Nutritional values (for 100g) :
20.5g
Proteins
Details
0.6g
Lipids
Details
99Kcal
Calories
Details
Whelk
Buccinum undatum
Blond when caught on sandy bottoms, green on rocky bottoms, whelk has become a staple of seafood platters. This large sea snail has a multitude of regional appellations: whelk, cuckoo, calicos … Very present in shallow coastal areas, it thrives in cold waters where it feeds mainly on molluscs and small crabs. It is fished all year-round in the trap or on foot during high tides.
Too hard, the whelk? This means overcooked or undercooked, because when cooked properly, its flesh is tender and its taste rather fine. After cooking in court bouillon, it can simply be served with mayonnaise, a toast of lightly buttered rye bread or cooked with pasta.
Rich in protein and low in fat, whelk also contains minerals, especially magnesium, and group B vitamins.
When alive, the whelk must have the lid well closed and the good smell from the sea. To avoid the presence of grains of sand, it must be disgorged in very salty water and then rinsed well before cooking.
Alive: in tank, dry
Year round
Brittany, Normandy
Fishponds, fishing
Whole cooked: medium and large sizes
- Kg
- 40-60 pieces /kg
- Lot in kg x 6 – frozen or cooked
Nutritional values (for 100g) :
20.5g
Proteins
Details
0.6g
Lipids
Details
99Kcal
Calories
Details
