Whelk
By: Anonymous

About

A whelk is a large marine snail with a spiral shell. Whelks may be poached or cooked in salted water for 10 minutes and can be eaten hot or cold.
Whelk are eaten around the world in a variety of ways.  From Welsh Stewed Welk to Italian style with pasta to Asian style with black bean paste, this shellfood is highly versatile.

Information
Other names: Channel Whelk, Scungili, Sea Snail
Translations: Molusks, Bukcina, Melc de mare, Ốc biển lớn, Trądzik, Wulk, Kongesnegl, Borbulha, Прыщ, Είδος σπειροειδούς κογχύλιου, حلزون, 뾰루지, Pupínek, Вхелк, Welk, 青春痘, Buccí, Blatark, Pupínek, Buccino, שבלול, Valthornssnäcka, Jerawat, ウェルク, Buccin, Wellhornschnecke, Konksnegl, Buccino, Прищ, Torvisimpukka, Пъпка


Physical Description
Whelk are sea snails, often mistaken for conch.  The whelk is a temperate water carnivores and scavengers.
Colors: Whelk shells are generally tan to grey, often with brown and white streaks.  The shell construction of whelks varies widely between species in both coloration and shape.


Tasting Notes
Flavors: sweet, oceanic
Mouthfeel: Chewy
Wine complements: White rum
Beverage complements: White burgundy (meursault)


Selecting and Buying
Choosing: Treat fresh Whelk as you would most shellfood, if the animal is dead, don't buy it.
If fresh Whelk are not available, they can be bought canned in brine, pickled in jars, or frozen.  
Buying: Whelk are not widely available in the North American market, though they can occasionally be found as jar pickled, canned in brine, or frozen.
If fresh Whelk are available to you, treat them as you would other shellfood.  If the animal is not live, don't buy it.  Also, if the odor of a Whelk is not fresh and slightly pleasant, don't buy it.  
Procuring: The North Atlantic Whelk can be found from Florida to New Foundland in the North Atlantic.
The Lightning Whelk (and other large Whelk) are most commonly found in warmer waters.
Whelk can be gathered either on shore at low tide, or by using baited traps in the water.  


Preparation and Use
Often cooked in their shell, Whelk are boiled whole for ten to twelve minutes then pulled from their shells and tossed with a bit of malt vinegar.  They're also used as part of seafood platters, again cooked in their shell then removed.
Whelk become chewy and tough when they're over cooked, though there are recipes for stewed Whelks.
Italians use Whelk in scungili sauce; the word scungili translates roughly to Whelk.  


Conserving and Storing
Whelk can live for up to five days, if kept cool.  If you want to freeze them, shuck the Whelk and boil for seven minutes before freezing.