Whelks

Name: Whelks — large sea snails with spiral shells, especially the common whelk (Buccinum undatum) of the North Atlantic, whose chewy, sweet, briny flesh is eaten boiled. The Shellfish page covers them from a food-safety angle.

Description

Whelks have long been a traditional seaside snack in Britain, sold in small pots with vinegar and pepper at coastal stalls and in London's East End. They are also popular in France (bulots), Korea (golbaengi, often served in a spicy salad with noodles) and Japan, and were once an important source of food for poor coastal communities. Most of the catch from Britain is exported to Korea.

The flesh is tough and rubbery, with a flavour like a stronger, more earthy clam, and is boiled for a short time, then removed from the shell. Overcooking toughens it further, and larger whelks are often sliced.

Main nutrition value

Whelks are very low in fat, and provide protein, iron, zinc, vitamin B12 and selenium, with some omega-3 fats.

How best to be consumed

Whelks are boiled briefly, then picked from the shell.

1. Rinse well, then boil in salted water for 5 to 10 minutes, depending on size, and cool.
2. Remove from the shell with a pin or fork, and cut off the dark digestive parts.
3. Serve with malt vinegar and white pepper, or in a salad with mayonnaise and herbs.
4. Toss with noodles and a chilli-vinegar dressing, as in Korean golbaengi muchim.
5. Buy fresh and live, or from a reputable supplier, and keep chilled.

Overconsumption could cause…

Whelks are healthy in food amounts, with some points.

1. Shellfish allergy, which can be severe and is usually lifelong, so anyone allergic must avoid shellfish and check labels.
2. Tetramine poisoning, in some whelk species such as Neptunea, from the salivary glands, which causes dizziness and visual problems, so these glands must be removed from whelks that carry them.
3. Heavy metals such as cadmium and, in some waters, other pollutants, which shellfish can concentrate, so vary your seafood and buy from clean waters.
4. High salt (sodium), which can raise blood pressure over time, especially in cured, smoked or canned fish. Whelks sold in vinegar or brine can be salty.

GroupsMolluscsShellfishMolluscsHigh proteinLow fatRich in ironRich in seleniumRich in vitamin B12Fresh

Related foodsAbaloneClamsMusselsScallopsOystersCockles

Wikipedia — Common whelk, used for origin, naming and history: https://en.wikipedia.org/wiki/Common_whelk