FoodseafoodSustainabilitysea urchin

Obscure Shellfish: Barnacles, Geoducks And 10 More Of The Least-Known Varieties (PHOTOS)

PHOTOS: Sea Urchin, Abalone And 10 Other Lesser-Known Shellfish
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So you've already given up your commitment to keeping kosher and gone to the allergy doctor for immunotherapy treatments to get rid of your shellfish allergy. You've tried lobster and mussels, scallops and clams, and are ready for more, for bigger, more insidery challenges. You're ready to move on to the lesser-known varieties of shellfish.

Know, before you embark on the twisty road of obscure shellfish, that you're in good company. Many people have, in recent years, sought alternatives to the few species of marine life that dominate America's kitchens. They have done for many reasons, but two predominate above all: gastronomic adventurousness, which is self-evident for all enthusiastic eaters, and concern for ecological balance. The modern hunger for seafood has led people to overfish many species of fish, leading some to seek delicious, sustainable alternatives in far-flung places. That said, not all the shellfish in our list below are 100% sustainable -- sea urchin, in particular, is often considered overfished. But barnacles, it is safe to say, are fair game.

Click through below to find out all 12 species:

Lesser-Known Shellfish
Geoduck Clams(01 of12)
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The mysterious, long-lifed geoducks have surged in popularity over the past few years, especially in Asia, pushing the prices up to astronomical levels. They are sometimes listed as "giant clams" on sushi menus; cooked, their taste has been called "oceany," and their texture compared to "a cross between clams and chicken." (credit:Flickr:USDAgov)
Abalone(02 of12)
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Most abalone eaten today -- in soups and sushi -- is farmed, but Californians with fishing licenses can snorkel for their delicacy along the Pacific coast. Pearl-white abalone steaks are pounded for tenderization and then cooked like any other firm-fleshed fish. (credit:Flickr:mandydale)
Conch(03 of12)
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You already know conch for its beautiful, harp-shaped shells, but it's possible you've missed out on its tough meat, which is most popular in the Caribbean. (credit:AP)
Coconut Crab(04 of12)
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Coconut crabs are unusual among edible crabs because they spend almost their entire life on land. They drown within a day if submerged in sea water. But they're apparently delicious -- so much so that they've been hunted near extinction in their native South Pacific islands. (credit:Flickr:fearlessRich)
Langoustine(05 of12)
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Langoustines are sometimes described as being a cross between prawns and lobsters -- bigger than the former, smaller than the latter. But their sweet taste has led them to be featured in the chicest of haute cuisine restaurants, in luxurious preparations, as in the langoustine-caviar dish from Alain Ducasse, above. (credit:Flickr:adactio)
Sea Urchin(06 of12)
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Sea urchins are indisputably intimidating; even once you get past their prickly exteriors, you have to confront the fact that the mustard-yellow edible portion of the creature is its ovaries. But if you can stomach the idea of them, you'll love the taste of them. Most often served raw, at sushi restaurants, sea urchin -- uni, in Japanese -- is a rare combination of briny and buttery-rich. (credit:Flickr:cchen)
Whelk(07 of12)
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Whelk are closely related to conch and are most familiar as "scungilli," a common ingredient in Italian cuisine. (credit:Flickr:Akuppa)
Razor Clams(08 of12)
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Long, thin razor clams have become increasingly common sights on gourmet tables over the past few years. Some of the most delicious preparations of the razor clam are to be found in Chinese restaurants: the razor clams with Szechuan peppercorn-scallion pesto at New York favorite Szechuan Gourmet are legendary. (credit:Flickr:Tavallai)
Cockles(09 of12)
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Cockles taste more or less like particularly bright-flavored clams; many available at market are imported from New Zealand.(Photo by Christopher Furlong/Getty Images) (credit:Getty)
Limpets(10 of12)
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Limpets, tiny sea snails that live in conical shells on the surfaces of rocks, are traditional fare in many coastal communities, most notably in the island of Madeira. (credit:Flickr:Akuppa)
Barnacles(11 of12)
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Barnacles probably bring to mind the undersides of gigantic whales, if anything. But in the region of Galicia, on Spain's Northwest Atlantic coast, barnacles are a common dinner treat. (Photo by MIGUEL RIOPA/AFP/Getty Images) (credit:Getty)
Periwinkle(12 of12)
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Today, periwinkle is best known for the paint color its light blue shell has inspired. But the tiny pieces of meat from the periwinkle are also an up-and-coming feature on pioneering American menus, most notably at New York seafood restaurant The John Dory. (credit:Flickr:BotheredByBees)

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