Live Channel Whelk (Smooth Conch)

Live Channel Whelk (Smooth Conch)

$18.95
$18.95
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Description

Introducing our live channeled whelks, a true delicacy of the Atlantic coast. Often referred to as "smooth conch" due to their resemblance and similar culinary use, these large marine snails are a prized catch for seafood lovers. Our whelks are sustainably harvested from the cold waters of New England and beyond, with a range that extends from Canada all the way down to northern Florida, making them a staple of East Coast cuisine.

While often mistaken for "true conch," which are typically found in tropical waters, channeled whelks are a different species entirely. Their name comes from the distinct, smooth channel that runs along the spire of their pear-shaped shell, setting them apart from their more famous, knobbed counterparts.

  1. Knobbed Whelk vs. Channeled Whelk: The most well-known conch is the Queen Conch from the Caribbean. However, along the East Coast, the most common varieties are the Channeled Whelk and the Knobbed Whelk. The Channeled Whelk is notable for its smooth shell and deep groove, while the Knobbed Whelk has a more pronounced, spiky shell. Both offer a delicious and firm-textured meat, but the channeled whelk is particularly prized for its tenderness when cooked correctly.
  2. A Slow-Growing Delicacy: These animals are known for being slow to mature, with females reaching sexual maturity at around 8-9 years old. This makes sustainable harvesting practices, like those we employ, crucial for the health of the species.

Snail Size: 10 - 12 Oz ( 5 - 8 in)

Pick Your Prep:

Package Size: 2 Lb or 10 Lb

Harvest Area

East Coast: Cape Cod, Massachusetts, or New Jersey

Scientific Name

Busycotypus canaliculatus

Dish Ideas

Whelk Fritters: Pound the cooked and cleaned whelk meat, then grind it in a food grinder (not a food processor, which will make it mushy). Combine with a simple batter of flour, egg, baking powder, and seasonings. Deep-fry until golden brown and serve with a dipping sauce.

Pasta with Whelk Sauce (Scungilli): A classic Italian-American preparation. Chop the tenderized whelk meat and simmer it in a tomato-based sauce with garlic, herbs, and a splash of white wine. Serve over pasta like penne or linguine.

Grilled Whelk Skewers: Slice the whelk meat and marinate it in a mixture of olive oil, garlic, lemon, and herbs. Thread onto skewers and grill until cooked through and slightly charred.

How to Prepare Channeled Whelk

The meat of the channeled whelk is firm, with a sweet, briny flavor that is often compared to a cross between clam and abalone. Its chewy texture is its most defining characteristic, and with the right preparation, it can be incredibly tender and delicious.

  • Classic "Scungilli": In many Italian-American communities, whelk is known as "scungilli." A popular preparation involves boiling the whelk meat until tender, then marinating it in a zesty, vinegar-based sauce with garlic, celery, and red pepper flakes. It's often served cold in salads.
  • Simple Poaching: The most straightforward way to prepare whelk is by poaching it. Boil the whelks in salted water for about 15 minutes, then cool. The meat can then be easily extracted from the shell and trimmed. You can slice it thin for salads or stir-fries.
  • Asian-Inspired Dishes: Whelk meat is a popular ingredient in many Asian cuisines, where it is often sliced thin and stir-fried with vegetables and savory sauces. It can also be served raw in some sashimi and sushi preparations, though it's important to remove the salivary glands first.
Live Channel Whelk (Smooth Conch)

$18.95 USD

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