Live Vietnamese Whelk (Seasonal)

Product Overview

• Species: Vietnamese Whelk (Buccinum species)
• Key Characteristics:
  • Live & Fresh – Harvested from Vietnamese coastal waters
  • Flavor Profile: Briny, mildly sweet, and umami-rich
  • Texture: Firm yet tender, with a pleasant chew
  • Sashimi-Grade Quality – Can be enjoyed raw when properly cleaned and prepared
  • Sustainably Sourced – Responsibly harvested for premium quality
• Suitable For:
  • Raw (Sashimi): Best served thinly sliced with citrus ponzu or soy sauce
  • Steaming & Boiling: Cook lightly to enhance sweetness and tenderness
  • Grilling: Develops a smoky depth while keeping the meat juicy
  • Stir-Frying: Absorbs bold flavors like garlic, chili, and fish sauce
  • Seafood Soups & Hotpot: Deepens broth with natural umami
• Not Suitable For:
  • Overcooking, as it can turn tough and rubbery

2. Why Choose Vietnamese Whelk?

✔ Sashimi-Grade Freshness – When properly cleaned, whelk can be enjoyed raw for a natural sweet brininess.
✔ Versatile Cooking Options – Ideal for sashimi, steaming, grilling, stir-frying, or soups.
✔ Popular in Asian Cuisine – A delicacy enjoyed in Vietnamese, Japanese, and Korean seafood dishes.

3. Handling & Preparation Tips

1. Cleaning & Storage:
   • Rinse thoroughly under cold running water to remove surface debris.
   • Soak in salted water for 30 minutes to purge sand and impurities.
   • Keep live whelks in aerated water or chilled until ready to use.
2. Sashimi Preparation:
   • Boil briefly (5–10 seconds) to loosen the shell, then extract the meat.
   • Remove the digestive tract and any dark parts for a cleaner taste.
   • Slice thinly and serve with soy sauce, ponzu, or wasabi.
3. Cooking Methods:
   • Steaming / Boiling: Cook for 5–7 minutes for tender, juicy meat.
   • Grilling: Lightly blanch first, then grill over charcoal for 2–3 minutes.
   • Stir-Frying: Toss with garlic, chili, lemongrass, and fish sauce for a bold, aromatic dish.
   • Soup / Hotpot: Simmer gently in broth to enhance umami depth.

🚫 Avoid:

• Overboiling, as whelk meat can turn rubbery.
• Storing at warm temperatures without proper aeration.

✅ Key Takeaways:

• Live, fresh, and sashimi-grade Vietnamese whelk.
• Naturally sweet, briny, and firm texture.
• Can be enjoyed raw or cooked steamed, grilled, stir-fried, or in soups.