and snails.

Snails or escargots are popular hors d’oeuvres when baked in their shells with a highly seasoned butter. Fresh snails require long, slow cooking before being baked with escargot butter, but canned snails are fully cooked and ready to prepare. Canned snails can be improved, however, by first simmering them in white wine and seasonings.