Are the larger snails in Hawaii edible

According to this site and confirmed by several others I found on the internet, the Humboldt Squid produces ammonia chloride as a defense mechanism, or as a side effect of asphixiation, or maybe both.

I couldn't find terribly reliable advice on how to avoid the contamination, but two points were repeatedly suggested on various bulletin boards:

1. When you catch the humboldt squid, cut its head off, clean and ice it immediately (on the boat).
2. when cleaning it, be careful not to puncture the swim bladder.

The other suggestion repeatedly offered was to catch some other kind of squid.

Hope that helps. For more 3rd-hand advice, search the internet for "squid ammonia flavor" and you'll see lots of bulletin boards and similar sources.

Per

http://homecooking.about.com/od/foodstorage/a/clamstorage.htm

Do not freeze clams in their shells. To freeze clams, shuck them, being careful to save their liquid. Rinse with salt water (1 tablespoon of salt to 1 quart of water), and place in a container with the reserved clam liquid and additional salt water so they are completely covered. Frozen clams will last up to 3 months at 0 degrees F. Thaw frozen clams in the refrigerator before using, and never refreeze them.

While About.com is not always the best, in this case their information passes the gut test. Frozen clams certainly would be killed, and so wouldn't open upon steaming.

The thing about never refreeze is almost certainly a palatability issue, not a safety issue, as long as they stay in the safe zone (under 40 degrees F) and are not unfrozen for very long--but clams are highly perishable. I would exercise considerable safety.

Sadly, I found conflicting information saying freezing them in the shell is okay--but they didn't offer any detail at all, so I its hard to give credence to:

http://nchfp.uga.edu/how/freeze/clams.html

despite their being a university sponsored site.

Being conservative, I would cook then freeze.