| Size: |
Choose 2, 5 or 10lbs. Each whelk shell measures approximately 4-6 inches from top to bottom. |
| Features: |
Wild Trap Caught |
| Season: |
Two Seasons: May-August & September-December |
| Origin: |
Rhode Island |
Live channeled whelks (New England whelks, busycotyptus canaliculatus) are large sea snails sometimes known as “New England Conchs”, despite actually being a different species with a somewhat different flavor.
Because the Southern Queen Conch called for in many sea snail recipes is currently illegal to harvest in the US due to overfishing, the channeled whelk is often used as a more sustainable conch substitute. Its dark meat has a clam-like flavor that is similar to true conch meat, but stronger and less sweet.
Storage: Store live whelks in a bowl in your refrigerator covered by a damp cloth. For long term storage they can be removed from their shells and frozen.
Shelf Life: Up to three days fresh & live, three months frozen.
To ensure your whelks are still alive prior to cooking, give them a shake. They should retreat into their shells.
Channeled whelk should be boiled or steamed before consuming. Take care not to overcook them, as they will toughen.
A simple way to prepare them is to cook the whelks in-shell in gently boiling salted water for eight to fifteen minutes (depending on size). Remove the shells from the water and let them cool. Particularly large whelks may need to be removed from their shells and then returned to the water to finish cooking.
Detach and discard the shell “doors”, then extract the meat from the shell using a pin or fork. If you're having difficulty getting the whelk out of the shell, you may need to smash the shell's point to release it.
Thinly slice and/or pound the meat to tenderize.
Whelks can be used as a substitute for cooked conch in traditional recipes as long as their stronger flavor and tougher texture are taken into account. Many people choose to marinate them.
Whelk meat pairs best with flavors like lemon, white wine, salad greens, vinegar, bacon, members of the onion family (garlic, shallots, onions, leeks, scallions), butter, coconut, lime, mayonnaise or hot peppers.
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