Whelks
Harvested throughout the year, our whelks offer delicate meat with subtle ocean sweetness. Perfect for soups and coastal-style pasta dishes. These spiral-shelled gastropods are a favourite in European and Asian cuisines, valued for their tender meat and ability to absorb flavours beautifully.
Seasonality
Whelks is available year-round, though quality may vary slightly with ocean conditions.
From Ocean to Table
Whelks are collected by hand from the diverse seabeds around the Wilderness Coast. These predatory sea snails feed on other shellfish, which gives their meat a distinctively sweet, clean taste. We harvest them throughout the year when conditions allow.
Sustainability
- Regulated harvest methods
- Seasonal monitoring
- Bycatch minimisation
Preparation & Storage
Storage
Refrigerate at 2-4°C. Use within 3-4 days.
Cleaning
Simmer in salted water for 3-4 minutes, then remove meat from shells. Trim the hard parts.
Cooking Methods
Serving Suggestions
- •Quick stir-fry with garlic, ginger, and soy
- •Tossed through linguine with chilli and parsley
- •In a fragrant Asian-style broth
- •Simply steamed with dipping sauces
Try Our Recipes
Whelk Stir Fry with Garlic & Soy
Sliced wild whelk quickly stir-fried with ginger, garlic, spring onions, and sesame. A bold, chewy bite.
Whelk & Chorizo in White Wine
Smoky chorizo, tender whelks, and a rich tomato-wine sauce. Rustic Spanish flavours, perfect with crusty bread.
Chilled Whelks with Aioli
Poached whelks served cold with a creamy garlic aioli. Simple French elegance, perfect as a starter.
