Turban Shells
Chunky and flavourful, these shells are collected from rocky ledges year-round. Cooked simply, they showcase the rugged taste of the southern ocean. Turban shells offer a more substantial bite than periwinkles, with meat that's perfect for hearty seafood dishes.
Seasonality
Turban Shells is available year-round, though quality may vary slightly with ocean conditions.
From Ocean to Table
Turban shells cling to the rocky ledges of our coastline, where the powerful Southern Ocean swells keep them well-fed and flavourful. We collect them by hand, selecting specimens of the right size and leaving plenty behind to maintain healthy populations.
Sustainability
- Size limits observed
- Hand collection only
- Sustainable harvest rates
- Habitat preservation
Preparation & Storage
Storage
Refrigerate at 2-4°C. Best used within 3-4 days.
Cleaning
Scrub shells under cold water. Place in salted water for a few hours if desired.
Cooking Methods
Serving Suggestions
- •Steamed and served with garlic butter
- •Grilled in the shell over coals
- •Added to Asian-style stir-fries
- •In a rich coconut curry
Try Our Recipes
Garlic & Herb Turban Shells
Classic preparation - turban shells steamed in white wine and tossed in garlicky herb butter. Perfect with crusty bread.
Korean-Style Turban Shells (Golbaengi Muchim)
A spicy, tangy cold salad with gochujang, cucumber, and sesame. Bold flavours, perfect as a side or snack.
Turban Shell & Samphire Pasta
Linguine with turban shell meat, foraged samphire, lemon, and chilli. Coastal Italian elegance.
Frequently Asked Questions
Explore More Products
Interested in Turban Shells?
Contact us to discuss availability, pricing, and delivery options.
Get in Touch