
[Middle English, from Old English snægl.]
A herbivorous land animal housed in a spiralled shell. The species most used for eating are the Roman snail, or "Burgundy snail," 11/2-1¾ in. (40-45 mm) in length, and the brown garden snail, measuring 1-1¼ in. (25-30 mm). Snail meat is more or less firm and delicate depending on the species.
Buying
Snails are sold frozen, canned or as a prepared dish. In some countries, including France, they are also sold live.
Preparing
Preparing live snails:
1. Wash them in cold water; if necessary, remove the hard stopper that covers the opening of the shell.
2. Reduce some of the liquid in the snails by soaking for 3 hr in a mixture of coarse salt (a handful), vinegar (1⁄2 cup/120 ml) and flour (1 tablespoon/15 ml), these amounts being enough for 3 or 4 dozen snails (some claim that this negatively affects the quality of the meat). Cover the container, place a weight on top so that the snails do not escape and mix from time to time.
3. Take the snails out of the container and wash them well in cold water so that any mucous secretions are removed.
4. Place the snails in a pot and cover them with cold water; bring the water to a boil and boil gently for 5 min; drain and run under cold water.
5. Shell the snails and remove the black part (the cloaca) at end of their tails; leave the glands and the liver, which are tasty and nutritious parts of the snail.
6. Cook according to the chosen recipe.
Serving Ideas
Snails can be grilled, sautéed, cooked in a sauce, in a court bouillon, as a kebab and in flaky pastry. Snails bathed in garlic butter is a classic appetizer.
Storing
In the fridge: fresh or cooked, 3 days maximum.
In the freezer: shelled, 3 months.
Nutritional Information
| raw | |
| protein | 16 g |
| fat | 1.5 g |
| carbohydrates | 2 g |
| calories | 90 |
| per 3.5 oz/100 g | |
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For more information on snail, visit Britannica.com.
Any of the approximately 74,000 species in the class Gastropoda of the phylum Mollusca or, alternatively, any of the 12 or so species of land pulmonate gastropods used as human food.
The shell of snails is in one piece and typically turbinate (see illustration), but may be planospiral or limpet-shaped, or may be secondarily lost (as in land slugs and marine nudibranchs). In development, gastropods have undergone torsion (the visceral mass and the mantle-shell covering it have become twisted through 180° in relation to the head and foot) so that the mantle cavity is placed anteriorly above the head.

Diversity of snail shells. (After R. R. Shrock and W. H. Twenhotel, Principles of Invertebrate Paleontology, 2d ed., McGraw-Hill, 1953)
In feeding, all snails use a characteristic rasping tongue or radula. This is a chitinous ribbon bearing teeth which is moved over a supporting protrusible “tongue” with a to-and-fro action. The radular apparatus has a twofold function: it serves both for rasping off food material (mechanically like an inverted version of the upper incisor teeth of a beaver) and for transporting the food back into the gut like a conveyor belt.
Both fresh-water and terrestrial snail species serve as vectors (first or sole intermediate hosts) in the transmission of flukes (Trematoda) infecting humans or domestic animals. See also Digenea; Gastropoda; Pulmonata; Schistosomiasis.
The small snail eaten in Europe is Helix pomatia; the giant African snail (which weighs several hundred grams) is Achatima fulica.
Prehistoric sites have uncovered piles of this gastropod mollusk's spiral shell, indicating that snails were popular early on. They were greatly favored by ancient Romans, who cultivated special vineyards on which the snails could feed and fatten. The best-known varieties today are the vineyard or Burgundy snail and the petit-gris. The vineyard snail has a diet of grape leaves and, though it grows slowly and is somewhat difficult to raise, is considered the best eating. It grows to about 13⁄4 inches, has a streaked, dull, yellowish brown shell and mottled flesh. The smaller (about 1 inch) French petit-gris is now being cultivated in the United States and has a brownish-gray shell and flesh. Other varieties are cultivated in Algeria, Turkey, China, Indonesia and Africa but are not as highly esteemed as the vineyard snail and petit-gris. Fresh snails are available year-round and can be found in specialty markets. Fresh American-cultivated snails do not require the purification period that European snails do but should be used the same day they're purchased. Snails are usually boiled before being baked or broiled in the shell with a seasoned butter. Canned snails and packaged snail shells are available in gourmet markets and many supermarkets. See also snail plate; snail tongs; shellfish.
A gastropod closely related to the slug, but with a shell. It feeds on plants at night.
We often association snails with slowness, and a dream about snails could relate to our sense of something moving as a "snail's pace" or a communication arriving via "snail mail." Alternatively, as an animal with a hard shell, a snail can represent someone's psychological shell.
Gastropod mollusc with a spiral, coiled shell. Some species of snails act as intermediate hosts for flukes and are thus of veterinary importance.

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Snail is a common name which is applied to most of the members of the molluscan class Gastropoda that have coiled shells in the adult stage. When the word is used in its most general sense, it includes sea snails, land snails and freshwater snails. The word snail without any qualifier is however more often applied to land snails than to those from the sea or freshwater. Snail-like animals that naturally lack a shell, or have only an internal shell, are often called slugs, and land species that have only a very small shell (that they cannot retract into) are called semislugs. Some organisms that are not gastropods, such as the monoplacophora, may informally be referred to as snails.
