[Sashimi Grade] Whelk Meat Slices

Deep-water whelk, cleaned, trimmed and sliced thin, then frozen at sashimi grade. Whelk is the sea snail Japanese kitchens call tsubugai — the one on the sushi belt with the pale, glossy, wave-shaped slices and a crunch that keeps going.

The flavour is clean and briny with a sweetness that builds as you chew, and the texture is the point: firm, elastic, with a crisp snap that no fish and few shellfish can match. Ready to eat straight after thawing.

Why Choose Our Whelk Slices?

• Sashimi grade: temperature-controlled processing to a raw-service standard.
• Crisp and springy: firm, elastic slices with a clean snap and a sweet finish.
• Ready to serve: cleaned, trimmed and sliced — thaw and plate.
• Versatile: sashimi platters, Japanese entrées, sushi toppings, cold dressed dishes.

Serving Suggestions:

• Sashimi: chilled, with soy and wasabi — the classic way to eat it.
• Sushi: as tsubugai nigiri, or through a hand roll.
• Cold dressed: sesame oil, rice vinegar, chilli and spring onion.
• Korean style: tossed with gochujang, cucumber and sesame — the classic golbaengi-muchim.
• Quick blanch: 10 seconds in boiling water if you prefer it warmed, no longer.

Thawing:
Thaw in the refrigerator (0-4°C). Never use hot water or a microwave.

Storage:
Keep frozen at -18°C. Use within 1 day of thawing and do not refreeze.

Raw Consumption Note:
If you are pregnant, elderly, very young or have low immunity, cook shellfish through rather than eating it raw.

If you love seafood for its texture as much as its flavour, this is your plate. Order now.