Sustainable Seafood: Have You Tasted Whelks?
As an environmentally-conscious shopper, you're eager to do your part in selecting sustainable seafood for dinner. Unfortunately selecting sustainable seafood can be a bit tricky at times so let me make it easy for you - try whelks!
Why whelks? You may ask. Well, whelks, which at one time were referred to as just "by-catch" (caught by accident in lobster traps) are increasingly being sought since wild seafood stocks are dwindling due to extreme overfishing, but there are plenty of whelks in the sea, they're easy to harvest, and they taste good. Whelks are a great sustainable option. So why not give them a try?
Keep reading to find out more about the whelk, how they taste, some interesting facts, how to cook 'em and how to eat 'em. And don't forget to test your knowledge about overfishing at the end of this article.
Fishing Sustainability Tip
- immature whelks (those that measure less than 1.77 inches or 4.5 cm)
- whelks in the fall or winter, which is their breeding season
Facts About Whelks
- Are a type of sea snail. Their scientific name is Buccinum undatum.
- Live for up to 15 years.
- Are large marine gastropods. There are over 60,000 gastropod species.
- Reach sexual maturity at 5-7 years.
- Are sometime used by fishermen as bait.
- Live on rocks or in networks of caves.
- A single whelk colony can reach up to four million whelks.
- Are sometimes mistakenly referred to as conch shells, whereas they're not. The best way to distinguish the two is to remember that whelks live in temperate climates, whereas conch thrives in tropical climates.
- Are those shells that you put up to your ears and hear the ocean! Remember doing that as a kid?
- Are common pub food in Great Britain and are popular in France, where they're enjoyed with mayo and are called bulots. In France, where I had them for the first time, they're sold already cooked at seafood stalls.
- Are high in protein, iron and Omega 3.
To cook live whelks, you will need to boil them for no more than 10 minutes.
When you taste whelks, you'll find that they're similar to clams. They have a similar texture and are a bit chewy. But if you overcook them, you'll find them to be very chewy - like a piece of rubber!
They're excellent for making chowder or steaming them with some spices on their own. They also get pickled in vinegar and spices. No matter how you plan on preparing whelks, first you'll need to steam them to cook the meat.
How to Eat Whelks
Once your whelks are cooked, you will need either a small fork or a toothpick to get the meaty part out.
Poke the meaty part of the whelk and twist it gently out of the shell (as to not break the meaty part). Cut off the very top part of the whelk (it's crusty and darker) and pop the whelk into your mouth. Whelks taste best when they're warm, so enjoy!