Found on the seafloor, this bottom-feeder is long and tubular, like its namesake, with a gelatinous bite and a mild saltiness. Popular in Japan, sea cucumber is often eaten raw as sashimi or salted and dried as konowata.
We already know that the land snail (a.k.a. escargot) is a delicacy (vive la France!), but its sea cousin, the whelk (marked by a pointy spiral shell), is also edible. Whelks have a delicate salinity that works well in ceviches and salads.
Pronounced GOO-ee duck, this marine creature is actually a large saltwater clam native to the Pacific Northwest. It looks plenty funky, but the mollusk offers a clean sweetness and a crisp snap when eaten.
There’s nothing birdlike about this barnacle. Instead, it’s a briny crustacean that grows on sea rocks or on the hulls of sunken ships. Goose barnacles are prized in Spain and Portugal, where they’re harvested from their pointy shells, then boiled until soft and often splashed with wine and olive oil.