Marinated Mud Snails
Small mud snails cured in a coastal brine, served cold straight from the pack.
What It Is
Shelled mud snail meat, cured in salt, rice wine and aromatics until the flesh turns translucent and slightly crisp. The flavor is saline and savory with a clean finish. It is a cold dish, eaten as an appetiser or with plain rice.
Where It Comes From
Collected from the mud flats of the Jiangsu coast during the winter months, when the meat is at its fullest, and cured to a recipe used by fishing families along that shore.
Specifications
| Species | Bullacta exarata, mud snail |
|---|---|
| Cut | meat only, shell removed |
| Net weight | 2 kg (4.4 lb) per box |
| Grade | uniform small grade, ready to serve |
| Origin | mud flats of the Jiangsu coast, pickled in the traditional coastal brine |
State on Arrival
Chilled, not frozen. Arrives in a sealed pouch with the curing liquid, which should be kept with the meat until serving.
Storage and Thawing
Keep refrigerated between 0 and 4 C. Once opened, reseal and use within three days. Never freeze this product, as ice ruins the texture.
Shelf Life and Delivery
Best within 90 days of the production date, unopened. Shipped in a chilled liner with gel packs.
How to Cook It
- Serve cold — spoon straight from the pouch, drained, as part of a cold appetiser plate.
- With rice — serve over hot steamed rice so the curing liquid seasons the grains.
- Garnish — add sliced chili and chopped scallion just before serving for aroma.
Allergen Information
Contains molluscan shellfish. Packed in a facility that also handles fish and crustaceans.