Showing Food Whelk
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| Name | Whelk | ||||||||||
| Scientific Name | Buccinidae | ||||||||||
| Description | Whelk, a type of sea snail belonging to the Buccinidae family, is native to worldwide oceans, with a wide distribution in cold water species. It is commonly consumed in France, Italy, and Britain, where it is often served on seaside platters, in salads, pasta dishes, or sold from seaside stands. The cooked whelk meat is tender, with a briny, sweet flavor that is often complemented with butter, lemon, or vinegar. Whelk is a good source of protein, low in fat, and rich in omega-3 fatty acids, making it a nutritious seafood option. The most notable chemical in whelk is protein, specifically collagen (PMID: 29783688, PMID: 24350603). Whelk has been used in traditional medicine to treat various ailments, including arthritis and digestive issues. In some cultures, whelk shells are used as a natural dye. A peculiar mode of preparation involves boiling the whelks in their shells, then serving them with a squeeze of lemon and a dollop of mayonnaise. | ||||||||||
| Primary ID | FOOD00500 | ||||||||||
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| Classification | |||||||||||
| Group | Aquatic foods | ||||||||||
| Sub-Group | Mollusks | ||||||||||
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| ITIS ID | 73726 | ||||||||||
| Wikipedia ID | Whelk | ||||||||||
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| References | |||||||||||
| Content Reference | — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||