Whelk-come to our latest blog on what is probably Bridlington’s most underappreciated shellfish.[1]
A whelk is any one of a group of species of edible sea snails from the larger scientific family Buccinidae. The whelks harvested in Bridlington are common northern whelks, viewed by connoisseurs as the best of the edible whelks, and considered a fine-food item on many menus. That said, they’re a bit of a Marmite food: People seem to either love them or hate them. Get in touch to tell us whether you are a lover or hater, and why.
A common whelk – Credit: MertildaA
What is a whelk?
If you want to picture a whelk and you’re not familiar, their shells are a bit like conchs: Think of taking a snail from your garden and pulling the middle of its shell to one side until you could fit it in an ice-cream cone. The shells are generally yellow (yellowish green when fresh from the sea), and the meat is light brown. It’s worth noting that the shells can vary in colour from cream to red or brown, so don’t be worried if you get a slightly different colour among your whelks.
Compared to lobsters and crabs, whelks are not a popular and highly valued shellfish within the UK anymore. That said, they are still widely appreciated by many different types of people.
A brief history of the whelk
The whelk used to be widely eaten across classes in Britain, being a popular snack item bought from fish and chips shops and seaside stalls, as well as a popular starter on premium restaurant menus, often with thyme, garlic or parsley butter, or blue cheese sauce. Author’s note: As a boy, my uncle used to spend his pocket money on bags of whelks instead of sweets or toys.
The whelk market: Fare-whelk UK, hello foreign shores
[2] Whelk consumption is now in decline in the UK. However, the market for them is still healthy because an ever-widening multinational community appreciates them. They have generally moved from most being eaten cheaply at the local seaside, to most being on fine restaurant menus aaround the world. While this may upset tradition, it is good news for Brid’s fishing community, as it keeps sales and incomes strong.
While the whelk is not as popular in the UK, overseas demand has helped make it the fifth most valuable UK shellfishery, after langoustines, scallops, crab, and lobsters. To meet demand and realise that value, catches have been gradually increasing since the start of the new millennium. They have climbed from 8,400 tonnes in 2003 to 14,300 tonnes in 2022, the latest year we have reliable data for.
Whelks in salt & pepper – Credit: Theresa Knott (assumed)
Traditional seaside whelk recipe
There are many whelk recipes to be found on the internet. But for the authentic seaside stall or chip shop taste:
- Scrub the shells clean and boil the whelks for 15-20 minutes in salted water with a bay leaf and a quarter of a lemon per dozen.
- Serve in the shells with their feet facing up and a cocktail stick for picking. Getting them out of their shells is a skill in itself.
- Throw over some pepper and vinegar or lemon to taste, and you’re done.
- For extra authenticity, serve in a cone made from a page of newspaper. Put an extra layer of baking paper inside, though. Only octopi and squid taste good with ink.
If you want to know more about this fascinating and valuable little shellfish, or tell us if you’re a lover or hater, you are whelk-come to contact us.
[1] Pun credit (or blame) – Stephen Slough.
[2] Sorry, that one was mine.