Beat The Butcher At The Beach Part II

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All the moon shells are good to eat, they're generally found in the same kind of places that you'll find whelks (look, especially, for their rounded burrows in the sand as you walk along a beach at low tide), and their feet are both savory and tender when prepared properly. Just slice them into half-inch-thick steaks, pound, separate with wax paper, store in the refrigerator for 24 hours, dip in egg, roll in bread crumbs, and fry to a light brown.

THAT'S ONLY THE BEGINNING!

And that's only the beginning, of course. Oysters, scallops, seaweed, sea eggs, beach plums, bayberry leaves, grunions, blennies, lancelets . . . the list of forageable saltwater seafood goes on and on. For that matter, I've only scratched the surface when it comes to identifying, collecting, preparing, and eating the few delectables mentioned in this two-part article.

But what are you waiting for? Even this scanty piece on the subject should have whetted your appetite for the "free for the gatherin' " goodies that almost anyone can forage up and down both of this continent's coasts. Now it's up to you to satisfy that hunger. Grab a copy of Euell Gibbons' excellent book, Stalking the Blue-Eyed Scallop (see note at the end of this article), make absolutely positive identifications of anything you harvest...end start stalkin.

EDITOR'S NOTE: For more Information about foraging seafood, see MOTHER N0. 14, pages 74-83 ... MOTHER N0. 48, pages 88-90 ..

MOTHER N0. 52, pages 108-110 ... and, of course, the first section of this two-part article In MOTHER NO. 53, pages 29-30. Most of the recipes printed here are from Stalking the BlueEyed Scallop by Euell Gibbons (available In paperback from any good bookstore for $3.95 or from Mother's Bookshelf, P.O. Box 70, Hendersonville, North Carolina 28739 for $3.95 plus 959 postage and handling) and are reprinted with the permission of David McKay Company, Inc.

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