|
|
 This class has three distinct categories:
Univalves, bivalves and cephalopods. Whether eaten raw or cooked, mollusks
with shells must be alive when received and used. Univalves, like snails,
should retreat into their shells when poked. Bivalves, like clams, should
be tightly closed; however, scallops and soft-shell clams never close
completely even when alive. Mollusks are very susceptible to pollution and
can carry a variety of diseases such as hepatitis. Because of this they
are strictly controlled by the government as to where and when they are
caught. You should not purchase or gather mollusks in the wild if you are
in doubt of the safety of the water. Purging or soaking will not eliminate
the disease from the mollusks.
 
|
