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 The two largest univalves are the
conch and
abalone found in the
Mediterranean, South Pacific and along both coasts of North and South
America. These are some of the few univalves which do not require cooking
before being removed from the shell. Both can be eaten raw, but tend to be
tough. This natural toughness is best reduced by thin slicing or pounding
before cooking.Snails, the best known of the univalves, are actually land animals. Today they are fattened on cabbage, wheat and oats before being harvested. The Burgundian or Roman Snail, the African achatina, and the small petit gris are the most common of the cultivated snails. The achatina is the largest. The small winkles and periwinkles, the limpet and the welk are also members of this family, but are found in the ocean.
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