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Snails that respire using a lung belong to the group Pulmonata, while those with gills form a paraphyletic group; in other words, snails with gills are divided into a number of taxonomic groups that are not necessarily more closely related to each other than they are related to some other groups. Snails with lungs and with gills have diversified so widely over geological time that a few species with gills can be found on land, numerous species with a lung can be found in freshwater, and a few marine species have lungs.
Snails can be found in a very wide range of environments including ditches, deserts, and the abyssal depths of the sea. Although many people are familiar with terrestrial snails, land snails are in the minority. Marine snails constitute the majority of snail species, and have much greater diversity and a greater biomass. Numerous kinds of snail can also be found in fresh waters. Most snails have thousands of microscopic tooth-like structures located on a ribbon-like tongue called a radula. The radula works like a file, ripping the food into small pieces. Many snails are herbivorous, eating plants or rasping algae from surfaces with the radula, though a few land species and many marine species are omnivores or predatory carnivores.
Several species of the genus Achatina and related genera are known as Giant African land snails; some grow to 15 in (38 cm) from snout to tail, and weigh 1 kilogram (2 lb).[citation needed] The largest living species of sea snail is Syrinx aruanus which has a shell that can measure up to 90 cm (35 in) in length, and the whole animal with the shell can weigh up to 18 kg (40 lb).
Gastropod species which lack a conspicuous shell are commonly called slugs rather than snails, although, other than having a reduced shell or no shell at all, there are really no appreciable differences between a slug and a snail except in habitat and behavior. A shell-less animal is much more maneuverable and compressible, and thus even quite large land slugs can take advantage of habitats or retreats with very little space, squeezing themselves into places that would be inaccessible to a similar-sized snail, such as under loose bark on trees or under stone slabs, logs or wooden boards lying on the ground.
Taxonomic families of land slugs and sea slugs occur within numerous larger taxonomic groups of shelled species. In other words, the reduction or loss of the shell has evolved many times independently within several very different lineages of gastropods, thus the various families of slugs are very often not closely related to one another.
Apart from being relished as gourmet food, several species of land snails provide an easily harvested source of protein to many people in poor communities around the world. Many land snails are valuable because they can feed on a wide range of agricultural wastes such as shed leaves in banana plantations. In some countries Giant African Land Snails are produced commercially for food. Land snails, freshwater snails and sea snails are all eaten in a number of countries (principally Spain, Philippines, Morocco, Nigeria, Algeria, France, Sicily, Portugal, Greece, Belgium, Vietnam, Laos, Cambodia, Cyprus, Ghana, Malta, Terai of Nepal, several regions of India, southwestern China and parts of the U.S.A.). In certain parts of the world snails are fried. For example, in Bali they are fried as satay, a dish known as sate kakul. The eggs of certain snail species are eaten in a fashion similar to the way caviar is eaten.
Apart from snails and slugs appearing in cuisine as luxuries, they have occasionally been used as famine food in historical times. Variants of the following event have occurred in Europe from time to time:
In addition to the farming of edible snails, they also impact agriculture as a pest. Snails and slugs destroy crops by eating roots, leaves, stems and fruits. They are able to abrade and consume a large variety of plants with the abrasive radula. Metaldehyde-containing baits are frequently used for snail control, though they should be used with caution as they are toxic to dogs and cats.[2]
Due to its slowness, the snail has traditionally been seen as a symbol of laziness. In Christian culture, it has been used as a symbol of the deadly sin of sloth.[3][4] Psalms 58:8 uses snail slime as a metaphorical punishment.
Snails were widely noted and used in divination.[3] The Greek poet Hesiod wrote that snails signified the time to harvest by climbing the stalks, while the Aztec moon god Tecciztecatl bore a snail shell on his back. This symbolised rebirth; the snail's penchant for appearing and disappearing was analogised with the moon.[5]
Professor Ronald Chase of McGill University in Montreal has suggested that the ancient myth of Cupid's arrows might be based on early observations of the love dart behavior of the land snail species Helix aspersa.[6]
In contemporary speech, the expression "a snail's pace" is often used to describe a slow, inefficient process. The phrase "snail mail" is used to mean regular postal service delivery of paper messages as opposed to the delivery of e-mail or electronic mail, which can be virtually instantaneous.
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idioms:
Nederlands (Dutch)
slak, huisjesslak
Français (French)
n. - escargot
idioms:
Deutsch (German)
n. - Schnecke
idioms:
Ελληνική (Greek)
n. - (ζωολ.) σαλιγκάρι, (μηχαν.) ελικοειδές έκκεντρο
idioms:
idioms:
Português (Portuguese)
n. - caracol (m), lesma (f)
idioms:
Русский (Russian)
улитка, тихоход, ползти как улитка, возиться (с чем-л.)
idioms:
Español (Spanish)
n. - caracol
idioms:
Svenska (Swedish)
n. - snigel, sölkorv
中文(简体)(Chinese (Simplified))
蜗牛, 脑筋迟钝的人, 行动迟缓的人
idioms:
中文(繁體)(Chinese (Traditional))
n. - 蝸牛, 腦筋遲鈍的人, 行動遲緩的人
idioms:
한국어 (Korean)
n. - 달팽이, 게으름쟁이, 나선상의 캠
idioms:
日本語 (Japanese)
n. - カタツムリ, のろま
idioms:
العربيه (Arabic)
(الاسم) بزاقه, حلزون, ألبطيء أو ألكسول
עברית (Hebrew)
n. - חילזון, שבלול
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