Thick, springy meat in a heavy spiral shell, sold live and graded large for boiling, steaming or a chilli stir-fry.

What It Is

A cold-water sea snail with a heavy spiral shell, eight to ten centimetres long, and a firm muscular foot that fills the opening. The meat is dense and chewy in the best way, with a clean briny taste that carries chilli and garlic well. Graded large, with damaged shells removed.

Where It Comes From

Trapped in baited pots on clean coastal ground and landed live, then graded and packed the same day. Nothing is added.

Specifications

State on Arrival

Live, with the horny trapdoor at the shell opening closed tight. Tap the shell and the foot should pull back and the door should snap shut. A shell that hangs open, or one that feels light and rattles, has died and should be discarded.

Storage and Thawing

Keep cold and damp, never under water. A bowl in the refrigerator under a damp cloth is right. Cook within 48 hours of arrival. There is nothing to thaw, and a whelk that will not retract when touched should be thrown away rather than cooked.

Shelf Life and Delivery

Live shellfish travel in an insulated liner with gel packs rather than dry ice and should arrive cold, with the trapdoors closed. Cook within two days. If the box arrives warm, or several shells are open and unresponsive, photograph it and contact us before cooking.

How to Cook It

• Boiled. Drop into salted boiling water for 8 to 12 minutes, then cool slightly and pull the meat out with a skewer; serve with vinegar or a garlic dip.
• Steamed. Steam with ginger and rice wine for 10 minutes, then dress with hot oil and soy.
• Chilli stir-fry. Boil first, slice the meat, then stir-fry hard with chilli, garlic and shaoxing wine for 2 minutes.
• Cold. Boil, cool, slice thin and dress with sesame oil, vinegar and coriander.

Allergen Information

Contains molluscs (whelk). Packed in a facility that also handles fish and crustaceans.