Pronunciation: [LIHM-piht]

Easily identified by its coolie hat-shaped shell, this gastropod can be seen clinging to rocks along the seashore. Its meat, which is flavorful but tough, can be consumed raw—either plain or tossed with a vinaigrette dressing. More often, it's tenderized by pounding before being sautéed for a few seconds on each side. Lengthy cooking will toughen the meat. Limpets are usually only available in coastal areas and then only from specialty fish markets. See also shellfish.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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