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Also known as: sea snail
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, raw whelk is a highly nutritious seafood choice. It is an excellent source of lean protein, providing nearly 24g per 100g, and is rich in essential minerals like iron, magnesium, and selenium, which support immune and nerve function.
A 100g serving of raw whelk contains approximately 137 calories and 23.84g of protein. This high protein-to-calorie ratio makes it an exceptional food for muscle repair and growth.
Whelk is very effective for weight loss diets because it is extremely low in fat (0.4g per 100g) and high in protein. The high protein content promotes satiety, helping you feel full longer while consuming relatively few calories.
Whelk can be included in a keto diet, but with caution. Unlike many other meats, it contains about 7.76g of carbohydrates per 100g, so you must track the portion size to stay within your daily carb limits.
Raw whelk is naturally gluten-free. However, it is not vegan or vegetarian as it is a species of sea snail and therefore an animal product.
First, scrub the shells and soak them in salted water to remove grit. They are most commonly boiled in salted water or a flavored broth for 5 to 10 minutes; once cooked, the meat is pulled from the shell using a small fork or pick.
Whelk has a sweet, briny flavor similar to a cross between a clam and a scallop. Its texture is notably firm and chewy, though it can become rubbery if overcooked.
raw whelk is a versatile ingredient found in cuisines around the world. With 137 calories per 100g and 23.84 grams of protein, it's a nutritious addition to many dishes.
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Store live whelks in the refrigerator in an open bowl covered with a damp cloth to keep them moist. Do not store them in airtight containers or submerged in fresh water, and aim to cook them within 24 to 48 hours.
Fresh whelks should smell like clean sea water and never like ammonia. If the whelk is alive, the 'foot' should retract into the shell when touched; discard any that have a strong odor or do not react to touch.
While technically possible in some preparations like sashimi, whelk is rarely eaten completely raw because the meat is very tough. Most recipes involve at least a brief blanching or boiling to improve the texture and ensure food safety.
