Pack details
- 1kg pack of cooked whelk meat — chef quantity
- Shells already removed — no picking
- Frozen straight after cooking to preserve bite
How to use
- Defrost overnight in the fridge, drain off the liquor
- Serve cold the British way: malt vinegar, white pepper, brown bread
- Stir-fry: slice and toss with garlic, chilli, butter and parsley for 60–90 seconds
- Add to seafood platters, paellas and pasta dishes
Sourcing and delivery
- Harvested from UK coastal waters by traditional pot fishery
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
