A small number of people in some countries consume river conch. They cook in different ways, roasted, fried, boiled or cooked like cooking seashells. For the local community, the conch or rice snail is one source of protein that can be obtained with an easy and cheap way from nature.
Some people may feel disgusted to eat the meat of this river conch because a little slimy. The unattractive shape also makes people lazy to consume river conch.
Is it true that this river conch is an alternative source of protein?
The protein content of river conchs reaches 12% per 100 gram. When compared to beef only slight difference because beef contains protein that reaches 18% per 100 grams. So, this snail meat deserves in use as one of an alternative source of protein. When viewed the cost to get it, the river snails hardly cost anything. This snail is derived from the wild and no one has cultivated it.
The conch meat has a sweet taste like a shell with a chewy and fibrous texture. That’s why river shells can be cooked with a variety of recipes and have fans.
In addition to protein, the nutritional content of snails includes calcium 217 mg, calories 90 calories, fat 1 gram, sodium 70 mg, Carbohydrates 2 grams, vitamin A 2%, niacin and water 81 grams.
The river conch should be cooked in a good way for maximum taste and eliminate the smell of mud. You should soak and wash it over and over with a clean so that the smell of mud and mucus is lost.
This chewy snails need cooking time equivalent to cooking beef or chicken. You can boil, fry, roast or combine cooking methods to grow the maximum taste. You can use marine shellfish recipes.
In some areas of the country, these river shells are believed to have herbal properties. High calcium content makes this snail used for healing bone problems. And in some places also believed to cure hemorrhoids.