Fish

Whelk

Whelk are large sea snails (Buccinum undatum and related species) with firm, sweetly briny foot meat under a spiral shell, popular in British, French, Korean, and Japanese cookery. Texture is chewy when properly cooked, rubbery if boiled hard and long. Sold live, cooked and shelled, or pickled; the operculum (hard door) is discarded. Boil or steam just until the meat firms, then chill for salads, or simmer gently in stews and spicy braises. Slice thin for raw or lightly dressed service where local practice allows and quality is top-grade. Korea’s spicy whelk salads and UK seaside pots are classic. Keep live shellfish cold and alive until cooking; discard gaping dead animals.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Meat

Operculum

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Knobbed Whelk

Lightning Whelk

Common Whelk

Buccinum undatum

Characteristics

Preparations

BlanchedChilledCuredDicedDriedFermentedFreshFrozenGrilledHalvedMincedPickledRoastedSaltedSlicedSmokedSteamedWhole

Provenance

ASC CertifiedDay BoatFree SwumHand FilletedHook and LineLine-CaughtMSC CertifiedOrganicPole-CaughtResponsibly SourcedSeasonalSustainable

Sources

AquacultureIndoor FarmedOutdoor FarmedWild

Traits

BrinyChewyEarthyFirmMoistPale

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 135

Amount per 100 g

Total Fat 4.82 g
Saturated Fat 1.04 g
Trans Fat 0 g
Monounsaturated Fat 1.89 g
Polyunsaturated Fat 2.11 g
Cholesterol 57.3 mg
Sodium 82.9 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19.6 g
Water 74.3 g

Detailed nutrients

Energy 135 kcal
Water 74.3 g
Protein 19.6 g
- Animal Protein 18.6 g
Fat 4.82 g
- Saturated Fat 1.04 g
- Monounsaturated Fat 1.89 g
- Polyunsaturated Fat 2.11 g
  - Omega-3 0.84 g
  - Omega-6 1.06 g
Vitamins 46.2 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.76 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 10.8 µg
- Vitamin B12 — Cobalamin 3.4 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.53 mg
- Vitamin K 0.4 µg
Minerals 492 mg
- Major Minerals 361 mg
  - Calcium 49 mg
  - Sodium 82.9 mg
  - Potassium 229 mg
- Trace Minerals 131 mg
  - Iron 1.4 mg
  - Zinc 0.4 mg
  - Iodine 129 µg
Salt 0.21 g
- Sodium Chloride 0.21 g
Cholesterol 57.3 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 3.4 · vitamin-a: 20 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.76 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.8 · vitamin-d: 1.3 · vitamin-e: 0.53 · vitamin-k: 0.4 ·

Minerals

Sodium: 82.89 · Potassium: 229 · Calcium: 49 · Iron: 1.4 · Zinc: 0.4 · Iodine: 129 ·

Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.

In the kitchen

Culinary partners and combinations that usually underperform with Whelk.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

10000 BCE

Coastal and river fishing for whelk and related species supplied essential protein long before agriculture spread globally.

1000 BCE

Salting, drying, smoking, and fermenting extended the shelf life of whelk and enabled long-distance trade.

1800

Ice preservation and railway transport brought fresh whelk to inland cities beyond fishing ports.

1950

Industrial freezing, aquaculture, and global logistics made whelk widely available in international markets.