From North Coast Journal
Banana Slugs Sauteed
From A Taste of Humboldt: An Historical and Ethnic Cookbook of Humboldt County, California, assembled by Humboldt State University's Youth Educational Services.
Ingredients and method:
12 large banana slugs
Put the slugs in the freezer for roughly one hour. Remove and immerse them in vinegar for another hour. Slug slime will congeal. Wash the slime off thoroughly under running water. Using a very sharp knife, make a vertical cut along slug's body and carefully remove the dark entrails. Also remove the small, fingernail-shaped shell from the slug's head area. Sauté them well in the butter and your choice of seasoning. Serving over rice or rolled into sushi are also options.